Pepper Steak Recipe Bacon Wrapped Filet Mignon (2024)

Pin It Now!

Happy Labor day!!! Well, the celebration continues at least when you relive the meal on your blog.

Today's post is all about the grill. Well, mostly about the grill... some, it's a finishing sauce. A killr finishing sauce.

First the grill... What a bargain... I mean really WHAT A BARGAIN I came across at my local grocery store. Most stores had an "end ofsummer" meat sale last weekend inpreparationfor the Labor Day weekend. Not sure if I have said this before, but I am cheap. Really cheap. I buy on sale, especially meat, I only buy on sale. That's why I make so much chicken, it always seems to be on sale. But last week... I mean WHAT A SALE...

Keep scrolling down for this easy to follow recipe...

5 ounce Filet, bacon wrapped... $2 each! really! I am going to share a sauce in a minute that cost more than the meat... When's the last time that happened! And, you will be seeing more bacon wrapped steaks soon, as I have 10 more of these in my freezer. I love being cheap!

As to the grilling and the prep on the beef... K.I.S.S.

Keep It Simple Stupid

Rub a little Olive Oil on the steak
Lots of Sea Salt
Lots of Fresh Ground Pepper
Flip and do the other side.

That's it. Don't make it complicated. And the grilling is equally simple...

Pre heat the grill. If you are using a gas grill, run it on high for 10-15 minutes so the grate is HOT. If you are using coals, again, don't just light em and cook, light em, and let everything get HOT before you add the meat. That's really the only trick.

Now, these are about 1 inch thick (thickness of a slice of bacon). They will cook fast, especially if you like medium rare. Try for that diamond shaped grill pattern...

Flop on the HOT grill... 2 minutes, turn 90 degrees... and BTW, only use tongs, NEVER puncture with a fork.

wait another two minutes, flip, 2 more minutes, turn 90 degrees, another 2 minutes and you are done.

Go ahead, use a meat thermometer, 135-140 degrees internal temperature is medium rare.

But, this post isn't about the meat... This post is all about a finishing sauce. It comes together fast. All I did was add a TBS of the sauce over the top after the flip. Just enough to flavor, not to overtake the taste of the meat!

Pepper Steak Recipe Bacon Wrapped Filet Mignon (6)

Click the photo to see
CookingNook.com the Blog"s
Original post

I was looking over the options on eRecipeCards.com and spotted a beautiful photo with a sauce submitted by CookingNook.com the Blog.

Now, I didn't really make changes in the ingredients, but since I was cooking on the grill and the CookingNook recommended cooking in a heavy pan, I only needed a bit to soak into the meatinsteadof the sauce braising into the meat from the bottom up. So, I cut everything in half.

The sauce is actually aliquefiedbutter with wine and brandy added. Incredibly tasty! Adds a nice little zing to the steak. I just didn't make enough changes in the recipe to justify posting it here. As she wrote, the recipe is OUTSTANDING. Adds just the right amount of zing to your steak. Highly highly highly recommended.

Please click the photo of the steal just above or HERE (the magic blue letters) to see the original post. works well as a finishing sauce or as a braising sauce if you are cooking that steak in doors!

Pepper Steak Recipe Bacon Wrapped Filet Mignon (7)

Click the Logo to magically go to The Cooking Nook Website

Pepper Steak Recipe Bacon Wrapped Filet Mignon (8)

Click the photo to see the link
to the CookingNook.com's eCookBooks

The CookingNook.com the blog is an off shoot of The CookingNook.com. Kind of like this blog and eRecipeCards.com. Karen is the mastermind behind the CookingNook. Her site is amazing. Not only does she provide a FREE newsletter, but she also has a collection of eCookBooks she offers.

I have a weak spot in my heart for anyone trying to stretch the hobby of food blogging into a job. I was very excited to read the first few paragraphs in her bio...

Hi
I'm Karen Ciancio, andCookingNook.comis not only my website, it's my pride and joy. Okay - along with my two cats, Molly and Zack.
I love pouring through cookbooks of all kinds. I've always wanted to be one of those people with a huge cookbook library. Cookbooks take me to wonderful places and get my creative juices flowing. Do I always follow those wonderful, sometimes complicated looking, recipes? No.
I tend towards more down home cooking in my own kitchen, with a nod to some healthy eating. Like most people these days, I have a busy schedule (why are we all so busy?), so I always look for recipes that taste delicious but don't keep me in the kitchen all day. Sometimes I just make up my own. The ones that work you will hear about on this site, the others - well, let's just say some things are better left alone. :)

Her site, her blog and her business are very professional in content and look. Cat lover that I have become, I have taken a look at the recipes she has submitted to eRecipeCards.com and they are exactly the type of recipes I like... standard fair (like a simple steak), just done in an upscale manor (like her braising sauce).

Spend a few minutes on her site... you will love it!

So, if I have tweeked your interest inKarenand the CookingNook.com The BlogBlog, head on over and say HI for me!

And for a quick look at what she blogs,clickon the logo link image to the left. You will see all the eRecipeCards thatKarenhas submitted toeRecipeCards.com. You can add her recipes to your eRecipeBox (once you have a free account).

See how useful the site is and how easy it is to find new favorite bloggers!

These posts continue to highlight bloggers and recipes that I have found on"eRecipeCards.com"..

Pepper Steak Recipe Bacon Wrapped Filet Mignon (2024)

FAQs

Do you cook filet mignon fast or slow? ›

Slow roast.

Bake until an instant-read thermometer inserted in the center of a steak registers about 115°F for medium rare, 20 to 30 minutes (start checking at 20 minutes). If you'd like the steak more rare or more well-cooked, add or subtract 10 degrees for each level of doneness.

How long to cook filet mignon in the oven at 400 degrees? ›

You'll need a total of between 8 to 14 minutes of cook time depending on the thickness of your filets.

Know More ›

Do you cover filet mignon in the oven? ›

Cook steaks, uncovered, until internal temperature reaches 5°F lower than the desired final temperature, according to the chart below. For the perfect medium-rare, 2.5-inch thick filet mignon, cook in oven for 13-14 minutes. A meat thermometer should read 130°F.

Get More Info Here ›

Why don t Jews eat filet mignon? ›

Technically, filet mignon is as kosher as any other cut of meat. The problem with filet mignon and other cuts from the rear is that they are located near the sciatic nerve and fatty deposits known in Hebrew as chelev, which are Biblically forbidden.

What makes filet mignon so tender? ›

Because the short loin is tucked under the cow's ribs and next to the cow's backbone, the musculature bears little weight and contains minimal connective tissue, keeping the meat beautifully soft and tender. Filet is prized for its wonderful mouth texture — it practically melts — and delicate yet beefy flavor.

Keep Reading ›

Do you cook bacon before wrapping? ›

I have three ideas for wrapping food in bacon.

You can wrap your food in raw bacon and then cook both together. ...
But if you are like me and like crispy bacon then you might try to precook it first. ...
Another great way to get that bacon flavor and crunch is to sauté the bacon first on your side burner.

Get More Info Here ›

How does Bobby Flay cook a filet mignon? ›

For the filet mignon:

Heat a few tablespoons of oil in a 12-inch cast iron pan until it begins to shimmer. Put the steaks in the pan, rub-side down and cook until a crust forms, about 3 minutes. Turn the steaks over, lower heat a bit and continue cooking until medium-rare doneness, about 4 minutes longer.

See Details ›

How many times do you flip filet mignon? ›

But the reality is that flipping a steak repeatedly during cooking—as often as every 30 seconds or so—will produce a crust that is just as good (provided you start with meat with a good, dry surface, as you always should), give you a more evenly cooked interior, and cook in about 30% less time to boot!

Tell Me More ›

Is it better to grill or pan fry filet mignon? ›

The best way to cook Filet Mignon is on the grill, but pan-seared Filet Mignon is also excellent. You can also broil Filet Mignon in the oven for an exceptional flavor. No matter which method or Filet Mignon recipe you choose, our cooking instructions and video will help you cook the tender and juicy steak you crave.

Discover More Details ›

How do you not overcook filet mignon? ›

If you want a juicy steak that's not overcooked, be sure to use a reliable meat thermometer, removing the steak from the grill when it reaches 125-130 degrees for medium rare.

How long should filet mignon rest before cooking? ›

Here's the thing: Cooking a cold steak can be quick to result in uneven cooking, with a well-cooked outside and an undercooked center. Follow this tip: Plan to take the steak out of the fridge and let it sit at room temperature for 30 minutes to an hour before cooking. This simple step helps the steak cook more evenly.

Keep Reading ›

How to cook Aldi fillet steak? ›

GRILL: Lightly season with sea salt and freshly ground black pepper. Place under a pre-heated grill and cook for the times specified, turning occasionally during cooking (Rare 3-5 mins/Medium 8-10 mins/Well Done 10-12 mins). Ensure the surface of the steak is thoroughly cooked.

See Details ›

Do you flip filet mignon in the oven? ›

Should I Flip Steak in the Oven? Oven-cooked steak also gets a more even cook through the meat than steak cooked in a pan, so flipping it just once should suffice. This is true if you're using the regular oven's heat or the broiler.

Learn More ›

Pepper Steak Recipe Bacon Wrapped Filet Mignon (2024)

FAQs

Do you cook filet mignon fast or slow? ›

How long should filet mignon rest before cooking? ›

References