Our tender beef filet is wrapped with smoky bacon and pan-seared to perfection just like your favorite steakhouse!
Course: beef, Entrée
2(8-10 oz.)filet mignon (2-inches thick)
Kosher salt and black pepper
2strips thin-cut smoked bacon
1T.extra virgin olive oil
Balsamic glaze for drizzlingoptional
Bring steaks to room temperature about 30 minutes before cooking.
Preheat oven to 450 degrees.
Generously season both sides of the steaks with salt and pepper. Wrap the steaks with one strip bacon and secure with a toothpick or twine.
Place a large cast-iron skillet over medium-high heat. Add butter and olive oil; melt and swirl around the pan. Add the steaks to the pan; sear 1-½ minutes on both sides.
Transfer the skillet to the oven to finish cooking. For medium-rare, cook 10 minutes or until a meat thermometer reaches 135-140 degrees in the thickest part of the steak.
Carefully remove the skillet from the oven, transfer steaks to a plate. Loosely cover with foil and rest for 5 minutes. Remove toothpicks or twine from steaks and serve with a drizzle of balsamic glaze if desired.