4 6-8 oz beef tenderloin filets
1 each shallot, diced
2 tsp Avocado oil
1 each garlic clove, minced
1-½ Tbs favorite steak rub or salt and pepper
1 Tbs Inglehoffer, Stone Ground Mustard
4 slices Hickory Pre-sliced bacon, chopped
¾ cup half-and-half cream
2 Tbs Plugra, salted butter
To taste salt and pepper
Preheat an outdoor grill for medium-high heat, and lightly oil the grate.
Brush the filets with Avocado oil and cook on the preheated grill to desired doneness (about 6 minutes per side) rotate your steaks half way through to get nice crossmarks) for medium rare). An instant-read thermometer inserted into the center should read 130 degrees F. Set the steaks aside on a platter tented with aluminum foil to rest.
While the steaks are resting, prepare the sauce. Cook and stir the chopped bacon in a small saucepan over medium heat until the bacon pieces are crisp, 3 to 5 minutes. Pour off excess bacon fat. Stir in the butter, shallots and garlic, and cook and stir until the shallots are soft and translucent, about 5 minutes more, then add mustard and half-and-half. Bring the mixture to a simmer over medium-low heat and cook, stirring occasionally, until the sauce is slightly thickened. Season to taste, with salt and pepper, and serve over the steaks.