Bacon Wrapped Steaks (03.11.14)

Posted at 10:42 AM, Mar 11, 2014
and last updated 2014-03-11 14:44:41-04
  • 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