Bacon Filet Mignon Recipes

FILET MIGNON WITH BACON CREAM SAUCE

Steps:

• Preheat an outdoor grill for medium-high heat, and lightly oil the grate.
• Brush the filets with olive oil, and cook on the preheated grill to desired doneness (about 4 minutes per side for medium rare). An instant-read thermometer inserted into the center should read 130 degrees F (54 degrees C). Set the steaks aside on a platter tented with aluminum foil to rest.
• While the steaks are resting, prepare the sauce: cook and stir the chopped bacon in a small saucepan over medium heat until the bacon pieces are crisp, 3 to 5 minutes. Stir in the butter and shallots, and cook and stir until the shallots are soft and translucent, about 5 minutes more.
• Stir in the half-and-half, bring the mixture to a simmer over medium-low heat, and cook, stirring occasionally, until the sauce is slightly thickened, about 8 minutes. Season to taste with salt and pepper, and serve over the steaks.

BACON-WRAPPED FILET

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.

BACON FILET MIGNON

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!

BACON WRAPPED, FILET MIGNON

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.

BACON WRAPPED FILET MIGNON

Steps:

• Gather the ingredients.
• Preheat grill to high heat. Season both sides of steak with salt and black pepper.
• Carefully wrap steaks with bacon. You might need to cut bacon if it is too long. Secure with toothpicks if necessary.
• Place on grill and cook for about 5 minutes per side. Bacon should be nicely browned but not overly crispy.
• Once cooked to desired doneness, remove steaks from grill and let rest for 5 minutes before serving.

AIR-FRYER BACON-WRAPPED FILET MIGNON

Steps:

• Place bacon in a single layer in air-fryer basket. Cook at 350° until partially cooked but not crisp, 3-4 minutes. Remove to paper towels to drain., Preheat air fryer to 375°. Sprinkle steaks with salt and pepper; wrap a strip of bacon around the side of each steak and secure with toothpicks. Place steaks in a single layer on greased tray in air fryer basket. Cook until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°), 7-10 minutes, turning halfway through., Meanwhile, in a large skillet, saute mushrooms and thyme in 1 tablespoon butter and oil until tender; remove from heat. Add whiskey, stirring to loosen browned bits from pan. Stir in ginger ale, brown sugar, soy sauce and sage., Bring to a boil. Reduce heat; simmer, uncovered, until reduced by half, 3-5 minutes. Stir in remaining tablespoon butter. Serve with steaks.