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Love & Best Dishes: Perfect Char-Grilled Filet Mignon Steak Recipe | Bacon Wrapped Filet Mignon
Feb 4, 2023
Perfect Char-Grilled Filet Mignon Steak Recipe | Bacon Wrapped Filet Mignon - Paula's making a grilled filet mignon with bacon for Valentine's Day. This bacon wrapped steak is a must-try!
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Perfect Char-Grilled Filet Mignon Steak Recipe: https://www.pauladeen.com/recipe/perfect-char-grilled-filet-mignon/
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0:00
- In honor of my brother,
0:03
my sister-in-law Sandy and I are gonna cook.
0:07
Bubba had a couple of, Bubba liked food,
0:10
and every meal he ate at my house, he'd get up and say,
0:14
"Sis, it's best thing I've ever eaten here."
0:17
He said it about everything.
0:18
I don't care if it was scrambled eggs and grits. (laughs)
0:22
- He just loved to eat.
0:23
- He loved, yes, he loved to eat.
0:25
- Yeah.
0:26
- And Sandy would cook for him.
0:28
And I have to say, he loved charcoal chickens.
0:32
- Oh, goodness.
0:33
- Chickens cooked on the.
0:34
- Split in half.
0:35
- Yes, split in half and.
0:38
- Cook 'em for hours.
0:40
- Yes, cook 'em for hours.
0:42
And he would put those in the refrigerator and just eat one,
0:46
at least a half a chicken every day.
0:48
- There was nothing left but bone.
0:50
- I know.
0:51
- Everything gone.
0:52
- Listen, when my brother ate a chicken
0:56
you could not really tell what it had been, could you?
1:01
- (laughing) No.
1:02
- And I would rather watch Bubba eat chicken
1:06
than eat it myself.
1:11
And I can see him right now.
1:14
And he loved steak.
1:16
- Oh, yes.
1:17
- He loved seafood.
1:18
But we are in memory
1:23
of Bubba and y'all's Valentine's Days together.
1:28
We're going to share a way to cook a steak, a filet mignon.
1:34
Very, very easy.
1:37
And we have some beautiful filet mignons
1:43
that we have had marinating for about three or four hours.
1:48
And it's just a plain Italian dressing.
1:54
And then you'll wanna turn 'em,
1:56
you know, just turn 'em every now and again.
1:58
So we're gonna wrap them in bacon
2:02
and all I keep on hand, Sandy, is thick sliced bacon.
2:07
- [Sandy] That's what I used too.
2:08
- Huh-huh, but for this, I think just
2:10
a regular sliced bacon would work better.
2:14
- Oh, you do?
2:15
- Yeah, it would adhere to the steak a little bit better.
2:19
- Okay.
2:20
- But we are just gonna take our piece of bacon,
2:24
and we're gonna just wrap it around that steak.
2:27
Then I'm gonna come in here
2:29
to my little toothpick dispenser.
2:39
Get me a toothpick.
2:43
I hope that's tight enough.
2:46
All right, and Sandy, these are best cooked
2:49
on a charcoal grill.
2:52
- [Sandy] Oh, yeah.
2:53
- I can tell that you're doing the bigger one for Bubba
2:57
and the little one for you.
3:00
- For sure.
3:05
- So I'm gonna put 'em, I got our griddle real hot,
3:11
but now I wanna spray it.
3:14
I've got little can of duck fat.
3:17
- [Sandy] Oh, look at that.
3:18
I've never seen duck fat in spray.
3:20
- Yeah, yeah, you want to taste a good potato
3:26
All right, so we are gonna
3:29
put these on the grill.
3:31
(steaks sizzling on the grill)
3:37
Now see to have a good steak,
3:43
you don't wanna flip it back and forth.
3:45
You only wanna flip it one time.
3:48
And I have four teaspoon of water in my bowl.
3:55
And I'm gonna take our number one selling steak sauce.
4:02
People just love this.
4:03
So it's equal amount of steak sauce to water.
4:09
And we're just gonna baste our filet.
4:16
We're just gonna basted our filets
4:18
with that while they're cooking.
4:21
I'm so thankful to have Eddie's eyes on my (indistinct).
4:27
Alright, people rave.
4:30
Have you ever tasted this?
4:31
- [Sandy] No.
4:32
- Well, look at that bottle.
4:34
Grab that bottle and look it.
4:35
(steaks sizzling on grill)
4:37
- [Sandy] Well, I've never seen you baste with it.
4:41
- Oh, yeah.
4:46
But when you're cooking steak, y'all,
4:51
you don't wanna keep flipping
4:53
it back and forth, back and forth.
4:55
You don't wanna do that.
4:56
You wanna it one time.
4:58
- It smells amazing.
5:00
- Oh, taste it, it is so good.
5:06
That's just got water in it.
5:08
- [Sandy] Oh, yeah.
5:09
- [Paula] You know what I mean?
5:12
- uh-huh, it's delicious.
5:13
- Now, I do think I'm gonna maybe try to stand
5:15
this up on its side at one point
5:19
to maybe cook that bacon a little bit.
5:23
(steaks sizzling on the grill)
5:28
How is that looking, Eddie, when I tilted it up?
5:32
- [Sandy] The other one's starting to.
5:34
- [Eddie,] Yeah, it's still light.
5:38
- [Paula] Still light?
5:39
- [Eddie] Yes.
5:41
- So now I'm gonna pick my steak up
5:44
and I'm gonna turn it that way
5:47
to put the griddle marks on it.
5:53
You wanna have grill marks on this way
5:56
and grill marks on this way.
5:58
All right, y'all, I'm gonna turn them.
6:02
Look at that.
6:04
(steaks sizzling on the grill)
6:08
I'm gonna turn this one up
6:12
on its side and let that bacon cook a minute.
6:17
(steaks sizzling on the grill)
6:20
For a medium well steak, you would want to cook it
6:26
for about eight minutes
6:30
on one side.
6:33
But we like our meat medium rare.
6:40
So we won't cook ours that long.
6:41
Maybe five or six minutes per side.
6:48
But you can see why I would recommend using a thinner bacon.
6:59
You can see the grill marks, how pretty they are on it.
7:03
I'm gonna stick another toothpick in that one.
7:10
So your thin or bacon, you know,
7:12
it will almost adhere to the steak.
7:16
All right, y'all, I'm gonna give this one another stick
7:25
with the pick both sides.
7:32
So it really depends on what temperature
7:36
you like your meat on.
7:38
Like I said, Michael and I are medium rare people.
7:42
Bubba was a medium rare and so was Sandy.
7:46
A medium to medium rare.
7:48
So my phone just rang and it was Aunt Peggy.
7:55
Aunt Peggy was here,
7:59
and she came over for me
8:02
to arrange her doctor's appointment.
8:04
So she left.
8:05
When did they leave, Eddie?
8:07
Monday. - [Eddie] Monday.
8:11
- So she's already missing us, I hope. (laughs)
8:18
'Cause she's calling us.
8:21
You know what, I think I might just go ahead
8:23
and taste this and not wait on Sandy.
8:25
Look at that bacon.
8:30
That bacon sends your steak to a whole new level.
8:35
And I think I might just taste it without Sandy.
8:39
What y'all think?
8:40
Is that bad?
8:43
Would that be bad?
8:46
- [Eddie] Smells great, really good.
8:47
- [Paula] Don't it smell delicious.
8:57
All right, we're gonna try another piece.
8:59
That's just gristle.
9:07
Look at that.
9:11
That piece that's a little pink.
9:13
And as we get further in
9:16
it's gonna get a little pinker.
9:21
So this is looking like a perfect medium steak.
9:31
And this is a real popular temperature to eat your steak at.
9:50
That bacon flavor, it just gets it all through your meat.
9:55
And I would recommend maybe taking your bacon off
10:03
(bacon sizzling on grill)
10:05
and just putting it back on the grill for a few minutes
10:08
until it's the temperature that you like.
10:11
(bacon sizzling on grill)
10:16
And then you can wrap it right back around your steak,
10:21
or you can just lay it on the plate.
10:24
But look at that bacon.
10:26
(bacon sizzling on grill)
10:30
That bacon is just yummy.
10:37
Yummy, yummy.
10:40
Look at that.
10:42
Look at that.
10:44
And with that Vidalia onion steak sauce.
10:52
Hm-hm-hm.
10:57
Hm-hm-hm.
11:01
Sandy, I'm tasting it without you honey.
11:05
- [Sandy] Don't do that.
11:06
Don't eat it.
11:07
- Well, come on.
11:09
- Oh, my.
11:13
- I just sliced it, and I would recommend.
11:18
- What would you recommend?
11:19
- I would recommend taking your bacon
11:22
and cooking it some more.
11:25
- Ah.
11:26
- You know, and serve it alongside your steak
11:30
because the bacon is just fabulous with it.
11:35
Now I had cut my grill off, so.
11:39
No, I think I'll.
11:42
- Oh, god.
11:44
- Yes.
11:45
- Basting it in the.
11:46
- Yes.
11:48
Let me put a little bit there for you.
11:51
Whoa, Paula.
11:55
Good, isn't it?
11:57
- Delicious.
12:00
- Eat some more.
12:02
- Oh, I'm savoring this.
12:04
- I am fixing to move this bacon to your plate,
12:12
and you cuddle piece of bacon along with a finest steak.
12:19
So good, so good.
12:23
Sandy, I thank you so much.
12:28
For Sandy to be here, she has to drive seven to eight hours
12:31
to be here with us.
12:34
And she's so good about doing that.
12:39
And I can't thank you enough.
12:42
It means so much to me
12:45
to just being with somebody
12:50
that was that close to my brother,
12:54
you know, and we can share memories together.
12:58
So I love you, and I can just see you standing
13:00
up there right now cooking that filet mignon steak.
13:03
- Whatever you want.
13:05
- Well, I thank you for everything you did for him.
13:09
- Oh, it was my pleasure.
13:11
- You loving me and me loving you.
13:16
- Family, you all became family.
13:17
- Yes, absolutely, family. - And you always will be.
13:20
- You know, it's great when you can pick your family.
13:22
- Yeah, right.
13:24
- You can pick your nose but you can't pick your family.
13:30
Unless you're lucky. (laughs)
13:31
- Might not be blood family.
13:33
- Yeah, but the family you want.
13:35
- Yeah.
13:36
- Yeah. (laughs)
13:37
So happy, happy Valentine's Day to y'all.
13:42
And I hope this jarred some wonderful memories for you.
13:46
- Yeah, okay.
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