SRF bacon wrapped filet cooking question?

YEMTrey · November 2016

During the SRF BOGO sale I bought some stuff including some bacon wrapped filets. Which makes me ask the question: Bacon and steak need to be cooked different lengths. Is the bacon precooked a bit? What's the best process to get the bacon done, but only cook the filet to medium at worse?

Wolfpack · November 2016

Not sure if these ideas would work but...

If possible remove bacon and nuke for 1.5 min and repin on the filet. If. Or then maybe roll the bacon edges around on a skillet before grilling?

DoubleEgger · November 2016

Just cook the steak as you normally would and you'll be fine.

Mickey · November 2016

It is cooking very hot, has always been charred on mine.

pgprescott · November 2016

I suggest removing the bacon and tying the fillets. Eat the bacon in the AM.

northGAcock · November 2016

I think the purpose of the bacon is to create drippings for flavor in the smoke. The lean cut of the filet does not contain the fat to accomplish this on its own. That said, not sure if that is my rationalization, or a valid culinary strategy. Ha you can always remove the bacon and leave it on to crisp up after you pull the steak...,.while it rest.

bgebrent · November 2016

Simple. Par cook the bacon from a cool pan about 5 minutes, maybe 7so as to render a little fat. Bacon should still be floppy. Then wrap, secure and game on brother. Happy eats!

FATC1TY · November 2016

If you like burnt bacon don't buy bacon wrapped filets.

Just cook it on there for flavor and give it to the dog if it's not to your liking. Some people cook it floppy and add back but ehh

JustineCaseyFeldown · November 2016

Ok. So

bacon does two things.

takes the place of string, and as it shrinks, it keeps the filet round. Depending on whether the chain has been removed or not, a filet mignon can spread a bit. Just as you might tie a roast, it's sometimes advised to tie a filet. Bacon steps in to do the job and...

add another dimension of flavor

tenderloin is lean. You don't buy it for flavor (although grass fed has a dimension of flavor lacking on corn fed beef). Wrapping in bacon gives you a little pork fat and smoke, something very few of us have a problem with

Assuming SRF filets mignon are not thin pansy-style, they must be thick

if you cook one in the 'classic' way, well, that's a sear (typically in a cast iron pan but bvllsh!t, we do it on the BGE). That gives you color and sear to the sides.

and then step two (again, the classic cook) is to roast to finish. If you did the sear in a pan on the stove top (classically), you'd then put the thing (still in the pan) in the oven to roast

in the BGE, that means our typical debate. Trex? Exert (reverse sear)?

Either way, roasting for a portion and searing separately (any order) gives you the sear you want PLUS the even 'doneness' and PLUS the crispy bacon

you can sear continuously and get crisp bacon. But you risk a lot of overdone beef and just a small core of gold

Par-cooked or not, i'm sure the bacon on the SRF filets will cook just fine in the classic manner.

blind99 · November 2016

How do you like your filets? I like them a bit cooler than other cuts, like 125. So I hot tub it in hot sink water then give it a quick sear. Id recommend cooking your filets as you usually do and not worry much about the bacon. If it needs a little extra crisping, hit the edges quickly in a CI pan. Just don't get distracted by the bacon and overcook a nice filet. I might even try a practice run on a less expensive piece of filet from the grocery store.

SRF bacon wrapped filet cooking question?

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