Bacon Wrapped Fillet (Sous vide) question

dannys

I've got a couple of fillets that I want to wrap with bacon and sous vide.  I've done this before but not sous vide. Should I render the bacon before sous vide? I'm worried that there will be too much fat.

lkapigian

IMO The fat will really not render in SV Id go no Bacon, or fry the bacon and garnish

https://youtu.be/n1K1WHR9HeY

Photo Egg

I have done a few and they were fine. The fat in the bacon is no more than would be found in a ribeye steak and many people VS those.
It does soften and start to break down the bacon and IMO it makes it easier to crisp up with the sear.
I let the steak rest for 15 minutes before the sear and I used my Small Egg, very raised, direct at 600-700 degrees. Did not give a crust but nice added flavor and some char. Pat them dry first.

lkapigian

Ultimately if you have nailed cooking steak, without SV, keep cooking them without...SV helps with consistency and for those that struggle with getting their perfect 'temp" or if you are needing to do a S*Load for a party....If that is not an issue, grill on

HellrodKC

The bacon won't render out properly at the time/temp combo that you would be doing your steaks. You could try microwaving the bacon for like two minutes to give it a head start?