Filet Mignon is a dish that has a real retro vibe
for me. I don't often buy really
expensive cuts of beef like eye fillet so this was a real treat. There were 2 glorious pieces of eye fillet
marked down to half price because they needed to be used.
I let the
fillets come to room temperature and then patted them dry with a paper towel.
I wrapped
bacon round each fillet – in this case 2 strips each because the bacon I had
was quite narrow and the fillets were very thick ones. It would have been easier if the sizes had
matched more closely.
I seared
each side in a mix of butter and oil, then seasoned each side and popped them
into a low-moderate oven to finish – covered loosely with foil.
I used my
trusty meat thermometer to make sure the steak got to the right amount of
doneness (which for me is medium rare and for my better half a little closer to
medium).
I made a
little gravy by deglazing the pan with ½ cup of stock (homemade chicken with a
splash of Worcestershire sauce). I would
have used beef stock if I'd had any. I
add a small amount of wine/cognac and a touch of horseradish sauce. To thicken the sauce a little I added a
teaspoon or 2 of a packet light brown gravy mix.
I know –
it's cheating but what the heck! The
results were mouth watering.
Sounds and looks delicious. Your patience with the bacon was worth it!
ReplyDeleteOoh, I love filet mignon. This makes me hungry. Must be time for breakfast--and coffee. Oh, how can I even type this without having had a cup of coffee yet? *LOL*
ReplyDeleteWe love Filet Mignon and your recipe looks so good! Thanks so much for sharing this awesome recipe with Full Plate Thursday. Hope you are having a great weekend and come back to see us real soon!
ReplyDeleteMiz Helen