Filet mignon with bacon

Filet mignon is a cut of meat approximately 4 cm thick, taken from the narrow end or "head" of the tenderloin. It is usually wrapped in a slice of bacon before roasting, which helps to keep the meat juicy. Every bite of this succulent and flavorful meat will transport you to a fairy tale of tastes.

Details

  • Preparation Time: 70 minutes
  • Cooking Time: 12 minutes
  • Difficulty: 2
  • Spiciness: 0
  • Number of Servings: 2

Ingredients

  • 2 piece Meat, beef, fillet - lung roast

  • 2 slices Meat, pork, smoked bacon

  • 2 pinch Salt, table

  • 2 pinch Spices, pepper, black

  • pieces Oil, olive

Steps

  1. Rinse the meat under running water and thoroughly dry it with a paper towel. Season the meat with pepper and marinate it in 1 dl of olive oil for at least 1 hour. Turn the fillets once during this time.

  2. Remove the meat from the marinade and pat off any excess oil with a paper towel. Wrap the fillets with bacon, and if desired, secure them with kitchen twine.

  3. Place a pan on the stove and heat it well. Place the prepared fillets in the hot pan. Roast them for 6 minutes on each side. Serve the roasted fillets on a plate (remove the twine), season with salt, and serve with potatoes.

Nutrition Information (Per 100g)

  • Calories: 175.56 kcal
  • Fat: 8.89 g
    • Saturated Fat: 2.22 g
  • Carbohydrates: 1.11 g
    • Sugars: 0 g
  • Protein: 20 g
  • Fiber: 0.56 g

Advice

To prepare well-aged meat, we need to marinate the fillets for at least a few days before cooking. Sprinkle them with black peppercorns (of course, you can also combine other spices and herbs) and pour over enough (olive) oil to completely cover them. Cover the dish with aluminum foil and place it in the refrigerator for a few days (or hours). Turn the fillets at least once during this time. Before roasting, tie the meat with kitchen twine to help it retain its shape during cooking.