- 4 (8 ounce) center-cut filet mignon or petite sirloins
- 4 slices bacon
- 3 tablespoons olive oil
- Salt and Pepper, to taste
Horseradish Sauce
- 1/4 cup mayonnaise
- 1/4 cup sour cream
- 3 teaspoons horseradish (to taste)
- 1 teaspoon Dijon mustard
- 1 teaspoon lemon juice
- 1/2 teaspoon Worcestershire sauce
- Salt and Pepper, to taste
Preheat oven to 450 degrees F.
For the sauce: Mix together the mayonnaise, sour cream, horseradish, mustard, lemon juice, Worcestershire, salt and pepper; cover and place in refrigerator.
Rub each side of steaks with 1/2 tablespoon of oil and sprinkle generously with salt and pepper. Wrap 1 piece of bacon around each filet, overlapping ends and securing to meat with toothpick. Bring a skillet up to high heat; add remaining tablespoon of oil and cook, without moving steaks, until browned and a nice crust has formed, about 3 minutes per side. Hold filets on their sides briefly with tongs in skillet to crisp bacon slightly.
Transfer to oven to finish cooking to desired doneness*. Transfer steaks to large plate; loosely tent with foil, and let rest about 5 minutes before serving. Serve with horseradish sauce.
*Roasting times:
Very Rare: 2 to 4 minutes (center of steaks will appear cherry red and feel very soft and loose when cut with tip of paring knife), Rare: 4 to 6 minutes (centers will appear red and soft), Medium Rare: 6 to 8 minutes (centers will appear pink and feel firm but juicy). Medium: 8 to 10 minutes (centers will appear light pink and feel firm and compact).
Sponsor: Utah Beef Council
