Filet mignon, a tender and lean cut of beef, is a culinary delight that can be elevated to new heights with the addition of a savory and sweet element – bacon. The combination of the rich flavor of filet mignon and the smoky, salty taste of bacon creates a dish that is sure to impress even the most discerning palates. In this article, we will explore the art of cooking bacon-wrapped filet mignon to perfection, providing you with a step-by-step guide to achieve a truly unforgettable culinary experience.
Understanding the Basics of Filet Mignon
Before we dive into the cooking process, it’s essential to understand the basics of filet mignon. This cut of beef comes from the small end of the tenderloin, located on the underside of the spine. Filet mignon is known for its buttery texture and mild flavor, making it an ideal choice for those who prefer a leaner cut of meat.
When selecting filet mignon, look for cuts that are at least 1-1.5 inches thick. This will ensure that the meat cooks evenly and retains its tenderness. It’s also crucial to choose high-quality bacon, preferably thick-cut and smoked, to complement the flavor of the filet mignon.
Preparing the Filet Mignon
To prepare the filet mignon, start by bringing the meat to room temperature. This will help the meat cook more evenly and prevent it from cooking too quickly on the outside. Remove any excess fat or silver skin from the meat, if necessary.
Next, season the filet mignon with a mixture of salt, pepper, and your choice of herbs and spices. Some popular options include garlic powder, paprika, and thyme. Be sure to coat the meat evenly, making sure to season all sides.
Wrapping the Filet Mignon with Bacon
Now it’s time to wrap the filet mignon with bacon. Cut the bacon into strips, approximately 1-2 inches wide. You’ll need about 4-6 strips of bacon, depending on the size of your filet mignon.
To wrap the filet mignon, start by placing a strip of bacon at the top of the meat, securing it with a toothpick if necessary. Continue wrapping the bacon around the meat, overlapping the strips slightly as you go. Make sure to wrap the bacon tightly, but not too tightly, as this can cause the meat to become misshapen.
Cooking the Bacon-Wrapped Filet Mignon
There are several ways to cook bacon-wrapped filet mignon, including grilling, pan-searing, and oven roasting. In this article, we’ll focus on pan-searing, as it provides a nice crust on the outside while keeping the inside tender and juicy.
To pan-sear the bacon-wrapped filet mignon, heat a skillet or cast-iron pan over medium-high heat. Add a small amount of oil to the pan, just enough to coat the bottom. Place the filet mignon in the pan, bacon-side down, and sear for 2-3 minutes or until the bacon is crispy and golden brown.
Flip the filet mignon over and sear for an additional 2-3 minutes or until the other side is equally browned. Reduce the heat to medium-low and continue cooking the filet mignon to your desired level of doneness.
Internal Temperature Guide
To ensure that your filet mignon is cooked to perfection, use a meat thermometer to check the internal temperature. The recommended internal temperatures for filet mignon are:
- Rare: 120-130°F (49-54°C)
- Medium-rare: 130-135°F (54-57°C)
- Medium: 135-140°F (57-60°C)
- Medium-well: 140-145°F (60-63°C)
- Well-done: 145-150°F (63-66°C)
Letting the Filet Mignon Rest
Once the filet mignon is cooked to your desired level of doneness, remove it from the pan and let it rest for 5-10 minutes. This will allow the juices to redistribute, making the meat even more tender and flavorful.
Serving and Pairing Suggestions
Bacon-wrapped filet mignon is a versatile dish that can be served with a variety of sides and paired with different wines. Some popular pairing suggestions include:
- Roasted vegetables, such as asparagus or Brussels sprouts
- Mashed potatoes or roasted sweet potatoes
- Sautéed mushrooms or spinach
- Red wine, such as Cabernet Sauvignon or Pinot Noir
When serving the filet mignon, slice it against the grain and serve with your choice of sides. Be sure to spoon some of the pan juices over the top of the meat, as this will add an extra layer of flavor.
Additional Tips and Variations
To take your bacon-wrapped filet mignon to the next level, consider the following tips and variations:
- Use different types of bacon, such as applewood-smoked or peppered bacon, to add unique flavors to the dish.
- Add a glaze or sauce to the filet mignon during the last few minutes of cooking, such as a balsamic glaze or a red wine reduction.
- Serve the filet mignon with a compound butter, such as a garlic-herb butter or a spicy butter.
- Experiment with different seasonings and spices, such as paprika or cayenne pepper, to add extra flavor to the dish.
By following these tips and techniques, you’ll be able to create a truly unforgettable bacon-wrapped filet mignon dish that’s sure to impress your friends and family.
| Internal Temperature | Level of Doneness |
|---|---|
| 120-130°F (49-54°C) | Rare |
| 130-135°F (54-57°C) | Medium-rare |
| 135-140°F (57-60°C) | Medium |
| 140-145°F (60-63°C) | Medium-well |
| 145-150°F (63-66°C) | Well-done |
By following the steps outlined in this article, you’ll be able to create a delicious and memorable bacon-wrapped filet mignon dish that’s sure to impress even the most discerning palates. Remember to always use high-quality ingredients, cook the meat to the right temperature, and let it rest before serving. With a little practice and patience, you’ll be a master of cooking bacon-wrapped filet mignon in no time.
What is the ideal cut of filet mignon for bacon-wrapped filet mignon?
The ideal cut of filet mignon for bacon-wrapped filet mignon is a tender cut from the small end of the tenderloin. This cut is typically more lean and has a buttery texture that pairs well with the smoky flavor of bacon. When selecting a cut, look for one that is about 1-1.5 inches thick and has a good balance of marbling, which will add flavor and tenderness to the dish.
It’s also important to consider the quality of the meat when selecting a cut. Look for filet mignon that is grass-fed or grain-fed, as these options tend to have a more complex flavor profile. Additionally, consider the aging process of the meat, as dry-aged filet mignon can have a more concentrated flavor.
How do I prepare the bacon for wrapping around the filet mignon?
To prepare the bacon for wrapping around the filet mignon, start by selecting a high-quality bacon that is thick-cut and has a good balance of smokiness and sweetness. Look for bacon that is labeled as “applewood-smoked” or “thick-cut” for the best flavor. Once you have selected the bacon, cut it into strips that are about 1-2 inches wide and 6-8 inches long.
To make the bacon more pliable and easier to wrap around the filet mignon, you can cook it in a pan over medium heat for about 2-3 minutes on each side. This will help to render some of the fat and make the bacon more flexible. Alternatively, you can also microwave the bacon for about 10-15 seconds to make it more pliable.
What is the best way to season the filet mignon before cooking?
The best way to season the filet mignon before cooking is to use a combination of salt, pepper, and other aromatics such as garlic, thyme, and rosemary. Start by sprinkling both sides of the filet mignon with salt and pepper, making sure to coat it evenly. Then, mix together minced garlic, chopped thyme, and chopped rosemary, and sprinkle it evenly over both sides of the filet mignon.
It’s also important to let the filet mignon sit at room temperature for about 30 minutes before cooking to allow the seasonings to penetrate the meat. This will help to bring out the natural flavors of the filet mignon and add depth to the dish. Additionally, you can also add other seasonings such as paprika or cayenne pepper to give the filet mignon an extra boost of flavor.
How do I cook the bacon-wrapped filet mignon to the perfect temperature?
To cook the bacon-wrapped filet mignon to the perfect temperature, start by heating a skillet or oven-safe pan over high heat. Add a small amount of oil to the pan and sear the filet mignon for about 1-2 minutes on each side, or until it is browned and crispy. Then, transfer the pan to a preheated oven and cook the filet mignon to the desired temperature.
The internal temperature of the filet mignon will depend on the level of doneness desired. For medium-rare, cook the filet mignon to an internal temperature of 130-135°F, while medium should be cooked to 140-145°F. Use a meat thermometer to check the internal temperature of the filet mignon, and let it rest for about 5-10 minutes before slicing and serving.
Can I cook the bacon-wrapped filet mignon in a skillet on the stovetop only?
Yes, you can cook the bacon-wrapped filet mignon in a skillet on the stovetop only, but it may require some adjustments to the cooking time and temperature. To cook the filet mignon on the stovetop, heat a skillet over medium-high heat and add a small amount of oil. Sear the filet mignon for about 2-3 minutes on each side, or until it is browned and crispy.
Then, reduce the heat to medium-low and continue to cook the filet mignon for about 5-7 minutes on each side, or until it reaches the desired temperature. Use a meat thermometer to check the internal temperature of the filet mignon, and let it rest for about 5-10 minutes before slicing and serving. Keep in mind that cooking the filet mignon on the stovetop only may result in a slightly different texture and flavor compared to cooking it in the oven.
How do I prevent the bacon from burning while cooking the filet mignon?
To prevent the bacon from burning while cooking the filet mignon, make sure to cook it over medium heat and keep an eye on it at all times. You can also use a thermometer to monitor the temperature of the pan and adjust the heat as needed. Additionally, you can cover the pan with a lid or foil to prevent the bacon from burning and to retain moisture.
Another way to prevent the bacon from burning is to use a lower-smoke bacon or to cook the bacon separately before wrapping it around the filet mignon. This will help to render some of the fat and make the bacon less prone to burning. You can also brush the bacon with a little bit of oil or water to keep it moist and prevent it from burning.
Can I serve the bacon-wrapped filet mignon with a sauce or gravy?
Yes, you can serve the bacon-wrapped filet mignon with a sauce or gravy to add extra flavor and moisture to the dish. Some popular options include a red wine reduction, a Béarnaise sauce, or a simple pan gravy made with the juices from the filet mignon. To make a pan gravy, simply deglaze the pan with a little bit of wine or broth and scrape up any browned bits from the bottom of the pan.
Then, whisk in a little bit of flour or cornstarch to thicken the gravy and cook it for about 1-2 minutes, or until it reaches the desired consistency. You can also add a little bit of butter or cream to enrich the flavor of the gravy. Serve the bacon-wrapped filet mignon with the sauce or gravy spooned over the top, and enjoy!