Grilled Bacon-Wrapped Filet Mignon
Filet mignon is the most tender and leanest of beef cuts, but it is also fairly low on the steak scale for flavor. The bacon adds a lot!
Serves: 4Hands-on: 15 minutesTotal: 25 minutesDifficulty: Easy
- 4 filets mignon, (6 oz. each)
- 1 clove garlic, peeled and cut lengthwise
- 2 tsp. coarse salt
- 1 Tbsp. coarse ground black pepper
- 1⁄4 tsp. minced thyme
- 1⁄4 tsp. minced rosemary
- 8 strips thick-cut bacon
- Heat grill to medium, or let coals turn white. Let the filets stand until they reach room temperature. Pat them dry with paper towels.
- Spread the salt, pepper, thyme, and rosemary out onto a large piece of waxed paper. Rub the garlic all over the meat. Roll the filets in the salt mixture, pressing it in so that it sticks. Wrap a piece of bacon around the edges of each steak, securing it with a toothpick.
- Grill the meat for 6 minutes per side, or to desired doneness. Don’t worry if the bacon chars. Remove the filets from the heat. Let the meat rest on a platter in a warm (150°F) oven for 10 minutes before serving.