Bacon-Wrapped Filet Mignon
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Serves/Makes: 4
Ready in: < 30 minutes
- 4 tablespoons unsalted butter, at room temperature
- 2 tablespoons minced fresh parsley leaves
- 1 teaspoon grated lemon zest
- 1 clove garlic, minced
- salt and ground black pepper
- 4 slices bacon
- 4 center-cut filets mignons, each about 1 1/2 inches thick
- 4 teaspoons olive oil
With fork, beat butter, parsley, lemon zest, garlic, 1/4 tsp salt, and 1/4 tsp pepper together in small bowl until smooth. Set aside. Wrap 1 bacon slice around each filet, overlapping ends and securing ends to filet with toothpick. Adjust oven rack to lower-middle position, place rimmed baking sheet on rack, and heat oven to 450 degrees F. Heat 2 tsp oil in medium skillet over high heat until just smoking. Sprinkle filets with salt and pepper. Place 2 filets in skillet and cook, without moving, until browned and nice crust has formed, 2 to 3 minutes. Using tongs, turn filets and cook on second side, 2 1/2 minutes longer. Hold filets on their sides and crisp bacon slightly all around. Set filets aside on plate. Heat remaining 2 tsp oil in empty skillet and sear remaining 2 filets. Transfer all 4 seared filets to preheated baking sheet in oven. Roast 4 to 6 minutes for rare, 6 to 8 minutes for medium-rare, or 8 to 10 minutes for medium. Transfer filets to large plate, tent with foil, and let rest for 5 minutes. Spoon some parsley-lemon butter onto each filet. Serve.
Recipe Source: cdkitchen.com
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