FILET MIGNON WITH BACON CREAM SAUCE
Amazing, easy-to-make filet mignons with a bacon cream sauce.
Provided by Michael.B
Categories Meat and Poultry Recipes Pork
Time 35m
Yield 4
Number Of Ingredients 7
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.
Nutrition Facts : Calories 382.8 calories, Carbohydrate 9.2 g, Cholesterol 85.1 mg, Fat 28.9 g, Fiber 0.3 g, Protein 21.1 g, SaturatedFat 11.6 g, Sodium 285.9 mg, Sugar 1.6 g
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.
THE PERFECT FILET MIGNON
A luxe cut of meat like filet mignon needs little embellishment to shine. It's all about technique-and plenty of butter! Searing the steaks creates a beautiful crust and basting them with melted butter infused with garlic and thyme helps keep them tender. A quick pan sauce that comes together while the meat rests is the perfect finishing touch.
Provided by Food Network Kitchen
Categories main-dish
Time 25m
Yield 2 servings
Number Of Ingredients 11
Steps:
- Pat the steaks dry, then sprinkle with 2 teaspoons salt and 1 teaspoon pepper. Firmly press the seasoning into the meat.
- Heat the oil in a medium stainless steel skillet over medium-high heat until shimmering but not smoking, about 2 minutes. Add the steaks and cook until a golden crust forms, about 2 minutes. Flip with tongs and cook until golden on the second side, about 2 minutes (see Cook's Note). Flip again and cook for 2 minutes. Flip once more and add 4 tablespoons of the butter and the thyme and garlic. Let cook, undisturbed, until the butter stops foaming, 1 to 2 minutes. Tilt the pan slightly so the butter pools and spoon it over the steaks. Continue to cook the steaks, basting constantly, until they are medium rare and an instant-read thermometer inserted in the center registers 118 degrees F, 3 to 4 minutes.
- Transfer the steaks to a plate to rest. Discard the garlic, thyme and fat from the skillet, but do not wipe out the browned bits.
- Place the same skillet over medium heat and add the shallots and 1 tablespoon butter. Cook, scraping up the browned bits with a wooden spoon, until softened, about 2 minutes. Remove the skillet from the heat and add the brandy. Return the skillet to the heat and continue to cook over medium until the skillet is dry, being careful as it may ignite, about 2 minutes. Add the wine and cook until the liquid reduces by half, about 3 minutes. Add the beef stock and bring to a boil. Whisk in the remaining 3 tablespoons butter, 1 tablespoon at a time. Add salt and pepper to taste.
- To serve, slice the steak, spoon the sauce over the top and sprinkle with the chives.
FILET MIGNON WITH BACON CHIMICHURRI
Move over bacon wrapped fliets, these marinated fliet's are accompanied by chimichurri, a South American sauce for grilled meats made with olive oil, parsley and garlic. My chimichurri has an indulgent addition to the classic recipe: bacon.
Provided by Robb M.
Categories Steak
Time 4h45m
Yield 4 Steaks, 4 serving(s)
Number Of Ingredients 16
Steps:
- MARINATE THE STEAK: In a large, shallow dish, combine the garlic, thyme, rosemary, wine, onion and olive oil. Add the hanger steaks and turn to coat thoroughly. Cover and refrigerate for at least 4 hours or overnight.
- MAKE THE CHIMICHURRI: In a food processor, pulse the garlic, parsley, oregano, vinegar, lemon juice and olive oil until the herbs are pureed. Scrape into a bowl and season with salt and pepper. In a large skillet, cook the bacon in 2 batches over moderate heat until crisp, about 8 minutes. Drain on paper towels and let cool, then finely chop. Add Bacon to chimichurri.
- Preheat the oven to 350 degrees F (175 degrees C). Scrape the marinade off the steaks and season them with salt and pepper. Heat 1 Tbl oil in a skillet over high heat. Sear steaks quickly on both sides until brown, then place in an oven safe dish, put into the oven.
- Spoon 2 Tbl of the chimichurri sauce over each Fliet.
- Roast steaks in the oven, at 350, for about 9 minutes for medium - with an internal temperature of 145 degrees F (63 degrees C). You may adjust this time to allow the steaks to finish just below your desired degree of doneness if medium is not what you prefer. Remove from the oven, and serve.
Nutrition Facts : Calories 1389.5, Fat 127.1, SaturatedFat 33.2, Cholesterol 159.4, Sodium 566, Carbohydrate 13.8, Fiber 3.3, Sugar 2.2, Protein 38.8
FILET MIGNON SANDWICH WITH ONIONS, CAMEMBERT, FRIED EGG AND CHIMICHURRI
Steps:
- For the chimichurri: In a blender combine the oil, garlic, chiles, cilantro, onions, parsley and oregano. Season with salt, then stir in the vinegar. Just before serving, taste and season with more salt if needed.
- For the salad: Add the tomatoes and onions to a bowl. Toss with some olive oil and the vinegar. Season with salt and garnish with the basil.
- For the sandwiches: Coat a large saute pan set over medium heat with olive oil and toss in the onions. Season with salt and the crushed red pepper, and increase the heat to medium-high. Cook the onions until soft, aromatic and lightly browned, 12 to 15 minutes. Transfer to a small bowl and reserve. Wipe out the pan with a paper towel, but don't wash it.
- Preheat the broiler.
- Sprinkle the steaks generously with salt. Coat the pan used for the onions with olive oil and place over high heat. You want to get it really hot; the oil should almost be smoking. Working in batches so you don't crowd the pan, cook the steak slices for about 1 minute on each side. Reserve the cooked slices and repeat until all the steak is cooked.
- Cut the rolls in half, scoop out the middle and toast under the broiler.
- Divide the steak evenly among the rolls. Arrange the sauteed onions in an even layer on top of the steak, then drizzle the meat with the chimichurri. Place 2 slices of Camembert on each sandwich and heat under the broiler until the cheese is really nice and melty, 1 to 2 minutes.
- While the cheese melts, coat a nonstick saute pan with olive oil and heat over medium heat. Crack the eggs into the pan and fry until the whites are cooked through but the yolks are still runny.
- Top each sandwich with a sunny-side up egg and finish with a big drizzle of the chimichurri. Close the sandwich, squish it, get lots of napkins, and eat the deliciousness. Serve with the tomato and onion salad.
BACON FILET MIGNON
The only way to make filet mignon if you ask me!! You wont make it any other way again! Only use a heavy bottom pan with this recipe.
Provided by Dreamgoddess
Categories Steak
Time 20m
Yield 4 serving(s)
Number Of Ingredients 2
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!
Nutrition Facts : Calories 103.8, Fat 10.2, SaturatedFat 3.4, Cholesterol 15.4, Sodium 188.8, Carbohydrate 0.1, Protein 2.6
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HOW TO COOK A BACON-WRAPPED FILET MIGNON RECIPE
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Servings 2Total Time 30 minsCategory EntreeCalories 594 per serving
- Before cooking, remove steaks from fridge and let them come to room temperature for 30 minutes. Preheat oven to 450°F.
- Wrap edges of each steak with a strip of bacon and secure each with a length of kitchen twine.
- Season steaks with salt and pepper. Place a large oven-safe skillet over medium-high heat. and let it get hot. When the pan is hot (after 1 minute or so), add some butter, melt it and swirl it around the pan to coat.
- Transfer pan directly to oven and let cook until the steaks reach your desired doneness; 5-6 minutes per side in the oven (10 minutes total) should give you a nice medium-rare steak.
- When steaks are done, remove from the oven and transfer to a clean plate. Cover with foil and let rest for 6-7 minutes. Remove twine from steaks and serve each one drizzled with balsamic vinegar glaze.
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- Make sure filet mignon are brought up to room temperature before you cook them. Usually take them out of the refrigerator 30 minutes prior to cooking. Generously season both sides of the filet.
- Add butter to the pan. Then place the filets in the skillet. Sear the first side for 2 minutes, DO NOT touch them at all. After the 2 minutes is up, flip the filet and repeat by searing for 2 minutes.
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- Take each filet mignon and wrap with 1 slice (or 2 slices if needed) of bacon the sides of each filet. Secure with toothpicks.
- Place the steaks on a dish or platter. Generously season over them with garlic powder, fresh cracked black pepper, and some salt. Then allow the steaks to sit on the counter to warm up to room temperature, about 15 minutes.
- Heat grill on high heat. Place the filet mignons onto the grill and grill them for about 3 to 4 minutes per side, depending on rare, medium or well.
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