Flavorful Grilling: Bacon-Wrapped Sage Tajima Wagyu Filet Mignon

Bacon-Wrapped Sage Tajima Wagyu Filet Mignon

Did you know that National Filet Mignon Day is August 13th?

Filet mignon steak is cut from the smaller end of the beef tenderloin. It is a prized and popular steak due to its tenderness; it just melts in your mouth.

The term “steak” has been around since the 15th century and became popular in Florence, Italy. The term filet mignon was first used in the book The Four Million written in 1906 by William Sydney Porter (better known by his pen name, O. Henry). He refers to filet mignon as an expensive cut of meat that the poor could not afford. Being a dish that was out of reach for the public increased its popularity and became a must-have for dinner for the wealthy.

I recently received a Tajima Wagyu Filet Mignon from the Holy Grail Steak Company. The Tajima American Wagyu Filet is an exquisitely tender, lean cut of beef perfect for celebrating a special occasion or improving a workday. It has a delicate, buttery flavor; cutting it with a knife is optional.

Tajima Wagyu Filet Mignon

Tajima American Wagyu steaks are the top of the chain for American-raised Wagyu. It is the perfect cut for those who want an experience that falls between an A4 and A5 Japanese Wagyu. The cattle are humanely raised and harvested with no added hormones or antibiotics.

I went to one of my favorite recipes for a filet mignon (See below) to showcase the Tajima American Wagyu Filet from Holy Grail Steak.

It has a French name, but I found it a Francis Mallmann’s wonderful cookbook, Seven Fires: Grilling the Argentine Way: Tournedos Wrapped in Bacon and Sage. Tournedo is a French word referring to a small, round steak cut from the tenderloin, often wrapped with bacon, and tied before cooking.

Making the Tajima Wagyu Filet Mignon

Here is how it all came together: I started by heating up my gas grill. I turned on the burners on only one side of the grill, so there was a cool zone. I added wood chips to the smoker box to create wood smoke. While the grill heated up, I prepared the steak. I seasoned the steak with kosher salt and freshly cracked black pepper. Next, I placed a piece of butcher’s string on the cutting board. I centered the bacon on the string and then placed sages leaves on the bacon. I placed the seasoned steak on its side and wrapped it in the bacon and sage and tied it off.

Wood Chips

Once the grill reached a temperature of 250 degrees and the was smoke wafting out of the smoker box, it was time to cook. I placed the steak on the grate in the cool zone and inserted a digital thermometer to monitor the temperature of the steak. I selected the reverse-searing method due to the thickness of the steak as (more than an inch thick) as the method allows the bacon to start to crisp up.

Bacon-Wrapped Sage Tajima Wagyu Filet Mignon

When the steak reached an internal temperature of 110 degrees, I removed the steak from the grill and let it rest on a wire rack over a sheet pan. I turned on the other burners to increase the temperature to high for direct grilling. While the steak rested, I grilled asparagus to pair with the steak.

grilled asparagus

I seared the steak for 60 seconds and gave it a quarter turn. I flipped the steak and repeated the process. To finish cooking the steak and to make sure the bacon was crispy, I turned the steak on its side and rotated it every 20 seconds. When the steak reached an internal temperature of 135 degrees (medium-rare), I placed it back on the wire rack over the sheet pan to rest.

The Results

The Tajima American Wagyu filet mignon had a great sear on the outside and the bacon was crispy. The smoking process imparts a pleasant smoky aroma. I used a knife to slice the steak, but it wasn’t necessary. The marbling in the filet made it so tender and juicy. The filet had a great beef flavor. Even though I have made this before, I’m always surprised how well fresh sage pairs with the filet mignon. The crispy bacon provides texture and boosts the smoke flavor of each bite. To create the ultimate steak house experience at home, I served the Tajima American Wagyu filet mignon with creamy mushroom risotto and grilled asparagus that was topped with the juice of a grilled lemon.

Bacon-Wrapped Sage Tajima Wagyu Filet Mignon Recipe

Bacon-Wrapped Sage Tajima Wagyu Filet Mignon

Get The Recipe »

If you are looking to treat yourself after work or want to create a luxurious steak house dinner for your family or friend, the Tajima American Wagyu filet mignon is it.

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