I have two "Bacon Wrapped Petite Angus Sirlion Steaks" that im trying to prepared for dinner...?

Question

They are two small round cuts of meat wrapped in bacon (obviously)

Im not really familiar with this cut .. all i know is it was somewhat expensive (two small rounds of it for 10 bucks) and it kinda looks like filet mignon (although obviously a less good cut)

I DONT have a grill.. and im hoping to prepare this for dinner tonight...

Would i cook it like a filet mignon? (aka.. only put salt and pepper on it.. sear in olive oil.. then broil until done to our liking)

Or does this cut require marinade?

Thanks ahead of time!

Answer 1

I'd go for the filet mignon recipe.

Answer 2

The best way to cook that filet mignon is to get that big old bacon grease infused black cast iron pot a sizzlin away and drop that room temperature lightly seasoned with
montreal steak seasoning into the pan and leave it be for 4 or 3 minutes
then flip and sear 4 more minutes
imediately remove meat from pan and serve medium rare or cover the pan and wait 5 more minutes for the meat to carry over cook through and retain juices.

Answer 3

It's really intended for the barbecue. WalMart used to have frozen boxes of 6 or 8 of the things for about $10.

No, you don't marinade it. Your suggestion, to salt and pepper, sear, and broil is pretty much in line with what the meat processor has in mind.

If it's like the stuff WalMart was peddling, don't get your hopes up. It's not very good.

Answer 4

This is a beautiful cut of meat. I serve eye fillet wrapped in bacon, and usually prepare it like this:

In a pan with a gentle heat, cook the meat until the bacon is cooked crispy enough for your liking.
Add some good liquid beef stock, some red wine (about half a cup) to the pan, and turn up the heat. (you can add garlic too, if you wish).
Add a tablespoon (or to taste) of brown sugar and s&p if you wish.

Allow the liquid to reduce by about three quarters, remove the meat and put in heating tray of oven. Reduce the liquid some more, so that it becomes like a 'jus'.

And serve!

Really good. Esp. with mashed potates (not very posh, but still good!) and fresh vege.

Answer 5

I don't see any reason to marinade. I have eaten the less expensive cuts of "filet mignon" cooked normally and they taste fine. Marinade would be completely up to you on preference, but I wouldnt deem it "necessary". Just cook slow if you want the middle to get done without burning the outside.

Answer 6

DO NOT put salt on meat before you cook it! Salt takes the moisture out of the meat. Put a little garlic powder and pepper on them and broil for about 4 min on each side for med-rare.

Answer 7

Make it like filet and you will enjoy it. Just don't overcook.

Answer 8

Your broiling idea is exactly what I would suggest. Certainly you can marinate them if you want.