Let’s take two of the greatest foods on earth and combine them into one, bacon and backstraps. This is essentially bacon wrapped filet mignon and is one of my favorite all-time recipes. It has the down home flavors that you expect to find in mamma’s kitchen and the sophistication of a fine restaurant. Give it a try and you will not be disappointed.
16-18″ of Backstrap
1 lb of bacon
salt, pepper, garlic powder, parsley flakes, vegetable oil, and butter
Pre-heat oven to 400 degrees.
Remove any tendons or fat remaining on the tenderloin so that you are left with a “clean” piece of meat. Then cut the tenderloin into sections approximately 2″ in thickness making around 8 sections. Wrap each section with a single strip of bacon so that all of the meat is covered and secure with a toothpick. Heat 1 oz of vegetable oil in a frying pan. Once hot, place each section on its end into the pan and sear until brown. Season with a few shakes of salt, pepper, and garlic powder. Then flip and sear the opposite side.
The final cooking will take place within the oven. Place the seared tenderloin sections into an 8×8 baking dish. Place a dollop of butter (roughly a teaspoon) on top of each section and add parsley flakes. Cover with aluminum foil and place in the oven. Baking time may vary per oven. But you want the internal temperature to reach 120 degrees for rare or 150 degrees for medium. In no case should this meat reach well-done. That would be a travesty. In my kitchen it takes between 10-15 minutes to reach my preferred temperature of 140 degrees. So I usually allow it to cook for 10 minutes before I check. Then I check every 2 minutes thereafter until that temperature is reached.
Once properly cooked, remove toothpicks and serve sliced or whole. Shown in photo with a side of garlic mashed potatoes topped with crumpled bacon, green beans sautéed in butter, salt and pepper, and garnished with a whole strip of bacon.