Key Takeaways
- Quality Ingredients Matter: Choose high-quality filet mignon and thick-cut bacon for the best flavor and texture in your dish.
- Proper Preparation: Trim the filet mignon effectively and season it generously with salt, pepper, and optional herbs to enhance taste.
- Bacon Wrapping Technique: Ensure even coverage while wrapping the bacon around the filet to infuse moisture and flavor during cooking.
- Cooking Methods: Master both pan-searing and grilling techniques to find your preferred method for achieving a perfectly cooked filet mignon.
- Accurate Doneness Checks: Use a meat thermometer to get precise internal temperatures, ensuring your steak reaches the desired level of doneness.
- Resting Period: Always let the steak rest for 5-10 minutes post-cooking to allow juices to redistribute, enhancing tenderness and flavor.
Ever found yourself craving a steak that’s both tender and bursting with flavor? A bacon-wrapped filet mignon might just be your answer. This delicious dish combines the rich taste of filet mignon with the savory crunch of bacon, making it a perfect choice for special occasions or a cozy dinner at home.
Cooking this mouthwatering meal doesn’t have to be complicated. With a few simple steps, you can impress your friends or family and enjoy a restaurant-quality steak right in your kitchen. In this article, you’ll learn how to prepare and cook a bacon-wrapped filet mignon that’s sure to satisfy your taste buds and elevate your cooking game.
Ingredients You’ll Need
Cooking a bacon-wrapped filet mignon requires a few essential ingredients, ensuring a delicious finish. Gather the items below to start your culinary journey.
Main Ingredients
- Filet Mignon: Choose high-quality filet mignon steaks, each weighing around 6-8 ounces.
- Bacon: Use 2-3 slices of thick-cut bacon for each steak, ensuring enough fat for wrapping and flavor.
- Olive Oil: Select 1-2 tablespoons of olive oil to help sear the steaks.
- Salt: Sprinkle kosher or sea salt for seasoning; about 1/2 teaspoon per steak.
- Black Pepper: Freshly ground black pepper enhances the flavor; use to taste.
- Garlic Powder: Add 1/4 teaspoon of garlic powder for a touch of warmth.
- Fresh Herbs: Optionally, consider rosemary or thyme, adding a few sprigs for garnishing post-cooking.
Confirm you’ve gathered all ingredients before starting the cooking process for a seamless experience.
Preparing the Filet Mignon
Prepping the filet mignon sets the stage for a delicious meal. Focus on trimming and seasoning to achieve the best flavor and tenderness.
Trimming the Steak
Trim excess fat from the edges of the filet mignon. Aim for a 1/4-inch fat cap to enhance flavor while ensuring even cooking. Use a sharp knife for clean cuts. If your filet has silverskin, remove it as it can become tough during cooking. Hold the steak steady, insert the knife under the silverskin, and slide it along the meat to cut it away.
Seasoning the Meat
Season the filet mignon generously on both sides with kosher or sea salt and freshly ground black pepper. Use about 1/2 teaspoon of salt and 1/4 teaspoon of pepper per steak. For added depth, sprinkle garlic powder evenly on both sides. If you enjoy fresh herbs, consider chopping rosemary or thyme and sprinkling it onto the filet for a fragrant touch. Allow the seasoned meat to sit at room temperature for 30-60 minutes before cooking to enhance flavor and tenderness.
Wrapping the Bacon
Wrapping bacon around the filet mignon adds flavor and moisture, enhancing the overall experience. Follow these steps to do it effectively.
Choosing the Right Bacon
Select thick-cut bacon for the best results. Thick bacon provides a hearty exterior that crisps nicely during cooking. Look for bacon with a good balance of meat and fat. Standard bacon slices may not offer the same rich taste or texture. Opt for 2-3 slices per steak to ensure complete coverage while allowing the bacon to cook evenly.
- Prepare the Steak: Place the seasoned filet mignon on a clean cutting board.
- Layer the Bacon: Start at one end of the filet mignon and position a slice of bacon. Allow the bacon to overlap slightly as you wrap. This ensures total coverage and holds the bacon in place.
- Secure the Ends: Tuck the ends of the bacon under the filet to secure them. If necessary, use toothpicks to hold the bacon in place.
- Repeat for Additional Slices: If using multiple slices, follow the same wrapping technique, overlapping each slice as you go. Ensure even coverage around the entire steak.
This method keeps the bacon intact during cooking, infusing your filet mignon with its delicious flavor.
Cooking the Bacon Wrapped Filet Mignon
Cooking a bacon-wrapped filet mignon enhances the natural flavors of the steak. You can use either the pan-searing or grilling method to achieve a delicious result. Here’s how to do both.
Pan-searing Method
- Preheat your skillet: Heat a cast-iron or heavy skillet over medium-high heat for about 5 minutes until hot.
- Add oil: Pour 1-2 tablespoons of olive oil into the skillet. Swirl it to coat the bottom evenly.
- Sear the bacon-wrapped filet: Place the filet mignon in the skillet. Sear it for 3-4 minutes on each side to achieve a nice brown crust. Ensure the bacon’s edges crisp up.
- Reduce heat: Lower the heat to medium-low. Cook for an additional 6-8 minutes, flipping occasionally until the internal temperature reaches 130°F for medium-rare.
- Rest the steak: Remove the steak from the skillet and let it rest for 5-10 minutes. This resting period allows the juices to redistribute, keeping the meat tender.
- Preheat the grill: Heat your grill to medium-high, about 400°F. Make sure the grates are clean and lightly oiled to prevent sticking.
- Prepare the steak: Season the bacon-wrapped filet mignon according to your preference before placing it on the grill.
- Grill the steak: Place the filet on the grill and close the lid. Grill for about 4-5 minutes per side. Rotate the steak 90 degrees halfway through cooking each side for those classic grill marks.
- Check for doneness: Use a meat thermometer to check the internal temperature. Aim for 130°F for medium-rare.
- Let it rest: Remove the filet from the grill and let it rest for 5-10 minutes before slicing. This ensures a juicy bite every time.
Experimenting with both methods allows you to find your favorite way to cook a bacon-wrapped filet mignon while impressing your guests with each delicious bite.
Tips for Perfecting Your Dish
Focus on these critical factors to ensure your bacon-wrapped filet mignon achieves restaurant-quality results.
Cooking Times and Temperatures
Use precise cooking times and temperatures for best results. For pan-searing, preheat your skillet over medium-high heat. Sear the bacon-wrapped filet for 3-4 minutes on each side. Adjust the heat to medium and cook until the internal temperature reaches your desired doneness—130°F for medium-rare, 140°F for medium, or 150°F for medium-well. When grilling, preheat your grill to medium-high heat. Grill the steak for about 4-5 minutes on each side, again checking the internal temperature to ensure perfect doneness.
| Doneness Level | Internal Temperature (°F) | Cooking Method Time |
|---|---|---|
| Rare | 120°F | 3-4 mins each side |
| Medium-Rare | 130°F | 3-4 mins each side |
| Medium | 140°F | 4-5 mins each side |
| Medium-Well | 150°F | 4-5 mins each side |
| Well-Done | 160°F and above | 4-5 mins each side |
Achieving the Desired Doneness
Check doneness accurately. Using a meat thermometer takes the guesswork out of it. Insert it into the thickest part of the steak without touching the bone or bacon. Let the steak rest for 5-10 minutes after cooking to allow juices to redistribute, enhancing flavor and tenderness. If you’re unsure about doneness, the touch test can help—medium-rare feels similar to the flesh of your palm below your thumb when relaxed.
Experimenting with cooking times enables you to discover your personal preference. Whether you prefer a juicy, medium-rare filet or a well-done option, adjusting times based on the thickness of your steak ensures consistent results.
Conclusion
Cooking a bacon-wrapped filet mignon is a fantastic way to elevate your dining experience. With just a few simple steps you can create a mouthwatering dish that’s sure to impress. Whether you’re celebrating a special occasion or enjoying a cozy dinner at home this recipe allows you to indulge in a restaurant-quality meal without the hassle.
Don’t forget to experiment with cooking methods and seasonings to make it your own. With a little practice you’ll master the art of cooking this delicious steak and become the star of your kitchen. So gather your ingredients and get ready to savor every bite of your perfectly cooked bacon-wrapped filet mignon. Enjoy!
Frequently Asked Questions
What is a bacon-wrapped filet mignon?
A bacon-wrapped filet mignon is a tender and flavorful steak dish where filet mignon is wrapped in thick-cut bacon. This combination enhances the flavor and moisture of the steak, making it a popular choice for special occasions or cozy dinners.
What ingredients do I need to make a bacon-wrapped filet mignon?
You will need high-quality filet mignon steaks, thick-cut bacon, olive oil, kosher or sea salt, freshly ground black pepper, garlic powder, and optional fresh herbs like rosemary or thyme for garnish.
How do I prepare the filet mignon before cooking?
Trim excess fat and silverskin from the steak, leaving a 1/4-inch fat cap for flavor. Season generously with salt, pepper, and garlic powder. Let it rest at room temperature for 30-60 minutes to enhance flavor and tenderness.
How should I wrap the bacon around the filet mignon?
Place the seasoned filet mignon on a cutting board and layer bacon slices, starting from one end and overlapping them for complete coverage. Tuck the ends of the bacon under the steak and secure with toothpicks if necessary.
What are the best cooking methods for bacon-wrapped filet mignon?
You can pan-sear or grill the filet mignon. For pan-searing, cook in a preheated skillet with olive oil for 3-4 minutes per side. For grilling, preheat your grill and cook for 4-5 minutes per side. Always use a meat thermometer to check doneness.
How long should I let the steak rest after cooking?
After cooking, allow the steak to rest for 5-10 minutes. This resting period helps the juices redistribute, resulting in a more flavorful and tender steak.
What internal temperatures should I aim for my steak?
For steaks, aim for an internal temperature of 130°F for medium-rare, 145°F for medium, and up to 160°F for well-done. Using a meat thermometer ensures accurate cooking.
Can I use different herbs or spices for seasoning?
Absolutely! Feel free to experiment with different herbs and spices according to your taste preferences. Fresh herbs like thyme and rosemary add aromatic flavors that complement the steak beautifully.
