What Do You All Beef Wrapped in Bacon

junho 05, 2022 Postar um comentário

Bacon wrapped filet mignon is a steakhouse dinner that's easy to make at home! Brand this steak recipe for a delicious and impressive meal.

bacon wrapped filet mignon in cast iron skillet

For a true steak lover, few meals compare to the glorious, juicy perfection of perfectly cooked filet mignon. Whether it's a grilled or cast iron steak isn't terribly important.

What is of import is that it's a quality cut of beef. and that information technology's cooked properly. In this case "properly" includes covering the filet mignon in thin strips of bacon.

What's the point of making bacon wrapped steak?

Bacon serves two purposes, providing flavor and besides extra fat to create a chaff (sear) on the meat. A good sear will keep the juices inside of the meat, where they belong.

Salary wrapped filet mignon

Ingredient notes

Filet mignon – This cut is taken from a whole beef tenderloin. Information technology's extremely lean, but it frequently has a small corporeality of fat and a membrane effectually the outside edge. Y'all'll need to apply a abrupt pocketknife to remove the fatty and membrane.
Seasoning – To permit the natural beef flavor to polish, use a elementary steak seasoning. I use nothing more than coarse salt (kosher 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 salt acts as a tenderizer for the beef.

If y'all're on a tight grocery upkeep, using filet mignon may not be affordable. Should that be the case, in that location are some budget-friendly cuts of beef that are as delicious.

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

Video: Preparing filet mignon

This meal is very simple to brand. Yet, some people have problem wrapping bacon effectually the filet.
To see the process and get my tips, watch the video located in the recipe carte at the bottom of this post!

medium rare steak sliced exposing the center

Recipe Instructions

Prepare the filets.

To prevent the knife from slicing into the meat, hold it perpendicular to the side of the filet. Then, using the outer edge of the meat as a guide, move the knife around the outer circumference.

Wrap the filet mignon with salary.

Slightly stretch the slice of salary as y'all wrap it effectually the filet. If your filets are pocket-size, in one case slice should exist enough. If more bacon is needed, slightly overlap the slices, then use cotton butchers twine or wooden toothpicks to secure the bacon to the meat.

Pro tips for the best salary wrapped filet mignon

Bring the meat to room temperature before you cook it.

This is the best fashion to give any steak a perfect sear. If the beefiness is too common cold, moisture in the meat prevents a nice chaff from forming.

Account for carryover cooking .

Keep in mind that later on removing steaks from the heat source, they will continue to cook for about 5 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 little underdone.

Cook fourth dimension and temp for filet mignon

The doneness of a steak is a matter of personal preference. However, keep in heed that to minimize take a chance of E-Coli or other bacteria, the meat should be cooked to a certain internal temperature.

The USDA recommendation for a rubber minimum internal temperature is 145° Fahrenheit for any filet or steak of beef, pork, veal, or other non-poultry meat.

This recommendation translates to a steak of medium doneness. However, yous may prefer your bacon wrapped filet mignon cooked to a different doneness. Hither 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 pink left, the internal temperature should be 160° Fahrenheit or higher

plated beef tenderloin filet cooked to medium rare

What to serve with bacon wrapped filet mignon

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

With a dinner like this, whatever steak lover is certain to consider you a lifelong friend!

perfect medium rare bacon wrapped filet mignon on white plate garnished with parsley sprig

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

xvi oz Prime beef filet mignon See Note 1 for size information
4 slices sparse cutting bacon 2 slices per filet, more if desired
one tsp kosher common salt
1 tsp black pepper
ane tbsp butter
1 tbsp olive oil

Preheat oven to 450°F.
Using a abrupt knife trim all white membrane and fat from filets.
Wrap a slice of bacon, slightly stretching as y'all wrap, completely around filet and secure with a slice of cotton fiber butcher'due south twine or a toothpick.
Season heavily with table salt and pepper on both sides of the filets.
Heat a cast iron skillet or any heavy lesser skillet over medium high heat. Add the butter and oil. When it starts to slightly smoke add together the steaks. Sear on each side for 2 minutes.
Transfer the skillet and filets to the oven and roast for 6-7 minutes. Check for desired doneness (see temps below in Notes).

Filet mignon are cut from beef tenderloin and typically cut ane to 2 inches (2.5 cm to 5 cm) thick and two to 3 inches (five cm to 7.half dozen cm) in diameter. About often, you lot'll find them sold in half-dozen to 8 ounce portions, but they can also be found in x, 12, or even up to sixteen ounce portions.

Internal Temperature Guide for Filet Mignon

The USDA recommends a safe minimum internal temperature of 145° F. for whatever type of steak (beef, veal, pork, etc.). This translates to a steak of medium doneness. However, here are internal temperature ranges to consider.

Keep in mind that steaks will continue to cook as they rest after removing them from the heat source. This tin increase the internal temperature past 3 to v 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 done– for a filet mignon with no signs of pink left, the internal temperature should be 160° Fahrenheit or higher

The information shown is an judge provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist's advice.