Filet Wrapped in Bacon

4 filet mignons, about 2 inches thick
6 strips of bacon
2 cups dry red wine
2 shallots thinly sliced
1 rib celery, finely chopped
1 carrot finely chopped
2 cloves of crushed garlic
2 bay leaves
2 sprigs fresh thyme
¼ cup extra virgin olive oil
2 teaspoons juniper berries
Course salt and black pepper

Wrap bacon around each filet and secure with butchers string.

Place the wine in a non reactive bowl or measuring cup and stir in shallots, celery, carrot, garlic, bay leaves, and thyme. Generously rub the steaks with some of the oil and place in a baking dish. Pour the wine mixture over the meat and let marinade in the refrigerator covered for 2 to 4 hours. Turn filets 2 or 3 times while marinating

Preheat grill and clean grates.

Remove steaks from marinade and drain well. Season steaks on both side with salt and pepper

Grill until cooked to taste, 4 to 6 minutes each for top and bottom for medium rare. Turn filets on side to crisp bacon and remove.
Let sit for 3 to 5 minutes before serving.