Bacon-Wrapped Filet Mignon
4-6 as appetizer; 2-4 as Entree
1 lb Filet Mignon Medallions (cut in halves)
4 Pork Bacon Slices
1 Bunch Scallions / Green Onions
1 Cup Mexican Table Cream / Sour Cream
1 Medium Sized Jalapeno
1 Lime, Zested and Juiced
1/4 Cup Cilantro, Chiffonade Cut
1 Tsp Kosher Salt
1 Tsp Cracked Black Pepper
1 Tbs Olive Oil
Begin by par cooking your bacon in a 325 degree oven or in a cast iron skillet over medium heat. The purpose of doing this is to get a crispier bacon around your beef medallions. Ideally, medium rare, is the temperature we want to achieve for our beef medallions. If we begin with raw bacon wrapped around the beef and hope to have crispy bacon, the beef will end up overcooked. So let’s par cook the bacon. It should take about 10 minutes to par cook the bacon and it can be done in advance. Once your bacon has just begun to get a little color, remove it from the pan or oven and let it cool.
Next, fire up the grill. Whether you have a gas, wood fired or pellet fed grill, this recipe will work for you. If you have no grill, you can prepare this dish on the stove with a cast iron skillet of a heavy bottom sauté pan. Once the grill is hot, season the grates by quickly wiping them with a lightly oil soaked kitchen towel. Lay the scallions and jalapeño over the grill and cooked them until they are charred, but not burnt. Once they are finished, reserve the scallions and remove the seeds, stems and skin from the jalapeño.
Make the Crema. In a food processor, add the cream, charred scallions, jalapeño, lime zest and juice. Blend until the sauce becomes smooth and aromatic. Remove from the processor and fold in the cilantro and add salt and pepper to taste. Reserve.
Skewer and grill the beef! Wrap the beef in the bacon horizontally and skewer the bacon and beef with a metal or wooden skewer. (Make sure you skewer the bacon at the end of the slice so it’s doesn’t unravel whilst grilling) Next, season the beef with salt and pepper. (If you have a special beef rub, feel free to use it, we like salt and pepper) Over a hot grill, cook your beef for about 2 minutes per side. If your grill is hot enough, this should be plenty of time to crisp the bacon and cook the beef to medium rare. Let the beef rest after grilling for 3 minutes.
Serve. This is a 2-3 bite appetizer. Perfect for all occasions. Either put the Crema in a bowl for dipping or in a squeeze bottle for some fancy sauce artwork over the beef. Either way, this is a simple and fun appetizer, enjoy!