How to Cook Bacon Wrapped Filet Mignon

One of the best ways to bring out the natural flavor of a filet mignon is to cook it lightly seasoned and wrapped in bacon over an open flame. Since the filet mignon is such a lean cut of beef, the fat from the bacon helps add juiciness to the steak. When cooking filet mignon on a grill, the steak should be cut at least one inch thick, although one and a half inches is best for a home grill. While natural wood coals are preferred, satisfactory results can be obtained from a gas grill.

Things You'll Need

• Salt
• Pepper
• Toothpicks, soaked in water
• Olive oil

Instructions

1. Start the grill and heat to at least 500 degrees. Many gas grills have a thermometer attached, as do many high-end charcoal grills. If you do not have a thermometer, heat until it is just slightly uncomfortable to stand next to the grill when opened.

2. Salt and pepper the filet mignon to taste while the grill is heating. Wrap strips of bacon around the outside of the steak, and secure them with a soaked toothpick. Use only one to two layers and do not use "thick cut" bacon.

3. Rub a light coat of olive oil on both sides of the filet mignon. It should only take three or four drops--just enough to keep the steak from sticking to the grill.

4. Place the filet mignon onto the grill and close the lid. Cook the steak for four to five minutes on each side if you would like your steak rare. For medium-rare, cook five to six minutes on each side. The time will vary depending on the thickness of the steak and the exact temperature of the grill.

5. Remove from the grill and allow to rest approximately five minutes before serving.

Tips & Warnings

• If you are unsure about whether your filet mignon is done, you can use a meat thermometer. When the internal temperature reaches 130 degrees, the steak is medium-rare. A popular high-end steakhouse advertises that its steaks are seared at 1800 degrees and served on a 500 degree plate. Residential cooking appliances will not reach these temperatures, but it shows that a grill at 500 degrees is the very low end of the scale. If your grill can reach higher temperatures, don't hesitate top use that capability.

• At these temperatures, your skin can get burned without touching any part of the grill. Use an oven mitt when turning and removing the steaks.

References

• Joy of Cooking, Irma S. Rombauer and Marion Rombauer Becker, 1975