Medium rare– 130 to 135° Fahrenheit (54☌elsius).Here are other internal temperature ranges to consider. However, you may prefer your bacon wrapped filet mignon cooked to a different doneness. This recommendation translates to a steak of medium doneness. The USDA recommendation for a safe minimum internal temperature is 145° Fahrenheit for any filet or steak of beef, pork, veal, or other non-poultry meat. However, keep in mind that to minimize risk of E-Coli or other bacteria, the meat should be cooked to a certain internal temperature. The doneness of a steak is a matter of personal preference. During this time, the internal temperature will increase by 3 to 5 degrees Fahrenheit. So, be sure to remove the meat when it’s a little underdone. Keep in mind that after removing steaks from the heat source, they will continue to cook for about 5 minutes. If the beef is too cold, moisture in the meat prevents a nice crust from forming. This is the best way to give any steak a perfect sear. Bring the meat to room temperature before you cook it.Pro tips for the best bacon wrapped filet mignon If more bacon is needed, slightly overlap the slices, then use cotton butchers twine or wooden toothpicks to secure the bacon to the meat. If your filets are small, once slice should be enough. Slightly stretch the slice of bacon as you wrap it around the filet. Then, using the outer edge of the meat as a guide, move the knife around the outer circumference. To prevent the knife from slicing into the meat, hold it perpendicular to the side of the filet. To see the process and get my tips, watch the video located in the recipe card at the bottom of this post! Recipe Instructions However, some people have trouble wrapping bacon around the filet. Should that be the case, there are some budget-friendly cuts of beef that are equally delicious.Ĭonsider making a grilled ribeye or bavette steak (Mexican grilled sirloin) instead! Video: Preparing filet mignon If you’re on a tight grocery budget, using filet mignon may not be affordable. Marinating filet mignon steaks isn’t necessary, as the salt acts as a tenderizer for the beef. I use nothing more than coarse salt (kosher salt) and black pepper, although using a dry rub marinade like montreal seasoning is fine too. Seasoning – To allow the natural beef flavor to shine, use a simple steak seasoning.You’ll need to use a sharp knife to remove the fat and membrane. It’s extremely lean, but it often has a small amount of fat and a membrane around the outside edge. Filet mignon – This cut is taken from a whole beef tenderloin.A good sear will keep the juices inside of the meat, where they belong. What’s the point of making bacon wrapped steak?īacon serves two purposes, providing flavor and also extra fat to create a crust (sear) on the meat. In this case “properly” includes covering the filet mignon in thin strips of bacon. What is important is that it’s a quality cut of beef. Whether it’s a grilled or cast iron steak isn’t terribly important. Please read my disclosure policy.īacon wrapped filet mignon is a steakhouse dinner that’s easy to make at home! Make this steak recipe for a delicious and impressive meal.įor a true steak lover, few meals compare to the glorious, juicy perfection of perfectly cooked filet mignon.
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