Filet Mignon Medallions with White Wine Sauce

Prepare the medallions by cutting the center cut of the filet mignon, wrapping each piece with bacon, and securing it with a wooden skewer.

Season the prepared filet mignon medallions with salt and pepper to taste.

Heat the butter in a skillet and add the sage leaves. Let the sage brown until crispy and then remove it.

In this butter, which should now be lightly browned, sear the medallions on all sides until they reach your desired doneness.

Transfer the seared medallions to a baking sheet and place them in the oven to finish cooking.

In the same skillet used to sear the meat, add the dry white wine and scrape the bottom to loosen any stuck bits (deglaze).

Mix the cornstarch with a little water until completely dissolved and pour this mixture into the wine in the skillet.

Season the sauce with salt and pepper, and whisk vigorously until the sauce thickens.

Remove the medallions from the oven and drain any liquid released by the meat, adding this juice to the sauce.

Mix the sauce well with the meat juices and immediately serve the medallions topped with the sauce and, if desired, with the crispy sage.