Beef
Bacon and Sage-Wrapped Filet Mignon
Bacon and Sage-Wrapped Filet Mignon
Filet Mignon gets an irresistible smoky, savory upgrade wrapped in crispy bacon and fresh sage leaves. After a generous seasoning of salt and pepper, the thick beef tenderloin steaks get enveloped in strips of artisanal bacon and sage. The fragrant herb pairs beautifully with the salty pork as it crisps up on the grill. A quick sear over direct high heat gives the bacon-swaddled fillets a beautiful char before finishing to your desired doneness. Let these puppies rest briefly, so the juices redistribute, then dive into the ultimate grilled steak – the tender beef contrasting splendidly with the crispy, smoky bacon wrap. Sheer indulgence in every meaty bite.
Bacon and Sage-Wrapped Filet Mignon
Recipe Notes
- Yield: Serves 2
- Method: Direct Grilling
Ingredients
- 2 8-ounce filets mignons
- Freshly cracked black pepper
- Coarse salt (kosher or sea)
- 2 strips of thin-cut artisanal bacon
- 6 to 8 large sage leaves
- Vegetable oil for oiling the plancha or cast-iron pan
You’ll also need:
- 2 to 3 hardwood chunks or 1 1/2 cups wood chips soaked and drained;
- wire rack set over a sheet pan
- instant-read meat thermometer
- plancha or 10-inch cast-iron pan;
- butcher’s twine
Recipe Steps
1: Generously season the fillets on both sides with salt and pepper.
2: Lay two strips of bacon on a cutting board and place 3 to 4 large sage leaves on the bacon. Wrap the bacon and sage around a filet and secure the bacon and sage with a piece of butcher’s twine. Repeat with the second steak.
3: Set up your grill for direct grilling and heat to medium-high; heat a plancha or cast-iron skillet on the grill grate at the same time. Oil the plancha or cast-iron skillet. Add wood chunks or chips to the fire.
4: Grill the side of the fillets to crisp the bacon. Continue to turn the fillets to keep the bacon from burning. Once the bacon crisps, lay the fillets flat and grill until cooked to taste, 3 to 4 minutes per side for medium. Use an instant-read meat thermometer to test for doneness. You want a final internal temperature of 120° to 125°F for rare; 130° to 135°F for medium-rare; or 140° to 145°F for medium.
5: Transfer the fillets to a wire rack set over a sheet pan. Let them rest for 5 minutes.
Recipe Tips
Check out the blog post: Celebrate Valentine’s Day in Style: 3 Sensational Recipes for Filet Mignon for more info on this recipe.
