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Bacon Wrpped Filet Mignon

Bacon Wrpped Filet Mignon Picture

Updated:
Prep time:     Cook time:     Total time:
Yield: 4 servings

Using real thick and smokey bacon really gives this plenty of flavor. Itís cooked slow, because of the bacon, and, as a result, the fillet comes out real moist. Thereís so much flavor in the meat, additional sauce isnít needed.

Being so difficult to get the bacon cooked through, you might want to sear the filet migon in a fry pan after you've wrapped in it then bacon. This will insure that the bacon is cooked through.

I was at Sam's Club the other day, and picked up these fillets for the same price as I would pay for rib eye, or sirloin at my local supermarket. Since, I haven't written a recipe for doing fillets yet, I thought I'd give it a try on the grill. If you remember, I've got a small grill, and I really can't start a fire to one side, for indirect baking, so after the fire was going real good, I sprinkled some water on it to cool it down a bit. It worked real well, and the slower cooking let the smokiness of the bacon permeate the meat.

The steaks were cooked to an internal temperature of 110 degrees, which may sound like it's going to be quite rare, but the meat continues to cook while it's resting, and resulted in the medium rare piece that you see in the picture.

I served this with mashed potatoes, my "15 Minute Gravy", and a salad with blue cheese dressing. Everything went together well, as if I was in a Steak House.

In case any one's heard of, and is wondering about a "Cap Off" Rib Steak. It's called a "Rib Filet", and should be cooked using the same method as described below. This is the inside piece of a Rib Eye Steak, and should NOT be confused with an Eye Round which comes out of the Bottom Round.




  • 4 Pieces, Fillet Mignon, about 1 1/2" thick

  • 4 Strips, Thick-sliced Bacon

  • Toothpicks or Butcher's Twine

  • Vegetable Oil, as needed

  • Butt Kickin' Blacken, American Steakhouse Blend, to taste

  • Coarse Kosher Salt, to taste

a prepped beef filet with bacon Picture


1.    Remove any silverskin, 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.


Seasoned, Bacon Wrapped, Filet Mignon, Picture


2.    Oil the meat liberally, dust with the Steakhouse Seasoning, and the Coarse Kosher Salt, 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 salt than you think you should, it's on the grill and won't end up as salty.

Ron's Note:
If you have never "Cured" meat, this is your chance. Begin the process of prepping the meat the nught before you want to cook it. Omit the oil, and coat the bacon wrapped steaks, liberally, with the Steakhouse Seasoning, and the Coarse Kosher Salt. Rub the seasonings into the meat real well, the wrap in plastic wrap, and place in your refrigerator until you're reasy to cook them.

The salt will initially, draw out the moisture within the meat. Then, the salt will want to equalize itself with the whole steak, and will go back into the meat. As it goes back in, it will draw both any liquid any flavors along with it. Each moelcule of Salt will then begin to break down the protein strands within the meating, thereby tenderizing the meat for you.

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.


Taking the Temperature of a Rib Eye Steak, Picture


4.    When testing the internal temperature of any thin pieces of meat, be sure to insert the thermometer in from the side, otherwise you won't get a true reading.
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Leftovers

Leftovers can easily be re-heated in a Jus, or Gravy. Bring the liquid to a simmer in a pot, then dip the leftover meat in it for 2 - 3 minutes (depending upon it's thickness). Take it out of the gravy, and set directly on a plate.

Remember, you're just re-heating, not cooking it. If you leave it in too long it'll begin cooking again, and become overdone.




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