Filet mignon, renowned for its tenderness and delicate flavor, reaches new heights of indulgence when enveloped in smoky, savory bacon. Omaha Steaks, a name synonymous with premium quality meats, elevates this classic combination. This guide provides a comprehensive exploration of how to perfectly cook Omaha bacon wrapped filet mignon, ensuring a restaurant-quality experience in your own kitchen.
Understanding Your Omaha Bacon Wrapped Filet Mignon
Before embarking on the cooking process, it’s essential to understand the characteristics of your Omaha bacon wrapped filet mignon. Filet mignon is a cut taken from the tenderloin, known for its exceptional tenderness due to the muscle’s lack of connective tissue. The bacon wrapping not only adds flavor but also helps to retain moisture during cooking, preventing the filet from drying out.
Quality Matters: The Omaha Difference
Omaha Steaks prides itself on sourcing high-quality beef and expertly wrapping each filet with premium bacon. This commitment to quality translates to a superior taste and texture compared to less carefully prepared alternatives. Look for well-marbled filets, indicating intramuscular fat that will render during cooking, contributing to the steak’s juiciness and flavor.
Thawing Your Filet Mignon Properly
Proper thawing is crucial for even cooking. The best method is to thaw the filet in the refrigerator for 24-48 hours, depending on its thickness. This allows the meat to thaw slowly and evenly, minimizing moisture loss and preventing bacterial growth. Avoid thawing at room temperature or in the microwave, as these methods can lead to uneven thawing and potential food safety concerns. If you’re pressed for time, you can use the cold water method, submerging the vacuum-sealed filet in a bowl of cold water, changing the water every 30 minutes, until thawed. This will take about 1-2 hours. Always ensure the filet is completely thawed before cooking for consistent results.
Preparing for Culinary Success
Now that your filet is thawed, it’s time to prepare for the cooking process. This involves gathering your equipment, seasoning the meat, and considering your preferred cooking method.
Essential Equipment
- Cast iron skillet (highly recommended for searing)
- Oven-safe thermometer
- Tongs
- Baking sheet (if oven-finishing)
- Aluminum foil (for resting)
- Cutting board
- Sharp knife
Seasoning Strategies
While the bacon imparts a considerable amount of flavor, judicious seasoning enhances the overall taste profile. A simple combination of kosher salt and freshly ground black pepper is often sufficient. Apply the seasoning liberally to all sides of the filet, including the bacon wrapping. For a more complex flavor, consider adding garlic powder, onion powder, or a touch of smoked paprika. Be mindful of the salt content in the bacon and adjust your seasoning accordingly to avoid over-salting.
Choosing Your Cooking Method
Several cooking methods are suitable for Omaha bacon wrapped filet mignon, each offering unique advantages. The most popular options include:
- Pan-Searing and Oven-Finishing: This method combines the intense heat of a skillet for searing with the gentle, even cooking of an oven. It’s ideal for achieving a flavorful crust and precise internal temperature.
- Grilling: Grilling imparts a smoky flavor and beautiful grill marks. It requires careful attention to heat control to prevent flare-ups and ensure even cooking.
- Sous Vide: Sous vide involves cooking the filet in a temperature-controlled water bath, ensuring perfectly even doneness throughout. It’s often followed by a quick sear in a hot skillet for added color and texture.
- Reverse Sear: Slow cooking in the oven, followed by a hot sear in a skillet is a less common but effective method.
The Art of Pan-Searing and Oven-Finishing
The pan-searing and oven-finishing method is a reliable way to achieve a perfectly cooked Omaha bacon wrapped filet mignon. It allows for a flavorful crust and precise temperature control.
Searing for Flavor
Heat a cast iron skillet over medium-high heat until it’s smoking hot. Add a tablespoon of high-smoke-point oil, such as avocado oil or grapeseed oil. Once the oil is shimmering, carefully place the filet mignon in the skillet. Sear for 2-3 minutes per side, or until a deep golden-brown crust forms. Avoid overcrowding the skillet, as this will lower the temperature and prevent proper searing. Use tongs to turn the filet and sear all sides, including the edges.
Oven-Finishing for Perfection
After searing, transfer the skillet to a preheated oven. The oven temperature will depend on your desired level of doneness.
- For rare (125-130°F): 400°F (200°C)
- For medium-rare (130-135°F): 375°F (190°C)
- For medium (135-140°F): 350°F (175°C)
- For medium-well (140-145°F): 325°F (160°C)
- For well-done (145°F+): Not Recommended.
Insert an oven-safe thermometer into the thickest part of the filet to monitor the internal temperature. Cook until the filet reaches your desired level of doneness, typically 5-10 minutes.
Resting for Juiciness
Once the filet reaches the desired internal temperature, remove it from the oven and transfer it to a cutting board. Tent it loosely with aluminum foil and let it rest for 5-10 minutes. Resting allows the juices to redistribute throughout the meat, resulting in a more tender and flavorful final product.
Grilling Your Bacon Wrapped Filet Mignon
Grilling adds a smoky dimension to the Omaha bacon wrapped filet mignon. Careful attention to heat control is essential for preventing flare-ups and ensuring even cooking.
Preparing the Grill
Preheat your grill to medium-high heat. For a charcoal grill, arrange the coals in a two-zone configuration, with one side hotter than the other. This allows you to move the filet to a cooler zone if it’s cooking too quickly. Clean the grill grates thoroughly and lightly oil them to prevent sticking.
Grilling Technique
Place the filet mignon on the hottest part of the grill and sear for 2-3 minutes per side, or until a deep golden-brown crust forms. Be vigilant for flare-ups caused by the bacon fat dripping onto the coals. If flare-ups occur, move the filet to a cooler part of the grill. After searing, move the filet to a cooler part of the grill and continue cooking until it reaches your desired level of doneness. Use a meat thermometer to monitor the internal temperature.
Resting After Grilling
Once the filet reaches the desired internal temperature, remove it from the grill and transfer it to a cutting board. Tent it loosely with aluminum foil and let it rest for 5-10 minutes before slicing and serving.
Sous Vide for Ultimate Precision
Sous vide offers unparalleled precision in cooking Omaha bacon wrapped filet mignon. It ensures perfectly even doneness throughout the meat.
Setting Up the Sous Vide
Fill a large pot or container with water and attach a sous vide immersion circulator. Set the temperature to your desired level of doneness:
- Rare (125-130°F): 125°F (52°C)
- Medium-Rare (130-135°F): 130°F (54°C)
- Medium (135-140°F): 135°F (57°C)
- Medium-Well (140-145°F): 140°F (60°C)
Cooking the Filet
Place the Omaha bacon wrapped filet mignon in a vacuum-sealed bag. Ensure all air is removed from the bag to prevent it from floating. Submerge the bag in the water bath and cook for 1-2 hours, depending on the thickness of the filet.
Searing for Color and Texture
After sous vide cooking, remove the filet from the bag and pat it dry with paper towels. Heat a cast iron skillet over high heat until it’s smoking hot. Add a tablespoon of high-smoke-point oil. Sear the filet for 1-2 minutes per side, or until a deep golden-brown crust forms. Be careful not to overcook the filet during searing, as it is already cooked to your desired internal temperature.
Final Touches
Remove the filet from the skillet and transfer it to a cutting board. Let it rest for a few minutes before slicing and serving.
The Reverse Sear Method
The reverse sear method starts with slow cooking at low temperature and ends with a hot sear to develop a crust.
Low-Temperature Oven Cooking
Preheat the oven to a low temperature, around 250°F (120°C). Place the seasoned Omaha bacon wrapped filet mignon on a baking sheet and cook until the internal temperature reaches about 10-15 degrees below your target doneness. Use a meat thermometer to monitor the internal temperature closely.
High-Heat Sear
Once the filet reaches the desired internal temperature, remove it from the oven. Heat a cast iron skillet over high heat until it’s smoking hot. Add a tablespoon of high-smoke-point oil. Sear the filet for 1-2 minutes per side, or until a deep golden-brown crust forms.
Rest and Serve
Remove the filet from the skillet and transfer it to a cutting board. Let it rest for a few minutes before slicing and serving. This method is less common, but can provide great results if done properly.
Serving Suggestions
Omaha bacon wrapped filet mignon is a luxurious dish that deserves equally impressive accompaniments.
Classic Pairings
- Mashed potatoes
- Roasted asparagus
- Sautéed mushrooms
- Creamed spinach
- Red wine reduction sauce
Creative Complements
- Sweet potato puree
- Grilled corn on the cob
- Brussels sprouts with balsamic glaze
- Horseradish cream sauce
- Blue cheese crumble
Wine Pairing
A bold red wine, such as Cabernet Sauvignon or Merlot, complements the richness of the filet mignon and the smoky flavor of the bacon. A Pinot Noir can also be a good choice for a lighter pairing.
Troubleshooting Common Issues
Even with careful preparation, occasional issues may arise. Here’s how to address some common problems.
Bacon Not Crisping
If the bacon isn’t crisping during cooking, try searing the filet in a hotter skillet or broiling it for a minute or two after cooking.
Filet Overcooked
If the filet is overcooked, there’s unfortunately no way to reverse the process. However, you can try serving it with a flavorful sauce to add moisture and compensate for the dryness. For future attempts, use a meat thermometer to closely monitor the internal temperature and remove the filet from the heat when it’s slightly below your desired level of doneness.
Filet Undercooked
If the filet is undercooked, you can return it to the oven or skillet and continue cooking until it reaches your desired internal temperature. Use a meat thermometer to monitor the temperature.
Conclusion: Mastering the Art of the Omaha Bacon Wrapped Filet Mignon
Cooking Omaha bacon wrapped filet mignon is a rewarding culinary experience. By understanding the characteristics of the meat, preparing carefully, and employing the appropriate cooking techniques, you can consistently achieve restaurant-quality results. Whether you prefer the pan-searing and oven-finishing method, grilling, sous vide, or reverse searing, mastering these techniques will elevate your cooking skills and impress your family and friends. The key to success lies in using high-quality ingredients, accurately monitoring the internal temperature, and allowing the meat to rest before slicing and serving. With practice and attention to detail, you’ll be able to create a memorable dining experience centered around the exquisite flavor of Omaha bacon wrapped filet mignon.
What type of filet mignon should I choose for this recipe?
The quality of your filet mignon significantly impacts the final result. Look for “Prime” or “Choice” graded beef, as these cuts have better marbling, leading to a more tender and flavorful steak. Aim for steaks that are approximately 1.5 to 2 inches thick, ensuring a good sear on the outside while remaining juicy on the inside.
Consider purchasing your filet mignon from a reputable butcher. They can often provide more detailed information about the source and quality of the meat. If possible, ask for filets that have been aged, as this process enhances the flavor and tenderness of the beef.
What kind of bacon is best for wrapping the filet mignon?
Thick-cut bacon is generally preferred for wrapping filet mignon. Its heartier texture holds up well during the cooking process and provides a more substantial smoky flavor. Opt for a bacon that isn’t overly sweet or flavored, as the goal is to complement, not overpower, the flavor of the beef.
Consider hickory-smoked bacon for a classic smoky profile, or applewood-smoked bacon for a slightly sweeter and more subtle smoky flavor. Avoid overly lean bacon, as the fat content is crucial for rendering and basting the filet during cooking. The fat will help to keep the filet moist and add flavor.
How do I prevent the bacon from burning before the filet mignon is cooked through?
Achieving perfectly cooked bacon and filet mignon simultaneously requires careful temperature control. Start by searing the bacon-wrapped filet mignon over medium-high heat to render some of the bacon fat and develop a crispy exterior. This initial searing step is crucial for creating that desirable texture.
After searing, reduce the heat and continue cooking over medium or medium-low heat, or transfer the filet to a preheated oven at a moderate temperature (around 375°F or 190°C). This gentler cooking method allows the filet to cook through without the bacon burning. Using a meat thermometer is highly recommended to ensure the filet reaches your desired level of doneness.
What’s the best way to sear the filet mignon before baking?
For optimal searing, ensure your skillet is thoroughly heated before adding the bacon-wrapped filet mignon. A cast iron skillet is ideal for even heat distribution and creating a beautiful crust. Pat the filets dry with paper towels before searing to remove excess moisture, promoting browning instead of steaming.
Use a high-smoke-point oil, such as avocado oil or grapeseed oil, to prevent burning. Sear each side for approximately 2-3 minutes, or until a deep brown crust forms. Avoid overcrowding the pan, as this will lower the temperature and hinder the searing process. Work in batches if necessary to achieve the best results.
What is the ideal internal temperature for cooking filet mignon?
The ideal internal temperature depends on your preferred level of doneness. For rare, aim for 125-130°F (52-54°C). Medium-rare should reach 130-135°F (54-57°C), medium 135-145°F (57-63°C), medium-well 145-155°F (63-68°C), and well-done 155°F (68°C) and above. Remember that the internal temperature will continue to rise slightly during the resting period.
Using a reliable meat thermometer is essential for achieving accurate results. Insert the thermometer into the thickest part of the filet, avoiding any bone or bacon. Remove the filet from the heat when it is a few degrees below your target temperature, as it will continue to cook while resting. Resting is crucial for allowing the juices to redistribute, resulting in a more tender and flavorful steak.
Should I let the filet mignon rest after cooking?
Absolutely! Resting the filet mignon after cooking is a critical step for achieving optimal tenderness and juiciness. Allow the steak to rest for at least 5-10 minutes before slicing and serving. This allows the muscle fibers to relax and reabsorb the juices, preventing them from running out when you cut into the steak.
Cover the rested filet loosely with foil to keep it warm without steaming it. Skipping the resting period will result in a drier, less flavorful steak. During the resting period, the internal temperature will also continue to rise slightly, so factor this into your cooking time.
What are some good side dishes to serve with Omaha bacon-wrapped filet mignon?
Classic side dishes that complement filet mignon include creamy mashed potatoes, roasted asparagus, and sautéed mushrooms. The richness of the steak pairs well with these simple, elegant sides. Consider adding a touch of garlic or herbs to enhance the flavor of the side dishes.
Alternatively, you could opt for roasted root vegetables, such as carrots and parsnips, or a fresh salad with a light vinaigrette to balance the richness of the filet. Wine pairings that complement filet mignon include Cabernet Sauvignon, Merlot, and Pinot Noir. Remember to choose side dishes that complement the overall flavor profile of the meal.