Bacon-Wrapped Filet Mignon with Grilled Shrimp Recipe
Filet mignon has a reputation for being one of the most tender and decadent cuts of steak. The French term translates to “tender fillet” or “dainty fillet”, and anyone who’s had the pleasure of enjoying this indulgent cut will understand why.
Taken from the smaller end of the beef tenderloin, filet mignon is one of the tenderest cuts you can grill. It’s so tender because the tenderloin muscle is not weight-bearing and therefore contains less connective tissue, but it also it lacks the deep, meaty flavour that characterizes tougher cuts of meat with more marbling. That’s why filet mignon is often wrapped in bacon or served with a sauce.
Perfectly grill your own tender, delicious bacon-wrapped beef tenderloin with our easy recipe:
Bacon-Wrapped Filet Mignon with Grilled Shrimp
- 2 tablespoons unsalted butter
- 1 tablespoon minced shallot
- 2 tablespoons minced parsley
- 4 filet mignon steaks (cut from a whole beef tenderloin), 1 1/2″ thick
- 4 slices best-quality smoked bacon
- Olive oil
- Kosher salt and freshly ground pepper
- Solid wooden toothpicks, soaked in water
- 12 extra-large jumbo shrimp peeled with tails on and deveined
- 1/2 cup unsalted butter
- 1 tbsp lemon juice
- 1 tbsp coarse ground black pepper
- 2-3 cloves garlic minced
- 1 teaspoon/5 mL sea salt
- In a small pan, melt butter and shallots together.
- Remove from heat and add half of the parsley and a pinch of salt and pepper. Set aside but keep warm.
- Meanwhile, wrap one bacon slice around each filet and secure with a toothpick that has been soaked in water for at least 10 minutes. This will prevent the toothpick from burning. Feel free to use more bacon if desired.
- Brush each filet lightly with olive oil and season with salt and pepper. Place filets directly on the cooking grate and cook about 10 minutes total for medium rare, turning once halfway through the cooking time. Do not try and grill over high heat or the bacon will flare-up and burn.
- Remove filets from grill to a clean platter and brush both sides with butter, shallot and parsley mixture.
- Let rest 5 minutes and garnish with remaining parsley. Serve with grilled shrimp. Pairs well with grilled asparagus.
- Place butter in a small saucepan over medium heat and gently melt.
- Add minced garlic and cook for 1-2 minutes. Do not burn garlic.
- Stir in lemon juice, black pepper, and salt. Immediately remove from heat and let cool.
- Grill at medium heat
- Thread peeled and de-veined shrimp onto skewers (about 4-5).
- Reserve half of butter mixture for dipping.
- Brush remaining half of butter sauce onto both sides of shrimp.
- Place shrimp onto grill grate and cook for 2-2 1/2 minutes per side.
- Once shrimp have taken on a pink color and if firm to the touch, they are done.
- Remove from heat and serve alongside filet mignon with reserved butter sauce. Reheat sauce if necessary.