Bacon Wrapped Filet Mignon
I have always loved the coveted filet mignon. When we went grocery shopping this morning, they had a few filets on sale, and it was just a deal that I could not pass on. Filet mignon was meant to be bacon wrapped. There is nothing better than a nice and juicy filet mignon with bacon wrapped around it. The filet was butterflied and was pretty thin, so I had to cut the bacon in half, but it was perfect, as then the bacon just barely wrapped all of the way around the filet. I wanted the quality of the meat to shine through, so I went simple and just salted and peppered the filet to my liking (and then did a little less on Kim’s piece).
One of my favorite vegetables is broccoli, so I decided to blanch some broccoli to accompany the filet. I also decided to make my favorite quinoa dish to round out the meal.
I cooked the meat until it hit the medium-rare temperature of 140 degrees and it was just absolutely delicious. The meat was nice and pink in the middle and was juicy and flavorful. The bacon edging just took it to the next level. I would make this again in a heart beat.
I used colored toothpicks to hold the bacon in place. I suggest using plain toothpicks which have not been dyed. Some of the dye on the colored toothpicks came off on some of the bacon/filet.
- 2 Filet Mignons about 1 inch thick.
- 2 Slices of Bacon
- 3 Toothpicks
- Course Salt
- Freshly Ground Black Pepper
- Start the Traeger Grill in accordance with the instructions and then set to the "High/450" Setting.
- Arrange the filets onto the grill and cook for 7 minutes. Using tongs, flip the filets over.
- Cook until the filets hit an internal temperature of 140F (or approximately another 5 to 7 minutes).
- Allow the filets to rest for 5 minutes and serve.
Adapted from the Traeger Grill’s Recipe Book.
