Grilled Bacon Wrapped Filet Mignon Recipes

Steps:

• Combine sugar and 1/2 teaspoons pepper in pie plate. Lay 4 slices bacon on large plate, weigh down with second plate, and microwave on high power until fat is rendered and bacon is slightly shriveled but still pliable, 1-3 minutes. Cool slightly, then dredge one side of rendered bacon in sugar mixture.
• Pat steaks dry and season with salt and pepper. Wrap each steak with 1 piece sugared bacon overlapping ends, and secure with two toothpicks. For extra bacon flavor, top the bacon-wrapped filet with another slice of raw bacon.
• Heat all burners on high for 15 minutes, then leave primary burner on high and turn other burner(s) to low. Scrape and oil cooking grate. Grill steaks, covered, over cooker side until crisp. Flip steaks and grill, covered, over hotter side of grill until steaks register 125 to130 degrees (for medium-rare), 5-10 minutes. Transfer to plate, tent with foil and let rest for 5 minutes. Remove toothpicks, serve crumbling bacon over steaks.

Steps:

• Preheat the oven to 450 degrees F.
• Generously salt and pepper both sides of the steak. Wrap the steak with the bacon and secure with a toothpick.
• Heat an ovenproof skillet over medium-high heat. Add the butter and olive oil. When melted, add the steak to the skillet and sear on both sides until a really nice color, about 1 minute per side.
• Remove the skillet from the stovetop and place into the oven to finish cooking. Cook until medium rare, 7 to 10 minutes. Remove from the oven and allow to rest for 5 minutes before serving.

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.