Bacon Wrapped Filet Mignon with Miso Glaze
Alright, the recipe that a lot of you guys have been waiting for...Bacon Wrapped Filet Mignon with Miso Glaze. Now, I just want to start by saying that this recipe has been approved by my father, who initially threatened me when I told him that I was going to cook the expensive filets he bought in a pan on the stove. He's the kind of man whose steak bible reads: "steaks are meant to be cooked on the grill, and the grill ONLY". As for me, I've seen enough of Gordon Ramsay to know that you can cook a perfectly seared and beautifully seasoned steak in a pan on the stovetop. This recipe is by far one of my favorites that I have ever done with a filet and I hope you guys try it out!
BACON WRAPPED FILET MIGNON WITH MISO GLAZE
1 beef filet steak, 8-10 ounces, about 2 inches thick
1 strip of thick cut bacon
Black pepper, freshly ground
1-2 tbsp. olive oil
1 tbsp. butter
2 cloves garlic
2 sprigs of thyme
1/4 cup mirin
1 tbsp. soy sauce
1 tbsp. miso
In a pan over medium heat, cook the bacon for 2 minutes on each side. Set aside.
Season the filet with Rosemary Salt and finely pepper.
Wrap the precooked bacon around the beef and secure with butcher's twine or toothpicks.
Turn your pan up to medium high heat and add some oil to the leftover bacon grease in the pan.
Lay the filet bacon-side down and turn until bacon is seared all the way around.
Flip the filet right side up and sear for two minutes. Flip, and do the same for the other side.
While the steak continues to cook add the butter, garlic, and thyme to your pan. As the butter melts, tilt back your pan and baste the filet until it reaches an internal temperature of 125 degrees F for medium rare. Set the steak aside and let rest.
In a clean pan, over medium heat, add the mirin, soy sauce, and miso. Whisk until fully incorporated. Bring the sauce to a boil and then reduce it to a simmer to let the sauce reduce. Tip: you'll know its the right consistency when you dip the back of your spoon in the sauce and run your finger down the back of the spoon. If the surrounding sauce stays on the spoon and you can see the line of where you wiped it off, the sauce is ready.
Serve the steak by paddling a few tablespoons of the sauce over the top.