BACON-WRAPPED FILET
Provided by Ree Drummond : Food Network
Categories main-dish
Time 25m
Yield 1 serving
Number Of Ingredients 5
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 WRAPPED SIRLOIN
If you have never had a roast wrapped in bacon...you are in for a treat...very tasty and very moist...
Provided by Baby Kato
Categories Roast Beef
Time 2h10m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 325 degrees Cut a few slits on top of roast to allow bacon to flavour meat.
- Spread mustard evenly all over roast.
- Sprinkle with thyme.
- Place roast in pan and wrap bacon around meat tightly.
- (on top and sides) Bake at 325 degrees for 1 3/4- 2 hours Add onions to roast 40 minutes before finishing time.
- Remove roast from oven to carving board and let sit for 15 min before slicing.
- Serve with onions, bacon slices and gravy-- enjoy.
Nutrition Facts : Calories 931.1, Fat 71.2, SaturatedFat 27.6, Cholesterol 218.7, Sodium 558.8, Carbohydrate 12.1, Fiber 1.9, Sugar 5, Protein 57.5
BACON WRAPPED BEEF TENDERLOIN
Steps:
- For the tenderloin: Begin by placing a large sheet of plastic wrap on a clean bench top (use 2 overlapping sheets if you have to). In the center of the plastic, lay the bacon slices vertically, slightly overlapping one another, working from left to right. Sprinkle the tenderloin with the salt and pepper. Place the beef tenderloin horizontally across the strips of bacon (along the bottom of the rectangle of bacon). Roll up the plastic and bacon around the beef so it is wrapped tightly and evenly. Twist the ends of plastic to tighten and form the meat into an even log shape. Place in the refrigerator to firm up for 1 hour so the bacon sticks to the beef and the roast retains its nice even shape.
- Preheat the oven to 375 degrees F.
- Set a large cast-iron pan (or roaster) over high heat and coat lightly with canola oil. Remove the beef from the fridge and discard the plastic. Place the roast seam-side down in the pan and brown on all four sides, 4 to 5 minutes per side. When completely browned, place the whole pan in the oven and roast for about 30 minutes (an instant-read thermometer should register 135 degrees F for medium-rare). When done, remove from the oven and transfer the roast to a platter to rest before slicing into 1/2-inch-thick slices.
- For the peppercorn sauce: Set the pan used for the beef over medium heat. Discard all but 2 to 3 tablespoons of fat from the pan, and then add the garlic and shallots. Season with some salt and saute until caramelized, 2 to 3 minutes. Then add the green peppercorns. Mix well, and then remove the pan from the heat and carefully add the whiskey (you can flambe if you like here by igniting the alcohol in the pan). Return the pan to the heat and cook down until just about all the liquid has reduced before adding the beef stock and heavy cream. Bring to a simmer and cook to allow flavors to meld, 2 to 3 minutes. Remove from the heat and add the cold butter cubes, swirling as they dissolve. Taste and, if needed, season with more salt. Serve with the slices of bacon wrapped tenderloin.
BACON WRAPPED TOP SIRLOIN MEDALIONS
Make and share this Bacon Wrapped Top Sirloin Medalions recipe from Food.com.
Provided by hopperofweeds
Categories Meat
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Have butcher tenderized the meat for you (most do it at no charge to you).
- Pound out meat until able to roll easily.
- spread soy sauce over meat set aside.
- dice onion, bell pepper and garlic.
- toss vegetables with salt and pepper.
- starting at one end of steak lay a roll of vegetables just far enough so you can roll over tuck tightly add more vegetables and repeat until steak is in shape of a log.
- slide 1 to 2 toothpicks in steak to keep shut.
- lay out bacon slices and place steak on top and begin to roll bacon around entire roll use more toothpicks to secure bacon.
- Set aside.
- preheat BBQ to 200 degrees using indirect heat.
- place roll on BBQ turning only every 10 minutes until all sides are browned.
- be sure to be close as bacon grease may flare up and burn meat.
- remove from BBQ let stand 5 minutes.
- Slice into medalions and serve.
Nutrition Facts : Calories 26.2, Fat 0.1, Sodium 901.6, Carbohydrate 5, Fiber 1.1, Sugar 2.1, Protein 2
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- Season the Meat. Remove the sirloin steaks from the packaging and place them on a clean plate a few inches apart from each other. Season the tops of the steaks with sea salt, freshly cracked pepper, and any spices and herbs you enjoy.
- Prep Your Supplies. Cover your kitchen counter with several sheets of plastic wrap, using tape to hold them in place if need be. Place a few toothpicks, at least one for each steak, near your workstation.
- Lay Out the Bacon. Spread out one strip of thin bacon for each sirloin steak. Leave several inches of space in between each strip, so you have enough room to wrap.
- Wrap the Meat. Place a sirloin steak on its side along a strip of bacon, rolling it until all edges are surrounded. Secure the loose end of the bacon with a toothpick, paying special attention not to push it too far in.
- Preheat the Oven. Preheat the oven to a moderately high temperature of about 400 to 450 degrees Fahrenheit. Place a large oven-safe stainless steel or cast iron skillet on your stove and set the temperature to a medium-high heat.
- Coat the Pan. Add about a tablespoon of butter to your pan until the bottom is evenly coated. If you're looking for a healthier option, drizzle with olive oil instead.
- Place Meat in Pan. Lift each bacon-wrapped sirloin steak gently with your tongs by grasping the top and bottom — the areas that are not wrapped in bacon.
- Sear Your Steak. Allow the steaks to sear for about a minute or until you notice an even golden brown color. Turn the steaks over to sear the other side.
- Finish in Oven. Turn off the stove and remove the pan from the burner. Open the oven door and place the entire pan inside the oven on a middle rack.
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