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Entrees

Bacon Wrapped Filet Mignon

Does it get any better than that for a classic steakhouse romantic dinner? We don't think so! Watch the video for a demo.

Bacon Wrapped Filet Mignon in a cast iron skillet cooking over fire on a grill Bacon Wrapped Filet Mignon in a cast iron skillet cooking over fire on a grill

Nothing beats a charcoal-grilled steak. And we're showing you how to make the perfect Bacon Wrapped Filet Mignon over Cowboy All Natural Hickory Hardwood Briquets. A beautiful filet wrapped in bacon and finished in a buttery bacony sauce cooked to 125F for that signature fork-tender filet mignon. 

Ingredients

Grill: Hasty Bake

Product: Cowboy All Natural Hickory Hardwood Briquets

Ingredients: 

2  Filet mignon steaks, about 1 lb each

Cooking Oil

Salt and Pepper

2 strips thick-cut bacon whole

2 strips thick-cut bacon chopped

4 tbsp Butter

4 cloves garlic, minced

1 sprig fresh Rosemary

Garnish:
Lemon, Salt, Rosemary

Preparation

Prep your grill for indirect heat, or a 2-zone fire, with coals stacked to one side of the cooking area. 

Coat your steaks with oil and season with salt and pepper

Wrap one piece of bacon around the outside edge of the filet and secure with a toothpick.
Place the steaks on the cooler side of the grill. 

Close the lid and allow the steaks to cook for about 4 minutes.
Flip the steaks

Place a cast-iron skillet over direct heat and add the bacon to the pan. 

Add the butter and garlic and stir to combine.

Cook for 1 to 2 minutes. 

Add a sprig of fresh rosemary to the pan. 

Transfer the steaks to the hot side of the grill directly on the grate. 

Sear for 40 seconds. 

Rotate 45 degrees and cook 1 minute longer. 

Flip the steaks and repeat to achieve hash marks. 

Using tongs, sear the bacon on the sises as needed. 

Transfer the steaks to the skillet.

Baste the steaks with the butter bacon sauce. 

Close the lid and allow the filets to cook to 125 to 130 degrees F or to your desired temp.

Carefully remove the cast iron pan from the grill and transfer the bacon-wrapped filets to a cutting board to rest.

Spritz with a dash of lemon juice and fresh salt to finish.

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