Bacon-Wrapped Steaks
In this case, I splurged and went for the filet mignon (which is French for “cute filet”). It’s a smooth, rich cut that is perfect for a special dinner. But as I mentioned above, you don’t have to break the bank to get a good steak. I’ve been known to get a large ribeye and cut it into two steaks–less expensive, and the marbling of fat gives you a fantastic flavor. Either way, wrapped with bacon, it’s enough to impress your dinner companion. Giddy up for this special meal!
Servings Prep Time
2people 10minutes
Cook Time Passive Time
10-15minutes 10minutes
Servings Prep Time
2people 10minutes
Cook Time Passive Time
10-15minutes 10minutes
Ingredients
Instructions
  1. Preheat grill to medium high heat.
  2. Pat the steaks dry and allow them to come to room temperature.
  3. Wrap each steak with one piece of thick cut bacon. Secure the bacon piece in place with 2 toothpicks, one on either side of the steak.
  4. Drizzle each steak with olive oil, and then sprinkle both sides with salt and pepper.
  5. Place each steak on the grill, and allow to sear for 5-7 minutes. When the steak comes off of the grill grates without sticking, they’re ready to turn. Grill on second side for 5 more minutes for medium rare, 8 more minutes for medium, 10-12 more minutes for medium well or well done.
  6. Remove steaks from grill and allow them to rest at room temperature for 8-10 minutes, lightly tented with foil. This will allow the juices to settle back into the meat. Note that the meat will continue to cook as it rests, so take this into consideration when preparing the done-ness level for your steaks.
  7. Serve with a green vegetable and a starch, like twice baked potatoes (see link to recipe below). Special dinner, served!
Recipe Notes

This is an easy, no-fuss meal that just about anyone can make.  If you don’t have a grill (or it’s too cold to use your grill!), you can use a grill pan, or even do a pan fry of the steak like I did with a recent duck dish.

I served the steak with twice baked potatoes inspired by a recipe from The Pioneer Woman.  Straightforward, simple, and a tasty accompaniment to this beautiful piece of beef with bacon.

Note: I know there is a lot of debate about the “right” temperature to serve a steak.  Personally, I like mine still moving.  But I realize that there are those out there who like their steak done so “well” that it is grey inside.  I beg you, if you are going to cook your steak that “well”, please select a cut that has a lot more fat than this filet mignon.  The more fat and marbling in the meat, the more likely that you will actually get a somewhat juicy texture and some taste in your steak.  You’ll thank me, I promise.