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Easy Bacon-Wrapped Filet Mignon

Start: 30 minutes before you want to eat
Cook: 7-8 minutes per side (for medium done; otherwise consult this grilling chart)
Serves: 4
Good Now: With potatoes, sautéed mushrooms, blue cheese crumbles, any red wine
Good Later: Eat it now.  Best fresh off the grill, right?  If you must, try reheating in a pan on the stovetop and go with steak & eggs                      for breakfast.

Four (4) ½-inch-thick filet mignon, wrapped in fresh slab bacon & tied (a good butcher can fix you up with this or you can assemble yourself.)* 
Olive Oil
Salt & Freshly-ground black pepper

Heat grill to 400°F (get it nice and hot, cooks best that way. The hotter you get your grill, the more crispy the outside will be if you like it that way.)  Drizzle both sides of the filet mignon with olive oil, then sprinkle with salt & pepper (generous on the pepper.) Place on hot grill and cook roughly 7-8 minutes on a side—internal temp should be around 150°F-155°F for medium-well steaks.  Remove from grill and tent with aluminum foil; let rest 5-10 minutes longer.  Serve immediately with new potatoes, sautéed mushrooms, and my favorite, blue cheese crumbles.  Great with a sturdy red—we paired it with Trader Joe’s 2012 Reserve Zinfandel, which is pretty darn good! 

 

*Note to self: try not to get in a car crash while procuring said meat.