Baconfiletmignon Recipes

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:

• Wrap bacon around each filet.
• Heat a HEAVY BOTTOM pan on medium-high.
• Place the 4 filets on heated pan.
• Turn after 7 minutes.
• Remove from heat after another 7 minutes.
• Heat 9 minutes if you like it more well done.
• DO NOT use this recipe if you don't own a heavy bottom pan!
• Go invest in one now!

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:

• In skillet over medium-high heat, cook bacon until just beginning to brown, 3-4 minutes. Drain on paper towel; reserve.
• Remove and reserve all but 1 t drippings from pan. Add mushrooms; cook until liquid evaporates, 6-8 minutes.
• Add 2 t garlic; cook 1 minute.
• Transfer mushrooms to bowl; cool 10 minutes.
• Meanwhile, preheat oven to 425 degrees.
• Combine butter and remaining garlic; brush over both sides of bread. Place on baking sheet. Bake until golden, 4-5 minutes.
• In bowl with mushrooms, mix in beef, Worcestershire sauce, egg yolk and salt just until combined; shape into 4 patties.
• Wrap reserved bacon around patties; secure with toothpicks.
• Sprinkle with pepper.
• In same pan, heat 1 T reserved bacon fat and add the patties. Cook, turning once, 5-6 minutes per side until no longer pink inside.
• Remove from pan; discard all but 2 T drippings.
• Add wine, mustard and rosemary. Cook, stirring, until thickened, about 30 seconds. Remove toothpicks.
• Serve the sauce with the beef patties.
• You can top the bread with the beef patties or you could just eat the garlic bread on the side.

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:

• On a cutting board, pat the filet mignon dry with paper towels and let sit at room temperature for 20-30 minutes.
• Preheat the oven to 450˚F (230˚C).
• Generously season all sides of the filet mignon with salt and pepper.
• Heat a medium, oven-safe stainless steel or cast iron skillet over high heat for 5 minutes. Add the grapeseed oil.
• Once the oil beings to smoke, add the filet mignon to the pan. Cook without moving for 2-3 minutes, until a crust has formed.
• Use tongs to flip the steak over, then add the butter, rosemary, and garlic to the pan.
• Tilt the pan and spoon the butter continuously over the steak for 2-3 minutes.
• Transfer the pan to the oven for 7 minutes for a medium rare steak.
• Transfer the steak to a cutting board and let rest for at least 10 minutes before slicing.
• Enjoy!

Steps:

• Clean and prepare filet.
• Mix all marinade ingredients together.
• Place in zip bag with tenderloin and let sit at room temperature for 30 minutes.
• Cook to desired temperature (roast or grill).
• Serve with demi-glace or brown gravy.
• Can top with sauteed mushrooms, if desired.