1. Wrap bacon on the outside of the filet mignon using toothpicks to hold it in place. Season with salt and pepper to taste.
2. Heat oil in over high heat until the oil smokes.
3. Place the wrapped filets in the pan.
4. Sear for 4-6 minutes and flip.
5. Place in a 425 degree oven for 10-12 minutes.
6. Once it’s out of the oven put back on the stove and add butter, garlic and rosemary to the pan.
7. Baste for 1-2 minutes over a high flame.
8. Once you have reached the desired temperature, let the meat rest 5 minutes. The meat will continue to cook as it rests. This is called carry over cooking.
9. In the same pan you cooked the steak in, add EVOO and sauté shallots and rosemary.
10. Deglaze the pan using red wine and water
11. Add demi glace powder
12. Once mixed in, add butter.
13. Add chives to sauce.
14. Plate steak with sauce on top
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