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Bacon-Wrapped Filets Mignon

From

April​/May 2005

Bacon-Wrapped Filets Mignon

The rich flavor and tender texture of filet mignon come with a stiff price tag. For our Bacon-Wrapped Filets Mignon recipe, we found a fail-safe way to prepare this pricey steak. We seared both sides of the filets in a heavy-bottomed skillet and then transferred the meat to a preheated baking pan in a very hot (450-degree) oven to finish cooking. The combination method delivered meat with a flavorful crust and juicy interior. We wrapped the circumference of each filet in bacon to ensure that the meat stayed moist. The bacon added a complementary smokiness to the meat, and a classic parsley-garlic butter with a little lemon zest was a quick alternative to a time-consuming sauce.

Serves 4

This is company food, perfect for a Saturday-night dinner party. The filets are seared on the stovetop and then cooked through on a preheated baking sheet in the oven, which gives you time to attend to side dishes.

Ingredients

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