Bacon Wrapped Filet With Bleu Cheese Butter Recipe 465

BACON WRAPPED FILETS WITH SMOKEY BLEU CHEESE

Steps:

• Spread a layer of parchment paper over a baking sheet small enough to fit into your freezer.
• Wrap each filet tightly with a strip of bacon, pinning with a toothpick.
• Place each wrapped filet onto the parchment paper, being careful to ensure the bacon is wrapped tightly in the way you'd want the final product to look. Place sheet of steaks into the freezer until frozen solid, ideally overnight.
• Preheat oven to 350 degrees F (175 degrees C).
• Remove steaks from freezer and allow to sit at room temperature 10 minutes.
• Prepare Idahoan Signature™ Russets Mashed Potatoes according to package instructions. Keep warm.
• When surface of the steaks is moist but not thawed, season with salt and pepper as desired.
• Place 1 tablespoon butter in a skillet over high heat.
• Place one steak into hot pan, top with a sprig of thyme, and sear to desired level of browning 2 to 3 minutes. Spoon hot butter over the top of the steak. Turn the steak and thyme sprig over and sear the other side. Transfer back to parchment-lined baking sheet. Repeat with the remaining steaks.
• Bake steaks in preheated oven for 7 minutes for rare, 10 for medium rare, 15 for medium, or 20 for well-done.
• Transfer steaks to a work surface. Crisp the bacon with a chef's torch, keeping the flame at least 1 inch away from the bacon to avoid burning. Remove toothpicks. Top each steak with smoked blue cheese crumbles and allow to rest 8 minutes.
• Serve with Idahoan Signature™ Russets Mashed Potatoes.

BACON WRAPPED FILET WITH BLEU CHEESE BUTTER. RECIPE - (4.6/5)

Steps:

• Begin by preheating a cast iron skillet on high heat. While the pan is heating, wrap each filet with bacon and secure with a toothpick. Dry off both sides of the filets and season with a heavy pinch of salt and pepper. The pan is ready to cook when you can barely hold a hand 3" above the surface for more than a few seconds. Add 1 tablespoon of the butter and allow to melt. Sear the steaks on one side for 1-2 minutes (watch for burning). Flip the steaks and sear for another 1-2 minutes. This takes extra effort, but I think it's worth it: hold each steak with a pair of tongs to sear the bacon on the edge of the steak. When done, turn off the heat (but keep the pan on the burner) and tent the pan with aluminum foil. Meanwhile, mash together the butter and blue cheese in a small bowl. Add a big pinch of pepper. After the steaks have been resting in the pan for 5-7 minutes, move them to a plate and recover with foil. Turn the heat back on the pan and sear the asparagus very quickly, 3 minutes should produce char spots and a perfect crisp-tender texture. Remove the toothpicks, and serve the steaks and asparagus spears topped with dollops of the bleu cheese butter.

BACON-WRAPPED FILET

Steps:

• Preheat the oven to 450 degrees F.
• Generously salt and pepper both sides of the steak. Wrap the steak with the bacon and secure with a toothpick.
• Heat an ovenproof skillet over medium-high heat. Add the butter and olive oil. When melted, add the steak to the skillet and sear on both sides until a really nice color, about 1 minute per side.
• Remove the skillet from the stovetop and place into the oven to finish cooking. Cook until medium rare, 7 to 10 minutes. Remove from the oven and allow to rest for 5 minutes before serving.