How to Cook Bacon Wraped Beef Tenderloin Filet

Bacon Wrapped Filet Mignon is the impressive gilt standard of steak that exudes elegance but is surprisingly piece of cake to make!

Bacon Wrapped Filet Mignon seared in garlic herb butter on the stove and finished in the oven might be the all-time steak always.  It's juicy, buttery tender, and dripping with unforgettable flavor.  Add a drizzle of balsamic chive cream sauce, herb butter or horseradish sauce for the perfect cook-in-your-oral cavity seize with teeth.  Best of all, this filet mignon recipe may expect impressive but requires minimal prep and minutes of hands-on cooking time.  In this post, larn the easy chef-inspired techniques to obtain the perfect temperature, texture, and flavor every time even if you lot have never made steak before!  Serve your Bacon Wrapped Filets with twice broiled potatoes, balsamic asparagus and winter fruit salad and bask in the overflowing of compliments!

If y'all besides dearest steaks, cheque out: NY strip steaks in harissa butter, sirloin steaks with Cajun Butter, marinated flank steak, carne asada, street tacos, mojo steak tacos, steak fajitas, Cajun steak, classic steak kabobs, Brazilian steak kabobs, etc. and oof course this brand new strip steak recipe!

This is a detailed guide most how to cook filet mignon.  If you wish to skip directly to the recipe, employ the "Jump to Recipe" button at the meridian of the post.

Pivot this recipe to relieve for afterward

How to melt Bacon Wrapped Filet Mignon Video

Filet Mignon Recipe

Can you believe Christmas is here?!  I have many delicious, comforting special occasion recipes, simply it's hard to trounce juicy, tender, Salary Wrapped Filet Mignon.  This recipe feels extra special, is actress piece of cake, practically foolproof and is finished off with the most ridiculously delicious Balsamic Chive Cream Sauce.   If you always wanted dinner to impress, this recipe is it!

Why this recipe works

• It's perfect for any occasion. Bacon Wrapped Filet Mignon is a surprisingly like shooting fish in a barrel recipe that exudes elegance.  Halve the recipe for date-night-in or Valentine'due south Day, or serve it for birthdays, Christmas, anniversaries or any time yous want to enjoy a low maintenance notwithstanding high reward, highly impressive meal.
• This stunner is quick and easy to fix.  Season the steak while the salary is par-cooking in the oven, wrap the filets in salary and secure with butchers' twine or toothpicks, sear, then transfer to the oven. Done and done!
• The salary adds season and juiciness. The bacon isn't just for beautiful presentation, it creates the juiciest filet mignon you ever sunk your teeth into with a tantalizing crispy bacon crunch.
• The steaks are spice rubbed in more than salt and pepper. The simple spice rub brings the wow factor while still showcasing the gorgeous flavour of the steak.
• The steaks are seared in oil and cooked in butter. This promotes a deeply caramelized chaff without burning the butter while reaping the flavorful, juicy tenderness of the fresh garlic and rosemary infused butter.
• The steaks are seared on the stove and finished in the oven. This method will modify your steak cooking forever!  Information technology locks in all of the juices and flavors while delivering the coveted charred crust and evenly cooked buttery soft steak every time.
• Cook the steaks exactly how you lot similar. Y'all tin even cook steaks different temperatures from rare, medium-rare or medium.
• Serve with whatever sauce.  You can serve this filet mignon steak recipe with the balsamic chive cream sauce (pictured) horseradish sauce (divine) or classic herb butter and each promise an extravagantly delicious bite.

WHAT IS filet mignon?

Filet mignon (pronounced fee-le mee-nyawn) is an expensive, lean yet incredibly tender type of beef steak often served at high end restaurants. Here'southward what to know:

• What makes filet mignon so special? Filet mignon is considered the king of steaks because it is the near tender cut of beefiness with swoon worthy melt-in-your-mouth texture.  A prime cutting filet mignon can literally be cut with a fork.
• What does filet mignon hateful? Filet mignon is a French proper noun, withfilet meaning thread or strip andmignon meaning small and pretty.   It is aptly named because it is a small cut from the strip of beef tenderloin.  Information technology is also known every bit: Filet, Filet Mignon, Fillet, Tenderloin Filet, Tenderloin Steak, Tournedos (Tenderloin Tips).
• What does filet mignon taste like? Filet mignon is known for its soft, buttery tender, melt-in-your rima oris texture. Information technology is a lean yet succulent cut of meat, very fine-grained and low in fatty, which also means it is quite mild and subtle in flavor and not nearly as flavorful as ribeye, NY steak, or fifty-fifty top sirloin.  Filets are oft cooked with added fats such as butter or bacon (like in this recipe!) to keep the steak moist and tender and preclude it from drying out.  Filet mignon is about always served with a flavorful sauce to add together additional flavour equally well.
• What cutting of meat is filet? Filet mignon is a slice of beefiness taken from the smaller terminate of the beefiness tenderloin, which is found inside the rib cage of the cow. This musculus is non weight-bearing and performs very few actions so it has very fiddling connective tissue and muscle fibers traditionally toughened by exercise.  As a effect, filet mignon is an extremely tender. The Chateaubriand, Porterhouse and T-bone steaks likewise include the filet mignon as the medallion of meat on the other side of the os beyond from the sirloin.
• What size and shape is filet mignon?  Filet mignon is naturally rounded or oval because it comes from the tube-shaped muscle.  This muscle is cutting into slices which are normally 1 to 2 inches thick and ii to 3 inches in diameter. You may besides encounter smaller pieces taken from the tapered end of the tenderloin, next to the "tail" which are no more than an inch in diameter.  Average tenderloin steak weighs 8 ounces although you may also see 10 or fifty-fifty 12-ounce filets.
• What's thenutritional value of a tenderloin steak?An eight-oz portion contains 1-gram total carbs, 1 gram net carbs, 12 grams fat, 42 grams protein, and 290 calories. It is a good source of a number of B vitamins, magnesium, phosphorus and potassium.

HOW TO Buy filet mignon

Filet Mignon is an expensive cut of beef, so you lot should know how to select the all-time quality for your money.

• How much filet mignon do I need per person? The full general dominion of thumb is to allow 8 oz. of steak per person, then yous will need one tenderloin filet per person.
• What should I look for when buying filet mignon? Look for Prime or Choice cuts (more than on that beneath) well-trimmed steaks without whatsoever silverskin, even, modest marbling, and a nice brilliant carmine color.  Endeavor and buy steaks of similar size, nigh viii ounces each, and thickness, about ane ½-2 inches each, to ensure even cooking time. This is the all-time size for a gorgeous caramelized chaff while the interior remains a juicy medium-rare. Equally the steaks get thicker, they are tougher to melt through without overcooking the outside.
• What is the price of filet mignon?  Why is filet mignon so expensive?  Filet mignon is and so expensive because it is lean yet succulent and considered the nigh tender cut of steak.  It is particularly expensive right at present, ranging from $20 to $25 per pound although you may have luck with sale deals or better priced options at Costco. The price will depend on the size, the steak grade, if it's organic, your geographical location and where you buy it.  Although this tenderloin filet is quite plush, it's much less expensive to brand at home than dining out.  Just make sure you make it worth it with an exceptional recipe like this one!
• Where to buy tenderloin steaks?  Filet mignon is widely accessible and should be piece of cake to find. I recommend going to your local butcher because they volition accept the freshest meat and can cut the steak to your specifications right so and there.  If you can't source a local butcher, ask the butcher at the supermarket to cutting the steaks for you so you know you're getting the freshest cutting possible. Y'all can even telephone call ahead and speak with the butcher.  Increasingly, groceries are selling the highest quality Prime meats as well.  I have purchased Prime Aspen Ridge Natural Angus Beefiness at Pavilions and Vons.  You can employ their shop locator here. You lot tin can also buy grass fed and aged steaks for a higher price from retailers such as Omaha Steaks, Kansas Urban center Steaks, etc.

What grade of beef should I purchase?

While filet mignon is considered the choicest cutting of meat, not all are created equal. Steak is graded by its quality in tenderness, juiciness and season and divided into iii grades: Prime, Choice and Select.  Select Prime number or CHOICE for this recipe.  Hither is the breakdown:

• Prime: is the highest rated in tenderness, juiciness and flavor due to richer marbling.  Less than 2% of all beefiness produced in the United States will earn the top Prime designation.  Prime graded beef is so superior that it'southward snatched upward by high-end restaurants and hotels.  When it comes to tenderloin steaks, Prime number filets are mostly then tender they can be cutting with a fork.  Look for Prime cuts at Costco, some butchers and grocery stores.
• Selection: is also high quality but boasts less marbling than Prime.  It is still tender, juicy and flavorful especially when not over cooked, and definitely is a bully choice as well. The filets in this recipe are wrapped in bacon which helps make up the difference between Selection and Prime.
• Select: the lowest quality of beef that should be avoided when dealing with tenderloin steaks.  The price differential between Pick and Select normally isn't that much, but you'll taste the divergence in quality.

Why wrap filet mignon in salary?

As noted, filet mignon is one of the leanest and therefore most tender cuts of beef.  This also ways it'southward defective in flavor, because fat equals season.  Bacon, however, remedies all that.

Wrapping a tenderloin steak in salary serves 3 purposes:

• 1) infuses the filet with savory, salty, umami goodness as it bastes the filet with salary fat
• 2) prevents the filets from drying out, making them even more succulently juicy as the fat seeps into the steaks
• 3) creates a caramelized crust from the actress fatty

In short, Bacon Wrapped Filet Mignon is always the answer!

Ingredient notes

The ingredients are very unproblematic simply each plays an of import role in the best filet mignon!

• Salary:you must employ regular salary, Non thick cutting bacon.Thick cut bacon is too thick and will not become crispy only remain soggy when overlapped.  I like to use smoked hickory for extra flavor.You will need viii slices of bacon, two per filet because the bacon shrinks significantly when par-cooked before wrapping the filets.
• Oil:  is used to sear the steaks on the beginning side before adding the butter and helps prevent the butter from burning. Use a neutral, loftier smoking indicate oil such as vegetable oil, canola oil or grapeseed oil.  Practise Not use olive oil because it has a lower smoking point and volition suspension down.
• Butter: infuses the steaks with buttery goodness and moisture.  You lot can utilise salted or unsalted butter in this recipe.
• Kosher Salt:is a preferred for steaks because its large texture doesn't clump like table salt. If you lot only have salt, use Half the amount.
• Pepper:  this recipe calls for freshly croaky pepper which is exactly what it sounds like. Grind the pepper until it measures i teaspoon.  If y'all are using finely footing pepper, y'all will need to use One-half the amount.
• Rosemary:  infuses the melted butter that is basted over the steaks with subtle, circuitous pops of evergreen, citrus, lavender, pine, sage, pepper, mint, and sage notes AKA herb magic!

Filet Mignon Sauce

I've included a Balsamic Chive Cream Sauce, but yous tin also serve merely with a pad of butter, herb butter or browned butter.  Here's what you lot'll need for the filet mignon sauce:

• Chicken broth: is simmered and reduced for extra flavor.
• Heavy cream:  besides known as "heavy whipping cream" is what makes it flossy!
• Balsamic vinegar: adds a slight tanginess to cutting through the creaminess.  Use quality balsamic vinegar for the best flavour.
• Dijon mustard : adds a depth of complex tanginess. Y'all can use whatsoever type of Dijon you prefer.
• Chives: tastes like balmy onion with a slight garlicky annotation but they are actually classified every bit an herb verses an onion.  When purchasing chives, look for plump greenish stems without chocolate-brown spots or wilting.
• Salt and pepper:  make sure to generously flavor or the sauce or it volition taste flat.

filet mignon RECIPE VARIATIONS

One you take the technique down for cooking filet mignon, you can go rogue and create all sorts of variations. Here are a few to endeavor:

• Simplify the sauce.  For a Dijon sauce, skip the balsamic in the reciep and increase the Dijon to 2-3 teaspoons.
• Use herb compound butter.Swap the butter for a simple compound butter made with 8 TBS butter, two tablespoon herbs such every bit whatever combo parsley, thyme, oregano etc., 1 ½ tablespoons chives, 1 teaspoon lemon zest and i teaspoon Dijon mustard or horseradish.  You can cook with the herb butter and/or just summit the steaks with the butter.
• Swap the sauce.  Pair the steak with horseradish sauce, Béarnaise sauce, mushroom sauce, peppercorn sauce, red wine sauce, balsamic reduction, mustard sauce, blueish cheese sauce, chimichurri, salsa verde, etc.
• Utilize different seasoning.  experiment with different seasonings similar the one I use in mysirloin steak, barbecue brisket and ribs recipe, or Cajun seasoning Fajita seasonings, or Asian inspired seasonings such as Chinese five Spice, ginger and garlic.
• Swap the herbs.  Swap the rosemary for thyme or use a combination.
• Toppings. Serve with browned butter sautéed mushrooms or caramelized onions.

What's the all-time fashion to cook filet mignon?

The true secret to cooking the perfect filet mignon is to combine pan searing with an oven end. This method delivers evenly cooked steaks every time with a beautifully seared outside, juicy, tender inside, and allows you to drip the steak in butter for extra flavour earlier popping in the oven.   The steaks are so thick that if yous attempt to melt your steaks in the skillet but, they will not cook evenly and the outside is likely to burn. The oven, on the other hand, provides the indirect heat necessary for fifty-fifty cooking.

How to melt salary wrapped filet mignon

The beauty almost Salary Wrapped Filet Mignon is that anyone tin can brand them! Although this mail is a detailed guide, don't be overwhelmed, the actual hand's-on cooking time is minimal and requires very petty skill. Hither is how to make this recipe (see measurements in the recipe card at the lesser of the mail):

• Stride one:  Let the steaks rest. Remove steaks from refrigerator 60 minutes before cooking to bring to room temperature.  This helps the steaks cook more evenly and creates juicer results.
• Step 2: Season the steaks.  Pat the steaks dry and season all sides with the spice mix, pressing information technology into the steaks so it sticks; ready aside.  It is best to flavor the steaks as soon every bit yous remove them from the fridge.

• Step three:  Par-melt the bacon. Bake the bacon for 12-15 minutes until the strips are beginning to turn gilded simply are still pliable. If you lot don't par-cook the salary, you lot won't exist rewarded with crispy bacon.

• Footstep 4: Wrap filets in bacon.  Using two bacon strips per steak, wrap the steak completely with the bacon.  Despite the pics, I highly propose securing the bacon with cotton fiber butcher's twine instead of toothpicks.   The toothpicks can tear through the salary. The twine, however, works perfectly every fourth dimension.

• Step v:  Sear the steaks. Heat oil in a cast atomic number 26 skillet until smoking, then add together the steaks.  Sear the filets for two minutes, flip, then add together the garlic, butter and rosemary. Adding these ingredients afterward flipping prevents them from burning.  Cook an additional ii more minutes, tilting the skillet equally needed and basting the steaks with the melted butter.

• Step half-dozen:  End the steaks in the oven.  Transfer the skillet to the oven and melt to your liking, then transfer the steaks to a cut lath to rest.

• Step 7:  Brand the sauce.  Drain some of the fat/juices from the skillet but leave the rosemary and garlic. Add together chicken broth and simmer for a couple, minutes, then stir in the heavy cream, balsamic vinegar and Dijon and simmer until slightly thickened. Remove the rosemary and garlic with a slotted spoon then stir in the fresh chives and season with salt and pepper to taste.

• Step 8:  Serve. Drizzle the sauce over the tenderloin steaks or serve alongside. Dig in!

How Long Do I Cook Filet Mignon?

There are a few variables when it comes to filet mignon cooking times, but more often than not, yous will sear the steaks for two minutes per side on the stove then transfer the filets in a cast iron skillet with butter to an oven preheated to 425 and cook for 4 to nine minutes. For rare, bake for iv minutes; medium rare, v-vi minutes; medium, vi-vii minutes; medium well, 8-9 minutes.

You lot can use this as a general guideline but it is best to always use an instant read thermometer because the total corporeality of time it takes to cook the filets depends on a few factors:

• How thick are your steaks?  one inch, ane ½ inches, 2 inches, 2 ½ inches?
• How much practice your steaks weigh? 4 ounces, viii ounces, even 12 ounces?
• What is the starting temperature of the meat? Has it been resting for 60 minutes, 20 minutes? In a warm kitchen or common cold kitchen?
• Did you season the meat immediately? Seasoning the meat immediately and letting the salt rest for 40 minutes serves as a dry brine and will cause the steaks to cook more than quickly.
• What temperature is your skillet going into the oven? This is influenced by your stove and the skillet cloth.
• What temperature do you want your steak? Rare, medium-rare, medium or medium-well all require different cooking times.

filet mignon TEMPERATURE

Filet mignon is a lean cutting of meat with very little fat then it'southward the juiciest when cooked to medium-rare.  Therefore, aim for an internal temperature of 130-135ºF, later resting (account for five degrees of carryover), for medium-rare.

Medium-rare filet mignon is the juiciest because the wet inside the steak can't escape at these low of temperatures. College temperatures, all the same, quickly denatures the poly peptide strands, making them tough, dry and chewy.

Use the beneath temperature chart to guess your steaks doneness.  To check the temperature, insert the probe of an instant read meat thermometer into thickest part of the steak.Yous desire the temperature to register five°F lower than the desired final temperature because the steaks volition continue to cook and rise in temperature (carryover) while resting.

Doneness	Last Temperature	Remove from Rut at this Temperature	Color	Oven Duration Approximations
Rare	125°F	120°F	Absurd reddish center	four minutes
Medium Rare	135°F	130°F	Warm red centre	5-six minutes
Medium	145°F	140°F	Warm pink center	half dozen-vii minutes
Medium well	155°F	150°F	Slightly pink center	eight-9 minutes
Well done	160°F	155°F	Piddling or no pinkish	10+ minutes

NOTE: The USDA recommends steaks and roasts be cooked to 145°F so rested for at least iii minutes for safety.

HOW do i not overcook filet mignon?

As discussed, there are so many variables when cooking tenderloin steaks, such as the thickness of your steak, the heat of your skillet, your type of skillet, and your desired level of doneness – each volition all impact the time information technology takes to cook your steak. To eliminate the guesswork and guarantee perfectly cooked, juicy steak every time, invest in an instant read meat thermometer.

Y'all can pick upward an cheap instant read thermometer at the grocery store or Amazon, or I am obsessed with this digital probe thermometer – you lot volition never overcook any protein again!  Instant read thermometers tin can be temperamental, only this digital probe thermometer retrieves temperature precisely to within ±one.8°f (±1°c ) and you exit it in the steak while it cooks, whether on the stove, grill or oven.

The digital thermometer allows y'all to set the desired temperature for each of the 2 probes and an alarm will set up as soon equally information technology reaches the prepare temperature – so walk abroad and be rewarded with perfectly melt filet mignon every fourth dimension.

How Long Should I Allow Steaks Residual?

Subsequently the filets are cooked, immediately transfer them to a plate or cutting board and then they don't continue to cook.  As a dominion of pollex, you desire to let your steak residue for at least half of its total cooking time before slicing, so stick with v-10 minutes to be safety.

While the steak cooks, the juices are forced away from the rut to the middle of the meat.  The resting time allows for the redistribution and reabsorption of the juices throughout the whole steak for optimal season and juiciness.  If you don't let for this calming period, valuable juices will seep out and be lost when you slice into the filet, resulting in less juicy beefiness.

TIPS FOR COOKING THE BEST filet mignon

• Try and buy steaks of an even size and thickness so they cook evenly. If the butcher is cutting them for y'all, this isn't ever possible considering they are beingness cutting straight from the tenderloin which tapers in size. At the very least, make certain they are the same thickness so they cook at a like rate.
• Have the steaks out of the refrigerator at least an hour before cooking and then they cook more than evenly. Common cold steaks will exit you with a quick cooking, fifty-fifty burnt, exterior and a cold, under-cooked inside.
• Remove the silverskin. Your tenderloin steaks should come trimmed of the silverskin, merely if not, you lot'll need to trim information technology. The silverskin is a shiny white strip of cartilage that will stay tough and chewy fifty-fifty when cooked.
• If y'all take less than forty minutes, information technology's best to season the steaks right before cooking. Otherwise, the common salt will describe out the liquid onto the surface of the steaks (you tin can actually see it) and at that place isn't sufficient time for information technology to reabsorb back into the steak, causing the meat to become dry.
• To season the steaks properly, first pat the steaks dry out with newspaper towels. This will allow the steaks to sear and caramelize instead of steam.
• Don't skip par-cooking the salary.  The bacon needs a head get-go or else the fat won't return in the allotted fourth dimension and it will remain soft or soggy.
• Get the vents going.  Cooking steaks in a smoking hot skillet tends to get smoky.  Get your kitchen overhead vent fan going and/or open a window before you get-go cooking to help with ventilation.
• Rut the skillet until smoking.  This tin take upward to 5-10 minutes on some stoves, so exist patient.  A smoking skillet is central to a good sear. This high rut causes the chemical Maillard reaction in which the amino acids and reducing carbohydrate react to create a caramelized, securely flavorful, rich savory crust.
• Flip the steaks with tongs. You never want to use a fork or a utensil that can pierce the filets because y'all volition continuously loose juices and tenderness.
• Use an oven paw.  If your bandage iron pan doesn't have a heat proof, enameled coating, exist prepared with an oven mitt to hold the handle in order to tilt the skillet to baste with butter and to transfer the skillet to the oven. In the hustle and bustle of the moment, you lot might forget, so brand sure to fix the mitt out so you don't accidently touch the scorching handle and burn down yourself!
• Don't overcook. Filet mignon is and then lean that it dries out easily if overcooked. Use an authentic instant read thermometer for perfectly cooked steaks.  Or better nevertheless, I suggest this digital probe thermometer,  which is inserted into the steaks and reads the temperature while they are cooking.
• Test individual filets for doneness. Your filets volition likely non be 100% uniform in size, so check the smallest filet for doneness first and be prepared to remove individual filets from the oven as needed.  Different size filets tin work out perfectly, however, if individuals in your household like different temperature filets, and so yous can remove them from the oven at the same time.
• Do non balance steaks in the cast iron pan later cooking.  Transfer steaks to a plate as soon equally they are finished cooking and let them residual for 5 minutes earlier serving.  Do not let them rest in the hot skillet off-estrus or you'll finish upward with overcooked, tough steaks.
• Remove the filets from the oven five degrees before they've reached their desired final temperature.  The steaks will proceed to rise in temperature while they are resting. Recall, you can always popular the steaks back in the oven, but y'all tin't un-cook them!
• Let the steaks balance.Do NOT skip the resting menstruation once the filets are pulled from the oven. If you cut into the tenderloin steaks right abroad, the juices will ooze right out and you'll exist left with a potentially dry out steaks. Letting the filets rest makes them ultra-moist and juicy!

Practise I Demand a Bandage Iron Skillet?

Cast iron is considered the gilt standard for steak because:

• It durable; tin can become screaming hot without warping
• retains and distributes oestrus extremely well at a consistent temperature
• seamlessly transfers from the stovetop to the hot oven

All of these factors combine to achieve a cute crispy, golden seared crust and a tender perfectly juicy interior.

If you don't own a cast iron skillet yet, you will not regret the purchase! Bandage atomic number 26 is a durable, chemical-free culling to chemical-laden not-stick finishes. The more than yous use cast iron, the meliorate it becomes, gradually developing a natural and slick patina (called seasoning), that makes it non-stick.   Cooking in a well-seasoned bandage-iron skillet will also impart a bit of flavor, so if you have a cast iron skillet handed down to you lot, it is flavor gold!

If y'all don't take a cast fe skillet, then a thick stainless steel or carbon steel pan are both expert alternatives.

commonly asked questions

• How long should filet mignon sit out before cooking? Allow the tenderloin steaks rest on the counter at room temperature for at least 60 minutes before cooking. The closer the steak is to your terminal temperature before cooking, the more chop-chop and evenly it volition cook, otherwise, you lot can end up with cold spots or an overcooked outside and cold interior.  This also gives the cold muscle fibers time to relax so they release natural moisture which is then reabsorbed into the muscle for juicier results (otherwise the moisture stays trapped in the fibers).
• When should you season steak?There is an in-depth scientific respond, merely in short, season the steaks as presently as you remove them from the fridge, at to the lowest degree 40 minutes before cooking, up to overnight.  This allows time for the salt to penetrate through the surface of the meat and interruption down the muscle fibers so they can no longer contract when cooking, assuasive the cells to hold onto more water resulting in juicier, more tender, flavorful steak. At first, you volition meet a coat sitting on top of the filets every bit the table salt extracts liquid, which and so seeps back into the meat through osmosis.
• What is the all-time way to season filet mignon?  Salt and pepper are musts for filet mignon.  You can also get away with more than seasonings considering filets are then mild in flavor. The kosher common salt: 1) adds flavor (a steak can exist seasoned with a plethora of seasonings and still gustatory modality bland without enough salt, 2) tenderizes the steak past helping to break down the proteins and muscle fibers in the meat so they tin no longer contract, and iii) creates a gilded crust by drawing out moisture resulting in a quicker Maillard reaction and crispier crust.  Pepper or another type of chili pepper is also crucial for flavoring. Add other desired seasonings in quantities that withal let the natural flavor of the steak shine.
• What oil is best for steak?Use a neutral, high smoking signal oil for both pan searing and grilling steak such equally vegetable oil, canola oil or grapeseed oil.   Other oils (including olive oil) accept a lower smoking bespeak, effectually 400 degrees F, which means that overheating will not just smoke you out but tin can adversely affect its flavor and ruin the season of your steak. Most chiefly, it can produce low levels of harmful compounds.
• How practise I achieve a beautiful sear on steak?  First, the steak needs to be dry otherwise the moisture will steam your steak.  Next, go your pan hot, hot hot!  Once you add together the steak to the hot grill or pan, resist the urge to touch the steak before ii minutes.  The steak needs constant direct rut to develop the intensely flavored, signature chaff.  If you proceed moving or rotating the steak, information technology volition brown but won't char.

HOW TO Store AND REHEAT

• Storage:  let steak cool to room temperature so transfer to an airtight container.  Store in the fridge for upward to v days.
• Microwave: it's best to slice the steak before reheating so it heats evenly because the filets are so thick.  Transfer sliced steak to a microwave safe plate. Microwave for 30 seconds and so at 15 2d intervals as needed.
• Skillet: warm sliced steak in a skillet with a drizzle of oil or a slab of butter over medium heat, stirring oft until warmed through.
• Oven: transfer steak to a baking sheet, lightly brush with oil, cover with foil and reheat at 300 degrees F for 15 minutes or just until warmed through.

HOW TO FREEZE

Filet mignon freezes very well but the bacon volition lose its crispiness.  To freeze, permit the steaks cool completely then transfer private steaks to separate freezer bags and squeeze out any backlog air to preclude freezer fire. Freeze for 2 to 3 months. Thaw in the refrigerator overnight when ready to serve.

Tin I MAKE this recipe Ahead OF TIME?

Filet mignon is all-time if spice rubbed and refrigerated for up to 48 hours in advance.  Await to add the salary until set up to cook or it will go soggy from the moisture released from the steak equally it rests.  When it comes time to cook, let the filets residual at room temperature for hour then cook.

WHAT GOES WITH filet mignon?

Bacon Wrapped Filet Mignon pairs well with pretty much everything from salad to pasta to potatoes to rice. Here are some of our favorite sides to serve with tenderloin filets:

• Comforting Sides: Broiled Mac and Cheese, Mushroom Risotto, Parmesan Risotto, Rice Pilaf, and Mushroom Asiago Orzo.
• Potatoes: Mashed Potatoes, Hashbrown Casserole, Smashed Potatoes, Roasted Red Potatoes, Twice Baked Potatoes, Scalloped Potatoes or Mashed Sweet Potatoes.
• Vegetables: Glazed Carrots, Roasted Asparagus or Brownish Butter Balsamic Asparagus, Roasted Broccoli, Maple Bacon Brussels Sprouts and Butternut Squash, Creamy Brussels Sprouts.
• Salad:German Potato Salad, Apple Salad, Fall Salad, Beet Salad, Butternut Squash Salad.

Want TO Endeavor THIS filet mignon RECIPE?

 Pivot Information technology TO YOUR beefiness or holiday Board TO Save FOR LATER!

Detect ME ON PINTEREST FOR MORE GREAT RECIPES!  I AM ALWAYS PINNING :)!

©Carlsbad Cravings past CarlsbadCravings.com

Save This Recipe To Your Recipe Box

You can now create an account on our site and save your favorite recipes all in one place!

STEAKS

• iv (eight-x oz.) filet mignon steaks 1 ½- 2 inches thick
• 2 teaspoons kosher salt
• 1 teaspoon freshly cracked pepper
• ane/2 tsp EACH garlic pulverization, onion pulverisation, paprika, chili powder
• 8 slices thin/regular cutting salary
• 1 ½ tablespoons vegetable oil
• 3 tablespoons butter
• 3 cloves garlic, smashed
• 2 big sprigs rosemary

BALSAMIC CHIVE CREAM SAUCE (Optional)

• i/three cup low sodium chicken goop
• 1/2 loving cup heavy cream
• one tablespoon balsamic vinegar
• 1 teaspoon Dijon mustard
• ane 1/ii tablespoons chopped fresh chives
• pinch of cayenne (optional)
• table salt and pepper to taste

• Remove steaks from fridge 60 minutes earlier cooking to bring to room temperature. Trim steaks of all white membranes and fatty if needed.

• Whisk the seasonings together in a small basin (kosher salt through chili powder). Pat the steaks dry out and flavor all sides with the spice mix, pressing it into the steaks so it sticks; set bated. Information technology is best to flavor the steaks immediately so they have time to rest for at least forty minutes. If you don't season the filets immediealty, and then flavor them right before cooking otherwise they will become dry out.

• Preheat oven to 425 degrees F. Arrange salary strips on a foil lined baking sail and then they aren't touching. Bake for 12-15 minutes at 425 degrees F or until strips are kickoff to turn gold but are still pliable. Drain bacon on newspaper towels. (Don't turn off the oven.)

• Using ii salary strips per steak, wrap the steak completely with the bacon, securing with a slice of cotton butcher'due south twine or toothpicks (twine works much better, the toothpicks can tear the bacon).

• Oestrus 1 ½ tablespoons vegetable oil in a large cast iron skillet until smoking. In one case hot, add the steaks and sear for 2 minutes without moving. Flip the steaks using tongs, add the butter, smashed garlic and rosemary. Melt an additional two more than minutes, tilting the skillet (use an oven mitt!) and basting the steaks with the melted butter.

• Insert a digital oven safe thermometer into thickest part of steak (if you have 1) and transfer the skillet to the oven to finish cooking. Cook at 425 degrees F to your liking, about 4 to 9 minutes. Remove when internal temperature reaches 120 degrees F for rare, 130 degrees F for medium rare, and 140 degrees F for medium. The temperature will keep to ascent another 5 degrees every bit the steaks rest. Immediealty transfer the steaks to a plate and allow rest for 5-10 minutes before slicing. Meanwhile make the sauce:

SAUCE

• Bleed off all but one tablespoon fatty/juices from the skillet just leave the rosemary and garlic. Add together craven broth and scrape upwards whatsoever $.25 on the bottom of the pan; simmer, stirring occasionally for three minutes to reduce. Stir in heavy cream, balsamic vinegar and Dijon. Simmer until slightly thickened, about 2 minutes. If you would similar more than sauce, you lot can add more cream ;).

• Remove from estrus and remove the rosemary and garlic with a slotted spoon. Stir in fresh chives. Season with plenty of freshly cracked salt and pepper to taste and a pinch of cayenne if desired. Drizzle sauce over steaks or serve alongside.

*Total prep time does not include steak resting.

GARLIC HERB BUTTER

If you'd similar to forgo the Balsamic Cream Sauce, this butter is fantastic as well.

• • eight tablespoons (1 stick) unsalted butter room temperature
  • 1 ½ teaspoons lemon zest (optional if you lot take information technology)
  • 1-ii cloves garlic, finely minced
  • 1 teaspoon Dijon or horseradish
  • 1 1/2 tablespoons chopped fresh chives
  • two tablespoons finely minced fresh herbs (pick 2-3 of your favs: parsley, tarragon, thyme oregano, rosemary, basil, etc.)
  • 1/8 tsp EACH salt, pepper

Mix all of the ingredients together, transfer to plastic wrap and curlicue up into a log.  Refrigerate until firm.  Slice and serve over steak.

Tips and tricks

• Filet mignon: purchase filets from your local butcher or increasingly, groceries are selling the highest quality Prime number meats also.  I have purchased Prime number Aspen Ridge Natural Angus Beef at Pavilions and Vons.  You tin can apply their store locator hither.
• Kitchen twine: despite the pics, I highly suggest securing with cotton fiber butcher'due south twine instead of toothpicks.   The toothpicks will easily tear through the bacon.  If you must utilise toothpicks, apply a few per steak.
• Salary: you must utilise regular bacon, Not thick cutting salary or it will remain soggy when overlapped.
• Oil: employ a neutral, high smoking bespeak oil such equally vegetable oil, canola oil or grapeseed oil.  Do NOT use olive oil because it has a lower smoking point and volition interruption down.
• Kosher Table salt:is a preferred for steaks because its large texture doesn't clump like table table salt. If you merely have tabular array salt, use One-half the amount.
• Pepper: If you are using finely basis pepper instead of freshly cracked, y'all volition need less.
• Use a thermometer: I suggest this digital probe thermometer,  which is inserted into the steaks and reads the temperature while they are cooking in the oven.
• Test individual filets for doneness: your filets will probable not be 100% uniform in size, then check the smallest filet for doneness first and be prepared to remove individual filets from the oven as needed.
• Storage: let steak absurd to room temperature then transfer to an airtight container.  Store in the refrigerator for up to five days.
• Make Ahead: you may spice rub the steaks and air-condition them uncovered upwards to 48 hours in advance. Let the filets remainder at room temperature for 60 minutes before cooking.

Did You lot Make This Recipe?

Tag @CarlsbadCravings and Utilize #CarlsbadCravngs

Leave a Review, I Always Love Hearing From You!

almanzaapoe1954.blogspot.com

Source: https://carlsbadcravings.com/bacon-wrapped-filet-mignon/

Share this post