Cowboy Filet Mignon Wrapped in Bacon

Wrapping Lazy T Ranch filet mignons with bacon exemplifies the timeless French method known as barding. Employing this technique involves encasing lean meat portions like these with bacon strips or delicate layers of pork fat, enriching the final dish with both flavor and moisture. Elevating the allure of this steak can be achieved by delicately drizzling it with truffle-infused olive oil, infusing it with a rich, earthy essence.

Ingredients

Cowboy Filet Mignon Wrapped in Bacon Ingredients:

4 Lazy T Ranch filets mignons, each at least 2 inches thick
Weighing between 6-8 oz.
2 tsp. Salt
2 tsp. freshly ground pepper
3 Tbs. truffle oil (white or black), plus more for
drizzling over the steaks
8 slices thick-cut smoked bacon

‍

Instructions

How to Cook Cowboy Filet Mignon Wrapped in Bacon:

Using a sturdy boning knife, carefully remove all traces of fat and silver skin from the meat. Coat the meat thoroughly on all sides with the 2 tablespoons of truffle oil, and evenly sprinkle it with the designated amount of salt and pepper.
Place the prepared meat on a plate, allowing it to sit at room temperature for a span of 30 to 60 minutes before grilling.
Preheat an indoor grill to high heat. Lay the bacon slices onto the grill and cook them until they take on a light brown hue while retaining pliability, for approximately 5 to 7 minutes.
Carefully transfer the cooked bacon to a plate lined with paper towels and set it aside. Once the bacon has cooled enough for handling, wrap each filet mignon with 2 strips of bacon, ensuring a secure wrapping by tying them firmly with kitchen string.
Lower the grill's heat to a medium-high level. Warm the oven to 200°F and position a platter inside to keep it heated. Organize the steaks on the grill in a consistent orientation (remember the sequence in which you placed them to know which one to turn first).
Allow the steaks to cook on each side for 2 to 3 minutes, allowing well-defined grill marks to form. Using tongs, turn the steaks oven and grill the other side for an additional 2 to 3 minutes.
Insert an instant-read thermometer into the thickest part of the filet,checking the internal temperature for doneness. For those who prefer rare, the temperature should reach 120°F or exhibit a deep red hue. Medium-rare should wait for a reading of 130°F or a deep pink color. If the desired doneness has not been achieved, cover the grill and let the steaks cook undisturbed for 1 to 2 minutes on each side before testing again.
Transfer the steaks to the pre-warmed platter, gently covering them with aluminum foil, and allow them to rest for approximately 5 minutes. During this resting phase, the meat's juices, which have surfaced during cooking, will settle and redistribute, enhancing the flavors. The temperature will also ascend by around 5°F as the steaks rest.
Utilize kitchen scissors or a knife to cut and discard the kitchen string; the crisply cooked bacon will uphold its form around the meat. Drizzle each steak with a modest amount of truffle oil and promptly serve.

Chef's Tip: Experienced chefs can gauge a steak's doneness by pressing it with a fingertip to assess its firmness. If the texture is tender, the steak is rare. A bit of resistance and a springy feel signify medium-rare, while a firm touch without springiness indicates a well-done steak.

‍