Pat the exterior with paper towels to remove as much surface moisture as possible. She received her Bachelor's degree from West Virginia University. What's Cooking America: Questions and Answers, RecipeTips.com: Filet Mignon, Broiled or Grilled Recipe, Cook's Country: Grilled Bacon-Wrapped Filet Mignon, My Recipes: Filet Mignon With Fresh Herb and Garlic Rub, USDA Food Safety and Inspection Service: Beef from Farm to table. Bacon-Wrapped Filet Mignon is a steakhouse classic you can easily make at home. For the best experience on our site, be sure to turn on Javascript in your browser. Remove steaks from the grill and let rest. Sear the filet mignon for 1 to 2 minutes per side. Use a meat thermometer to make sure filets are done to your liking. As a general rule, add or subtract 1 minute of cooking time for each desired degree of doneness, up to 8 to 10 minutes for well-done. Soak toothpicks in water for 15 minutes prior to using so they don't burn while cooking. This delectable cut of steak is at its best when by quick cooking, broiling it to a fork-tender medium rare. Wrap each filet mignon with a piece of thick-cut bacon and overlap the ends. // Leaf Group Lifestyle, Grilling a Top Sirloin Filet in a Cast Iron, Recipe Tips: Filet Mignon, Broiled or Grilled Recipe, United States Department of Agriculture Food Safety and Inspection Service: Beef from Farm to Table, The Joy of Cooking; Irma Rombauer, Marion Rombauer Becker and Ethan Becker. Christina Kalinowski is a writer from the Twin Cities who began her career in 2011. Remove the filet mignon from the refrigerator 30 minutes prior to cooking. Filet mignon is very lean, so it is important to take care that it does not overcook. Top it with compound butter and it’s, well…did we already say irresistible? Grilling steak wrapped with bacon combines their juices for a savory, tender steak with a touch of crispiness and irresistible flavor. This delectable cut of steak is at its best when by quick cooking, broiling it to a fork-tender medium rare. Lightly season the outside with spices such as garlic, salt and pepper. Remove the filet mignon from the broiler and let it rest for 5 minutes before serving. Place the steaks on a broiler pan and slide into the broiler, positioning the pan as close as you can to the heating element. Sear for another minute while constantly turning the filet so the bacon browns a little. Remove the toothpicks from the filet mignon, if applicable. Flip the steaks on edge so the bacon touches the skillet bottom. You can also secure using toothpicks. She holds a Master of Arts in sociology from Purdue University. Check with an instant-read meat thermometer; when the internal temperature reaches 135 to 140 degrees Fahrenheit, the steak is medium rare. Allow 2 to 3 minutes resting time before slicing the meat to avoid unnecessary loss of internal juices. Use tongs to handle filet mignon without piercing the meat. Insert a toothpick into the steak to hold the bacon in place while cooking. Filet mignon contains virtually no fat marbling, so the fat from a strip of bacon wrapped around the steak adds flavor and a bit of grease to keep it from sticking to the pan. Combine butter, oregano, garlic, hot pepper flakes and lemon zest in a medium-size bowl. Consumption of undercooked meat could lead to a foodborne illness. Insert the thermometer into the center of the filet and use that measurement to translate the degree of doneness; the reading would be slightly higher closer to the surface or near the edge of the steak. Preheat a skillet over medium-high heat. Cooking times vary depending on the thickness of the steaks and how close you are able to cook them to the heat source. She contributes food and drink related articles to The Daily Meal. For best results, start bacon-wrapped filet mignon in the skillet, then transfer it to an oven broiler to finish cooking. Rotate and grill for 15 seconds per side or until the bacon is brown and lightly crisp. Having a Char-Broil account allows you to track orders, register your products, provide reviews, and receive updates on products. and let it … When wrapping filet mignon at home, use thick-cut bacon of the highest quality and secure each strip with a toothpick. You will receive a link to reset your password. Bacon-Wrapped Filet Mignon is a steakhouse classic you can easily make at home. Such a tender and flavorful cut does not require any seasoning, but if you wish to season the steak, use a pinch of salt and pepper or rub both sides with a garlic clove. Place a large oven-safe skillet over medium-high heat. Grilling steak wrapped with bacon combines their juices for a savory, tender steak with a touch of crispiness and irresistible flavor. While the steaks are resting, cut compound butter into 1/8 to 1/4-inch thick slices and place one on each steak. Filet mignons are typically 1 1/2 to 2 inches thick, but are available in thinner or thicker cuts. For the best experience on our site, be sure to turn on Javascript in your browser. Please enter your email address below. Copyright © 2020 Leaf Group Ltd., all rights reserved. Filet mignon, or "dainty filet," is an exceptionally tender cut of meat. Filet mignon is very lean, so it is important to take care that it does not overcook. Let the butter melt over the steaks for 8 to 10 minutes before serving. For a medium rare cook, the thermometer should read between 135 and 140-degrees, so it can come up to 145-degrees after resting. Season steaks with salt and pepper. Adjust the broiling time according to the actual filet thickness and your preference for doneness. Preheat your broiler. Use an instant read thermometer toward the end of the cook to achieve desired doneness: 120°F for rare, 130°F for medium rare. A former cake decorator and competitive horticulturist, Amelia Allonsy is most at home in the kitchen or with her hands in the dirt. Grill the steaks over high heat for 5 to 6 minutes per side with the lid closed. Wrap bacon around each filet before broiling for some extra bold flavor! Wrapping the filet in bacon bastes the steak, keeping it moist and imparting flavor while it cooks. Broil 2-inch thick bacon-wrapped filet mignon steaks for 4 to 5 minutes, flipping once, for medium-rare, or an internal temperature of 135 to 140 degrees Fahrenheit. Roll into a log with about 2 inches in diameter. Remove steaks from the pan and onto a serving plate or carving board. There are no products matching your search. JavaScript seems to be disabled in your browser. Bacon strips should be as wide as the filet thickness to allow even cooking. Turn them back over so a beef side faces upward. Get recipes, cooking tips and tricks and promotional offers delivered to your inbox each week. Take the filet mignon steaks out of the refrigerator about 30 minutes before you cook them. Use thinly sliced bacon so it cooks through during the short broiling process. Flip the steaks a quarter turn so that the bacon faces the grate. Skillets with heat-proof handles can be placed directly in the oven without requiring a new pan. Cook for approximately 7 to 10 minutes on each side, flipping once during cooking. Chill in the refrigerator for at least 20 minutes. Transfer the filets to the oven's broiler with the rack positioned 4 to 6 inches below the heating element. The USDA recommends cooking steak to an internal temperature of 145 degrees Fahrenheit. Take a strip of bacon and wrap it snugly around the steak. Wrap 1 or 2 slices of bacon around each steak and tie securely using butcher string. Season the steaks on both sides with sea salt, pepper and onion flakes. Place the bacon-wrapped filet mignon in the skillet in a single layer, leaving 1 to 2 inches of space between each piece. Spoon mixture onto parchment paper or plastic wrap. Insert a toothpick through the exposed end of the bacon and into the filet mignon. Wrapping the filet in bacon bastes the steak, keeping it moist and imparting flavor while it cooks. https://somethingnewfordinner.com/recipe/bacon-wrapped-filet-mignon Use a meat thermometer to get an accurate reading of the internal temperature of the meat. This quality beef cut needs little if any seasoning, but a sprinkling of salt helps dry the exterior for more even browning. Broilers reach very high heats; use oven mitts and/or potholders to add or retrieve food from the oven, and take extra care not to burn yourself. Adjust cooking times as needed to achieve the desired doneness. Add just enough oil to cover the bottom of the pan, usually 1 to 2 tablespoons. Place the bacon-wrapped filet mignon in the skillet in a single layer, leaving 1 to 2 inches of space … Her work has been published in the San Francisco Chronicle and on other websites.