Pan-Broiled Filet Mignon

Recipe from

Oxmoor House


1 (4-pound) beef tenderloin
12 slices bacon
2 tablespoons olive oil
1 clove garlic, minced
4 drops hot sauce


Cut beef tenderloin into twelve 1 1/2-inch-thick slices. Trim excess fat from slices. Wrap 1 slice bacon around edge of each steak, and secure with a wooden pick.

Combine oil, garlic, and hot sauce; brush on steaks.

Place steaks, 3 to 4 at a time, in a large skillet. Cook over medium heat 10 minutes or until desired degree of doneness, turning frequently. Serve steak plain or with a butter sauce, if desired.