How Do I Cook Filet Mignon Wrapped in Bacon?

How Do I Cook Filet Mignon Wrapped in Bacon? A Guide to Perfect Tenderness

Filet mignon wrapped in bacon is cooked by searing the bacon-wrapped steak to a crisp exterior, then finishing it in the oven to achieve your desired internal temperature, crucially ensuring the internal temperature is monitored to prevent overcooking and maintain its signature tenderness.

The Allure of Filet Mignon and Bacon

Filet mignon, cut from the tenderloin, is prized for its exceptional tenderness and delicate flavor. Wrapping it in bacon adds a smoky, salty dimension that elevates the entire experience. The bacon not only contributes flavor but also helps to baste the filet as it cooks, adding moisture and richness. The juxtaposition of the lean, tender filet and the crispy, savory bacon creates a truly unforgettable culinary indulgence. This preparation transforms a simple steak into a restaurant-quality dish suitable for special occasions or a delightful weekend treat.

Why Wrap in Bacon? The Benefits

Beyond the obvious flavor enhancement, wrapping filet mignon in bacon offers several advantages:

• Moisture Retention: Bacon fat renders during cooking, helping to keep the filet moist and preventing it from drying out.
• Enhanced Flavor: The smoky, salty flavor of the bacon infuses the filet, adding depth and complexity.
• Improved Searing: The bacon provides a layer of fat that promotes a better sear, resulting in a more attractive and flavorful crust.
• Visual Appeal: A bacon-wrapped filet mignon is simply more visually appealing. The crispy bacon adds a touch of elegance to the presentation.

The Step-by-Step Process: From Prep to Plate

Here’s a comprehensive guide to cooking a perfect bacon-wrapped filet mignon:

1. Preparation:

   • Choose your filet: Select high-quality filet mignon steaks, about 1.5-2 inches thick. Allow them to sit at room temperature for about 30 minutes before cooking to ensure even cooking.
   • Select your bacon: Choose thin to medium-cut bacon. Thicker bacon may take longer to cook, potentially overcooking the filet.
   • Seasoning: Lightly season the filets with salt, pepper, and any other desired spices (garlic powder, onion powder, etc.) before wrapping.

2. Wrapping the Filet:

   • Wrap each filet with one or two slices of bacon, securing them with toothpicks if necessary. Overlapping the bacon slightly helps to ensure full coverage.

3. Searing the Steak:

   • Heat a heavy-bottomed skillet (cast iron is ideal) over medium-high heat. Add a tablespoon of oil with a high smoke point (such as canola or avocado oil).
   • Once the oil is hot, carefully place the bacon-wrapped filets in the skillet. Sear for 2-3 minutes per side, or until the bacon is crispy and golden brown.

4. Oven Finishing:

   • Preheat your oven to 400°F (200°C).
   • Transfer the skillet (if oven-safe) or the filets to a baking sheet.
   • Cook in the oven for 5-10 minutes, or until the internal temperature reaches your desired level of doneness (see the temperature guide below).

5. Resting and Serving:

   • Remove the filets from the oven and let them rest for 5-10 minutes before serving. This allows the juices to redistribute, resulting in a more tender and flavorful steak.
   • Remove the toothpicks (if used) before serving.
   • Serve the filet mignon whole or sliced, with your favorite sides.

Temperature Guide for Perfect Doneness

Always use a reliable meat thermometer to ensure accurate readings.

Common Mistakes and How to Avoid Them

• Overcooking the Filet: Filet mignon is best served rare to medium-rare. Overcooking it will result in a dry, tough steak. Use a meat thermometer and err on the side of undercooking, as the steak will continue to cook slightly during the resting period.
• Using Bacon That is Too Thick: Thick-cut bacon can take longer to cook than the filet, leading to uneven cooking. Choose thin to medium-cut bacon.
• Searing at Too High a Heat: Searing at too high a heat can cause the bacon to burn before the filet is properly seared. Use medium-high heat and adjust as needed.
• Not Letting the Steak Rest: Resting the steak after cooking is crucial for retaining moisture. Don’t skip this step!
• Over Salting Before Wrapping: Bacon adds a lot of salt. Taste the bacon before salting to avoid adding too much.

Frequently Asked Questions (FAQs)

What is the best type of bacon to use for wrapping filet mignon?

The best type of bacon is thin to medium-cut bacon. This ensures that the bacon cooks evenly and doesn’t overcook the filet. Avoid thick-cut bacon, as it may take longer to cook and can result in unevenly cooked steak.

Do I need to use toothpicks to secure the bacon?

While not always necessary, using toothpicks is recommended, especially if the bacon is loose. They help to keep the bacon in place during searing and oven cooking. Remember to remove the toothpicks before serving.

Can I grill bacon-wrapped filet mignon instead of searing and baking?

Yes, you can grill bacon-wrapped filet mignon. Grill over medium heat, rotating frequently to ensure even cooking and prevent the bacon from burning. Monitor the internal temperature closely to avoid overcooking.

What sides pair well with bacon-wrapped filet mignon?

Filet mignon pairs well with a variety of sides. Some popular choices include mashed potatoes, roasted vegetables (asparagus, Brussels sprouts), creamy spinach, and a simple salad. Choose sides that complement the richness of the steak.

Can I prepare the bacon-wrapped filets ahead of time?

Yes, you can prepare the bacon-wrapped filets ahead of time. Wrap the filets and store them in the refrigerator for up to 24 hours. Allow them to come to room temperature for about 30 minutes before cooking.

How do I prevent the bacon from burning while searing?

To prevent burning, use medium-high heat and monitor the bacon closely. If the bacon starts to brown too quickly, reduce the heat slightly. You can also add a small amount of oil to the pan.

What kind of oil should I use for searing?

Use an oil with a high smoke point, such as canola oil, avocado oil, or grapeseed oil. These oils can withstand high heat without breaking down and smoking.

Is it necessary to use a meat thermometer?

Using a meat thermometer is highly recommended to ensure that the filet is cooked to your desired level of doneness. It’s the most reliable way to prevent overcooking and achieve perfect results every time.

Can I add a sauce to my bacon-wrapped filet mignon?

Yes, you can add a sauce. Popular choices include béarnaise sauce, red wine reduction, or a simple pan sauce made with the drippings from the steak. A compound butter also works well.

How long should I let the filet rest after cooking?

Let the filet rest for 5-10 minutes after cooking. This allows the juices to redistribute throughout the steak, resulting in a more tender and flavorful final product.

Can I use a different cut of steak instead of filet mignon?

While filet mignon is ideal for this preparation due to its tenderness, you can use other tender cuts of steak, such as ribeye or New York strip. However, cooking times may vary, so be sure to monitor the internal temperature carefully.

What if my bacon isn’t crispy enough after oven cooking?

If the bacon isn’t crispy enough, you can increase the oven temperature to 425°F (220°C) for the last few minutes of cooking. Keep a close eye on it to prevent burning. Alternatively, you can return the filets to the skillet for a minute or two per side to crisp the bacon further.

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