Bacon Wrapped Filet Mignon with Rockin’ Raspberry & Port Wine Sauce
Our Rockin’ Raspberry fruit salsa won 1st place in the Scovie Awards Fruit Salsa category a few years ago. The Scovie Awards folks wanted us to provide a recipe so we put this together. Use it on bacon wrapped filet mignon, New York steaks, T-bone, porterhouse, or your favorite.
4 – 6 filet mignon (or your favorite cut of steak)
1 – 2 slices of bacon to wrap each filet
1 cup Chehalem Ridge Brands Rockin’ Raspberry Fruit Salsa
1 cup port wine
2 tbsp olive oil
2 tbsp butter
½ medium onion (sliced about ¼ inch thick & quartered)
5 – 6 mushrooms – sliced
2 tsp minced garlic
¼ cup agave syrup
½ tsp coarse ground black pepper
Coarse ground black pepper for the steaks
Place the Rockin’ Raspberry fruit salsa in a food processor or blender and process until smooth. This can take several minutes. Wrap each filet with bacon and secure with a toothpick. Lightly cover the steaks with coarse black pepper and place on the grill. While the steaks are cooking, melt the butter in a sauce pan and add the olive oil. Place the onion in the pan and saute until the onion begins to show translucence. Add the mushrooms and continue to saute until the mushrooms begin to brown and release their juices. Add the garlic and saute for about 30 seconds. Add the port wine and continue to cook until reduced to about half the volume. Add the Rockin’ Raspberry fruit salsa and the agave syrup and cook to blend all ingredients well. Reduce heat to low. Remove the steaks when done to your preference and let rest for a few minutes. Place steaks on plate and add the sauce to the steaks prior to serving. Makes about six servings.
Chehalem Ridge Brands 