Thaw filets in refrigerator overnight; remove from refrigerator, pat dry with paper towels, and season liberally with salt and pepper; allow to come to room temperature for about 20 minutes.

Heat a large saucepan and once hot add the grapeseed oil.

Remove filets from the pan and place on cutting board to rest.

Preheat oven to 425 degrees Fahrenheit.

In a large bowl, toss all the ingredients together until they are evenly coated, then spread the mixture in a thin layer on a sheet pan lined with parchment paper.

Roast in the oven for 15 minutes, then flip and continue roasting for an additional 15 minutes or until golden brown and tender.

Place the tomato & white wine finishing sauce pouch in a small bowl of hot tap water to thaw for 18-20 minutes.

Bring a medium sauce pot of heavily salted water to a boil.

Blanch Brussels sprouts for 2 minutes. Drain and rinse under cold water until cooled.

Slice sprouts in half lengthwise.

Add olive oil and bacon to a large cold cast-iron pan. Turn the heat to medium and sauté for about 7 to 8 minutes, continuously stirring until the bacon is browned and crisp.

Remove the bacon and set aside, reserving the fat in the pan. Once the bacon is cool slice into 1” pieces.

Bring the heat to medium-high. Place the Brussels sprouts flat in the pan. Season with salt and pepper, cook for about another 45 seconds to 1 minute until golden brown, flip, and cook the other side until lightly browned.

Add the thawed sauce to the pan. Stir continuously and bring to a boil, then reduce to medium heat. Return cooked bacon to the pan, and cook for another 45 seconds.