Nothin’ Can Beat a Bacon-Wrapped Filet!

This week, I am making a simple, and simply, delicious recipe. Bacon-Wrapped Filet Mignon is served in steakhouses across the country and sold by specialty meat houses and butchers.

And I am here to tell you their secret; you can make them yourself at home quickly and easily! I usually cut the steaks themselves because beef tenderloin sells for an average of $19.99 to $24.99 a pound, and often times the already cut filets (sold as filet mignon steaks) sell for about $5.00 more a pound. Besides, when you buy a whole or a half of a tenderloin, you can make sure that the filets you cut come from the center and not just the ends of the tenderloin! The bacon lends a salty, savory, smoky flavor to this very lean beef, and it is also a great way to keep the filets together while they are grilling.

I “flavorize” these steakhouse filet mignons by brushing the grilled filets (while they rest) with a simple butter sauce seasoned with shallots and parsley. Feel free to grill the filets without the final flourish, but it is that little “je ne sais quoi” that takes these steaks from the GRATE to GREAT!!!!

Bacon-Wrapped Filet Mignon

Grilling method: Direct/Medium Heat

2 tablespoons unsalted butter

1 tablespoon minced shallot

2 tablespoons minced parsley

4 filet mignon steaks (cut from a whole beef tenderloin), 1 1/2″ thick

4 slices best-quality smoked bacon

Olive oil

Kosher salt and freshly ground pepper

Solid wooded toothpicks, soaked in water

In a small saucepan, melt butter and shallots together. Remove from heat and add half of the parsley and a pinch of salt and pepper. Set aside but keep warm.

Meanwhile, wrap one bacon slice around each filet and secure with a toothpick that has been soaked in water for at least 10 minutes. (Use more bacon if desired.)

Brush each filet lightly with olive oil and season with salt and pepper. Place filets directly on the cooking grate and cook about 10 minutes total for medium rare, turning once halfway through the cooking time. Do not try and grill over high heat or the bacon will flare-up and burn.

Remove filets from grill to a clean platter and brush both sides with butter, shallot and parsley mixture. Let rest 5 minutes and garnish with remaining parsley. Serve immediately.

Serves 4

Nothin’ can beat beef with bacon!

Elizabeth

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a food fanatic and the Grill Girl from North Carolina who has seasoned, basted and tasted my way across the country. Please join me on my non-stop, culinary journey...


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