1. Introduction
What is a Bacon-Wrapped Beef Filet?
A bacon-wrapped beef filet is an irresistible dish that pairs the luxury of filet mignon, one of the most tender cuts of beef, with the smoky richness of bacon. The filet is carefully wrapped in slices of bacon, creating a crispy outer layer that locks in moisture and enhances the beef’s natural flavor. While this dish is often found in high-end restaurants, with the right techniques, you can easily prepare it at home.
Why Bacon and Beef Make the Perfect Pairing
The combination of beef and bacon is a culinary classic. The tender, lean beef filet benefits from the fat and flavor of bacon, creating a harmonious balance of textures and tastes. Bacon not only infuses the meat with a smoky richness but also keeps the filet moist, preventing it from drying out during cooking. The contrasting textures of the crispy bacon and the buttery beef create a dish that’s both indulgent and satisfying.
2. Choosing the Right Beef Filet
What is a Beef Filet?
The beef filet, commonly known as filet mignon, is a prized cut taken from the smaller end of the tenderloin. It’s renowned for its tenderness and subtle flavor, making it a favorite for special occasions and gourmet meals. Since it’s a lean cut with minimal fat, wrapping it in bacon helps introduce additional flavor and moisture.
Best Cuts for Bacon-Wrapping
While filet mignon is the gold standard, other cuts like the Chateaubriand (a larger section from the tenderloin) or Tournedos (smaller medallions) can also be used for this preparation. Ensure your chosen cut is at least 1.5 to 2 inches thick to achieve the best results.
Selecting the Best Filet
Look for a filet that has a deep, vibrant red color and a firm texture. A little marbling is fine, but since the filet is typically lean, the bacon will add the necessary fat. Opt for filets that are evenly shaped for consistent cooking.
3. Choosing the Perfect Bacon
Types of Bacon to Use
Pork bacon is the classic choice, offering a balance of fat and meat that crisps well while rendering enough fat to keep the filet juicy. For an extra dimension of flavor, try smoked bacon. If you prefer a thicker bite, thick-cut bacon works well but might require partial pre-cooking to ensure it crisps without overcooking the beef.
How Bacon Enhances the Dish
The bacon serves a dual purpose in this recipe: it adds a rich, smoky flavor and forms a protective barrier that helps retain the moisture of the beef during cooking. As the bacon renders its fat, it bastes the filet, resulting in a perfectly cooked, succulent steak.
4. Prepping Your Ingredients
Essential Tools and Equipment
Gather a sharp knife, cutting board, toothpicks, a heavy-bottomed skillet for searing, and an oven or grill for finishing. A meat thermometer is also essential for ensuring precise cooking.
Prepping the Beef Filet
Trim any excess fat or silver skin from the filet. Pat it dry with paper towels to ensure a good sear later. For thick filets, consider tying them with kitchen twine to maintain shape during cooking.
Prepping the Bacon
Lay the bacon strips flat and stretch them slightly to ensure they wrap evenly around the filet. If using thick-cut bacon, partially cook it beforehand to help it crisp during cooking without overcooking the beef.
5. Seasoning the Filet
Spices and Herbs to Elevate the Flavor
A simple seasoning of kosher salt and freshly ground black pepper is all you need to let the natural flavors shine. For an extra kick, add garlic powder, onion powder, or smoked paprika. Fresh herbs like rosemary and thyme complement both the bacon and the beef beautifully.
Dry Rub vs. Marinade
A dry rub works best for a bacon-wrapped filet. While a marinade can add flavor, it may introduce too much moisture, making it difficult to achieve a good sear. Stick with a dry rub to enhance flavor without compromising texture.
Infusing with Garlic and Herbs
For a deeper flavor profile, create a paste with minced garlic, rosemary, thyme, and a touch of olive oil. Rub this paste onto the filet before wrapping it in bacon for an aromatic boost.
6. Wrapping the Beef Filet in Bacon
The Art of Wrapping
Place the filet on one end of a bacon strip and roll it up tightly. The bacon should overlap slightly to ensure full coverage. Use toothpicks to secure the bacon in place and prevent it from unraveling.
Achieving an Even Wrap
Make sure the bacon is wrapped tightly with no gaps to ensure even cooking. If needed, trim the bacon to fit perfectly around the filet to avoid multiple layers, which could prevent crisping.
7. Cooking Techniques
Pan-Searing and Oven-Finishing
The most reliable method is to start by searing the bacon-wrapped filet in a hot skillet, about 2-3 minutes per side, until the bacon is browned. Transfer the skillet to a preheated oven (400°F/200°C) and cook until the internal temperature reaches your desired doneness.
Grilling
Preheat the grill to medium-high. Grill the filets for 4-5 minutes per side. Move them to a cooler part of the grill if the bacon starts to burn before the filet is fully cooked.
Sous Vide for Precision
Vacuum-seal the filets and cook in a water bath at 130°F for medium-rare. After 1.5 to 2 hours, sear the bacon-wrapped filets in a hot skillet for a perfect finish.
8. Cooking Temperatures and Doneness
Recommended Internal Temperatures
For medium-rare, aim for an internal temperature of 130-135°F; for medium, 140-145°F. Use a meat thermometer for precise results, remembering that the temperature will rise slightly during resting.
9. The Perfect Sear
Why Searing Matters
Searing caramelizes the exterior of the filet, creating a flavorful crust while locking in the juices. Make sure your skillet is hot and don’t overcrowd the pan, allowing the filets to develop a proper sear.
10. Resting the Filet
Resting for Juicy Results
Once cooked, transfer the filets to a cutting board and cover loosely with foil. Allow them to rest for 5-10 minutes, letting the juices redistribute for a perfectly tender bite.
11. Serving Suggestions
Ideal Side Dishes
Pair the richness of the filet with roasted vegetables like asparagus, Brussels sprouts, or creamy mashed potatoes. For a lighter touch, a simple green salad with vinaigrette works wonderfully.
Wine Pairing
A robust Cabernet Sauvignon or Merlot complements the richness of the beef and bacon, providing balance without overpowering the dish.
12. Conclusion
The bacon-wrapped beef filet is an indulgent, restaurant-quality dish you can master at home. With a little care and the right techniques, you’ll create a meal that’s sure to impress. Gather your ingredients and give this recipe a try—it’s a surefire way to elevate any occasion.