Bacon-Wrapped Filet with Blue Cheese Butter Sauce

Bacon-Wrapped Filet with Blue Cheese Butter Sauce

Set the table, dim the lights, and cue the music. Serve this bacon-wrapped filet for a romantic anniversary dinner or any special occasion. This steak pairs well with any low-sucrose, low-starch side, such as cauliflower mash and a light salad.

Sucrose and starch tolerance vary. Individuals may need to modify the recipe to meet personal diet goals.

Do you have Sucrose Intolerance?


  • 2 medium green onions (optional)
  • 1 four-ounce portobello mushroom cap
  • 3 cherry tomatoes
  • 12-ounce beef tenderloin
  • 2 slices bacon
  • 1 tablespoon unsalted stick butter
  • 3 ounces blue cheese
  • ⅓ tablespoon red wine vinegar
  • 8 ounces baby spinach
  • 2 teaspoons olive oil
  • ¼ teaspoon salt
  • ¼ teaspoon black pepper


  1. Preheat the oven to 425ºF. Finely dice the green part of the green onions and place in a small bowl. Dice the white part of the onions and set aside. Remove the cap from the mushroom and discard the stem. Chop the mushroom cap into ¼-inch pieces. Set aside.
  2. Pat the beef dry with paper towels. Slice the tenderloin in half widthwise and press down on the halves slightly to form filet mignon steaks. Season the two filets with ⅛ teaspoon each of salt and pepper. Wrap the outer edge of each steak with a bacon slice. Set aside.
  3. To make the blue cheese butter, add the butter and 1 ounce of the blue cheese to the bowl with the green onions, and stir until well combined.
  4. To make the vinaigrette, pour the red wine vinegar into another small bowl, add ¼ teaspoon each of salt and pepper, and slowly whisk in 1 tablespoon of olive oil.
  5. Heat 2 teaspoons of olive oil in a large, non-stick, sauté pan over medium-high heat. When the oil is hot, add the steaks and sear on all sides. Turn steaks frequently with tongs until browned, about 3 minutes. Transfer to a sheet pan lined with foil and roast for 6 to 8 minutes or until desired doneness.
  6. Meanwhile, in the same sauté pan over medium-high heat, add the mushrooms and the white part of the onion. Season with ⅛ teaspoon each of salt and pepper and reduce the heat to low. Sauté while stirring until the mushrooms are tender, about 4 minutes. Place the baby spinach in a large bowl and add the remaining 2 ounces of blue cheese. Drizzle the vinaigrette over the spinach. Toss until well combined.
  7. Spoon the mushroom and onion mixture evenly onto two plates. Top with a filet and a dollop of the blue cheese butter. Arrange the salad next to steak and enjoy!

Recipe from


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Sucrose Intolerance May Be More Common Than You Think