Filet Mignon

recipe modified from this recipe

1 T butter
1/2 c minced white onion
3 t minced garlic
1 T fresh chopped thyme leaves
3/4 c low sodium beef broth
1/2 c burgundy wine (or whatever red wine you want)

marinade: (this wasn't exact, I just threw the ingreds together in a gallon ziplock bag)
1 or 2 c red wine
1-2 T Worcestershire sauce
1-2 T honey
garlic&herb seasoning

other ingreds:
2 filet mignons
4 pieces raw thick-cut bacon (or 6 pieces regular bacon)
1/2 c crumbled gorgonzola (or feta)
2-3 T bread crumbs

1. make the sauce (I made the night before and reheated it to serve over the filets):
Melt butter in skillet over med heat. Add onion, garlic, thyme and stir. Add in beef broth, stir, then add the wine. Bring to a boil, then cook until the mixture is reduced to around 1 c.
Set aside or put in fridge for later.

2. Marinade the meat: (I marinated for 6 hrs)
Wrap each filet with bacon, secure with toothpicks. Place in the marinade mixture listed above^ and put in the fridge till you're gonna cook them.

3. Preheat oven to 350F. Heat a skillet over med-high heat.
Remove steaks from marinade and brown in the skillet (just brown it, like 30 sec each side). Place steaks in baking dish (or keep in the skillet if it's oven safe) and bake for 15min for med-rare (internal temperature 145F). 
*We wanted them slightly more done so they weren't bloody in the middle, so after the 15min I raised the oven temp a little and checked on them every so often till internal temp was about 155F.

4.  Remove steaks/skillet from oven. Preheat oven broiler. Mix bread crumbs and gorgonzola, and top each steak with a layer of it.  Broil steaks for 2-4 min. Serve with the warmed wine sauce.

note* made these again recently using feta (see bottom photos). After 15 min @ 350F they were only like 90F inside. I upped the temp to 400 and kept checking on them every 10 min till they got close to 150F and they had a very slight pink part inside. Took about 30 extra min at least. Next time prob will cook to 145F, cuz the meat keeps cooking as it rests. and I feel like 150F is slightly too done for filets.

more photos: