What's For Dinner: Pan-Seared Bacon-Wrapped Filet Mignon
My daughter's best friend's favorite cut of meat is a filet mignon. So, by the transitive property, Kaya's favorite is filet mignon. This causes a bit of a family debate because I like my meat a lot more marbled than a filet. I'm more of New York strip or rib-eye kind of person. And, since I'm the cook of the family, I usually win.
However, since we were celebrating a little something for Kaya tonight, I decided to give in to her request. But not without a little additional fat. Yep, if something is too lean for your taste, why not wrap it up in bacon?! And then maybe add a pan sauce with some port, shallots, thyme and butter (the result of rummaging around the kitchen for impromptu ingredients). What could be wrong with that? Nothing, apparently. Kaya polished off her entire filet in between a lot of "yums" and I even enjoyed my little filet. I served the steaks with French green beans sauteed with shallots, shitakes, thyme and a little white wine and a simple butter lettuce salad. A nice end to a strangely exhausting day. Pan-Seared Bacon-Wrapped Filet Mignon (courtesy of Cook's Illustrated The New Best Recipe) 4 center cut filet mignons 1 1/2 inches thick (7 to 8 ounces each), patted dry with paper towels4 teaspoons olive oil
Coarse sea salt and freshly ground black pepper Place oven rack to the lower-middle position, put a rimmed backing sheet on the oven rack and preheat oven to 450. Meanwhile, rub each side of the steaks with 1/2 teaspoon oil and sprinkle generously with salt and pepper to taste. Wrap 1 slice of bacon around the circumference of each steak, overlapping ends and securing them to the meat with a toothpick. I let the steaks sit like this for an hour at room temperature to let the flavors meld. When the oven reaches 450, heat a heavy-bottomed 10 inch skillet (not non-stick) over high heat on the stovetop until very hot. Place the steaks in the skillet and cook, without moving the steaks, until well browned and a nice crust has formed about 3 minutes on each side. Afterwards, hold the filets to or three at a time on their side with tongs in the skillet to crisp the bacon slightly all the way around the filets. Remove the pan from the heat and transfer each steak to the heated baking sheet in the oven. General guidelines for roasting:
2- 4 minutes for very rare
4-6 minutes for rare
6-8 minutes for medium rare
8-10 minutes for medium Keep a close eye on the filets as it is very easy to overcook them. Better to err on the side of taking them out too early because of the leanness of the meat. Transfer steaks to a plate and let rest for 5 minutes before serving. Pan Sauce Skillet fat
2 shallots minced
3/4 cup chicken stock
1/4 cup port
Thyme, chopped
1 teaspoon butter, cold
After transferring the steaks to the oven. Keep the heat on about medium for the skillet. Sautee shallots and thyme in the skillet fat until they soften slightly. Do not scorch or else the sauce will be bitter. Deglaze with chicken stock and port. Reduce to about half. Whisk in the cold butter until it is melted and incorporated into the sauce. Taste for seasoning before serving. Simple Butter Lettuce Salad (inspired by Ashley--this salad is great for balancing out a heavier meal--it irefreshes the palate and everyone in the family loves it) 1 head of butter lettuce, washed, dried and torn to pieces
2 Meyer lemons
Olive oil
Honey
Maldon salt
Freshly ground pepper This is a very loosey-goosey recipe. Zest the lemons into a bowl. Squeeze the juice of both lemons into the bowl. Add a 1/2 teaspoon or so of honey (to taste). Add salt and pepper to taste. Whisk in about a 1/4 cup of olive oil. Keep tasting until you like it. I like it on the tart, acidic side. Toss the salad with the dressing right before serving. Cheers.
Comments [2]