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1. To prepare the filet mignon:
Preheat your oven to 180 °C.
Season the filet mignon generously with salt and pepper.
Heat the olive oil and butter in a skillet over medium-high heat.
Sear the filet mignon on all sides until golden brown (about 2-3 minutes per side).
Remove the filet from the pan and wrap it with the bacon slices, securing with toothpicks if necessary.
Place the filet in a baking dish and bake for 15-20 minutes (depending on the size of the filet) or until cooked through (internal temperature of 63-65°C for medium rare).
2. Prepare the sauce:
In the same pan, add the chopped shallot and garlic. Sauté over low heat until translucent.
Deglaze with the chicken stock and reduce by half.
Add the liquid cream and mix well. If desired, stir in the mustard for a more spicy flavor.
Simmer the sauce over low heat until slightly thickened. If necessary, add a teaspoon of sifted flour to thicken.
Taste and adjust seasoning with salt and pepper.
3. Assembly:
Remove the filet mignon from the oven and let it rest for 5 minutes before slicing.
Arrange the slices on a plate and drizzle with the sauce.
Sprinkle with chopped fresh parsley.
4. Serving:
Serve hot, accompanied by green vegetables or a salad, for a complete and balanced meal.
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