Juiciest Bacon-Wrapped Beef Tenderloin

 

Ingredients

 

• 2 (8 ounce) cuts filet mignon
• ½ teaspoon salt
• 2 slices bacon regular cut
• 1 tablespoon butter
• 1 sprig rosemary fresh

Instructions

• Preheat your oven to 450 °F. Start by seasoning both sides of your filet mignon with salt.
• Lay a strip of bacon flat on your cutting board, place the steak at one end, and roll it up so the seasoned sides stay exposed. Make sure the steak is wider than it is tall to help it cook evenly. Secure the bacon with a toothpick if it doesn’t stay in place on its own.
• Heat a heavy-bottom or cast iron skillet over medium-high heat. Melt the butter and add fresh rosemary to the pan for extra flavor.
• Sear each steak for 2 minutes per side to lock in the juices, then use tongs to sear the bacon edges for 30 seconds each.
• Stand the steaks upright. Transfer the skillet to a 45 °F preheated oven and bake for about 10-12 minutes until the steak reaches an internal temperature of 130 °F.
• Rest the steaks for 5 minutes to allow the juices to settle and finish cooking (carryover heat usually adds about 5 degrees). Remove the toothpicks before serving with your favorite sides!