Filet Mignon with Bacon Cream Sauce

Preheat an outdoor grill to medium-high heat and lightly oil the grate.

Brush beef filets with olive oil, and cook on the preheated grill to desired doneness (about 4 minutes per side for medium rare). An instant-read thermometer inserted into the center should read 130 degrees F (54 degrees C). Set steaks aside on a platter tented with aluminum foil to rest.

While steaks are resting, prepare sauce. Cook and stir the chopped bacon in a small saucepan over medium heat until bacon pieces are crisp, 3 to 5 minutes. Stir in butter and shallots, and cook and stir until shallots are soft and translucent, about 5 minutes more.

Stir in half-and-half, bring mixture to a simmer over medium-low heat, and cook, occasionally stirring, until sauce is slightly thickened, about 8 minutes. Season to taste with salt and pepper, and serve over steaks.