3 T butter
2 T olive oil
1/2 lb shallots - whole and peeled
1 T sugar
1 cup Kunde Family Winery 1904 Dessert Cuvee 2 cups beef broth
Salt and pepper
4 - 8 oz. filet mignon
4 thick cut peppered bacon slices
8 oz cambozola cheese
Prepare the sauce first. In an oven proof pan, melt butter with olive oil and shallots. Add sugar and coat shallots well. Place in a 425 degree oven for 10-12 minutes or until shallots are very browned and caramelized.Toss twice while cooking. Remove from oven and deglaze pan with wine, reducing by half. Add beef stock, bring to a boil and then reduce heat to simmer for 1/2 hour or until thickened.Taste and adjust with salt and pepper if needed.
To prepare the filet, wrap 1 piece of bacon around each filet, securing with butcher twine. Grilled the filet the desired doneness. Cut off twine and move filets to plates.Top each with a 2 oz wedge of cambozola. Pour heated sauce over the cheese to melt and serve immediately. Serves 4.