Pan-seared filet mignon wrapped in crispy bacon and topped with homemade truffle butter. I may receive a commission if you click a link and purchase a product I recommend. I consider bacon-wrapped filet mignon best way to cook bacon wrapped filet Valentine’s Day worthy meal with weeknight dinner ease.
From prep to clean up, it’s about 25 minutes. Who would have thought something so classy could be so easy? Homemade Truffle Butter Truffle butter is a very popular steakhouse butter made with truffle oil. Truffle oil is used on truffle fries, pasta dishes, pizzas, and many other dishes to add flavor and aroma. Mix a little truffle oil with soft butter and serve over your steak. It will melt into your filet and add worlds of flavor.
The secret lies in combining pan searing with an oven finish. This gives your filet a caramelized outside with a juicy tender inside. I typically bake about 6 minutes for medium-rare. Top with a slice of truffle butter and be the hero. Even with the relatively rapid cook times, you don’t need to precook the bacon or prep it in any other way. My only suggestion would be to let your bacon slices reach room temp with the steak, to ensure they cook adequately. Note: Cooking steaks at high temps in a skillet tends to get smokey.
Open a kitchen window and turn on your kitchen’s overhead vent fan before you start to help with ventilation. Combine the butter and truffle oil using a fork. Spoon the butter onto a piece of tin foil and form into a log, about 1 inch thick. Wrap the log tightly and place in the refrigerator until ready to serve. Remove steak from the fridge 30 minutes before cooking, this is to bring the steak to room temperature and ensure your cooking times are more accurate. Season both sides generously with salt and pepper. Securely wrap each filet with a slice of bacon, securing where the two ends meet with a toothpick.
Transfer your skillet directly to the oven. Shawn Williams My name is Shawn, author behind Kitchen Swagger. Steak tips marinated in a beer-based teriyaki marinade made with oil, lemon, soy sauce, worcestershire sauce, brown sugar, garlic, paprika, and an IPA. The bacon, egg, and avocado cheeseburger is the mother of all burgers and it has some serious swag. A massive pan-seared porterhouse steak, prepared in a cast iron skillet.
First, it’s seared and then it’s cooked in the oven for the perfect medium-rare finish. This is wonderful and the only way I cook a steak is in a cast iron skillet. Although this will be my first filet mignon. Just my 2 cents, instead of oil, I personally use leftover bacon grease. Then of course unsalted butter, thyme and garlic. I’m so excited to try this recipe tonight along with the truffle butter!
I put my iron skillet in my Traeger grill. It gets up to around 425 degrees on high. I can sear the steaks on both sides and finish it off on the grill with the lid closed without filling my house with smoke. One question though, why does my bacon not get cooked as well? Try searing the bacon a little before wrapping the filet. This may make it a bit more crispy.