Cooking a bacon wrapped filet in a cast iron skillet is an art that requires attention to detail, patience, and a bit of practice. The result, however, is well worth the effort – a tender, juicy filet with a crispy, smoky bacon crust that’s sure to impress even the most discerning palates. In this article, we’ll take you through the steps to cook a bacon wrapped filet in a cast iron skillet, from preparation to plating.
Choosing the Right Ingredients
Before we dive into the cooking process, it’s essential to choose the right ingredients. Here are a few things to keep in mind:
Selecting the Perfect Filet
When it comes to choosing a filet, look for a cut that’s at least 1-1.5 inches thick. This will ensure that the filet cooks evenly and stays juicy. You can choose either a beef or bison filet, depending on your personal preference.
Beef Filet Options
- Tenderloin: This is the most tender cut of beef, with a melt-in-your-mouth texture.
- Striploin: This cut is slightly firmer than the tenderloin but still packed with flavor.
Bison Filet Options
- Tenderloin: Similar to beef tenderloin, bison tenderloin is lean and tender.
- Striploin: Bison striploin is slightly sweeter than beef striploin and has a coarser texture.
Picking the Perfect Bacon
When it comes to choosing bacon, look for a thick-cut, smoked bacon. This will add a rich, smoky flavor to your filet. You can choose either applewood-smoked or hickory-smoked bacon, depending on your personal preference.
Preparing the Filet and Bacon
Now that we have our ingredients, it’s time to prepare the filet and bacon.
Seasoning the Filet
Season the filet with a mixture of salt, pepper, and your favorite herbs and spices. Let the filet sit at room temperature for at least 30 minutes to allow the seasonings to penetrate the meat.
Wrapping the Filet in Bacon
Cut the bacon into strips and wrap each strip around the filet, securing with a toothpick if necessary. Make sure to wrap the bacon tightly, but not too tightly, as this can cause the filet to cook unevenly.
Cooking the Bacon Wrapped Filet
Now that our filet is prepared, it’s time to cook it.
Heating the Cast Iron Skillet
Heat a cast iron skillet over high heat until it reaches a scorching hot temperature. You can test the heat by flicking a few drops of water onto the skillet – if they sizzle and evaporate quickly, the skillet is ready.
Searing the Filet
Add a small amount of oil to the skillet and swirl it around to coat the bottom. Place the filet in the skillet and sear for 2-3 minutes on each side, depending on the thickness of the filet. You want to get a nice crust on the filet, but be careful not to overcook it.
Finishing the Filet
After searing the filet, reduce the heat to medium-low and continue cooking to your desired level of doneness. Use a meat thermometer to check the internal temperature of the filet – for medium-rare, the temperature should be at least 130°F (54°C).
Plating and Serving
Once the filet is cooked to your liking, remove it from the skillet and let it rest for a few minutes. Slice the filet against the grain and serve with your favorite sides, such as roasted vegetables or mashed potatoes.
Adding a Glaze or Sauce
Consider adding a glaze or sauce to your filet, such as a red wine reduction or a Béarnaise sauce. This will add an extra layer of flavor to your dish and elevate it to the next level.
Tips and Variations
Here are a few tips and variations to keep in mind when cooking a bacon wrapped filet in a cast iron skillet:
Using Different Types of Bacon
Experiment with different types of bacon, such as peppered bacon or brown sugar bacon, to add unique flavors to your filet.
Adding Aromatics to the Skillet
Add aromatics, such as onions or bell peppers, to the skillet before cooking the filet. This will add extra flavor to the dish and create a delicious sauce.
Cooking the Filet in the Oven
Consider cooking the filet in the oven instead of on the stovetop. This will allow for more even cooking and a crispy crust on the bacon.
By following these steps and tips, you’ll be able to create a delicious bacon wrapped filet in a cast iron skillet that’s sure to impress your friends and family. Happy cooking!
What is the ideal cut of filet for a bacon wrapped filet?
The ideal cut of filet for a bacon wrapped filet is a tender cut, preferably a filet mignon. This cut is lean and tender, making it perfect for wrapping in bacon and cooking to perfection. When selecting a filet, look for one that is about 1-1.5 inches thick and has a good balance of marbling, which will add flavor to the dish.
It’s also important to choose a filet that is fresh and of high quality. You can ask your butcher for a recommendation or select a filet from a reputable source. Avoid filets that are too thin or too thick, as they may not cook evenly. With the right cut of filet, you’ll be able to achieve a deliciously tender and flavorful bacon wrapped filet.
How do I prepare the bacon for wrapping around the filet?
To prepare the bacon for wrapping around the filet, you’ll want to start by selecting a high-quality bacon that is thick and smoky. Look for a bacon that is labeled as “thick-cut” or “applewood-smoked” for the best flavor. Once you have your bacon, cut it into strips that are about 1-2 inches wide and 6-8 inches long.
Next, cook the bacon strips in a pan over medium heat until they are slightly crispy and fragrant. This will help to render out some of the fat and make the bacon easier to wrap around the filet. Remove the bacon from the heat and let it cool slightly before wrapping it around the filet. This will help the bacon to adhere to the filet and create a crispy, caramelized crust.
What is the best way to season the filet before cooking?
The best way to season the filet before cooking is to use a combination of salt, pepper, and other aromatics. Start by sprinkling both sides of the filet with kosher salt and freshly ground black pepper. Then, add any other seasonings you like, such as garlic powder, paprika, or thyme.
Be sure to season the filet liberally, making sure to coat all surfaces evenly. You can also let the filet sit at room temperature for 30 minutes to 1 hour before cooking to allow the seasonings to penetrate the meat. This will help to create a flavorful crust on the filet and add depth to the dish.
How do I cook the bacon wrapped filet in a cast iron skillet?
To cook the bacon wrapped filet in a cast iron skillet, start by heating the skillet over high heat until it is almost smoking. Add a small amount of oil to the skillet and swirl it around to coat the bottom. Then, add the bacon wrapped filet to the skillet and sear it for 2-3 minutes on each side, or until the bacon is crispy and golden brown.
After searing the filet, reduce the heat to medium-low and continue cooking it to your desired level of doneness. Use a meat thermometer to check the internal temperature of the filet, and cook it to at least 130°F for medium-rare. Let the filet rest for 5-10 minutes before slicing and serving.
What is the best way to achieve a crispy crust on the bacon wrapped filet?
The best way to achieve a crispy crust on the bacon wrapped filet is to cook it in a hot skillet with a small amount of oil. This will help to create a caramelized crust on the bacon and add texture to the dish. You can also try broiling the filet for an additional 1-2 minutes to get an extra crispy crust.
Another key to achieving a crispy crust is to not overcrowd the skillet. Cook the filets one at a time, if necessary, to ensure that they have enough room to cook evenly. This will help to prevent the bacon from steaming instead of crisping up.
How do I prevent the bacon from burning while cooking the filet?
To prevent the bacon from burning while cooking the filet, make sure to cook it over medium-low heat and keep an eye on it at all times. You can also try covering the skillet with a lid or foil to prevent the bacon from getting too crispy.
Another key to preventing the bacon from burning is to not cook the filet for too long. Cook it to your desired level of doneness, and then remove it from the heat. Let it rest for 5-10 minutes before slicing and serving. This will help to prevent the bacon from burning and add flavor to the dish.
What are some common mistakes to avoid when cooking a bacon wrapped filet?
One common mistake to avoid when cooking a bacon wrapped filet is overcrowding the skillet. This can cause the bacon to steam instead of crisp up, and can also lead to uneven cooking. Another mistake is not cooking the filet to the right temperature. Make sure to use a meat thermometer to check the internal temperature of the filet, and cook it to at least 130°F for medium-rare.
Another mistake is not letting the filet rest before slicing and serving. This can cause the juices to run out of the filet, making it dry and tough. Let the filet rest for 5-10 minutes before slicing and serving, and make sure to slice it against the grain for the best results.