How To Cook Bacon Wrapped Filet
Introduction
Bacon wrapped filet mignon is a culinary indulgence, combining the tender, buttery texture of filet mignon with the smoky, savory flavor of bacon. This dish elevates a simple steak into a gourmet experience, often served in high-end restaurants but easily achievable in the home kitchen. The popularity of bacon wrapped filet stems from its perfect balance of textures and tastes, making it a favorite for special occasions and celebratory meals. Its ease of preparation relative to its impressive presentation also contributes to its widespread appeal.
Ingredients
Filet Mignon Steaks: 6-8 oz each, about 1.5-2 inches thick. Ensure the steaks are of high quality for optimal tenderness and flavor. Bacon: Thin-cut bacon works best, as it crisps up more easily. Aim for about 2-3 strips per filet. Choose hickory-smoked or applewood-smoked bacon for added flavor. Salt: Kosher salt or sea salt. Black Pepper: Freshly ground. Optional: Olive oil, garlic powder, onion powder, fresh herbs (thyme, rosemary), Dijon mustard.
Preparation Steps
Before cooking, the filet mignon steaks require some preparation. First, pat the steaks dry with paper towels to remove excess moisture; this ensures a better sear. Season generously on all sides with salt and freshly ground black pepper. For added flavor, a light coating of olive oil followed by a sprinkle of garlic powder and onion powder can be applied. Fresh herbs like thyme or rosemary sprigs can be placed under the bacon for subtle infusion. To wrap the bacon, start by securing one end of the bacon strip to the filet with a toothpick, then wrap the bacon tightly around the circumference of the steak, overlapping slightly. Secure the other end with another toothpick. Ensure the bacon covers the entire side surface of the filet. This prevents the filet from drying out during cooking and imparts the bacon flavor. Let the wrapped filets rest at room temperature for about 30 minutes before cooking. This allows the steaks to cook more evenly.
Cooking Instructions
Several methods can be used to cook bacon wrapped filet. Each offers a unique flavor and texture profile. Pan-Seared then Oven-Finished: 1. Preheat oven to 400F (200C). 2. Heat a cast-iron skillet or oven-safe pan over medium-high heat. Add a tablespoon of olive oil or rendered bacon fat. 3. Once the pan is hot, sear the bacon wrapped filets for 2-3 minutes per side until the bacon is golden brown and crispy. 4. Transfer the skillet to the preheated oven and cook for: Rare: 4-6 minutes. Internal temperature: 125F (52C). Medium-Rare: 6-8 minutes. Internal temperature: 130F (54C). Medium: 8-10 minutes. Internal temperature: 140F (60C). 5. Remove from the oven and let rest for 5-10 minutes before serving. Grilling: 1. Preheat grill to medium-high heat (375-450F or 190-230C). 2. Place bacon wrapped filets on the grill grates. 3. Grill for 4-6 minutes per side for medium-rare, adjusting time for desired doneness. 4. Use a meat thermometer to ensure accurate internal temperature. 5. Rest for 5-10 minutes before serving. Sous Vide then Seared: 1. Preheat water bath to desired doneness temperature (e.g., 130F/54C for medium-rare). 2. Place bacon wrapped filets in a vacuum-sealed bag. 3. Cook in the water bath for 1-2 hours. 4. Remove from bag and pat dry. 5. Sear in a hot skillet with oil or butter for 1-2 minutes per side to crisp the bacon. 6. Rest for 5-10 minutes before serving. The cooking time depends on the desired doneness and the thickness of the filet. Use a meat thermometer to achieve precise internal temperature.
Serving Suggestions
Bacon wrapped filet mignon is a versatile dish that pairs well with a variety of sides. Classic pairings include mashed potatoes, roasted asparagus, and sauted mushrooms. A rich red wine reduction sauce complements the richness of the steak and bacon. Other side dish options are creamed spinach, grilled corn on the cob, or a simple green salad. Garnish with fresh parsley or a sprinkle of flaky sea salt. For plating, arrange the filet atop a bed of mashed potatoes, drizzle with sauce, and add a side of asparagus for a complete and visually appealing dish.
Tips and Common Mistakes
Don’t Overcook: Filet mignon is best served rare to medium. Overcooking results in a dry and tough steak. Use a meat thermometer to monitor the internal temperature. Crisp the Bacon: Ensure the bacon is crispy, not soggy. Using thin-cut bacon and searing it properly helps achieve the desired crispness. Use Toothpicks: Secure the bacon tightly with toothpicks to prevent it from unraveling during cooking. Remember to remove the toothpicks before serving. Rest the Steak: Allowing the steak to rest after cooking is crucial for retaining its juices and tenderness. Avoid Crowding the Pan: When searing, do not overcrowd the pan. This lowers the temperature and prevents proper searing. Cook in batches if necessary. Season Generously: Bacon is salty, but the filet itself needs seasoning. Don’t be afraid to liberally season the steak with salt and pepper.
Explore More Cooking Guides
Learning how to cook bacon wrapped filet is a gateway to elevating your culinary skills and creating a memorable dining experience. Its harmonious blend of tender filet and smoky bacon makes it a universally appealing dish, adaptable to various cooking methods and flavor preferences. Whether for a special occasion or a simple indulgence, the bacon wrapped filet offers a delightful combination of taste and texture. Discover the joy of mastering this classic recipe and expanding your culinary repertoire. Visit foodrecipestory.com for more inspiring cooking guides and delicious recipes.
