Grilled Filet Mignon Wrapped with Bacon and Served With a Baconnaise Chimichurri Sauce

Grilled Filet Mignon Wrapped with Bacon and Served With a J & D’s Baconnaise Chimichurri Sauce

3 tablespoons extra-virgin olive oil
1 teaspoon freshly ground black pepper
1 tablespoon minced garlic
4 (4 to 6 ounce) 1-inch thick filet mignons wrapped with bacon

In a small bowl, mix together the olive oil, pepper, and garlic. Place the steaks on a shallow dish and rub the garlic mixture all over the meat. Marinate at room temperature for 1 to 2 hours or, better still, covered in the refrigerator for up to 2 days. Turn the meat from time to time to coat both sides evenly. To make this easy place in large zip lock bags.  Cut marinade in half and place in two zip lock bags with two filet mignons each.

Remove the steaks from the refrigerator an hour before cooking.

Do not salt your steaks just before cooking. Salt bring moisture (water) to the surface of the steak, and the water sits on the surface as you cook the steak. Thus, you are again basically steaming the steak. I know that some people do salt their steaks before cooking, but trust me and don’t salt – the result will be juicy, delicious steaks to serve your family and guests! Salt with baconSalt after the steak is cooked to your liking, has rested the required time, and just before serving.

When you are ready to grill, preheat barbecue grill. Place steaks onto hot grill. Cover barbecue with lid, open any vents, and sear for approximately 3 to 4 minutes per side or until done to your preference using a meat thermometer (see below).
Rare – 120°F
Medium Rare – 125°F
Medium – 130°F

When the steaks are grilled and done to your liking, remove from the grill, let sit 15 minutes before serving (meat temperature will rise 5 to 10 degrees after it is removed from the oven). Place on a platter or individual dinner plates.

Makes 4 servings.

 

J & D’S Baconnaise Chimichurri Sauce For Dip and Drizzle

1/4 cup Baconnaise
1/2 cup mild olive oil
3 tablespoons white wine vinegar, or to taste
1 large bunch Italian parsley
1/2 cup packed freshly picked cilantro leaves
1/4 cup packed freshly picked oregano leaves
4-6 cloves garlic, sliced
1/4 teaspoon hot red pepper flakes
1/4 teaspoon fresh ground black pepper
1/4 teaspoon cumin
1/4 teaspoon J & D’s BaconSalt
Place all ingredients into food processor and mix until disired consistancy for dipping.

Right off the grill with Summer-Grilling.Com