Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Teixeira's Pan-Seared Bacon Wrapped Filet Mignon Recipe
    Lost? Site Map

    Teixeira's Pan-Seared Bacon Wrapped Filet Mignon

    Total Time:

    Prep Time:

    Cook Time:

    17 mins

    5 mins

    12 mins

    Thevenin's Note:

    This is a basic recipe to make bacon wrapped fillet. The searing keeps the meat moist while baking. Note: I prefer a local uncured, applewood smoked bacon. Choose based on preference but try to select a more meaty cut if possible.

    • Save to Recipe Box

    • Add to Grocery List

    • Print

    • Email

    My Private Note

    Ingredients:

    Serves: 2-4

    Yield:

    filets

    Units: US | Metric

    Directions:

    1. 1
      Preheat the oven to 375 degrees.
    2. 2
      Trim the perimeter of the fillets to remove the large segment of fat that's usually present. Be very careful not to remove any meat. When complete, the entire fillet should be considered edible without further trimming based on your (guest's) preference.
    3. 3
      Cut the fillets into small, round steaks 2-3" in diameter. Each fillet should yield 2 to 3 fillets.
    4. 4
      Add the butter to a 12", oven safe skillet and begin to melt over low heat.
    5. 5
      Tightly wrap each fillet with one slice of bacon, pinning the bacon to the fillet where the bacon overlaps itself with a single toothpick.
    6. 6
      Add a small dash of salt and pepper to taste on top of each fillet. Flip and repeat.
    7. 7
      Increase the heat under the skillet to medium and then add the fillets.
    8. 8
      Cook for two minutes to sear the meat. Flip the fillets and sear the other side for 1-2 minutes. If possible, very gently nudge the fillets against the edge of the pan just enough to make contact to help sear the bacon during this time. DO NOT squeeze the fillets!
    9. 9
      (Optional) Add just a few crumbles of blue cheese to the top of each steak. Don't overdo this; blue cheese is strong and not the centerpiece of this dish.
    10. 10
      Immediately remove the entire skillet and place it in the oven for 7-10 minutes. This can vary depending on the thickness of the steaks (assumes about 1") and wellness preference. I prefer to err on the side of rare for these small steaks. You can always heat them further.
    11. 11
      Remove the skillet from the oven and allow the fillets to sit for 2 minutes before you move them. This allows time for the juice to re-absorb.
    12. 12
      Gently remove the steaks from the skillet, and then the toothpicks from the steak. Serve immediately.

    Ratings & Reviews:

    • on August 27, 2012

      55

      This was awesome. I'd made bacon-wrapped seasoned filets mignon and then realized I had no charcoal for the grill (HORRORS! This is Texas after all, that's a capital crime here!). Had no idea how to do them in the stove/oven. This method turned out a nice rare, but seared, juicy steak without making it dry or chewy or otherwise wasting this prime cut of steak. 2 minutes per side searing time, 7 minutes bake time, plus the resting time, was perfect (wish I could have browned the bacon better), and all my Texans were happy. Thank you!

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on February 26, 2010

      55

      A friend made these for me, they were the most delicious fillets Ive ever eaten. Better than restaurants for sure! I also made these on my own a second time. The directions were very easy to follow and the end product came out just as good as when my friend made them for me. One note, it took about 3-4 minutes longer in my oven to make them about medium-rare.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on February 01, 2010

      55

      This is a great recipe ... very easy but looks impressive enough to serve to company. I actually used elk filets instead of beef and it was so good. I didn't have any gargonzola but I bet it would really be an excellent addition.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Advertisement

    Nutritional Facts for Teixeira's Pan-Seared Bacon Wrapped Filet Mignon

    Serving Size: 1 (20 g)

    Servings Per Recipe: 2

    Amount Per Serving
    % Daily Value
    Calories 124.1
     
    Calories from Fat 116
    93%
    Total Fat 12.9 g
    19%
    Saturated Fat 6.0 g
    30%
    Cholesterol 26.1 mg
    8%
    Sodium 183.9 mg
    7%
    Total Carbohydrate 0.1 g
    0%
    Dietary Fiber 0.0 g
    0%
    Sugars 0.0 g
    0%
    Protein 1.9 g
    3%

    The following items or measurements are not included:

    filet mignon steaks

    Ideas from Food.com

    “Everything

    Thanksgiving, Solved

    Every recipe, menu, tip and how-to is right here, at your service.

    Advertisement


    Over 475,000 Recipes

    Food.com Network of Sites