Let me just start off by saying, I do NOT believe in New Year’s Resolutions. I think everyone should strive to be a better person and work towards personal and professional goals on the reg. However, that being said, I always feel like I need some sort of a detox after the holidays.
Every year I choose something to get rid of after that ball drops at midnight. I’m not talking big goals here people. Let’s be realistic. I have a food blog. I LOVE EATING. My goals are usually: avoid baked goods a couple weeks, don’t buy that bag of potato chips or peanut m&ms on your lunch break, eat healthier Monday-Thursday so I don’t feel guilty about my weekend gluttony. You know…just try and get back to the routine I had before Thanksgiving.
This year we decided to avoid alcohol for 2 weeks. YES. 2 weeks. This may not seem like a challenge for most people, but when you live in a city where get-togethers revolve around happy hour deals and you are in your mid to late 20s, avoiding alcohol is difficult. I’m 3 days into it, and had to decline wine at dinner Friday night and a bloody mary at brunch yesterday morning. Temptation is everywhere. I wanted to set a realistic goal of 2 weeks, since I am going back home to Wisconsin mid-January and let’s be honest…reunion with family and friends in the Midwest… goes hand-in-hand with alcohol consumption.
How does the bacon-wrapped filet mignon come into play? Well if I’m not drinking, I might as well eat like a queen :) Honestly, I would never order filet mignon at a restaurant because I do not want to pay a fortune for a piece of meat. This is still a pricier meal to make at home, but for less than $1o a person you get to enjoy steakhouse quality meat. What’s better than grilled steak? Wrapping that steak in bacon of course!
I like my steak medium-rare so the cooking time below is reflective of that. You will need to grill a bit longer if you like your meat a bit more on the well-done side.
Prep time: 35 min
Cook time: 12 min
2 filet mignon (1 lb total)
4 slices thick cut pork bacon
Non-stick cooking spray (or grilling spray)
- Let the filets come to room temperature, by letting them rest for 30 minutes outside of the refrigerator. Meanwhile, soak the toothpicks in water.
- Clean your grill surface and preheat the grill to 475-500 F.
- Wrap two bacon slices around the diameter of each filet. The bacon should come up around the edges of the filet and the slices will overlap in the middle. Secure bacon with toothpicks (Note: make sure the toothpicks are inserted far enough into the meat so they don’t burn from the heat of the grill)
- Season both surfaces of the filet with sea salt and fresh cracked pepper, be generous with the seasoning. (Note: this will flavor the meat and form a nice crust)
- Spray the grill with non-stick cooking spray. Place the filets on the grill and close the lid. Cook for 3 minutes. Using tongs lift and turn the filets 90 degrees (1/4 circle). Close the grill lid and cook an additional 3 minutes (Note: this will create the diamond grill marks)
- Using your tongs flip the filets over, close the grill lid, and cook 3 minutes. Then lift and turn the filets 90 degrees one last time, close the lid, and cook 3 minutes.
- Remove the filets from the grill, tent with aluminum foil, allow to rest 10 minutes before serving. This will allow the juices to settle.
- After the meat has rested, remove the toothpicks, and serve warm.
Note: when cooked for 6 minutes per side, as this recipe states, the filet will come out a perfect medium-rare. If you like your steak cooked more thoroughly you will need to grill longer per side.