Description
A classic steakhouse dish of bacon wrapped filet mignon is easy to prepare in less than 30 minutes using a cast iron pan and a preheated oven.
Ingredients
Scale
- 4 (6-8 ounce) filets cut from a beef tenderloin
- 4 slices of thin cut bacon
- Kitchen twine
Garlic Herb Butter
- 6 ounces softened butter
- 1 clove garlic, finely minced
- 1 teaspoon fresh parsley, finely minced
- 1/2 teaspoon Worcestershire sauce
- 1/4 teaspoon season salt
- Pinch of black pepper
Instructions
- In a small bowl, combine the ingredients for the garlic herb butter until well incorporated. Set aside. This step can be made well ahead and stored in the refrigerator.
- Subdivide the filet mignons into 4 2-1/2”-3” pieces.
- Wrap a slice of bacon around each steak.
- Lightly stretch the bacon so it is taut around the steak. Overlap the bacon by about an inch since meat contracts as it cooks.
- You can use bakers twine or a toothpick to secure the bacon to the meat.
- When ready to cook, remove the bacon wrapped filet mignon from the refrigerator for about 20 minutes to come to room temperature.
- Lightly season the top and bottom with salt and pepper.
- Generously spread butter on the cut ends of each steak.
- Preheat the oven to 415°F.
- Heat a cast iron skillet for about 5 minutes until it is smoking hot.
- Place the bacon wrapped filet mignon with the bacon edge down.
- Rotate the filet to brown the bacon all around. Then sear the top and bottom of the filet for about 60 seconds each side.
- Use a hot pad on the handle, immediately transfer the cast iron pan to the oven, and cook to the desired doneness. (Check the internal temperature with an instant-read thermometer) See the section about for the approximate time and internal temperature.
- Remove the filet mignons from the skillet and transfer to a platter to rest for 5-10 minutes.
- Cut the twine from each bacon wrapped filet mignon and serve.
