Bacon-Wrapped Argentine Filet Mignon with Skillet Potatoes
HOW TO:
Step 1:
Take the beef out of the refrigerator 30 minutes before cooking.
Step 2:
Trim the clean center of the tenderloin and cut it into thick steaks, about 3 fingers wide. Wrap each steak with bacon and secure with a toothpick.
Step 3:
Cut a thick slice from a potato and turn it into small, even pieces. A small round cookie cutter, whiskey jigger, or melon baller works great to keep them consistent.
Step 4:
Season both the steaks and the potatoes with salt and black pepper.
Step 5:
Heat a very hot cast-iron skillet with a little neutral oil. Add the steaks and potatoes.
Step 6:
For medium, cook the filets 3½–4 minutes per side, then stand them up to crisp the bacon edges.
Step 7:
Lower the heat, add butter (plus garlic and thyme or rosemary if you like), and baste the steaks for 30–40 seconds, gently tossing the potatoes so they cook evenly.
Step 8:
Let the filets rest 5 minutes, loosely covered, while the potatoes finish cooking.
Step 9:
Serve the steak over the potatoes and spoon some of that buttery pan juice on top. Enjoy!
