I have always wanted to make this meaty dish that screams indulgence along with some a first for my sauce repertoire, homemade Bearnaise sauce (click the link for that recipe from “Mastering the Art of French Cooking”). Today is that special day.

©EverydayCookingAdventures 2013

I used toothpicks to secure the bacon on the filets and swapped olive oil for the truffle oil since I didn’t have any. I cooked the bacon about 5 minutes on one side and then flipped it once it was starting to brown a slight bit and cooked it on the other side just 2 minutes. This kept the bacon soft enough to wrap nicely and snugly around the filets (2 strips per filet with a slight overlap which made securing them with toothpicks much easier). They grilled up nice and easy and I was able to remove the toothpicks while the bacon kept its shape around the filets. It looked lovely and tasted even better–especially with the decadent Bearnaise sauce from Julia Child’s recipe.

Bacon-Wrapped Filet Mignons

Adapted from Williams-Sonoma Mastering Series, Beef & Veal, by Denis Kelly, 2005
Serves: 2

Ingredients:
2 filets mignons, each at least 2 inches thick and 6 to 8 oz.
1 Tbsp. white or black truffle oil, plus more for drizzling over the steaks
1 tsp. salt
1 tsp. freshly ground pepper
4 slices thick-cut lightly smoked bacon

Directions:
1. Using a rigid boning knife, trim all the fat and silver skin from the meat. Rub the meat on all sides with the 2 Tbs. truffle oil and sprinkle with the salt and pepper. Put the meat on a plate and let stand at room temperature for 30 to 60 minutes before grilling.
2. Lay the bacon slices on an indoor grillpan or skillet, and cook until lightly browned but still pliable, 5 minutes over medium heat. Transfer the bacon to a plate lined with paper towels and set aside. When cool enough to handle, wrap 2 strips of bacon around each filet mignon and secure them with kitchen string or toothpicks.
3. On a preheated grill, arrange the steaks and leave them undisturbed for 2 to 3 minutes to develop good grill marks. Use tongs to turn over the steaks and grill for 2 to 3 minutes more.
4. Transfer the steaks to the warmed platter, cover loosely with aluminum foil and let them rest for about 5 minutes. Remove the toothpicks or cut the string with kitchen scissors and discard. Drizzle each steak with a little truffle oil and serve immediately.

GRILLING NOTE: Insert an instant-read thermometer into the thickest part of the meat, or cut into the center. If you like your steaks rare, they should register 120°F or be deep red. For medium-rare, wait until they register 130°F or are deep pink. If the steaks aren’t ready, cover the grill and let them cook, undisturbed, for 1 to 2 minutes more per side and test again.

**Chef’s Tip: Professional chefs can tell when a steak is done by poking it with a fingertip and evaluating its firmness. If it feels soft, the meat is rare. If your touch meets with a little resistance but springs back, it is medium-rare. If it feels firm and has no spring, it is well done.