how do i cook bacon wrapped beef filets?

Answer 1

BACON-WRAPPED BEEF TENDERLOIN WITH HERB STUFFING
click photo to enlarge
1 cup (2 sticks) butter
6 garlic cloves, chopped
4 cups fresh breadcrumbs made from crustless French bread
2 1/2 cups chopped fresh parsley (from 2 to 3 large bunches)
2 2 1/4- to 2 1/2-pound center-cut beef tenderloin roasts
20 to 24 bacon slices (about 1 1/2 pounds)

Canola oil




Melt butter in large pot over medium heat. Add garlic; sauté 2 minutes. Add breadcrumbs. Sauté until golden brown, about 4 minutes. Remove from heat; mix in parsley. Season stuffing with salt and pepper. Cool completely.
Starting at 1 long side, cut each tenderloin lengthwise almost in half, stopping about 1/2 inch from opposite long side. Open tenderloins like books. Sprinkle cut sides with salt and pepper. Pack half of stuffing on 1 side of each tenderloin. Fold plain side over stuffing.

Slightly overlap half of bacon slices on sheet of parchment paper, forming rectangle equal in length to 1 tenderloin. Place tenderloin at 1 edge, across bacon ends. Using parchment as aid, roll up tenderloin in bacon. Using kitchen string, secure bacon around tenderloin, tying at 1 1/2-inch intervals, then tie once lengthwise. Repeat with remaining bacon and tenderloin. (Can be prepared 1 day ahead. Wrap tenderloins and refrigerate. Let stand at room temperature 1 hour before continuing.)

Preheat oven to 400°F. Pour enough oil into large skillet to coat bottom; heat over high heat. Add 1 tenderloin. Sauté until bacon is brown, turning often, about 10 minutes. Transfer to rimmed baking sheet. Repeat with second tenderloin. Roast until thermometer inserted into center of each registers 130°F to 135°F for medium-rare, about 30 minutes. Transfer to platter. Let stand 15 minutes. Cut off strings. Cut tenderloins into 1/2-inch-thick slices.

Makes 10 servings.

Answer 2

ok ,I think I know what you're getting at...I think you know how to cook a steak (you don't need someone coping some thing from a cookbook or on line)...you can do that yourself & probably did already but they didn't give you what you needed either. Heres the deal; if you do any of the above you'll be eating cooked fillet and raw bacon...right?...grill, pan sear or broil whatever; do the bacon first while its wrapped on the fillet, turning on the bacon with tongs until bacon is well cooked (done)...this can be a little tricky if you're 4 or more steaks at a time..Remember, once the bacon is done the steak will be partially cooked from the sidesso don't overcook the top and bottom...it sounds eaiser than it is and thats why it's so $$$$ when you order it at a good resturant...hope this helped

Answer 3

A dry, high heat method such as broiling, roasting, pan-frying or grilling works well with this tender cut of beef. For this filet mignon recipe, I use a cast iron skillet to pan fry the steak. Using a heavy sauté pan or even better, a cast iron skillet, will form that brown, flavorful, crusty surface that everyone seems to love. Yummy! A tenderloin has no surrounding fat tissue so that is why you see that it is often wrapped in a layer of fat (called barding) such as bacon. This helps to keep it from drying out and it also adds flavor. Filet Mignon Recipe Preparation time: 10-15 minutes for the clarified butter. Cooking time for the steak depends on desired doneness and thickness of the cut (1 inch should be the absolute minimum). Serves 4 Ingredients: Four 6 ounce filet mignon steaks (I like a thickness of at least 1 1/2 inches. I also recommend you purchase natural beef if at all possible.) Kosher salt and freshly ground pepper 2-4 tablespoons of clarified butter (see below) Instructions: Let the meat sit at room temperature for about an hour Heat the clarified butter (see below) in a large sauté pan or cast iron skillet over moderately high heat Salt and pepper the filet mignon to taste Place the steaks in the pan and cook until well browned on the bottom and about half done (cooked) Turn the steaks over and continue to cook to desired temperature (have your thermometer handy and see cooking temperature table below) Important: If the steaks are fairly thick and you are cooking them to medium or above, turn the heat down to medium or medium-low when you turn your steaks over so the meat will not brown too much. Using your meat thermometer, check for doneness Remove from heat to warmed plates To clarify butter: Melt butter over very low heat Skim off what comes to the surface Slowly pour off the oil part into another container Discard the solids Meat Thermometer Cooking Temperatures NOTE! The meat continues to cook for a few minutes after you remove it from the heat. RARE: 130-140 degrees MEDIUM-RARE: 140-150 degrees MEDIUM: 150-160 degrees WELL DONE: 160-170 degrees

Answer 4

1 tablespoon salt-free Greek seasoning
1/4 teaspoon garlic powder
1/4 cup steak sauce
1/4 cup orange juice
4 (4-oz.) 1 1/2-inch-thick beef tenderloin steaks
4 turkey bacon slices

Combine first 4 ingredients in a shallow dish or large zip-top plastic freezer bag; add steaks, turning to coat. Cover or seal, and let stand 30 minutes. Remove steaks from marinade, and discard marinade. Set steaks aside.
Microwave turkey bacon on HIGH 30 seconds.
Wrap 1 slice of bacon around each steak, and secure with wooden picks.
Grill, covered with grill lid, over medium-high heat (350° to 400°) 8 to 10 minutes on each side or to desired degree of doneness. Remove steaks from grill, and let stand, loosely covered with aluminum foil, 10 minutes before serving.

Answer 5

Use a gas grill. Have it very hot. Sear the steak for about 2 minutes on one side. turn over and do the same thing as searing keeps the juices in. Lower heat and cook about3 more minutes on each side. This would be medium rare and for a 1 1/2 inch steak. let rest for about a minute and serve. Season as you desire. Use only tongs when handling so as not to pierce the steak and the juices run out

Answer 6

you wrap the raw bacon around the filet, add oil and seasonings into a sauce pain, and cook together.

Answer 7

My preference

4 tbl unsalted butter softened
1/2 cup finely chopped fresh basil plus 4 sprigs for garnish
salt
black pepper Freshly ground
4 slc crusty country bread cut 3/4" thick trimmed to the same size as the filet steaks
4 x beef filet steaks preferably grade prime about 2 3/4 pounds total
4 x strips thick-cut pepper bacon room temperature

In a bowl, thoroughly mash together the butter, basil, a pinch of salt, and a generous grinding of pepper. The basil butter can be prepared up to 3 days ahead or frozen for up to 1 month. Let it return to room temperature before using.
Light a hot fire in a charcoal grill or preheat a gas grill to medium- high. When the fire is hot, lay the bread slices on the grill, cover and toast, turning them once, until they are lightly browned on both sides, about 3 minutes total. Transfer to 4 plates.
Wrap the edges of each steak with 1 strip of bacon, securing if necessary with a toothpick. Lay the steaks on the rack. Cover and grill, turning once, until the steaks are crisp and brown and done to your liking, about 8 minutes for rare, 10 minutes for medium rare. Set one steak atop each slice of bread. Season lightly with salt and pepper.
Top each steak with one-fourth of the basil butter, garnish with a sprig of basil and serve immediately.

Answer 8

The best was is on a good old charcoal grill or gas. The George Foreman works pretty good and quick. If all that's out you could pan fry them or slow bake them in the oven and will taste ok like that.

Answer 9

You can pan fry (sear, then saute or broil.

I would season both sides, then lightly put some flour on both sides.

Sear on higher heat, and turn down. You can cook over lower heat then or place in oven to finish.

Answer 10

Under an oven broiler.