Garlic and Horseradish Crusted Bacon Wrapped Filets
Going along with the theme of mental well-being and balance I have set in motion for this New Year, it is important every once in a while to “Treat Yo’Self.”
If you deprive yourself of things, let’s say for example a cheesecake, the next time you get your hands on said cheesecake, you will act like it is the last time you will ever eat cheesecake. You will sadly devour the whole thing, barf, and then say that you are never eating cheesecake again.
So, if you have worked out all week (nope….) and eaten balanced healthy meals (semi-check…) then you deserve to knock back a glass of your favorite whisky or bold red and cut into this fat (also can be referred to as phat) crusted filet.
4 Slices ofThickCenterCut Bacon
4, 6oz Pieces of Filet Mignon
10 Cloves of Garlic, grated
½ Cup of Horseradish Root, grated
¼ Cup of Coarse GroundDijonMustard
3 Tablespoons of Olive Oil
2 Tablespoons of Fresh Ground Black Pepper
1 Tablespoon of Sea Salt
1 Tablespoon of Butter
I was lucky enough to receive filets pre-wrapped in bacon from Omaha Steaks. If you are not so lucky to have access to pre-wrapped steaks, fret not. Just take a slice of thick center cut bacon and wrap it (not too tightly) around the filet. Secure the end with either a metal pin or a toothpick. Then you are ready to rock and roll!
Peel the cloves of garlic. Grate the cloves using a microplane. If you don’t feel like going through the trouble of grating cloves of garlic, use about two tablespoons of grated prepared garlic instead.
I like the fresh horseradish root. I keep a giant root in my refrigerator most of the time. It can also be frozen. If I have one on hand, I find myself adding it to everything! In order to get a ½ cup of grated horseradish, you need to cut off a rather large piece. If you look at the root from the cut edge, you will see an outer ring. Peel or slice the skin and interior ring off. Then grate the root until you end up with ½ a cup of grated horseradish. You can also skin this all together and use the prepared stuff if you are crunched for time.
Combine the horseradish, garlic, mustard, olive oil, salt, and pepper in a medium bowl. Mix into a paste using a spoon. NOTE: This marinade/crust is also great on any other kind of steak. Seriously.
Place a tablespoon or two of the paste on the bottom of a Pyrex dish. Place the filets on top of the marinade paste. Spoon the remaining mixture on to the tops of the filets and spread it out into an even layer. Wrap the Pyrex dish in plastic wrap and refrigerate for 20 minutes at least and up to two hours before cooking.
Set the broiler on high. Keep the oven door cracked open. When the oven feels hot place a ceramic dish or cast iron skillet inside and shut the oven door. After two minutes add the tablespoon of butter to the dish and return it to the oven.
When the butter has melted, remove the dish from the oven, and add the steaks top side down into the dish. Return the dish to the oven. Keep the oven door cracked open.
Cook the first side for eight minutes. Remove the dish and gingerly turn the steaks over, being sure not to lose any of the crust. Return the dish to the oven and broil for 8 more minutes with the oven door cracked open. This will give you a perfect medium filet. Adjust the cook time based upon your personal preference.
When the filets are done the crust will be perfect and dark golden. The bacon will be slightly chewy and crisp on the edges. Let the filets rest for five minutes before serving.
Enjoy the weekend everybody and don’t forget to “Treat Yo’Self!”