Bacon-wrapped fillet mignon

Bacon-wrapped fillet mignon

Medallones envueltos en pancetta

By
From
South American Grill
Serves
4
Photographer
Bonnie Savage

The bacon adds a lovely smoky flavour to the meat as well as adding extra fat, to help keep this trim cut moist. Requiring only brief cooking time, this dish makes for sophisticated barbecue fare when served with potatoes with spicy yellow cheese sauce.

Ingredients

Quantity Ingredient
4 slices rindless short-cut bacon
4 x 150g beef tenderloin steaks
rock salt, for seasoning
vegetable oil, for brushing

Method

  1. Wrap a slice of bacon around the circumference of each of the steaks. Tie with kitchen string to secure and help the steaks hold their shape; season with rock salt and freshly ground black pepper.
  2. Preheat a barbecue chargrill or hotplate to high. Brush a little vegetable oil over the chargrill and cook the steaks, bacon side down, for 5 minutes, until lightly charred all over. Turn the meat and cook the other side for 3 minutes for medium–rare, or until cooked to your liking.
  3. Brush off any excess salt, transfer the steaks to a tray, cover with foil and leave to rest for 5 minutes. Remove the kitchen string and serve hot with potatoes with spicy yellow cheese sauce.
Tags:
South American Grill
Rachael
Lane
South American
Latin
grill
bbq
barbecue
barbeque
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