Filet mignon enrobé de bacon

Ingrédients

• 4 (8-10 oz.) filet mignon steaks (1 1/2- 2 inches thick)
• 2 teaspoons kosher salt
• 1 teaspoon freshly cracked pepper
• 1/2 tsp EACH garlic powder, onion powder, paprika, chili powder
• 8 slices thin/regular cut bacon
• 1 1/2 tablespoons vegetable oil
• 3 tablespoons unsalted butter
• 3 cloves garlic, smashed
• 2 large sprigs rosemary
• 1/3 cup low sodium chicken broth
• 1/2 cup heavy cream
• 1 tablespoon balsamic vinegar
• 1 teaspoon Dijon mustard
• 1 1/2 tablespoons chopped fresh chives
• pinch of cayenne ((optional))
• salt and pepper to taste
• Butcher’s twine
• Cast Iron skillet
• horseradish cream sauce (<< CLICK FOR RECIPE)
• herb butter (see notes) ()

Préparation

1. 1

   Remove steaks from refrigerator 60 minutes before cooking to bring to room temperature. Trim steaks of all white membranes and fat if needed.

2. 2

   Whisk the seasonings together in a small bowl (kosher salt through chili powder). Pat the steaks dry and season all sides with the spice mix, pressing it into the steaks so it sticks; set aside. It is best to season the steaks immediately so they have time to rest for at least 40 minutes. If you don’t season the filets immediealty, then season them right before cooking otherwise they will become dry.

3. 3

   Preheat oven to 425 degrees F. Arrange bacon strips on a foil lined baking sheet so they aren’t touching. Bake for 6-10 minutes at 425 degrees F or until strips are beginning to turn golden but are still pliable. Drain bacon on paper towels. (Don’t turn off the oven.)

4. 4

   Using two bacon strips per steak, wrap the steak completely with the bacon, securing with a piece of cotton butcher's twine or toothpicks (twine works much better, the toothpicks can tear the bacon).

5. 5

   Heat 1 1/2 tablespoons vegetable oil in a large cast iron skillet until smoking. Once hot, add the steaks and sear for 2 minutes without moving. Flip the steaks using tongs, add the butter, smashed garlic and rosemary. Cook an additional 2 more minutes, tilting the skillet (use an oven mitt!) and basting the steaks with the melted butter.

6. 6

   Insert a digital oven safe thermometer into thickest part of steak (if you have one) and transfer the skillet to the oven to finish cooking. Cook at 425 degrees F to your liking, about 4 to 9 minutes. Remove when internal temperature reaches 120 degrees F for rare, 130 degrees F for medium rare, and 140 degrees F for medium. The temperature will continue to rise another 5 degrees as the steaks rest. Immediealty transfer the steaks to a plate and let rest for 5-10 minutes before slicing. Meanwhile make the sauce:

7. 7

   --- SAUCE ---

8. 8

   Drain off all but 1 tablespoon fat/juices from the skillet but leave the rosemary and garlic. Add chicken broth and scrape up any bits on the bottom of the pan; simmer, stirring occasionally for 3 minutes to reduce. Stir in heavy cream, balsamic vinegar and Dijon. Simmer until slightly thickened, about 2 minutes. If you would like more sauce, you can add more cream ;).

9. 9

   Remove from heat and remove the rosemary and garlic with a slotted spoon. Stir in fresh chives. Season with plenty of freshly cracked salt and pepper to taste and a pinch of cayenne if desired. Drizzle sauce over steaks or serve alongside.