How to Cook Perfect Bacon Wrapped Filet Mignon on a George Foreman Grill

As a steak lover, I’m always looking for easy ways to cook juicy, flavorful steaks at home. One of my favorite tricks is wrapping filet mignon in bacon before cooking it on a George Foreman grill. The bacon adds great texture and flavor, while the George Foreman grill cooks the steak perfectly with nice sear marks.

In this comprehensive guide I’ll walk through step-by-step how to make mouthwatering bacon wrapped filet mignon using an indoor George Foreman grill. Whether you’re cooking for date night or hosting a dinner party, this recipe is sure to impress!

Benefits of Cooking Steak on a George Foreman Grill

George Foreman grills are ideal for cooking steaks for several reasons

• The sloped grilling surface drains away excess fat and grease as the steak cooks. This removes some calories while intensifying the beefy flavor.

• The grill plates heat from both top and bottom at the same time. This seals in juices and cooks the steak evenly.

• The nonstick surface prevents sticking and flare-ups. Food slides right off for easy serving.

• With an adjustable temperature control, you can get perfect doneness from rare to well-done.

• The clamshell lid design contains splatters for easy clean up.

For these reasons, a George Foreman grill is my top choice for cooking filet mignon to juicy perfection every time.

Shopping for Filet Mignon

When buying filet mignon for this recipe, keep these tips in mind:

• Choose filets that are 1.5 to 2 inches thick. This size holds up well to grilling.

• Look for marbling throughout the meat. The fatty ribbons of marbling baste the steak during cooking.

• Only buy bright red filet mignon that smells fresh. Pass on brown, dull or smelly steaks.

• Plan on 4-6 oz of filet per person. The bacon wrapping bulks up the portion size.

• Allow filets to sit at room temperature for 30 minutes before cooking for more even heating.

Finding properly marbled, thick-cut filet mignon is key for flavorful steaks with a tender texture.

Preparing the Filet Mignon

To get the filets grill-ready:

• Trim off excess fat and silver skin. This tough connective tissue won’t break down during cooking.

• Butterfly the filets by slicing them horizontally almost in half. Open them up so they lay flat. This doubles the surface area for faster grilling.

• Season generously on all sides with salt, pepper and garlic powder. I like to add some thyme and rosemary too.

• Wrap trimmed bacon slices around the outer edge of each filet. Use cocktail sticks to hold the bacon in place. Make sure the bacon hugs the meat tightly.

Once prepped, the filets are ready to meet the hot grill!

Bacon Wrapping Technique

Wrapping the filets in bacon accomplishes a few things:

• It adds smoky, salty, fatty flavor to balance the lean filet mignon.

• The rendered bacon fat continually bastes the meat, keeping it incredibly moist and juicy.

• It bulks up the petite filets for a more substantial presentation.

• It adds crisp textural contrast which is delicious against the tender steak.

When wrapping, make sure the bacon is stretched tightly against the filet so it stays put during cooking. The bacon ends should overlap slightly and be pinned down firmly with cocktail sticks.

Use regular sliced bacon, not thick-cut. Regular bacon drapes and adheres to the filet mejor.

Step-by-Step George Foreman Cooking Method

Now for the fun part – firing up the grill! Follow these steps:

1. Preheat your George Foreman on the highest heat setting with the lid closed for at least 10 minutes. You want it ripping hot.

2. Use the bottom grooved plate if your model has reversible plates. The grooves help sear the steaks with nice grill marks.

3. Place the bacon wrapped filets on the hot grill and immediately close the lid.

4. Cook for 5 minutes then carefully flip over using tongs. Cook another 2-4 minutes depending on desired doneness. I prefer medium-rare.

5. Check for doneness using an instant read thermometer. 135°F is medium-rare.

6. Remove the filets from the grill and tent loosely with foil. Let rest for 5-10 minutes to allow juices to redistribute.

And that’s all it takes for restaurant-worthy bacon wrapped filet mignon made conveniently right at home!

Handy Grilling Tips

• If flare-ups occur from bacon grease, move filets to cooler area of grill.

• Use a separate utensil for raw meats to avoid cross-contamination.

• Resist the urge to press down on steaks while cooking. This squeezes out juices.

• Always let steaks rest after cooking. This hydrates the meat fibers for better moisture.

• Cook vegetables, potatoes or shrimp alongside the steaks to round out the meal. The George Foreman makes it easy to cook everything at once.

With these tips in your grilling toolbelt, you’ll be a George Foreman steak pro in no time!

Serving Suggestions

This bacon wrapped filet pairs well with:

• Sauteed mushrooms
• Roasted asparagus spears
• Garlic mashed potatoes
• Creamed spinach
• Grilled corn on the cob

I also recommend serving the steak with:

• A red wine reduction sauce for added richness.

• Herb butter melted on top for a decadent touch.

• Silky horseradish cream sauce to cut through the richness.

However you choose to serve this stellar steak, it’s guaranteed to impress lucky guests!

Troubleshooting Common Issues

Having trouble getting perfect results? Here are some tips:

• If steak edges are undercooked, make sure you butterfly steaks to a uniform thickness.

• For dried out meat, reduce cooking time and check temperature sooner. Don’t cut to check doneness.

• If bacon won’t stay put, make sure it fully encircles the filet and is pinned down tightly.

• Prevent flavorless steak by generously seasoning meat before cooking.

• If steak sticks, use nonstick spray on grill plates and make sure plates are fully preheated before adding meat.

With a few minor adjustments, you’ll be serving incredible bacon wrapped filet mignon off your George Foreman grill in no time!

Storing and Reheating Leftovers

You’ll likely have leftover steak since filet mignon is served in smaller portions. Here are some storage tips:

• Let steak cool completely, then wrap tightly in plastic wrap.

• Refrigerate for up to 4 days. Freeze for up to 4 months.

• Add leftover cooked bacon, mushrooms or sauce to storage container to keep extras.

To reheat, unwrap steak and place on a plate. Cover with a paper towel. Microwave in 30 second increments just until heated through. Beware of overcooking the reheated steak.

Alternatively, place in a hot skillet or bake at 350°F for 10 minutes until warmed through.

Stored properly, you can enjoy leftover bacon wrapped filet for days to come. Simply reheat and serve!

Make This Recipe in Your George Foreman Grill Tonight

Cooking filet mignon in a George Foreman grill is one of the easiest ways to enjoy tender, juicy steakhouse-quality results at home minus the steakhouse prices. Wrapping the petite filets in bacon amplifies the flavors and makes for an impressive presentation.

In your own kitchen, you control the quality of ingredients and cook times. I hope you’ll give this recipe a try soon and discover just how simple it is to achieve perfect bacon wrapped filet mignon cooked right in your indoor countertop grill.