Goat Cheese & Bacon Felt Migngon

Impress your special someone with this divine recipe!


  • 2 oz. fresh goat cheese, softened
  • 2 Tbsp. chopped sundried tomatoes
  • 5 large fresh basil leaves, chopped
  • 1/4 tsp. salt
  • 1/4 tsp. freshly ground black pepper 1 lb. beef tenderloin/filet mignon roast, cut into four 4-ounce steaks
  • 1/2 lb. bacon, chopped
  • 1 small shallot, finely chopped
  • 1/2 cup Cabernet Sauvignon

In a small bowl mix together goat cheese, sundried tomatoes and basil. Sprinkle the steaks with the salt and pepper and set aside.

Heat a large skillet over medium heat. Add the bacon and cook until crispy. Remove bacon with a slotted spoon and set aside. Place the steaks into the hot pan with the bacon drippings and cook until desired doneness, 3 to 4 minutes per side. Remove the steaks and let rest.

Return the bacon to the skillet with the shallots and increase the heat to medium-high. Deglaze the pan with the red wine and scrape up any brown bits from the bottom of the pan. Reduce the heat and let the sauce simmer.

Serve the steaks topped with the goat cheese mixture and pan sauce.

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