BACON-WRAPPED BEEF FILETS
Beef fillets add a bit of elegance to a casual festive feast. Best of all, they are easy on the cook because they take mere minutes to prepare.
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 6 servings.
Number Of Ingredients 7
Steps:
- Place six bacon strips at a time, on a microwave-safe plate lined with paper towels. Cover with another paper towel; microwave on high for 2-3 minutes or until partially cooked. , In a small bowl, combine the sage, rosemary, savory, pepper and salt; rub over steaks. Wrap two strips of bacon around sides of steaks and secure with toothpicks., Broil 3-4 in. from the heat for 6-7 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Discard toothpicks.
Nutrition Facts :
BACON-WRAPPED FILETS WITH SCOTCHED MUSHROOMS
I got the idea for bacon-wrapped filet mignon when I saw some on sale in the grocery store. The rest was inspired by my husband, because he once made a Scotch and ginger ale sauce. This elegant recipe is for two, but it can easily be doubled. -Mary Kay LaBrie, Clermont, Florida
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 2 servings.
Number Of Ingredients 13
Steps:
- In a small skillet, cook bacon over medium heat until partially cooked but not crisp. Remove to paper towels to drain., Preheat oven to 375°. Sprinkle steaks with salt and pepper; wrap a strip of bacon around the sides of each steak and secure with toothpicks., In a small ovenproof skillet coated with cooking spray, cook steaks in 1-1/2 teaspoons oil over medium-high heat, 2 minutes on each side., Bake, uncovered, until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°), 8-12 minutes., Meanwhile, in a large skillet, saute mushrooms and thyme in 1 tablespoon butter and remaining oil until tender; remove from heat. Add whiskey, stirring to loosen browned bits from pan. Stir in ginger ale, brown sugar, soy sauce and sage., Bring to a boil. Reduce heat; simmer, uncovered, until reduced by half, 3-5 minutes. Stir in remaining butter. Serve with steaks.
Nutrition Facts : Calories 581 calories, Fat 37 g fat (15 g saturated fat), Cholesterol 108 mg cholesterol, Sodium 729 mg sodium, Carbohydrate 10 g carbohydrate (8 g sugars, Fiber 1 g fiber), Protein 35 g protein.
BACON WRAPPED, FILET MIGNON
Using real thick and smokey bacon really gives this plenty of flavor. It's cooked slow, because of the bacon, and, as a result, the fillet comes out real moist. There's so much flavor in the meat, additional sauce isn't needed. For additional Pictures, please visit: http://www.capnrons.com/R_M_Bacon_Wrapped_Fillet_Mignon.html?ID=RZ_12_2009
Provided by Capn Ron
Categories Steak
Time 45m
Yield 4 Steaks, 4 serving(s)
Number Of Ingredients 7
Steps:
- 1. Remove any silver skin, and extra fat from the fillets. Wrap a piece of bacon around the outside, and either secure with a toothpick, or wrap with butcher's twine. Don't overlap the bacon by more than 1/4", you want to make sure that the bacon will cook. However, if your using thin bacon, you might want to use 2 pieces to get the extra thickness and flavor. Securing the bacon with toothpicks works, but by tieing the bacon, you're forming a more rounded piece of meat that will look nicer on the plate.
- 2. Oil the meat liberally, dust with the blacken. salt, and pepper, and rub it into both sides of the meat. Se the meat on a platter and place back in the refrigerator until you're ready to cook it. Don't be afraid to use a little more slat than you think you should, it's on the grill and won't end up as strong.
- 3. Cook over a medium hot grill for about 10 minutes per side. Ultimately you want the meat to reach an internal temperature of 110 degrees. If you cook on too hot a fire, the bacon will flame up and you'll end up with burned bacon, and burned meat. The oil on the outside helps the meat to sear (keeping in the juices), and helps keep the meat from sticking to the grill.
- 4. When testing the internal temperature of a thin pieces of meat, be sure to insert the thermometer in from the side.
AIR-FRYER BACON-WRAPPED FILET MIGNON
I got the idea for bacon-wrapped filet mignon when I saw some on sale in the grocery store. The rest was inspired by my husband, because he once made a Scotch and ginger ale sauce. I originally made this in the oven but it works equally well in the air fryer! -Mary Kay LaBrie, Clermont, Florida
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 2 servings.
Number Of Ingredients 13
Steps:
- Place bacon in a single layer in air-fryer basket. Cook at 350° until partially cooked but not crisp, 3-4 minutes. Remove to paper towels to drain., Preheat air fryer to 375°. Sprinkle steaks with salt and pepper; wrap a strip of bacon around the side of each steak and secure with toothpicks. Place steaks in a single layer on greased tray in air fryer basket. Cook until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°), 7-10 minutes, turning halfway through., Meanwhile, in a large skillet, saute mushrooms and thyme in 1 tablespoon butter and oil until tender; remove from heat. Add whiskey, stirring to loosen browned bits from pan. Stir in ginger ale, brown sugar, soy sauce and sage., Bring to a boil. Reduce heat; simmer, uncovered, until reduced by half, 3-5 minutes. Stir in remaining tablespoon butter. Serve with steaks.
Nutrition Facts : Calories 581 calories, Fat 37 g fat (15 g saturated fat), Cholesterol 108 mg cholesterol, Sodium 729 mg sodium, Carbohydrate 10 g carbohydrate (8 g sugars, Fiber 1 g fiber), Protein 35 g protein.
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HOW TO COOK A BACON-WRAPPED FILET MIGNON
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Servings 2Total Time 30 minsCategory EntreeCalories 594 per serving
- Before cooking, remove steaks from fridge and let them come to room temperature for 30 minutes. Preheat oven to 450°F.
- Season steaks with salt and pepper. Place a large oven-safe skillet over medium-high heat. and let it get hot. When the pan is hot (after 1 minute or so), add some butter, melt it and swirl it around the pan to coat. When butter is bubbling, add steaks to the pan and sear for 90 seconds per side.
- Transfer pan directly to oven and let cook until the steaks reach your desired doneness; 5-6 minutes per side in the oven (10 minutes total) should give you a nice medium-rare steak. Check the internal temperature with a meat thermometer. For medium-rare, it should register 135°F in the thickest part of the steak.
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