How to Cook a Beef Fillet Wrapped in Bacon

Salary wrapped filet mignon is a steakhouse dinner that'southward easy to make at dwelling! Make this steak recipe for a delicious and impressive meal.

For a truthful steak lover, few meals compare to the glorious, juicy perfection of perfectly cooked filet mignon. Whether it's a grilled or cast atomic number 26 steak isn't terribly of import.

What is important is that it's a quality cut of beef. and that it's cooked properly. In this case "properly" includes roofing the filet mignon in sparse strips of bacon.

What'southward the point of making salary wrapped steak?

Bacon serves two purposes, providing season and also extra fatty to create a crust (sear) on the meat. A skillful sear will keep the juices inside of the meat, where they belong.

Bacon wrapped filet mignon

Ingredient notes

• Filet mignon – This cut is taken from a whole beef tenderloin. It'due south extremely lean, only it oft has a pocket-size amount of fatty and a membrane around the exterior edge. You'll need to use a sharp knife to remove the fat and membrane.
  
• Seasoning – To allow the natural beef flavor to shine, use a unproblematic steak seasoning. I use nothing more than than fibroid common salt (kosher table salt) and black pepper, although using a dry rub marinade like montreal seasoning is fine too.

TIP:
Marinating filet mignon steaks isn't necessary, as the table salt acts equally a tenderizer for the beef.

If you're on a tight grocery budget, using filet mignon may not be affordable. Should that be the case, there are some budget-friendly cuts of beef that are equally delicious.

Consider making a grilled ribeye or bavette steak (Mexican grilled sirloin) instead!

Video: Preparing filet mignon

This repast is very simple to make. However, some people have trouble wrapping bacon effectually the filet.
To see the process and get my tips, watch the video located in the recipe bill of fare at the bottom of this post!

Recipe Instructions

1. Prepare the filets.

To preclude the knife from slicing into the meat, hold information technology perpendicular to the side of the filet. So, using the outer border of the meat as a guide, move the knife effectually the outer circumference.

2. Wrap the filet mignon with salary.

Slightly stretch the slice of salary as yous wrap information technology around the filet. If your filets are small, in one case slice should be plenty. If more bacon is needed, slightly overlap the slices, and so utilize cotton butchers twine or wooden toothpicks to secure the bacon to the meat.

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Pro tips for the best bacon wrapped filet mignon

• Bring the meat to room temperature before y'all melt it.

This is the all-time manner to requite whatsoever steak a perfect sear. If the beef is as well common cold, moisture in the meat prevents a nice crust from forming.

• Account for carryover cooking .

Keep in mind that after removing steaks from the heat source, they will keep to cook for about v minutes. During this time, the internal temperature will increment by 3 to 5 degrees Fahrenheit. So, be sure to remove the meat when it's a lilliputian underdone.

Cook time and temp for filet mignon

The doneness of a steak is a matter of personal preference. However, keep in heed that to minimize run a risk of Due east-Coli or other bacteria, the meat should exist cooked to a certain internal temperature.

The USDA recommendation for a safe minimum internal temperature is 145° Fahrenheit for whatever filet or steak of beef, pork, veal, or other not-poultry meat.

This recommendation translates to a steak of medium doneness. However, y'all may prefer your salary wrapped filet mignon cooked to a different doneness. Here are other internal temperature ranges to consider.

• Rare– 120 to 125° Fahrenheit
• Medium rare– 130 to 135° Fahrenheit (54°Celsius)
• Medium– 140 to 145° Fahrenheit
• Medium well–  150 to 155° Fahrenheit
• Well done– for a filet mignon with no signs of pinkish left, the internal temperature should exist 160° Fahrenheit or higher

What to serve with salary wrapped filet mignon

Summit your filet mignon with a bit of compound herb butter, or for a really special treat, brand some gorgonzola steak butter! Serve it with steakhouse creamed spinach and a hasselback potato.

With a dinner similar this, whatsoever steak lover is sure to consider you a lifelong friend!

This post, originally published on Kevin is Cooking Mar. 18, 2021, was updated with new content and video on October. 31, 2021.

• 16 oz Prime beef filet mignon See Note 1 for size information
• 4 slices thin cut bacon ii slices per filet, more than if desired
• 1 tsp kosher common salt
• 1 tsp blackness pepper
• one tbsp butter
• 1 tbsp olive oil

• Preheat oven to 450°F.

• Using a abrupt pocketknife trim all white membrane and fat from filets.

• Wrap a slice of bacon, slightly stretching as you wrap, completely around filet and secure with a piece of cotton wool butcher's twine or a toothpick.

• Flavor heavily with salt and pepper on both sides of the filets.

• Heat a cast iron skillet or whatever heavy bottom skillet over medium high heat. Add the butter and oil. When it starts to slightly smoke add the steaks. Sear on each side for 2 minutes.

• Transfer the skillet and filets to the oven and roast for 6-vii minutes. Cheque for desired doneness (see temps beneath in Notes).

1. Filet mignon are cut from beef tenderloin and typically cut 1 to 2 inches (ii.five cm to v cm) thick and 2 to 3 inches (5 cm to 7.6 cm) in diameter. About often, y'all'll notice them sold in 6 to 8 ounce portions, just they tin as well be found in x, 12, or even up to 16 ounce portions.

Internal Temperature Guide for Filet Mignon

The USDA recommends a prophylactic minimum internal temperature of 145° F. for any type of steak (beef, veal, pork, etc.). This translates to a steak of medium doneness. Nonetheless, hither are internal temperature ranges to consider.

Continue in heed that steaks will continue to cook equally they rest after removing them from the rut source. This can increase the internal temperature by 3 to 5 degrees F.

• Rare– 120 to 125° Fahrenheit
• Medium rare– 130 to 135° Fahrenheit (54°Celsius)
• Medium– 140 to 145° Fahrenheit
• Medium well–  150 to 155° Fahrenheit
• Well washed– for a filet mignon with no signs of pink left, the internal temperature should exist 160° Fahrenheit or higher

The data shown is an approximate provided by an online nutrition computer. It should not be considered a substitute for a professional person nutritionist's advice.

Calories: 828 kcal | Carbohydrates: 1 g | Protein: 44 k | Fatty: 71 g | Saturated Fatty: 28 k | Trans Fat: 1 g | Cholesterol: 188 mg | Sodium: 1170 mg | Potassium: 748 mg | Fiber: 1 g | Sugar: 1 g | Vitamin A: 189 IU | Calcium: 24 mg | Iron: 6 mg

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

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