Obviously, I am not a meat person, but when it is about filet mignon, I am first in line. I like its tenderness. If you get a really prime filet mignon it can literally be cut with a fork and will almost melt in your mouth. No doubt this is why it is called the king of steaks.
Filet mignon is part of the tenderloin. Besides this filet, from tenderloin you can get other tender cuts like châteaubriand and tournedos. It can be either pan or roast seared. I like it grilled because we can cook it on the patio (and keep the smell outside) and also because I love grilled meat, fish and vegetables.
Another reason I love it, is because it makes me feel I’m eating like a queen in no time. One of my favorite ways to have it is by wrapping each filet with bacon. Since this meat cut tends to be pretty lean (because it has low levels of marbling or intramuscular fat,) bacon not only provides flavor but also prevents the meat from drying during the cooking process.
There is no secret to have a superb filet mignon. Just clean any fat, take every piece and give it a round shape with your hands before wrapping it with bacon. Once it’s wrapped, pin it closed with a wooden toothpick.
To grill the meat, make sure your grill is clean and hot. To get nice neat grill marks, turn every piece just one time. Because the meat is so tender, it’s served rarer than other cuts. How long you cook it, all depends on your personal taste.
I like it medium, so I cook it 5 minutes each side. It pairs nicely with vegetables and potatoes (fried, mashed or roasted.) Here is my recipe.
Filet Mignon Wrapped with Bacon | Ingredients for 4 portions
4 1 ½ inch thick Filet Mignons
4 slices of bacon
Coarse sea salt
Freshly ground black pepper
Turn the grill on. With your hand, make every filet round. Wrap filets with bacon and pin it closed with a toothpick. Salt and pepper on both side of the filet. Grill for 5 minutes. Turn the meat and grill it for 5 more minutes.
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