Bacon Wrapped Filet Mignon With Horseradish Sauce Recipes

Steps:

• Preheat the oven to 450 degrees F.
• Generously salt and pepper both sides of the steak. Wrap the steak with the bacon and secure with a toothpick.
• Heat an ovenproof skillet over medium-high heat. Add the butter and olive oil. When melted, add the steak to the skillet and sear on both sides until a really nice color, about 1 minute per side.
• Remove the skillet from the stovetop and place into the oven to finish cooking. Cook until medium rare, 7 to 10 minutes. Remove from the oven and allow to rest for 5 minutes before serving.

Steps:

• 1. Remove any silver skin, 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.
• 2. Oil the meat liberally, dust with the blacken. salt, and pepper, 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 slat than you think you should, it's on the grill and won't end up as strong.
• 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.
• 4. When testing the internal temperature of a thin pieces of meat, be sure to insert the thermometer in from the side.

Steps:

• 1 Sauce:. 2 At least two hours prior, mix together the mayonnaise, sour cream, horseradish, mustard and lemon juice; cover and place in refrigerator. 3 Steak:. 4 Adjust oven rack to lower-middle position, place rimmed baking sheet or cast iron griddle on oven rack, and heat oven to 450 degrees. 5 When oven reaches 450 degrees, heat 10-inch heavy-bottomed skillet (not nonstick) over high heat on stovetop until very hot, about 3 minutes. 6 Meanwhile, rub each side of steaks with 1/2 teaspoon oil and sprinkle generously with salt and pepper. 7 Wrap 1 slice bacon around circumfrence of each filet, overlapping ends and securing to meat with toothpick. 8 Place steaks in skillet and cook, without moving steaks, until well-browned and a nice crust has formed, about 3 minutes. 9 Turn steaks with tongs and cook until well-browned and a nice crust has formed on second side, about 3 minutes longer. (watch carefully).

Steps:

• Sauce:.
• At least two hours prior, mix together the mayonnaise, sour cream, horseradish, mustard and lemon juice; cover and place in refrigerator.
• Steak:.
• Adjust oven rack to lower-middle position, place rimmed baking sheet or cast iron griddle on oven rack, and heat oven to 450 degrees.
• When oven reaches 450 degrees, heat 10-inch heavy-bottomed skillet (not nonstick) over high heat on stovetop until very hot, about 3 minutes.
• Meanwhile, rub each side of steaks with 1/2 teaspoon oil and sprinkle generously with salt and pepper.
• Wrap 1 slice bacon around circumfrence of each filet, overlapping ends and securing to meat with toothpick.
• Place steaks in skillet and cook, without moving steaks, until well-browned and a nice crust has formed, about 3 minutes.
• Turn steaks with tongs and cook until well-browned and a nice crust has formed on second side, about 3 minutes longer. (watch carefully).
• Hold filets on their sides briefly with tongs in skillet to crisp bacon slightly.
• Remove pan from heat, and use tongs to transfer steaks to hot baking sheet in oven (which has been lightly sprayed with non-stick cooking oil).
• Roasting times:.
• Very Rare: 2 to 4 minutes (center of steaks will appear cherry red and feel very soft and loose when cut with tip of paring knife),.
• Rare: 4 to 6 minutes (centers will appear red and soft),.
• Medium Rare: 6 to 8 minutes (centers will appear pink and feel firm but juicy).
• Medium: 8 to 10 minutes (centers will appear light pink and feel firm and compact).
• Transfer steaks to large plate; loosely tent with foil, and let rest about 5 minutes before serving.
• Serve with horseradish sauce.

Steps:

• In a small heavy skillet cook the bread crumbs, the horseradish, and the mustard with salt and pepper to taste in the butter over moderate heat, stirring, until the crumbs are golden brown and transfer the horseradish crumbs to a bowl.
• Wipe the skillet clean, in it heat the oil over moderately high heat until it is hot but not smoking, and in it sauté the filets, patted dry and seasoned with salt and pepper, for 1 minute on each side. Reduce the heat to moderately low and cook the filets for 5 minutes more on each side for medium-rare meat. Transfer the filets to plates and pour off the fat from the skillet. In the skillet cook the onion over moderate heat, stirring, until it is golden, add the wine, and boil the mixture, scraping up the brown bits, until the liquid is reduced to a glaze. Spoon the onion mixture over the filets and top the filets with the horseradish crumbs.

Steps:

• Combine the mayonnaise, sour cream, Worcestershire sauce, horseradish, salt and pepper in a small bowl and whisk vigorously for 1 minute, or until the mixture is smooth and well blended.
• Cover and refrigerate until ready to serve. Makes about 2 1/3 cups.

Steps:

• Melt 1 tablespoon butter in heavy medium saucepan over medium heat.
• Add shallots, peppercorns and thyme and saute mixture until shallots are tender, about 5 minutes.
• Add 2 cups red wine.
• Increase heat and boil until liquid is reduced to 1 cup, about 20 minutes.
• Strain sauce and return to same saucepan.
• Add 1/2 cup whipping cream and boil until reduced to sauce consistency, about 7 minutes.
• Stir in horseradish.
• Season sauce to taste with salt and pepper.
• (Can be prepared 1 day ahead. Cover and refrigerate. Bring to simmer before using).
• Prepare barbecue (medium-high heat) or preheat broiler.