Bacon-Wrapped Filet Mignon: The Ultimate Guide to Perfectly Cooked Steak

You know that feeling, right? The anticipation of a truly special meal. You’re craving something luxurious, something that makes you feel like you’re dining at a Michelin-starred restaurant. Well, let me tell you, a bacon-wrapped filet mignon is just that kind of dish. It’s a symphony of flavours and textures, a perfect marriage of rich, buttery steak and smoky, salty bacon. And let me tell you, I’ve been perfecting this recipe for years, and I’m here to share every juicy secret with you.

This isn’t just a guide to cooking a steak; it’s a journey to elevate your culinary game. We’re going to dive deep into selecting the perfect filet mignon, mastering the art of the bacon wrap, and creating a sauce that will leave your taste buds singing.

Part 1: Choosing the Right Filet Mignon

Before we even start talking about bacon, we need to get the star of the show right – the filet mignon. You’re looking for a piece that’s tender, marbled, and has a nice, even cut. And if you want that perfect bite, you’ll want a 1-inch thick cut.

The Cut:

Now, butcher shops can be a bit intimidating with all those fancy terms. But here’s the simple truth: you want a consistently shaped filet. Avoid any pieces that have weird bumps or dips. A smooth, flat surface makes wrapping the bacon much easier, and trust me, you don’t want to be wrestling with a wonky steak in the middle of your preparation.

Marbling:

Don’t be scared of a little marbling. Those little streaks of fat are what make the steak so juicy and flavorful. They’re like tiny pools of flavor that melt into your mouth with every bite. But if you find a steak that’s drowning in fat, maybe step back. That’s not the melt-in-your-mouth experience you’re looking for. You want a balance between fat and lean meat.

The Weight:

As for the weight, it’s all about your appetite and the size of your gathering. I find a good 6-8 ounces per person is perfect for a satisfying meal, but if you’re feeding a crowd of hungry meat lovers, you might want to go a little bigger.

Part 2: Mastering the Bacon Wrap

Okay, now that you’ve got your perfect filet mignon, it’s time to get those bacon strips ready. We’re going for thick-cut bacon here, for the best flavor and texture. The key is to choose a bacon that’s cured but not too heavily smoked. You want the bacon to add flavour, not overpower the steak.

The Art of the Wrap:

1. The Bacon Foundation: Lay out your bacon strips flat on a clean surface. Overlap them by about half an inch, creating a beautiful nest for your steak.

2. Embrace the Filet: Now, place your filet mignon in the center of your bacon nest. This is where it gets fun! You’ve got a couple of options for securing the bacon: toothpicks or butcher’s twine. Personally, I prefer the elegance of butcher’s twine.

3. Securing the Bounty: Tie the bacon strips tightly, making sure there are no gaps or loose ends. You want a snug wrap, but not too tight. Remember, you want the bacon to crisp up!

4. Finishing Touches: Once you’ve got your bacon masterpiece, give it a quick pat of salt and pepper. This adds a subtle seasoning that complements the bacon and steak.

Part 3: Cooking the perfect bacon-Wrapped Filet Mignon

Alright, the moment you’ve been waiting for! It’s time to cook that bacon-wrapped filet mignon. I’ve experimented with different methods over the years, but my go-to is a trusty cast iron skillet. There’s just something about that searing heat that creates the perfect crust and locks in the juices.

The Cast Iron Method:

1. Get That Skillet Sizzling: Pre-heat your cast iron skillet over medium-high heat. You want it screaming hot.

2. Sizzle Time: Carefully place your bacon-wrapped filets in the hot skillet. Don’t overcrowd the pan, and make sure you cook them for about 3-4 minutes per side. The bacon should start to crisp up and the steak will develop a beautiful sear.

3. The Final Touch: Once your filets have that glorious sear, transfer them to a preheated oven at 375 degrees Fahrenheit (190 degrees Celcius) for about 5-7 minutes for medium-rare. If you prefer your steak a bit more well-done, cook it for a couple more minutes.

Other Cooking Methods:

Don’t have a cast iron skillet? No worries! You can grill your filet mignon over medium-high heat for about 4-5 minutes per side. Or, you can try the oven-only method, placing your bacon-wrapped filet mignon on a baking sheet in a preheated oven at 400 degrees Fahrenheit for about 15-20 minutes.

Part 4: Making the Perfect Sauce

Now, your bacon-wrapped filet mignon is cooked to perfection. It’s time for the grand finale – the sauce! You can go all out with a fancy reduction sauce, but personally, I prefer simple but elegant sauces that complement the richness of the steak.

The Classic Béarnaise Sauce:

This is a classic pairing for filet mignon, and it really brings out the delicate flavours of the steak. It’s a bit of a labour of love, but trust me, it’s worth it. The tangy, slightly acidic flavour of the Béarnaise cuts through the richness of the steak and bacon.

The Easy Red Wine Sauce:

If you’re looking for something a bit quicker, a red wine sauce is your best bet. A good red wine sauce adds depth and complexity to the dish, and it’s surprisingly easy to make.

The Creamy Mushroom Sauce:

For a more earthy and decadent sauce, try a creamy mushroom sauce. This sauce is packed with flavour and creates a wonderful textural contrast with the tender steak.

Part 5: Serving Your Masterpiece

Alright, so you’ve got your perfectly cooked, bacon-wrapped filet mignon, and your chosen sauce is simmering. Now it’s time to give your steak some TLC before serving.

Resting is Key:

Let your steak rest for about 5-10 minutes before slicing. This is crucial. It allows the juices to redistribute throughout the meat, resulting in a juicier, more flavorful steak.

Plating Perfection:

Here’s the moment of truth. How you plate your bacon-wrapped filet mignon can make or break the whole experience. Think about creating a visual masterpiece. You want to make your guests go “wow” as soon as they see it.

side dishes to Complete the Experience:

No fancy steak is complete without the perfect side dish. So, think about what flavors complement your filet mignon and chosen sauce.

Part 6: Elevate Your Game with a Wine Pairing

Alright, so you’ve got the perfect steak, the perfect sauce, and the perfect side dishes. What’s left? The perfect wine!

Pairing Rules of Thumb:

Red Wine is Your Friend: Filet mignon pairs beautifully with full-bodied reds, like Cabernet Sauvignon or Merlot. The rich, complex flavours of these wines complement the steak's richness.

Burgundy or Pinot Noir: For a lighter steak, a Pinot Noir or Burgundy is a perfect complement. These wines offer a delicate balance of fruit and earthiness, enhancing the subtle flavours of the steak.

Zinfandel or Shiraz: If you’re going for a more robust, spicy flavour, a Zinfandel or Shiraz is the way to go. These wines have bold fruit flavours and a hint of spice that will create a delicious contrast with the steak.

Part 7: FAQs

Q: How long should I cook a bacon-wrapped filet mignon?

A: cooking time depends on the thickness of the steak and your desired level of doneness. For a 1-inch thick filet, you can expect about 3-4 minutes per side in a hot skillet, followed by 5-7 minutes in the oven for medium-rare. Adjust the oven time based on your preferred level of doneness. If you like your steak well-done, you’ll need to cook it for longer.

Q: What are some good side dishes to serve with a bacon-wrapped filet mignon?

A: There are endless possibilities! Classic options include mashed potatoes, asparagus, or a green salad. You can also get creative and try something more adventurous like roasted brussels sprouts with balsamic glaze, or a creamy risotto with parmesan cheese.

Q: Can I cook bacon-wrapped filet mignon in an air fryer?

A: Absolutely! It's a great option for a quick and easy meal. Just make sure to preheat your air fryer to 400 degrees Fahrenheit (200 degrees Celcius), and cook the steak for about 10-12 minutes, or until the internal temperature reaches your desired level of doneness.

Q: Can I freeze bacon-wrapped filet mignon?

A: It's best to cook your bacon-wrapped filet mignon fresh, but if you need to freeze it, wrap it tightly in plastic wrap and aluminum foil and store in the freezer for up to 3 months.

Q: What are some tips for making sure the bacon doesn't burn before the steak is cooked?

A: Keep a close eye on your skillet and watch the bacon closely. If it starts to burn, reduce the heat slightly. You can also use a meat thermometer to ensure the steak is cooked to your liking.

Part 8: Final Thoughts

There you have it! You’ve got the knowledge, you’ve got the skills, and now you’re ready to wow your guests with a meal that’s truly unforgettable. Remember, it’s all about experimenting and finding what works best for you. So, go on, get in the kitchen, and have a blast creating your own perfect bacon-wrapped filet mignon. Happy cooking!