For the sauce:
½ lb. bacon cut into ¼” x ¼”by 1” pieces (these are called lardons)
1 lb. beef trim or scraps
2 shallots, peeled, cut in half, sliced
4 cloves garlic, peeled and sliced
4 C. red burgundy wine
4 sprigs thyme
3 bay leaves
2 Tb. black peppercorns
½ C. veal stock
For the filets:
4, 6-oz. filets
2 Tb. butter
Salt and freshly cracked black pepper
To make the sauce: Cook the bacon in a pan until cooked through. Remove from pan. Set aside until ready to cook filets.
Place beef scraps in pan with bacon fat and brown. (Make sure you brown the meat very dark.) Add the shallots and cook until the shallots soften. Add garlic and cook until it too has softened, but do not brown the garlic. Add the wine, thyme, bay leaves, peppercorns and veal stock.
Bring to a boil. Then reduce heat to a simmer. Simmer very slowly until slightly thickened. Remove from heat and strain herbs and peppercorn. Place in refrigerator or freezer to cool completely. The fat will come to the surface and solidify. Remove the fat.
To make the filets: Season filets with salt and pepper. Heat a sauté pan until smoking hot. Place filets in the pan and brown on both sides.
Remove from the pan and place in a very hot oven (over 415°) to cook to desired temperature. For rare, cook the filet until it reaches an internal temperature of 120-125. Deglaze the pan with the sauce and reduce until just thickened.
Add the lardons (bacon). Then turn off heat and whisk in the butter and allow the butter to emulsify into the sauce. Season with the salt and pepper. Spoon some sauce on to each plate and place filet on top.