Bacon-Wrapped Filet Mignon
FOR THE FILETS
- 4 beef filet steaks, 2 1/2 inches thick
- 3 tablespoon coarse sea salt
- 3 tablespoon fresh ground black pepper
- 2 tablespoon dried onion flakes
- 4-8 strips of bacon
FOR THE COMPOUND BUTTER
- 16 ounces butter, softened
- 2 tablespoons oregano
- 1 tablespoon minced garlic
- 1/2 tablespoon hot pepper flakes
- 1 lemon, zested
Season the steaks on both sides with sea salt, pepper and onion flakes. Wrap 1 or 2 slices of bacon around each steak and tie securely using butcher string. You can also secure using toothpicks.
Combine butter, oregano, garlic, hot pepper flakes and lemon zest in a medium-size bowl.
Spoon mixture onto parchment paper or plastic wrap. Roll into a log with about 2 inches in diameter.
Chill in the refrigerator for at least 20 minutes.
Preheat grill to 450°F.
Grill the steaks over high heat for 5 to 6 minutes per side with the lid closed.
Flip the steaks a quarter turn so that the bacon faces the grate. Rotate and grill for 15 seconds per side or until the bacon is brown and lightly crisp.
Use an instant read thermometer toward the end of the cook to achieve desired doneness: 120°F for rare, 130°F for medium rare. Remove steaks from the grill and let rest.
While the steaks are resting, cut compound butter into 1/8 to 1/4-inch thick slices and place one on each steak. Let the butter melt over the steaks for 8 to 10 minutes before serving.
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