Bacon-wrapped Filet Mignon With Lemon Herb Butter - Aqua Quip
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Bacon-wrapped Filet Mignon With Lemon Herb Butter

Bacon-wrapped Filet Mignon
With Lemon Herb Butter

Prep Time

15

Mins

Idle Time

N/A

Hours

Cook Time

5-7

Mins

Serves

2

People

Bacon and steak are always a great combination. Topped with this fantastic lemon herb butter and it’s magical. Lemon might be a new flavor addition to steak for some, but the fresh, acidity cuts through the richness of the steak and bacon for a perfect, balanced bite. Compound butters like this one are great to keep in the fridge to add to not only steak, but vegetable dishes or served simply with bread. When using bacon as a wrap, it’s typically better to go with a thinner cut, rather than thick. It makes crisping much easier without the risk of overcooking the steak, in this case. Good quality ingredients are always important, but especially so when a dish is comprised of only a few. Make sure the butter, steak and bacon are the best you can find and that your herbs are fresh and green.

INGREDIENTS

  • LEMON HERB COMPOUND BUTTER
  • ½ cup unsalted butter (1 stick), room temperature
  • Zest of 1 lemon
  • 1-2 tablespoons lemon juice (the juice of half a lemon)
  • 2 tablespoons fresh rosemary
  • 2 tablespoons fresh sage
  • ½ teaspoon salt
  • ⅛ teaspoon black pepper
  • BACON-WRAPPED FILET MIGNON
  • 2 6-8 oz beef filets, 1 ½-2 inches thick
  • 2-4 slices of bacon, depending on circumference of steaks
  • Coarse salt
  • Ground black pepper
  • Lemon for garnish
  • Special equipment - food processor; a whisk can substitute

Directions

  • Place a sheet of plastic wrap or parchment on a flat surface. Combine room temperature butter, zest, herbs, lemon juice, salt and pepper to the bowl of a food processor (or large bowl). Pulse several times until ingredients are well incorporated. Conversely, whisk ingredients in large bowl until well combined.
  • Scrape butter onto plastic or parchment, forming a ball and then roll into a 1½ thick log, keeping the wrap as smooth as possible and twisting the ends to secure. Place in refrigerator to firm up. (Can be made as many as 5 days ahead.)
  • Remove steaks from refrigerator about 30 minutes prior to grilling.
  • Preheat 1 burner on the grill to medium/high.
  • Wrap steaks with bacon slices, stretching gently to achieve a firmly wrapped filet. Secure with a toothpick if necessary.
  • Season steaks liberally on both sides with coarse salt and ground black pepper, brush with a high heat friendly oil, like canola.
  • Place filets onto hot grill, close lid and let cook for 2-3 minutes, rotating a quarter turn if desired. Flip steaks, close lid for another 2 minutes, for medium rare. Three more minutes should provide a medium steak, depending on thickness.
  • Using tongs, carefully place bacon-lined steak edges onto grill for about 1 minute per side, holding with tongs if necessary.
  • Remove steaks from grill, squeeze lemon over if desired and top with a round of lemon herb butter. Cover loosely with foil and let rest for 10 minutes before serving.


Locations

Lynnwood
Phone
425-775-3399

Address
4232 196th St SW
Lynwood, WA 98036
Shoreline
Phone
206-542-7515

Address
16350 Aurora Ave N
Shoreline, WA 98133
Redmond
Phone
425-895-1997

Address
8005 161st Ave NE
Redmond, WA 98052
Bellevue
Phone
425-454-4640

Address
13000 Bel-Red Rd.
Bellevue, WA 98005
Seattle
Phone
206-624-4394

Address
3447 4th Ave S
Seattle, WA 98134
Renton
Phone
425-264-2355

Address
730 SW 34th St.
Renton, WA 98057
Covington
Phone
253-638-2000

Address
15116 SE 272nd St.
Kent, WA 98042
Federal Way
Phone
253-838-3300

Address
34428 Pacific Hwy S
Federal Way, WA 98003
Tacoma
Phone
253-474-0767

Address
7608 Custer Road W
Lakewood, WA 98499
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