What is Omaha Steaks Bacon-Wrapped Filet Mignons?
Omaha Steaks is renowned for its top-quality pork and beef products, and their Bacon-Wrapped Filet Mignons are a true testament to their exceptional craftsmanship. These delicious cuts are hand-selected, aged to perfection, and expertly trimmed to provide a lean and tender centerpiece to any meal.
The Bacon-Wrapped Filet Mignons from Omaha Steaks are a culinary masterpiece that combines the rich and savory flavors of premium steak with the smoky and succulent taste of bacon. Each steak is carefully wrapped in thick cuts of applewood-smoked bacon to provide an extra layer of crispiness, smokiness, and juiciness on the outside of the steak.
One of the best things about these filet mignons is that they are incredibly versatile. They can be prepared using various cooking methods such as grilling, baking, broiling, or pan-searing, allowing you to customize your cooking experience to suit your preferences.
When it comes to serving these delicious steaks, you can pair them with any number of sides to create a truly unforgettable meal. Some classic accompaniments include roasted vegetables, mashed potatoes, or a fresh garden salad. Add a bottle of your favorite wine or craft beer, and you'll have a mouth-watering meal that's perfect for any occasion.
In summary, Omaha Steaks Bacon-Wrapped Filet Mignons are a culinary delight that will satiate your taste buds and leave you craving for more. Whether you're celebrating a special occasion or just treating yourself to a satisfying meal, these steaks are sure to impress and are a definite must-try for any connoisseur of fine meat products.
Frequently Asked Questions about omaha steaks bacon-wrapped filet mignons
Wrapping a tenderloin steak in bacon serves three purposes: 1) infuses the filet with savory, salty, umami goodness as it bastes the filet with bacon fat. 2) prevents the filets from drying out, making them even more succulently juicy as the fat seeps into the steaks. 3) creates a caramelized crust from the extra fat.
SEAR & ROAST
Sear filets 1 minute on each side. Then turn filet on the bacon side and roll it in hot pan for a minute more. Roast in oven 4-6 minutes each side for medium rare. Adjust cooking time for desired doneness.
Filet mignon is the king of steak. And it deserves a regal method of preparation. I like to see a roasted here's how we do it preheat the oven to 300 degrees. Next.
Instructions
- Thaw tenderloin steak tips and precooked bacon slices overnight in the refrigerator.
- Preheat oven to 450°.
- Sprinkle tenderloin tips with seasoning.
- Wrap a slice of bacon around each tenderloin tip and push a toothpick through it to secure the bacon.
- Place bacon wrapped tenderloin tips on a baking sheet.
Filet mignon is one of the most popular steakhouse cuts because it's tender, it's juicy, and it's relatively lean. Its innate flavor profile is tasty all on its own, but filet also takes well to all kinds of sauces, seasonings, and marinades. In short, it's versatile, it's memorable, and it's a surefire crowd-pleaser.
Filet Mignon is extremely tender because it comes from a muscle called the tenderloin that cows rarely use. Tenderloin only makes for 1% of the total percentage of the carcass. That makes Filet Mignon very rare, and therefore more expensive. Not all Filet Mignons are the same.
Measuring Doneness for Filet Mignon
- Rare Filet Mignon (125ºF) Center is bright red; pinkish towards the outside.
- Medium-Rare Filet Mignon (135ºF) Center is very pink; slightly brown towards the outside.
- Medium Filet Mignon (145ºF)
- Medium-Well Filet Mignon (155ºF)
- Well Done Filet Mignon (165ºF)
for Filet Mignon
Remember to fully thaw your steaks. Sear on high heat for 2 minutes on one side, then turn and move to indirect heat. Turn them 1 minute before the halfway point of the cooking time. For perfect doneness, we recommend you use a meat thermometer and use the Measuring Doneness chart below.
The final internal temperature of your steak should be 135°F for medium-rare and 145°F for medium. The sear will give your steaks the rich golden-brown color and enhanced flavor that is typically associated with grilled steaks. Serve immediately.
Opt for cooking methods such as grilling, pan-frying, or broiling. Long, slow cooking (or any overcooking) will dry out this cut of steak, robbing it of its flavor and its tenderness. In general, beef filet mignon tastes best at medium-rare to medium doneness.
And like so and just like that. It's perfectly wrapped. You've got the the point there of the bacon where it's stopped and then that's what's going to sit on top of the grill. You can sauce.
Cook your steak at 250°F in the oven on a roasting rack or cast iron skillet until it reaches 10°F below desired doneness. Remove from oven and sear in a hot skillet on high for about 2 minutes per side.
Filet mignon refers to cuts from a beef tenderloin in North America. Elsewhere, this cut of beef is called: Filet de bœuf (French) Fillet steak (English: UK, Ireland, South Africa)
Filet Mignon is cut from the tip of the Tenderloin, a delicate and tender area of the loin primal. It's also an incredibly lean part of the animal, which means you'll enjoy a fork-tender steak without much fat or connective tissue. These qualities have made Filet Mignon one of the most prized cuts of beef.
Filet mignon is usually presented as a round cut taken from the thinner end of a piece of tenderloin. It is often the most tender and lean cut. Filet mignon often has a milder flavour than other cuts of meat and as such is often garnished with a sauce or wrapped with bacon.
Filet Mignon is cut from the tip of the Tenderloin, a delicate and tender area of the loin primal. It's also an incredibly lean part of the animal, which means you'll enjoy a fork-tender steak without much fat or connective tissue. These qualities have made Filet Mignon one of the most prized cuts of beef.
