Classic bacon wrapped fillet mignon, drizzled in a garlic herb butter, is delicious. It is easier than you think, more budget friendly than your butcher and a great addition to your menu if you are having friends over. This recipe has been written in steps so you can make ahead until you are ready to cook.
For the garlic herb butter 100g unsalted butter (or nuttelex if lactose free)
2 cloves garlic, crushed
2 tbsp finely cut flat-leafed parsley
1 tbsp finely cut oregano
1/4 tsp paprika
1 tsp lemon zest
Salt and pepper
For the fillet mignon 4 eye fillet steaks
6 rashes of bacon, rind removed
1 tbsp olive oil
To serve Garden salad and rice or potatoes
Preheat the oven to 220 degrees. Line a baking dish with baking paper.
For the garlic herb butter
Put the butter, garlic, parsley, oregano, paprika, lemon zest, salt and pepper in a bowl. Stir until combined.
Mixing the garlic herb butter
Lay out a piece of plastic wrap on the chopping board. Make a log with the garlic herb butter and tightly wrap in the plastic wrap. Freeze for 10 minutes or until firm. Store in the freezer until you are ready to cook.
Rolled garlic herb butter in plastic wrap can be prepared ahead and frozen until required
To make the bacon wrapped fillet mignon
Lay the rash of bacon on a chopping board and place the fillet at the widest end on its side.
Place a second strip of bacon alongside the first if the narrow end of the bacon is not as wide as the fillet.
A second piece of bacon may be needed if one end is narrower than the fillet, like this piece of bacon
Roll the fillet and bacon together, staring from the widest end of the bacon, until the meat is fully wrapped in bacon. Allow a 1 1/2cm overlap and trim the excess bacon.
Secure the end of the bacon by placing a kebab stick or toothpick through the bacon and meat where the 1 1/2cm bacon overlap is. I use kebab sticks.
Cut the excess kebab stick with kitchen scissors and place the fillet mignon aside.
Repeat with the other fillets and refrigerate until you are ready to cook.
The kebab stick holds the bacon around the fillet
To cook the bacon wrapped fillet mignon
Take the garlic herb butter out of the freezer and cut into 4 equal portions. Unwrap from the plastic and set aside.
Heat a fry or grill pan for 3 minutes or until hot.
Brush olive oil over the fillet mignon and season with salt and pepper.
Place the fillet mignon on the fry pan and sear for 1 minute. Turn and sear the other side for 1 minute. Transfer to a baking dish.
Sear each side of the fillet before placing on the baking dish
Place a piece of garlic butter on the fillet mignon and gently squash it on the meat.
Squah the garlic herb butter on to the fillet before placing in the oven
Bake for 6 minutes for medium rare and transfer to a plate to rest for 5 minutes. Reserve the melted garlic herb butter sauce in the baking dish.
Resting the fillet mignon before serving
Place the fillet mignon on a serving plate, remove the kebab stick and pour the reserved garlic herb butter over the top of the fillet. Serve with a garden salad and rice or potatoes.
The garlic butter can be made in bulk and stored in the freezer for later.
Make the fillet mignon in bacon ahead refrigerate until ready to cook.