Reverse Sear Bacon Wrapped Filet: A Culinary Delight

When it comes to preparing a reverse sear bacon wrapped filet, precision and patience are key to unlocking the flavors and textures that make this dish a standout. This technique involves slowly heating the steak, wrapped in the savory goodness of bacon, and finishing it off with a high-heat sear for the perfect crust.

The Art of Reverse Searing

The reverse sear method is a game-changer for cooking steak, especially when it’s as indulgent as a bacon wrapped filet. By starting with a low and slow cook in the oven, you allow the filet to cook evenly from edge to edge, reducing the risk of overcooking while ensuring a tender and juicy center.

Choosing Your Filet

Start with a high-quality filet mignon, ideally about 1.5 to 2 inches thick. The thickness is crucial, as it allows the reverse sear method to work its magic. The filet is known for its tenderness and mild flavor, which pairs beautifully with the rich taste of bacon.

Wrapping the Filet in Bacon

To add a layer of complexity and protect the filet during cooking, wrap it with a strip of bacon. Use toothpicks to secure the bacon in place. The bacon not only imparts a smoky flavor but also adds a satisfying texture contrast to the tender filet.

Seasoning Your Steak

Season the bacon wrapped filet generously with salt and your choice of spices. A simple blend of salt and black pepper can be enough to enhance the natural flavors, but feel free to get creative with garlic powder, smoked paprika, or your favorite steak seasoning.

How to Reverse Sear Your Steak

Preheat your oven to a low temperature, around 225-275°F (107-135°C). Place the seasoned filet on a wire rack over a baking sheet to allow for even air circulation. Insert a meat thermometer into the thickest part of the steak, and cook until it reaches about 10-15 degrees below your desired level of doneness.

Finishing with a Sear

Once the filet reaches the target temperature, remove it from the oven and let it rest while you preheat a cast-iron skillet or heavy pan over high heat. Sear the filet for about 1-2 minutes per side, or until a golden-brown crust forms. Be sure to sear the edges where the bacon is wrapped, as this will render the fat and crisp up the bacon.

Rest and Serve

After searing, let the reverse sear bacon wrapped filet rest for a few minutes to allow the juices to redistribute. Serve with your favorite sides, like garlic mashed potatoes or roasted vegetables, for a complete and impressive meal.

By following these steps, you’ll ensure each bite of your reverse sear bacon wrapped filet is as succulent and flavorful as a steakhouse-quality dish. The reverse sear technique may require a bit more time, but the results are well worth the effort.