Its National Bacon Lovers Day! And boy, do I have something special for all of you bacon lovers!
It is easy, yet elegant and when seared to perfection it is crispy on the outside and tender on the inside. What more could you want!
When it comes to filets we all know that they do not need any assistance in the flavor department. But, there is something about adding bacon that makes it just that much better!
The reason it makes it that much better is because the filet itself contains very little fat as opposed to other cuts. So, when bacon is wrapped around it, it lets all of their fats and smoky goodness soak into the meat making it better than it already is. It also locks in extra flavors and moisture. So, double the meat = double the flavor.
If you are in search of a restaurant quality meal without having to leave the house this recipe is right up your alley. It is perfect for almost any occasion. Whether you are looking to celebrate something special or just enhance your at home dinners, this recipe will deliver the results you are looking for. You truly can make this just as good, if not better at a fraction of the cost!
Bacon is not the only secret to making this extra flavorful. Marinating these in my homemade steak sauce before hand, plus topping it with a simple butter slice at the end at the two combinations that gives it that extra explosion on your palate upon the first bit and every bite after that.
I paired the protein with simple husks on corn on the cob. I grilled them at the same time for an easy one stop shop meal. It is the easiest corn on the cob that is brushed with just two ingredients: butter and garlic powder. I opted to use garlic powder this time as opposed to minced garlic so the powder would stick and cook on the cobs better. It is a sweet, buttery, garlicky and crunchy side that pairs perfectly with your grilled steak.
PRETTY PLATE TIPS AND TRICKS:
I like to open the husks and remove all of the middle corn silk that is inside the cob. So, I carefully peel back the layers and then I remove the insides, then close it back up before I soak.
Soak the corn for a minimum for 30 minutes prior to cooking to avoid the husks burning or catching fire. Once they are done soaking, pat dry with a paper towel.
Have toothpicks on hand. I secure the bacon that is wrapped around the steak with one toothpick. No need to soak them, I just rinsed with water prior.
Topping your steak with a butter square when done cooking is HIGHLY RECOMMENDED.
Basting, basting, basting! Make sure to basting both steaks with the steak sauce and corn with the butter mixture throughout the cooking process, it truly helps enhance the flavor.
I also served this with white jasmine rice on the side and it was perfection!
Serves 4, INGREDIENTS: For the Steak
4 1-1 and 1/2” thick filet mignons
1 Cup ketchup
2 TBSP minced garlic
1/4 Cup brown sugar
1/2 TSP black pepper
2 TSP onion powder
1/2 TSP salt + a few sprinkles
1/2 Cup worcestershire sauce
8 Slices of bacon
4 Slices of butter
Serves 4, INGREDIENTS: For the Corn on the Cob
4 Ears of corn, husks on
1/4 Cup butter
1 TBSP garlic powder
Carefully peel back the husks and remove corn silk from the inside of each of the cobs. Make sure to not remove the husks in the process. When done put the husk layers back on the cobs.
Have a deep tray full of water next to you and submerge the cobs for at least 30 minutes.
While the cobs are soaking, prepare your steak sauce to marinate the steak. In a bowl, mix together: ketchup, minced garlic, brown sugar, black pepper, onion powder, salt and Worcestershire sauce. Whisk well.
Remove steaks from packaging and salt each side of the steak. Take two slices of bacon if that are not thick (if they are thick only use one) and wrap it around each steak. So, two slices per steak. Secure the steak with a toothpick.
Place steak in an air tight container and pour steak marinade over it. Marinate for a minimum of 30 minutes.
Once the corn is done soaking, remove from water and pat dry with a paper towel. In a microwave safe bowl, melt the butter in the microwave. When melted, whisk in your garlic powder. Using a basting brush, brush the cobs with the butter mixture.
Heat your grill to 350 degrees. When ready, add the steaks and the corn on the cobs. Cook the steak for about 8-10 minutes per side to result in a medium to medium rare steak. Make sure to baste your steak every once in a while on both sides throughout the cooking process.
Cook your corn on the cob for about 20 minutes with the husks on basting and turning every so often so all sides get cooked and receive equal amounts of flavor. Corn should turn charred and bright green on the outside and bright yellow on the inside.
When done, remove all items from heat. Slice butter squares and place one on each steak and serve with white rice if desired.
PRETTY PLATE KITCHEN ITEMS USED: