Pies & Bass – Bexxie’s Food and Music Blog

Happy New Decade!

Posted in beef, entree by Bexxie on January 2, 2010

Wow its been so long! The past couple of years have been really busy – one of the reasons for the lack of posts on this blog. Left England, moved to the States, went back to school, bought a house in Raleigh, NC. So I am starting to feel settled again and the urge to cook has returned. So for NYE, hubby and I decided to have a quiet one in but thought I would still try to cook something decadent. I went for bacon-wrapped filet mignons. They were fun to make and soooo good!

Raw bacon-wrapped filet mignon

Raw bacon-wrapped filet mignon

They’re really easy to make. First, let your filets sit out for about 20-30 min to bring them to room temperature. Then, check them over to see if there’s any silver skin or fat to be cut off. Then, rub some olive oil into them and season generously with sea salt and black pepper. Once you’ve finished seasoning them, wrap one piece of bacon around the filet and secure with a toothpick. Insert the toothpick where the bacon overlaps. Don’t wrap them too snug or too loose otherwise they will come apart.

Preheat the oven to 450 degrees Fahrenheit. Now, put some butter in a frying pan over medium-high heat. Once the foam of the butter subsides, put the filets in. Brown them on the top and bottom (about 3-4 min each side). Once browned, transfer them to baking safe dish and put in oven. You will want to check them in 5-10 min intervals with a meat thermometer. Rare is about 120-125, medium is around 140-150 and well done is 160-170. Once done to your liking, take them out of the oven and let them sit for about 5 min.

Bacon-wrapped filet mignon with sauteed veggies

Bacon-wrapped filet mignon with sauteed veggies

I served mine with baked potatoes and asparagus and portabello mushrooms sauteed in olive oil, garlic and salt and pepper.

Hope everyone had a safe and happy new year! I look forward to a year of more cooking, baking and food blogging!

One Response

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  1. Jillian Fromage said, on April 1, 2010 at 5:03 pm


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