Bacon Wrapped Filet Mignon Recipes

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Teixeira's Pan-Seared Bacon Wrapped Filet Mignon image

This is a basic recipe to make bacon wrapped fillet. The searing keeps the meat moist while baking. Note: I prefer a local uncured, applewood smoked bacon. Choose based on preference but try to select a more meaty cut if possible.

Recipe From food.com

Provided by Thevenin

Categories     Meat

Time 17m

Yield 4-6 filets, 2-4 serving(s)

Number Of Ingredients 7



Bacon-Wrapped Filet Mignon With Horseradish Sauce image

This is Cook's Illustrated method of cooking a filet mignon. If you're cooking for someone who insists on well-done steaks, use a thinner cut of meat. I recently cut small steaks from a petite fillet and cooked in this manner and they were fantastic . . . so cute too!

Recipe From food.com

Provided by Galley Wench

Categories     Steak

Time 25m

Yield 2 serving(s)

Number Of Ingredients 10

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2017-03-07 Preheat oven to 450°F. 2. Wrap edges of each steak with a strip of bacon and secure each with a length of kitchen twine. 3. Season …

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Total Time 30 mins
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  • Before cooking, remove steaks from fridge and let them come to room temperature for 30 minutes. Preheat oven to 450°F.
  • Season steaks with salt and pepper. Place a large oven-safe skillet over medium-high heat. and let it get hot. When the pan is hot (after 1 minute or so), add some butter, melt it and swirl it around the pan to coat. When butter is bubbling, add steaks to the pan and sear for 90 seconds per side.
  • Transfer pan directly to oven and let cook until the steaks reach your desired doneness; 5-6 minutes per side in the oven (10 minutes total) should give you a nice medium-rare steak. Check the internal temperature with a meat thermometer. For medium-rare, it should register 135°F in the thickest part of the steak.
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2009-12-14 1. Remove any silver skin, and extra fat from the fillets. Wrap a piece of bacon around the outside, and either secure with a toothpick, or wrap with butcher’s twine.

Servings 4
Total Time 45 mins
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Calories 659 per serving

  • 1. Remove any silver skin, and extra fat from the fillets. Wrap a piece of bacon around the outside, and either secure with a toothpick, or wrap with butcher’s twine. Don’t overlap the bacon by more than 1/4”, you want to make sure that the bacon will cook. However, if your using thin bacon, you might want to use 2 pieces to get the extra thickness and flavor. Securing the bacon with toothpicks works, but by tieing the bacon, you’re forming a more rounded piece of meat that will look nicer on the plate.
  • 2. Oil the meat liberally, dust with the blacken. salt, and pepper, and rub it into both sides of the meat. Se the meat on a platter and place back in the refrigerator until you’re ready to cook it. Don’t be afraid to use a little more slat than you think you should, it’s on the grill and won’t end up as strong.
  • 3. Cook over a medium hot grill for about 10 minutes per side. Ultimately you want the meat to reach an internal temperature of 110 degrees. If you cook on too hot a fire, the bacon will flame up and you’ll end up with burned bacon, and burned meat. The oil on the outside helps the meat to sear (keeping in the juices), and helps keep the meat from sticking to the grill.
  • 4. When testing the internal temperature of a thin pieces of meat, be sure to insert the thermometer in from the side.
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