Pan-seared filet mignon wrapped in crispy bacon and topped with homemade truffle butter.
- 2 10 ounce thick tenderloin beef filets
- 2 tablespoon olive oil
- 2 tablespoons butter
- 2 slices pork bacon, uncooked
- salt and pepper to taste
- 3 tablespoons butter
- 1 1/2 teaspoons truffle oil
For the truffle butter
- Soften butter in a small microwave safe bowl until malleable, 10-15 seconds. Combine the butter and truffle oil using a fork. Spoon the butter onto a piece of tin foil and form into a log, about 1 inch thick. Wrap the log tightly and place in the refrigerator until ready to serve.
For the filets
- Preheat the oven to 415° F. Remove steak from the fridge 30 minutes before cooking, this is to bring the steak to room temperature and ensure your cooking times are more accurate. Season both sides generously with salt and pepper.
- Securely wrap each filet with a slice of bacon, securing where the two ends meet with a toothpick.
- Add the olive oil and plain butter to an oven safe cast iron skillet and turn up high, allow the skillet to become scorching hot first. Place the filets face down and sear undisturbed for 2 minutes. Flip the filets and sear for an additional 2 minutes. This will give your filets a nice seared edge.
- Transfer your skillet directly to the oven. [WARNING] skillet may be hot, handle with oven mitts. For rare, bake for 4 minutes. Medium rare, 5-6 minutes. Medium, 6-7 minutes. Medium well, 8-9 minutes. Remember, depending on the size of the steak, the more or less time it will take. This recipe is ideal for a 8-10 ounce portion. Remove filets from the skillet and set on a plate, lightly cover with tin foil and let sit for 5 minutes before serving. This is important to bring your steak to its final serving temperature. Top with a slice of truffle butter and serve. Don’t forget to remove toothpicks before serving.
Cooking steaks at high temps in a skillet tends to get smokey. Open a kitchen window and turn on your kitchen’s overhead vent fan before you start to help with ventilation.
Temperatures for steak
Rare: 120° F to 125° F
Medium rare: 125° F to 130° F
Medium: 135° F to 140° F
Medium well: 145° F to 150° F
Well done: 160° F and above
Keywords: bacon-wrapped filet mignon