Keto Bacon Wrapped Filet with Blue Cheese Butter Sauce Recipe

DIRECTIONS

1. Preheat the oven to 425ºF.  Finely dice the green part of the green onions and place in a small bowl. Dice the white part of the onion and set aside.  Remove the cap from the mushroom and discard the stem. Chop the mushroom into ¼-inch pieces; set aside.
2. Pat dry the beef with paper towels. Slice the tenderloin in half widthwise and press down on the halves slightly into filet mignon steaks.  Season each filet with 1/8 teaspoon each of salt and pepper. Wrap the outer edge of each steak with a bacon slice. Set aside.
3. Add the butter and 1 ounce of the blue cheese to the bowl with the green onions and stir until well combined.  Pour the red wine vinegar into another small bowl, add ¼ teaspoon each of salt and pepper and slowly whisk in 1 tablespoon of olive oil; hold.
4. Heat 2 teaspoons of olive oil in a large non-stick sauté pan over medium-high heat.  When the oil is hot, add the steaks and sear on all sides, turning frequently with tongs until browned, about 3 minutes.  Transfer to a sheet pan lined with foil and roast for 6 to 8 minutes, or until desired doneness.
5. Meanwhile, in the same sauté pan over medium-high heat, add the mushrooms and the white part of the onion, season with 1/8 teaspoon each of salt and pepper and reduce the heat to low. Saute while stirring until the mushrooms are tender, about 4 minutes.  Place the baby spinach in a large bowl and add the remaining 2 ounces of blue cheese. Drizzle the vinaigrette over the spinach. Toss until well combined.
6. Spoon the mushrooms evenly onto two plates. Top with a filet and a dollop of the blue cheese butter. Arrange the salad next to steak and enjoy!