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Category: Beef Steaks
Prep Time: Cook Time: Total Time:
12 large garlic cloves, peeled
1/4 cup olive oil
3 tbsp unsalted butter, cut into small chunks
Kosher salt
3 1/2 tsp chopped chives
1/2 tsp coarsely ground black pepper
1/2 tsp dried thyme leaves
4 (6 to 7 oz) filet steaks, about 1 inch thick
4 very thin slices of lean bacon
6 inch wooden skewers or toothpicks, soaked in water 10 minutes and patted dry
Preheat oven to 400. Place peeled garlic and olive oil in 1 cup, ovenproof ramekin, and souffle dish or custard cup. Cover dish tightly with aluminum foil and place in oven. Roast on center rack until garlic is golden and very tender and soft when pierced with knife, about 30 minutes (start checking cloves after 20 minutes and then every 5 minutes until done).
With slotted spoon, remove garlic from bowl and reserve oil. Place garlic, 1 1/2 tsp of reserved oil, butter and 1/8 tsp salt in food processor or blender and process, pulsing machine on and off for 30 seconds or less until garlic is coarsely chopped and blended with butter and oil. Transfer garlic butter to small bowl and stir in 2 tsp of chives. (Garlic butter can be prepared 1 day ahead. Cover with plastic wrap and refrigerate. Bring to room temperature 30 minutes before ready to use.)
When ready to cook steaks, oil a grill rack and prepare grill. In small bowl, stir together 1 tsp kosher salt, coarsely ground black pepper and thyme. Rub both sides of each filet with some of this seasoning. Then wrap each steak around its sides with 1 slice of bacon. Skewer bacon in place with wooden skewer or with 2 to 3 toothpicks. Grill steaks until lightly charred on outside and until bacon is cooked, about 5 minutes per side for medium rare. Serves 4.
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BACON WRAPPED FILET STEAKS TOPPED WITH ROASTED GARLIC BUTTER
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Category: Beef Steaks
Prep Time: Cook Time: Total Time:
12 large garlic cloves, peeled
1/4 cup olive oil
3 tbsp unsalted butter, cut into small chunks
Kosher salt
3 1/2 tsp chopped chives
1/2 tsp coarsely ground black pepper
1/2 tsp dried thyme leaves
4 (6 to 7 oz) filet steaks, about 1 inch thick
4 very thin slices of lean bacon
6 inch wooden skewers or toothpicks, soaked in water 10 minutes and patted dry
Preheat oven to 400. Place peeled garlic and olive oil in 1 cup, ovenproof ramekin, and souffle dish or custard cup. Cover dish tightly with aluminum foil and place in oven. Roast on center rack until garlic is golden and very tender and soft when pierced with knife, about 30 minutes (start checking cloves after 20 minutes and then every 5 minutes until done).
With slotted spoon, remove garlic from bowl and reserve oil. Place garlic, 1 1/2 tsp of reserved oil, butter and 1/8 tsp salt in food processor or blender and process, pulsing machine on and off for 30 seconds or less until garlic is coarsely chopped and blended with butter and oil. Transfer garlic butter to small bowl and stir in 2 tsp of chives. (Garlic butter can be prepared 1 day ahead. Cover with plastic wrap and refrigerate. Bring to room temperature 30 minutes before ready to use.)
When ready to cook steaks, oil a grill rack and prepare grill. In small bowl, stir together 1 tsp kosher salt, coarsely ground black pepper and thyme. Rub both sides of each filet with some of this seasoning. Then wrap each steak around its sides with 1 slice of bacon. Skewer bacon in place with wooden skewer or with 2 to 3 toothpicks. Grill steaks until lightly charred on outside and until bacon is cooked, about 5 minutes per side for medium rare. Serves 4.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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