How do you serve bacon-wrapped filet mignon without using pork? Easy – why you use beef bacon of course. And what do you get? Beef bacon-wrapped filet mignon!
Bacon-wrapped filet mignon is a very popular recipe, so I want to make sure my non-pork eating readers can enjoy this dish too. I replace the pork bacon with hickory smoked beef brisket bacon. brisket bacon is so rich in flavor it begs to be served with a filet.
If you are unable to find hickory smoked beef brisket bacon, just substitute with any beef bacon you can find. You want the bacon to easily break apart under the pressure of a knife and fork, so make sure it isn’t cut too thick.
You will need to buy good quality pieces of filet for this dish, I would suggest Angus filets. Choose some nicely marbled cuts as they cook well at every temperature, and if you cook it to medium it cuts and tastes like butter. It is a truly satisfying piece of meat.
This beef bacon-wrapped filet mignon recipe is a dinner for two. Each filet in this recipe is approximately 6oz, but if you have a guest with a hearty appetite, it may be prudent to include an extra fillet. Just add two extra slices of bacon, but there is no need to up the quantities for anything else.
If you’re wondering how I was able to get those grill marks on my filets, well, that’s easy. I used a grill pan of course. A cast iron grill pan, makes easy work of steaks.
I didn’t have anyone to share this meal with at the time, so I saved the other filet for the next day. I cooked both filets to medium, so reheating the leftover filet meant I ate that one well. As I mentioned previously, Angus filet mignon tastes good no matter what temperature, which makes this is a great steak recipe for people with varying temperature preferences.
I know you will thoroughly enjoy this recipe if you give this one a try, and when you do, let me know what you think.