Bacon-wrapped filet mignon with béarnaise
The bacon is structural rather than decorative — it bastes the leanest cut on the animal from the outside while it cooks, which is the whole reason the wrap exists.
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Ingredients
For the whole dish · serves 2
- Filet mignon steaks11 oz
- Bacon2
- Butter1¾ oz
- Egg yolk1
- Fresh tarragona small bunch
- Shallotone, minced fine
- White wine vinegara splash, for the reduction
- Sea saltto taste
Served with
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+2g net · 105 kcal · 15 min · together 4g net, 570 kcal
Method
6 steps · 40 minutes
- Wrap one slice of bacon around the side of each steak and tie it with string. It is holding the shape as much as it is adding fat.
- Stand the steaks on their bacon edge in a dry pan first and roll them until it browns all the way round, about 3 minutes.
- Then sear the flat faces, 2 minutes each, and finish in a 400F oven for 5 minutes for medium rare.
- For the béarnaise, reduce the vinegar with the shallot and tarragon stalks until there is barely a spoonful left.
- Whisk the yolk into the cooled reduction over barely steaming water, then add the melted butter drop by drop. It splits the moment the butter goes in hot or fast.
- Tarragon leaves stirred in at the end, off the heat. Béarnaise is a hollandaise that tastes of tarragon, and boiled tarragon tastes of hay.
Macros are per serving and are estimates worked out from the ingredients. Keto Tracker AI is a food logging tool and does not give medical advice; talk to a doctor before changing your diet.
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