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26 July 2006

Bacon-Wrapped Filets Mignons (Cooks Illustrated)

Bacon-Wrapped Filets Mignons

Serves 4

This is company food, perferct for a Saturday-night dinner party. The filets are seared on the stovetop and then cooked through on a preheated baking sheet in the oven, which gives you time to attend to side dishes.

4 tablespoons unsalted butter , at room temperature
2 tablespoons minced fresh parsley leaves
1 teaspoon grated lemon zest
1 medium clove garlic , minced

Table salt and ground black pepper
4 slices bacon
4 center-cut filets mignons , each about 1 1/2 inches thick
4 teaspoons olive oil

1. With fork, beat butter, parsley, lemon zest, garlic, 1/4 teaspoon salt, and 1/4 teaspoon pepper together in small bowl until smooth. Set aside.

2. Wrap 1 bacon slice around each filet, overlapping ends and securing ends to filet with toothpick. Adjust oven rack to lower-middle position, place rimmed baking sheet on rack, and heat oven to 450 degrees.

3. Heat 2 teaspoons oil in medium skillet over high heat until just smoking. Sprinkle filets with salt and pepper. Place 2 filets in skillet and cook, without moving, until browned and nice crust has formed, 2 to 3 minutes. Using tongs, turn filets and cook on second side, 2 1/2 minutes longer. Hold filets on their sides and crisp bacon slightly all around. Set filets aside on plate. Heat remaining 2 teaspoons oil in empty skillet and sear remaining 2 filets.

4. Transfer all 4 seared filets to preheated baking sheet in oven. Roast 4 to 6 minutes for rare, 6 to 8 minutes for medium-rare, or 8 to 10 minutes for medium. Transfer filets to large plate, tent with foil, and let rest for 5 minutes. Spoon some parsley-lemon butter onto each filet. Serve.