Filet Mingon is an often prized cut of beef, but i’ve always found it to be too lean. I’m a Rib-eye guy myself, but when I cook Filet, my favorite way to keep it juicy and full of flavor is to wrap it up in a nice thick slab of bacon, and serve it with a delicious rich sauce.
Bacon Wrapped Filet with Red Wine Jus
Filet Mingon(Spend the extra money on a good quality steak. Its worth it!)
Thick Cut Butchers Bacon
1 1/2 Cups Red Wine
1 1/2 Cups Stock(I used chicken, but veal stock is king)
4 Cloves Garlic
2 Tbsp Chopped Leeks
1 Tbsp Tomato Paste
1 Sprig Rosemary
1 Sprig Thyme
Butter to finish
Garlic Parsley Fingerlings:
(Thanks to the members of phxfoodnerds.com for this idea)
Small bag of Fingerling or Red Potatoes
1 cup Parsley, chopped
3 cloves Garlic, minced
2 tbsp Butter
Juice from 1/2 Lemon
1 tbsp Vegetable Oil
Salt and Pepper
A good sauce is so important to taking a dish like this to the next level. It’s very helpful to start with a good home-made stock. A true Demi-glace or Bordelaise starts with a veal stock, but I don’t often have an abundance of veal neck bones lying around, so I start my stock out with leftover frozen chicken carcasses.
You can buy stock, but I just throw a few cups of water, 1 chicken carcass, 1 leek, 3 carrots, 3 celery, 1 onion, a few cloves of garlic, a nob of ginger and some peppercorns in a pot and reduced it to half, skimming the surface to remove the impurities that float to the top.
Now prep your garlic, shallots and leeks. Saute the shallots and leeks over medium heat with a little olive oil until soft.
After the onions are softened, add the rosemary, thyme and garlic and cook for a couple more minutes. Take a deep breath and enjoy the most amazing aroma in the WORLD!
Add the stock,red wine and tomato paste to the pot and bring to a simmer. Reduce the mixture down by half and then strain out the liquid. Add the liquid back to the pot and bring to a boil. Continue to reduce until the sauce is the consistency you’re looking for and tastes rich and full of flavor. At the end, add a nob of butter to give the sauce more body and a wonderful shiny quality.
Lets move onto the simple tasty potato recipe.
Poke the potatoes and roast them in a 350 degree oven until they are soft.
Using a pan or pastry scraper, smash the potatoes and set them aside. Heat a pan with enough butter and oil to coat the bottom. Shallow fry the potatoes in the pan until the edges get crispy.(An alternative is deep frying) Once crispy, toss in the garlic and parsley and cook for a couple more minutes. Remove and finish with salt, pepper and a lemon juice.
To prepare the steak, first preheat your oven to 350 degrees. Wrap the bacon around the steak and run a skewer through the meat. Pan sear the steak on a very high heat until both sides are dark brown. Tilt the steak on its sides to partially cook the bacon for a couple minutes on each side. Add 1 tbsp of butter along with a spring of rosemary and thyme and finish the steak in a 350 degree oven. 5-7 minutes should provide a medium-rare steak depending on the thickness of the steak. Give the steak at least 5 minutes to rest and serve.