Bacon-Wrapped Filet Mignons with Crab Sauce

Instructions

1. Preheat oven to 350°F. In large skillet, cook bacon over medium heat 1-1/2 minutes on each side. Transfer bacon to rimmed baking pan; set skillet aside to use later.
2. In small bowl, mix garlic, 1/2 teaspoon salt, black pepper and cayenne. Rub garlic mixture on both sides of filets. Preheat same skillet over medium-high heat. Add filets and cook 2 minutes on each side to brown; transfer filets to baking pan with bacon.
3. When cool enough to handle, wrap each filet with 2 slices bacon, securing with wooden picks. Roast filets on same baking pan 15 to 20 minutes or until internal temperature reaches 140°F. Let stand 5 minutes. (Temperature will increase 5°F upon standing for medium-rare.)
4. Meanwhile, in 1- to 2-quart saucepan, melt about 1 tablespoon butter over medium-low heat. Add shallot and cook 3 minutes, stirring occasionally. Stir in wine and cook 3 minutes. Add lemon juice and cook 1 minute. Stir in cream. Reduce heat to low; with whisk, slowly stir in remaining butter. Remove saucepan from heat; stir in tarragon, white pepper and remaining 1/4 teaspoon salt. In small microwave-safe bowl, warm crabmeat in microwave oven on high 10 seconds or until heated through. Fold crabmeat into sauce.
5. Remove wooden picks from filets. Spoon crab sauce over and around each filet. Sprinkle with tarragon, if desired.