BACON-WRAPPED FILETS WITH SCOTCHED MUSHROOMS
I got the idea for bacon-wrapped filet mignon when I saw some on sale in the grocery store. The rest was inspired by my husband, because he once made a Scotch and ginger ale sauce. This elegant recipe is for two, but it can easily be doubled. -Mary Kay LaBrie, Clermont, Florida
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 2 servings.
Number Of Ingredients 13
Steps:
- In a small skillet, cook bacon over medium heat until partially cooked but not crisp. Remove to paper towels to drain., Preheat oven to 375°. Sprinkle steaks with salt and pepper; wrap a strip of bacon around the sides of each steak and secure with toothpicks., In a small ovenproof skillet coated with cooking spray, cook steaks in 1-1/2 teaspoons oil over medium-high heat, 2 minutes on each side., Bake, uncovered, until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°), 8-12 minutes., Meanwhile, in a large skillet, saute mushrooms and thyme in 1 tablespoon butter and remaining oil until tender; remove from heat. Add whiskey, stirring to loosen browned bits from pan. Stir in ginger ale, brown sugar, soy sauce and sage., Bring to a boil. Reduce heat; simmer, uncovered, until reduced by half, 3-5 minutes. Stir in remaining butter. Serve with steaks.
Nutrition Facts : Calories 581 calories, Fat 37 g fat (15 g saturated fat), Cholesterol 108 mg cholesterol, Sodium 729 mg sodium, Carbohydrate 10 g carbohydrate (8 g sugars, Fiber 1 g fiber), Protein 35 g protein.
BACON-WRAPPED FILET
Provided by Ree Drummond : Food Network
Categories main-dish
Time 25m
Yield 1 serving
Number Of Ingredients 5
Steps:
- Preheat the oven to 450 degrees F.
- Generously salt and pepper both sides of the steak. Wrap the steak with the bacon and secure with a toothpick.
- Heat an ovenproof skillet over medium-high heat. Add the butter and olive oil. When melted, add the steak to the skillet and sear on both sides until a really nice color, about 1 minute per side.
- Remove the skillet from the stovetop and place into the oven to finish cooking. Cook until medium rare, 7 to 10 minutes. Remove from the oven and allow to rest for 5 minutes before serving.
COCOA-RUBBED STEAK WITH BACON-WHISKEY GRAVY
Provided by Food Network Kitchen
Time 1h5m
Yield 6 servings
Number Of Ingredients 18
Steps:
- Make the steak: Mix the cocoa powder, both paprikas, brown sugar, cayenne and 2 teaspoons salt; rub on the steak and bring to room temperature, 30 minutes.
- Make the gravy: Cook the bacon in a large skillet over medium heat, stirring, until crisp, about 5 minutes. Remove to paper towels with a slotted spoon; set aside. Add the leek to the drippings and cook until soft, about 3 minutes. Add the flour and cook, stirring, 1 minute.
- Remove the skillet from the heat. Add the whiskey, then return to medium heat; if the alcohol ignites, let the flames die out. Bring to a simmer and cook, stirring occasionally, until slightly thickened, about 2 minutes. Add the chicken broth and bay leaves. Bring to a boil over medium-high heat and cook until the mixture is reduced by one-quarter, about 8 minutes. Whisk in the heavy cream and simmer, stirring occasionally, until the gravy coats a spoon, about 7 minutes. Stir in the butter, reserved bacon and parsley; season with salt and pepper. Keep warm.
- Heat a large cast-iron skillet over high heat, about 3 minutes. Add 1 tablespoon butter; when it melts, add the steak and sear until a dark crust forms, about 8 minutes per side. Transfer to a cutting board and let rest 5 minutes. Season with salt. Slice and serve with the gravy.
BEEF FILLET WRAPPED IN BEER BACON WITH MUSHROOM SAUCE
Make and share this Beef Fillet Wrapped in Beer Bacon With Mushroom Sauce recipe from Food.com.
Provided by The Normans
Categories Meat
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Place the bacon in a bowl, pour over the beer and marinate in the refrigerator for 1 hour.
- Preheat oven to 180degC (390degF). Wrap a bacon rasher around each of the steaks and secure with kitchen string. Reserve 185ml (3/4cup) of beer.
- Heat a large non-stick frying pan over high heat. Brush the steaks with olive oil, sprinkle with salt and pepper and cook for 1-2 minutes on each side or until browned. Place on a baking tray and cook in the oven for 8 minutes for medium rare, or until cooked to your liking. Set aside and keep warm.
- Heat the extra oil in a non-stick frying pan over high heat. Add the mushrooms and cook for 1-2 minutes or until browned. Add the stock and reserved beer and cook for a further 2 minutes or until slightly thickened.
- To serve, place the steaks on serving plates, top with the Taleggio and spoon over the mushroom sauce.
Nutrition Facts : Calories 178.6, Fat 7.5, SaturatedFat 1.8, Cholesterol 5.4, Sodium 210.4, Carbohydrate 16.6, Fiber 2.5, Sugar 4.9, Protein 9.6
BACON WRAPPED STEAK
This is my favorite steak ever so when you cook it I hope you enjoy. I learned different techniques from Gordon Ramsey and Jamie Oliver videos and made this recipe from what I learned.
Provided by enderspartan828 the
Categories Steak
Time 24m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- preheat oven to 420 degrees F.
- wrap each steak with a strip of bacon.
- put the olive oil in a large pan and heat the pan until you can move the olive oil around easily.
- put your steaks in the pan and if you hear a sizzling noise that is good if not take the steaks out and heat it longer.
- cook the steaks for 1 min on each side.
- place the rosemary (or thyme) sprigs, garlic, and butter in the pan with the steaks.
- flip steaks and continue to cook them 1 minute on each side until they have cooked a total of 3 minutes on each side.
- put the steaks in the oven for 8 mins .
- remove steaks from the oven and let them rest for 2 minutes.
- remove the rosemary (or thyme) sprigs and the garlic from the pan, leaving all of the liquid.
- pour red wine into the liquid left over in the pan.
- cook the juices and red wine over low heat until boiling.
- add the juice from the meat resting pan into the mix of liquids left over in the pan and it makes an amazing sauce.
- plate the steak and pour the sauce over it. ENJOY!
Nutrition Facts : Calories 848, Fat 66.5, SaturatedFat 25.5, Cholesterol 227.3, Sodium 404.1, Carbohydrate 5.9, Fiber 0.3, Sugar 0.3, Protein 48.8
CRAB-STUFFED FILET MIGNON WITH WHISKEY PEPPERCORN SAUCE
Delicious filet mignon stuffed with succulent crab, wrapped in bacon and topped with whiskey-peppercorn sauce. Time consuming, but just as good, if not better than any high-end restaurant recipe.
Provided by SUEZINOHIO
Categories Meat and Poultry Recipes Beef Steaks Filet Mignon Recipes
Time 1h30m
Yield 4
Number Of Ingredients 23
Steps:
- Make Crab Stuffing: Heat 2 tablespoons olive oil in a large skillet. Saute onion, green onion, garlic, celery, and green pepper until tender. Stir in shrimp stock, crab meat, bread crumbs, and Cajun seasoning. Remove from heat, and set aside.
- Prepare Peppercorn Sauce: In a small saucepan over medium heat, combine beef broth and cracked black pepper. Simmer until reduced to 1 cup, stirring frequently. Add1 ounce whiskey and 1 cup cream. Continue simmering until reduced to 1 cup. Remove from heat, and set aside.
- Prepare Steaks: Slice a pocket into the side of each steak, and stuff generously with crab stuffing. Wrap bacon around side, and secure with toothpicks. Season to taste with salt and pepper; set aside. Heat olive oil in a large cast iron skillet over medium heat. Saute garlic and shallot for 1 minute. Stir in mushrooms, and saute until tender. Remove mushroom mixture, and set aside.
- Place steaks in skillet, and cook to desired doneness. Remove from skillet, and keep warm. Deglaze skillet with 1 ounce whiskey. Reduce heat, and stir in peppercorn sauce and Dijon mustard. Add mushroom mixture, and reduce sauce until thickened. Remove toothpicks and bacon from steaks, and arrange steaks on a plate. Top with sauce.
Nutrition Facts : Calories 748.4 calories, Carbohydrate 6.7 g, Cholesterol 215.4 mg, Fat 57.3 g, Fiber 1 g, Protein 41.4 g, SaturatedFat 24.6 g, Sodium 1175.4 mg, Sugar 0.4 g
FILET MIGNON WITH BACON CREAM SAUCE
Amazing, easy-to-make filet mignons with a bacon cream sauce.
Provided by Michael.B
Categories Meat and Poultry Recipes Pork
Time 35m
Yield 4
Number Of Ingredients 7
Steps:
- Preheat an outdoor grill for medium-high heat, and lightly oil the grate.
- Brush the filets with olive oil, and cook on the preheated grill to desired doneness (about 4 minutes per side for medium rare). An instant-read thermometer inserted into the center should read 130 degrees F (54 degrees C). Set the steaks aside on a platter tented with aluminum foil to rest.
- While the steaks are resting, prepare the sauce: cook and stir the chopped bacon in a small saucepan over medium heat until the bacon pieces are crisp, 3 to 5 minutes. Stir in the butter and shallots, and cook and stir until the shallots are soft and translucent, about 5 minutes more.
- Stir in the half-and-half, bring the mixture to a simmer over medium-low heat, and cook, stirring occasionally, until the sauce is slightly thickened, about 8 minutes. Season to taste with salt and pepper, and serve over the steaks.
Nutrition Facts : Calories 382.8 calories, Carbohydrate 9.2 g, Cholesterol 85.1 mg, Fat 28.9 g, Fiber 0.3 g, Protein 21.1 g, SaturatedFat 11.6 g, Sodium 285.9 mg, Sugar 1.6 g
BACON-WRAPPED FILLET STEAK WITH SCOTCH WHISKY AND GINGER ALE SAUCE WITH HERBED MUSHROOMS
Steps:
- Preheat Oven to 375. For the Steak: Sprinkle sea salt and pepper on both sides of steaks. Wrap with bacon and secure with a tooth pick. Treat and heat a cast iron or heavy oven safe skillet. Add bacon-wrapped fillet. Sear on one side, approximately 2-3 minutes. Turn steak. Place in oven. Cook for 10-12 minutes, until internal temperature is 125. For the Sauce: Add oil to a medium skillet and heat. Add one tablespoon of butter. Pop the other tablespoon into the freezer. Once butter is melted, add mushrooms and thyme to pan. Sauté five minutes until browned. Remove mushrooms from pan to a bowl. Remove pan from heat. Right before you're ready to serve your meal, return pan to high heat. Once pan is hot, add Scotch to deglaze, scraping the brown bits from the bottom of the pan. Add ginger ale, brown sugar, soy sauce and rubbed sage. Add the mushrooms back to the pan. Bring to boil and reduce to simmer; about three to five minutes until it reduces to half. Add cold butter. Turn heat to high, bring to boil and then immediately remove the pan from the heat. Stir until the butter is dissolved.
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