Fillet Mignon

Fillet Mignon ~ wrapped in bacon!

This was part of my new years eve dinner. We also had lobster tails and swiss chard, everything was perfectly delicious. I was too excited and failed to photograph anything share worthy after this, but I do remember opening that third bottle of wine.....

The fillet Mignon is by far my favorite cut of steak. A great fillet has nothing to do with a good recipe, it's all about choosing a good piece of meat AND cooking it just right.

First of all, don't buy the steaks pre-packaged, talk to the person behind the meat counter! They are there to help you, and I've learned that they often keep the best cuts in the back!

Since it was New Years Eve we splurged a little and wrapped a slice of thick bacon around each fillet and secured them with a toothpick. Drizzle with olive oil and season with sea salt and course black pepper.

Make sure your grill is already hot before you put the steaks on. For steaks 1 1/2 " to 2" thick, about 7-8 minutes on each side should result in a nice medium rare steak. It's simple and delicious!

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