Thursday, January 08, 2009

Grilled Filet Mignon Wrapped in Bacon

My hubby is back in town, YAY! And what is the first thing Matthew did? Purchase a grill, of course! I know right now is not "grillin' season" in some parts of the country, but a true griller would tell you every day is a grill day.

So, I wanted him to grill something special, yet not too complicated. I thought of rib eye, but then I saw filet mignon on sale. I know grilling filet mignon is a little tricky because the meat is so tender and you definitely don't want to burn it, but you do want it a little on the medium-rare side. And since this was the first time we were testing our grill, it was chance we had to take.

Thankfully, the grill is AWESOME! Filet mignon came out perfect and the recipe is probably one of the easiest ever. And yes...we're probably going to grill everyday now!

INGREDIENTS (serves 2)

  • 2 filet mignons medallions
  • 2 slices of bacon
  • 2 toothpicks
  • Olive oil
  • Salt and pepper
  1. Place filets in kitchen counter and let them come to room temperature (about 30 minutes--your patience will be rewarded). If you have a dog, put the steaks somewhere safe!
  2. Pre-heat your grill on medium-high heat. Set it up for direct heat grilling.
  3. Wrap a piece of bacon around each filet mignon medallion and secure with a toothpick. Drizzle a little olive oil on both sides of each medallion and salt and pepper each side.
  4. Place the meat on the grill and DO NOT MOVE IT. Let it sear for about 3 minutes (for medium rare) with the lid down. After about 3 minutes, lift, turn your steak 90 degrees and then set it back down for another 3 to 4 minutes (again, for medium-rare, a little more if you have to have it more done) again with lid down. This will give you cool looking grill marks.
  5. Flip the steaks for the one and only time. Gently lift, flip and set it back down in the same spot and leave it alone again for about 3 to 4 more minutes. Repeat step 4 above.
  6. Once the filet mignon are done to your liking, remove from grill and lightly cover with foil (don't wrap it in foil, though). Let it cool for 5 to 7 minutes and serve immediately--and don't forget to remove the toothpick.


MafiaMaster said...

When you made this, the bacon was cooked all the way through? My wife and I want to make it, but we're afraid that the bacon won't be cooked all the way through or that the grease from the bacon is going to cause flames to shoot up and burn the filet.

Very curious!

Chris .B said...

Some people like the bacon, but the bacon is really just to hold in the juices of the steak, and to add a little more fat grease to such a lean cut of meat. I have gone so far as to take the bacon off, pan fry it, chop it and put it over the filet, or vegetible side dish as a garnish. Either way, you will enjoy such a great cut of meat