Bacon-wrapping beef filet adds more than just a pretty presentation. Filet of beef is a lean and tender cut that dries out quickly when cooking. Wrapping bacon around your filet adds moisture and holds an attractive round shape. Partially cooking the bacon first removes some of the fat by way of drippings. It also ensures that the bacon is crisp enough to eat, though you can remove it before serving. Low-sodium bacon tastes just as good and adds less salt. Filets are generally cut to about 3-oz. to 5-oz. portions, an appropriate serving size for protein.
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Place a heavy skillet on the stove and turn the heat under it to medium-high. Let it heat for at least 1 minute.
Lay as many bacon strips as you have beef filets into the hot skillet. Cook the bacon for 3 minutes.
Turn the bacon with tongs and cook it for another 3 minutes, just until it releases some of its fat and barely starts to cook.
Place the bacon on paper towels and allow it to come to room temperature.
Season both asides of your beef filets with salt and pepper to taste.
Wrap a bacon slice around each beef filet and secure it with a toothpick.
Pour 1 to 2 tablespoons of olive oil into a small bowl. Add 1 to 2 teaspoons of dry mustard and minced garlic to taste. Mix them with a fork. You should have a very thin paste. Spread this on both sides of the beef filets, and on the bacon if you intend to serve it with the filets.
Heat the skillet full of bacon drippings to medium-high. Add the seasoned beef filets and cook them for 5 to 7 minutes.
Turn the filets with tongs. Cook them for another 4 to 6 minutes or until an instant-read thermometer reads a minimum of 145 degrees Fahrenheit. Remove the toothpicks before serving the fillets.