Bacon Wrapped Filet Mignon Recipe?!
Bacon Wrapped Filet Mignon Recipe?
I want to make it, but I don't have a recipe for it. Does anyone have any ideas? I've seen pictures of the prepared meat, but... does the filet mignon always come 'round' like that?... how does the bacon stay wrapped around it?... how do I cook it to a medium-well or well? If you have a good recipe, please share. Thank you.
Answers: Serving Size : 4
4 tablespoons unsalted butter -- at room temperature
2 tablespoons minced fresh parsley
1 teaspoon grated lemon zest
1 medium garlic clove -- minced
salt and pepper
4 slices bacon
4 center cut filets mignon -- 1-1/2 inches thick
4 teaspoons olive oil
Beat the butter, parsley, lemon zest, garlic, 1/4 teaspoon each of salt
and pepper together in a small bowl with a fork until smooth. Set aside.
Warp 1 bacon slice around each filet, overlapping ends and securing ends
to filet with a toothpick. Adjust oven rack in the lower-middle
position, place a rimmed baking sheet on the rack and heat the oven to
450 degrees.
Heat 2 teaspoons oil in a medium skillet over high heat until just
smoking. Sprinkle filets with salt and pepper. Place 2 fillets in the
skillet and cook without moving until browned and a nice crust has
formed, 2-3 minutes. Using tongs, turn the filets and cook on the second
side 2-1/2 minutes longer. Fold filets on their sides and crisp the
bacon slightly all around. Set the filets on a plate. Heat the remaining
2 teaspoons oil in the skillet and repeat with the remaining filets.
Transfer all 4 seared filets to the preheated baking sheet in the oven.
Roast 4 to 6 minutes for rare, 6 to 8 minutes for medium rare or 8 to 10
minutes for medium. Transfer filets to a large plate, tent with foil and
let rest for 5 minutes. Spoon some parsley-lemon butter onto each before
serving.
And very good luck to you! You stick a toothpick through the bacon into the steak.
Internal temperature of 165o for med well - well. foodnetwork.com 6 slices steak fillets (1 1/2 inches thick)
6 slices bacon
black pepper
4 tablespoons butter
salt
Wrap a bacon slice around each fillet and fasten with a toothpick. Let stand at room temperature for 30 minutes.
Sprinkle each side with ground black pepper and placer on a broiler rack.
Spread each fillet with a little butter and cook under a pre-heated broiler for 6-8 minutes, spreading the remainder of the butter on the fillet when turned. Do not pierce steak when turning. Season with a little salt and serve.
Works with mushrooms or mushroom sauce. Its only round because its an "eye" steak.Use toothpicks for the bacon and take out before serving. try slicing the steak so its like a pocket and stuff it with mushrooms.as for cooking , put your thumb and wedding fingure together, feel the fleshy bit of your palm at the base of your thumb? thats what well done feels like, if you use thumb and middle finger thats slightly less cooked,thumb and index feels like rare. hope that helps yes the meat is round and the bacon can stay if you out a tooth pick in it or cooking twine around it
oh and cook it however you like
there are some good recipes on http://foodnetwork.com In the old days people used to 'lard' roasts to make them juicy. They took a sort of knitting needle with a groove in it, laid a narrow strip of bacon or pork fat in the groove, then stuck it through the roast. As the roast roasted the fat would melt and make the meat juicy inside.
The bacon-wrapped filet mignon is the same idea. The bacon makes the steak more juicy and flavorful.
It's really easy to do. Wrap the bacon around the steak and fasten it with toothpicks. Use as many toothpicks as you need because you can take some out later.
Heat up a cast-iron skillet on the stove,just as hot as it will go. Put the steaks in the skillet for about 2 min. on each side to get 'seared'.
Then put the skillet in a really hot oven, like 450 degrees, for about ten minutes.
It's good to let the steak 'rest' for 10 min. after you take it out of the oven. Put a piece of tinfoil over it to keep it warm. If you cut it too soon all the juice runs out and makes the steak tough. If you let it rest the juice is 'reabsorbed'.
If you cook it too long it will also be tough. A good steak should always have some 'pink' in the middle.