Filet Mignon & Bacon Recipes
If you’re wondering what can be better than your filet mignon, well it’s filet mignon wrapped, smothered, paired, and maybe even baked with bacon. Okay, so maybe baking the fillet mignon might be a little bit over the top, but you get the idea.
Filets Mignon Wrapped in Bacon
Speaking of wrapped in bacon, wrapping bacon around fillet mignon is taken from the French technique named “barding.” By covering these slices of meat with bacon slices makes for a tastier and more moist dish. Add a drizzle of olive oil and you’ve got yourself a winner. Your favourite butcher online, butcherman has a range of ingredients to help you prepare these dishes.
- 4 filets mignons (Eye fillets)(about 2 inches thick)
- 1 tsp salt
- 2 tbsp truffle oil (to drizzle over steaks)
- 8 slices smoked bacon
- 1 tsp pepper (freshly ground)
- Trim meat of fat and silver skin. Rub with two tbsp truffle oil. Sprinkle with salt and pepper.
- Plate meat and let stand for about an hour before grilling.
- Wrap steaks with bacon
- Preheat grill to high heat setting.
- Place bacon slices on grill; cook until lightly brown (about five minutes).
- Line a plate with paper towels and transfer bacon on plate. Cool a bit.
- Wrap two bacon strips on each filet mignon. Secure with kitchen string.
- Reduce grill heat to medium-high. Preheat oven to 95 degrees C. Warm platter in oven.
- Arrange steaks on grill, and grill for 3 minutes each side.
- If steaks aren’t ready, cook for 1 to 2 minutes each side, and test again.
- Let steaks rest on the warmed platter for about five minutes.
- Remove string. The bacon will hold the meat together.
- Drizzle truffle oil on each steak and serve.
Filet Mignon in Bacon Cream Sauce
Quick and easy to prepare, here’s another dish that puts bacon and fillet mignon together in one fantastic pairing. The sauce is full of flavor from the bacon and the seasoning. The sauce complements the beef.
- 4 100 gram beef eye fillets
- 3 bacon slices, chopped
- 1 tsp olive oil
- 4 shallots, diced
- 1 tbsp butter
- salt and pepper to taste
- ¼ cup half-and-half cream
- Preheat an outdoor grill for medium-high heat, and lightly oil the grate.
- Brush filets with olive oil, and grill until desired doneness.
- On a platter tented with aluminum foil, let steak rest.
- While steaks rest, prep the sauce.
- To prepare the sauce, in a small saucepan, cook chopped bacon over medium heat.
- Stir in shallots and butter. Cook until shallots are translucent. Around 5 minutes.
- Stir in half-and-half. Over medium-low heat, simmer mixture until sauce slightly thickens.
- Season with salt and pepper to taste. Serve over steaks.
If you liked this recipe, why not try some different ways to cook Filet Mignon here.