2 – 8 ounce filet mignon steaks
2 -4 slices pepper bacon ***SEE NOTE
1 tablespoon butter
fresh ground black pepper ***SEE NOTE
toothpicks for securing bacon to the steak
Preheat your oven to 375 degrees.
Carefully trim any excess fat from the steaks
Melt the butter in an oven proof skillet on low heat.
Wrap 1 slice of bacon tightly around each steak. Secure the bacon with a toothpick. Make sure the bacon overlaps.
Season both sides of each filet with the salt and pepper. If using pepper bacon, omit the fresh ground black pepper and just season with the Kosher salt.
Turn the heat on the oven proof skillet to medium. When the skillet is up to medium heat, add the bacon wrapped filets.
Sear both sides of each filet for about 2 minutes per side. To help brown the bacon, nudge the steaks next to the sides of the skillet where the bacon makes contact with the hot skillet. Do not smash the filets.
Put pan into the preheated oven. Cook for an additional 7 minutes. This is will put the steaks at rare to medium rare but it depends upon the thickness of each steak. You can cook for 10 minutes but I would not cook them for any longer than that. With this subtle and delicious cut, it is best to be more on the rare side as you can cook it further in the butter on the stovetop if needed.
Allow the steaks to rest for a few minutes before removing the toothpicks and serving.
NOTE: You do not have to use pepper bacon. Regular bacon will be delicious using this method. If using pepper bacon, omit seasoning the steak with the freshly ground pepper and just season with the Kosher salt.