Pan-Broiled Filet Mignon
- 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.
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