1. make sure they are at room temperature before cooking.
2. use a thin layer of olive oil, extra virgin, to wet the warm cast iron pan.
3. use 80% flame to sear the pieces both sides till golden brown.
4. serve with wild rice and slightly oil seared asparagus.
Wow!How do you cook bacon wrapped beef filets?and what would you serve with them?
I would cook them in the oven until they are golden brown so maybe 20 minutes at 350. They seem like they are an appetizer but I guess you could serve them with mashed potatoes and gravy and maybe a vegetable side like green beens and a dinner roll.
Oh please, please, please don't waste them by cooking them well-done. Send them to me!
I would cook them on my George Foreman Grill. I would serve a baked potato with all the fixins, maybe a salad, and some crusty french bread.
Normally you broil them. They should be lean and the fat in the bacon keeps them from getting dry in cooking. Treat them like high quality steaks - serve with a nice green salad and an uncomplicated vegetable.
I would pan sear first and then bake in the oven. I'd serve roasted or mashed pototoes with a side of sauteed spinach.
You can cook them on the grill. Usually you eat them medium, that's when they have the best flavor and are nice and tender. Although if you don't like your meat with a little pink in it, go for well done. Serve with a baked potato and sauteed mushrooms Leave the bacon on the meat while cooking it. It adds a little different flavor. Although, I must admit that when I cook mine, I take the bacon off because I don't like it.
i usually cook them on the george foreman grill and serve them with mashed potatoes or baked potatoes and some sugar snap peas or broccoli or asparagus. maybe even rice instead of potatoes.
OHHHH my god, do not mess them up....
These should be cooked on a grill slowly...
heat the grill to about 300-350, spray the grill down with some nonstick spray.
put them on the grill, do not play with them you are going to turn these once and only once....
These are normally cooked either medium or Medium rare...
Each one is probably about 10 to 12 ounces, sooo
Each side should be cooked about 6 to 10 minutes depending on your grilling skills.
Remember to only turn it once.. Here is a trick to remember about cooking steak, when the juices are coming out the top of the steak and they are starting to turn from blood to pinkish red, turn the steak over... Keeping an eye on the time... because that is how long you will cook the other side.. this takes practice to getting used to doing... but, once you get this your steak will always be juicy....
One other thing... When you take these off the grill keep in mind that they are still cooking so if you want them red on the inside don't put them aside, or in or on the oven. Make sure your sides are done before the steaks are...
For your sides, a really big Baked Potato, Asparagus and to top it all off a Bernese sauce...
Damn I am soo hungry.....
I broil mine in the oven. You can have mashed potatoes and a veggie (g.beans,carrots, etc...) mac salad, baked beans, whatever sounds good to you!
Latin-American Filet Mignon with Avocado and Jicama Salsa
Prep Time: 20 minutes
Inactive Prep Time: 2 hours
Cook Time: 12 minutes
Yield: 2 to 4 servings
2 (8-ounce) filet mignon steaks
Kosher salt and coarsely ground black pepper
2 tablespoons olive oil
4 ripe tomatillos, husked, rinsed and diced
1 medium jicama, peeled and cubed
2 avocados, peeled and cubed
1/2 red onion, sliced
6 red grape tomatoes, halved
Preheat oven to 450 degrees F. Season filet mignon steaks generously with salt and pepper. In a heavy, ovenproof skillet, heat olive oil over medium-high heat until almost smoking. Pan-sear the steaks, only on 1 side, for 2 minutes until a crust forms. Transfer the pan to the oven and roast for 10 minutes or until cooked medium rare.
To prepare the salsa: Toss together the tomatillo, jicama, avocado, red onion and grape tomatoes. Pour half the chimichurri sauce into the salsa and toss gently to coat. Serve the steaks, crust side up, with salsa and remaining chimichurri.
Chimichurri:
4 garlic cloves, minced
1/2 jalapeno, minced
1/2 lime, juiced
3 tablespoons red wine vinegar
1/2 cup olive oil
1/2 cup finely chopped parsley leaves
1/2 cup finely chopped cilantro leaves
1 teaspoon kosher salt
To prepare the Chimichurri: Combine garlic, jalapeno and lime in a small bowl. Whisk in vinegar and olive oil. Stir in parsley and cilantro. Add salt, cover and let stand 2 hours to allow the flavors to marry.
Let me start by saying that I am a butcher. Please do not ruin these steaks by cooking them well done or baking them as folks have suggested you to. You have the best and most expensive cut of beef.
Broil them! High Heat! Depending on their thickness, just a few minutes on each side. Just dash with salt and pepper, maybe a dash of garlic and that's all you need. The beef is flavor enough.
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