Bacon Wrapped Filet Mignon with Mushroom Sauce
Bacon wrapped filet mignon is an easy but elevated dining experience that you can easily prep, cook, and serve at home that will wow your meat eaters!
Equipment
- Cast Iron
- Meat Thermometer
Ingredients
Steak Ingredients
- 1 pound 3 pieces Filet Mignon Steak
- 2 tablespoons unsalted butter
- 2 tablespoons Oil
- 3 slices pork bacon
- 1 teaspoon kosher salt
- 2 teaspoons freshly ground pepper
Mushroom Sauce
- 5 tablespoons yellow onion chopped
- ⅓ cup water
- ½ teaspoon garlic powder
- 8 ounces cream of mushroom ⅓ can a 10 ½ oz
- salt and pepper to taste
Instructions
PREP:
- Thaw your steak in the refrigerator overnight if it’s frozen.
- Before cooking, remove the steaks from the refrigerator and let them sit at room temperature to rest.
- You'll want to ensure it’s thawed out so your steak cooks evenly.
- While you’re waiting on them to completely thaw you can pat the steaks dry with a paper towel, and prep them by wrapping bacon around each steak.
- Secure with toothpicks. Generously add kosher salt and freshly crushed black pepper on both sides of the steak. After this process, have it continue to fully thaw and rest at room temperature.
- You’ll want to prep your cast iron by placing on high heat on your stove, plus preheating the oven at 425° Fahrenheit. If you don’t have a cast iron you can use a pan to sear the steak then transfer the steak with oil and butter into a baking pan, but I opt for the cast iron as I have less clean up to do in the end.
COOK:
- Before placing your steak on the pan or cast iron, reduce the heat to medium then add oil and butter.
- You’ll want to “close” up all sides of the steak by searing it for 3 minutes without disruption or until you see the steak become golden brown. You’ll want to use a pair of kitchen tongs to turn the steak so it cooks on the other side. Don’t forget to sear the steak on the bacon side as well. Rolling it after 1 to 2 minutes to ensure it cooks evenly on all sides.
- You can continue to cook the steaks on the stove top until it reaches an internal temperature of 125° Fahrenheit for a perfect medium rare finish. Just ensure to transfer the steak onto a clean plate, cover, and have it rest for at least 7 minutes. Don’t forget to remove the toothpicks before serving as well.
- (Optional Step) If you like your steak cooked a bit more, I recommend placing it in the the oven and depending on your preferred doneness, it will take from 4 to 10 minutes. Make sure to flip your steak halfway through. To determine desired internal cooking temperature use a meat thermometer to ensure it’s cooked to your liking. When the steak is done transfer to a serving plate, cover with foil and have it rest for 10 minutes.
MUSHROOM SAUCE:
- While the steak is resting you can make the mushroom sauce. Remove half of the oil from your cast iron/pan. Save the half you just removed as it can be added to your steak if you have leftovers. Heat your cast iron and saute chopped onions to caramelize the onions. Add the mushroom sauce, garlic powder, and ⅓ cup of water. If it’s too thick add a bit more water along with salt and pepper to taste. Stir until you’ve reached the desired consistency.
SERVE:
- When serving your steak you’ll want to either placed the mushroom sauce on the steak or serve on the side. Don't forget to add some sides like corn or even a simple salad.