You might think “It’s Just Steak”, But Not If It’s A Filet. This meal is all about a well seasoned filet mignon that is wrapped in applewood smoked bacon that adds both flavor and moisture, then pan seared for a nice crust on the exterior and finished in the oven to achieve a perfect pink and tender center.
Served with baked sweet potatoes, parmesan crusted roasted asparagus and a side of what my husband calls “melted steakhouse onions”, this meal should please almost every steak lover. It is a wonderful restaurant style dinner that can be prepared at a fraction of the cost of eating at a steakhouse.
I’m still recuperating from my broken foot so my husband continues to do all the cooking for us. While shopping at our local grocery store, he got two steaks that our favorite butcher hand cut for him from the center of a certified Angus Beef tenderloin. Later that evening when I saw what he had prepared for us, I told him that I wanted to take a photo of his meal. His comment was, “why, it’s just steak”. I thought otherwise. The filet, which is my favorite steak. was cooked to perfection, nicely plated and the steak was delicious.
Bacon Wrapped Filet Mignon
In this recipe, the steaks are started on the stove in a heavy oven safe skillet and then finished in the oven. When you start cooking the steaks, the meat needs to be brought to room temperature, so you will want to take them out of the refrigerator at least 30 minutes before you’re ready to cook them.
Cook the bacon in a skillet over medium heat until it’s just starting to brown but still pliable. You can also microwave the bacon between paper towels until it is partially cooked. When the bacon is cool enough to handle, wrap 1 or 2 strips (depending on the size of the filet) around each steak and secure with tooth picks. Then season the steak very well with salt, pepper, onion powder and garlic powder. *My husband calls this mixture SPOG.
Preheat the oven to 400°F. When the oven comes to temperature, heat an oven safe skillet over high heat until the pan is hot. Add about 1 or 2 Tbsp. of peanut oil and when oil is hot, add the steaks and cook without moving for about 2 to 2-1/2 minutes. Turn the steaks and cook an additional 2 to 2-1/2 minutes. Place the steaks in the oven for about 5 to 6 minutes (depending on thickness). Make sure to use a timer, you wouldn’t want to overcook these wonderful steaks.
Check the steaks with an instant read thermometer inserted into the thickest part of the meat. If you like your steaks rare, they should register 120°F and be deep red. If medium-rare is more to your liking, wait until they register 125°F or are deep pink or 130°F for medium. If the steaks aren’t ready, put them back in the oven for 1 or 2 more minutes and then test again. Let them rest 5 to 10 minutes before serving (the temperature will rise 5 to 10 degrees after they are removed from the oven).
The steaks were large and we ended up having enough meat left over for a second meal from this delicious (although expensive) cut of meat. It was a simple dinner of sliced steak drizzled with extra virgin olive oil served at room temperature with sautéed baby eggplant and a tomato and basil salad. Simple but oh so good!
While this isn’t something you’ll be cooking on a weekly or monthly basis, it is a wonderful meal to show someone just how much you care. While my husband could have cooked rib eye steaks which are his favorites, he treated me to these great tasting bacon wrapped filets which I love. They took me back to my early life in Texas where a good filet mignon was never thought of as “just steak”.