Cooking Omaha Steaks Bacon-Wrapped Filet Mignon to Tender Perfection

As a steak connoisseur, I’m quite picky about my filet mignon. I only buy the best quality cuts, like those from Omaha Steaks. Their stock of USDA prime Nebraska Corn-fed beef produces incredibly tender, juicy filets. The flavor is unbeatable!

One of my favorite recipes is wrapping these premium filets in bacon. The combination of succulent steak and smoky salty bacon is a match made in heaven.

However, proper technique is key to prevent overcooking this lean cut or burning the bacon. Through trial and error, I’ve dialed in the ideal method for cooking Omaha Steaks bacon-wrapped filets. Follow my guidance for steakhouse-quality filet mignon right from your home kitchen!

Selecting the Best Ingredients

When wrapping any cut of meat in bacon, it’s important to start with premium ingredients. Here’s what to look for:

Omaha Steaks Filet Mignon

Choose the freshest, highest-quality steak possible. Omaha Steaks filets are:

• Expertly trimmed and portioned into 6-8 oz servings

• USDA prime grade for unmatched tenderness and flavor

• Wet aged 21 days to further tenderize and enhance natural flavors

• Hand cut from Nebraska corn-fed cattle for superior marbling

Thick-Sliced Bacon

Look for hearty bacon that won’t overcook or burn during searing:

• 1/8 to 1/4 inch thick slices hold up better than thin bacon

• Applewood smoked or peppered bacon offers a complementary flavor

• Nitrate-free options are great if you prefer uncured bacon

Trussing the Filet for Even Cooking

Before seasoning and wrapping in bacon, I like to truss the filet mignon for tidy presentation and even cooking. Here’s how:

• Tie butchers twine around the perimeter to cinch in sides

• Loop another piece of twine around the filet lengthwise

• Tie twine tightly at 2-inch intervals down the filet

• Trim off any excess twine

This evenly shapes the filet and allows the bacon to cling seamlessly around the exterior.

Wrapping the Filet Mignon in Bacon

Here are my tips for perfectly wrapping the trussed filet mignon:

• Stretch and flatten bacon slices slightly with a meat mallet

• Wrap bacon horizontally around perimeter of the filet

• Drape vertically across the top, overlapping slices

• Tuck bacon ends underneath to prevent unraveling

• Wrap very tightly, using 10-12 slices for an 8 oz filet

• Secure bacon in place with toothpicks or additional twine

Wrapping tightly prevents the bacon from loosening during cooking. Now your bacon-wrapped filet is ready for seasoning and searing!

Searing the Bacon-Wrapped Filet

To achieve a beautifully seared exterior on the bacon-wrapped filet:

• Pat the filet dry with paper towels before searing

• Heat canola oil in a cast iron skillet over medium-high heat

• Gently place filet in the hot skillet bacon-side down

• Resist moving it! Let the bacon sear undisturbed for 2 minutes

• Flip filet and sear on all 4 sides, about 2 minutes per side

Searing develops flavorful fond in the pan for making sauce. Use tongs to flip the filet – piercing it with a fork releases juices.

Roasting for Perfect Doneness

For a flawless medium-rare filet, follow these roasting tips:

• Preheat oven to 400°F

• Roast in a preheated oven 15-18 minutes

• Baste with herb butter halfway through roasting

• Use an instant-read thermometer to test doneness

• Remove from oven at 125°F for medium-rare

• Tent foil and let rest 5 minutes as temperature rises

The benefit of finishing in the oven is it cooks the filet evenly without overcooking the exterior.

Serving Suggestions

Once rested, remove twine and toothpicks. Slice the tender filet into 1/2 inch strips, fanning out on the plate. Delicious sauces like béarnaise, au poivre, or red wine reduction pair wonderfully.

This elegant, restaurant-quality bacon-wrapped filet is perfect for date nights, holidays, or any special occasion. The combo of premium Omaha Steaks filet mignon and hearty bacon makes every bite a true steak lover’s dream!