The beef fillet -- also called the tenderloin or fillet mignon -- is known for being lean, tender and full of flavor. However, with the absence of marbling and fat, the beef fillet can be easily overcooked causing dry meat. To prevent this prime piece of steak from drying out, some people wrap the steak in a piece of bacon. You must follow a specific cooking process to enjoy the full flavor of beef fillet steaks wrapped in bacon.
Wrap one slice of bacon around the outer edge of each fillet and secure the ends of the bacon by sticking a toothpick into the steak where the two ends of the bacon meet.
Season both sides of the beef fillet steaks with kosher salt and black pepper.
Preheat the grill to medium-high heat and brush the grates with olive oil to prevent the meat from sticking.
Spread out the steaks by placing them on the grill and reduce the heat to medium. The fat from the bacon may cause flare-ups.
Cook the steaks for four to five minutes and flip them with a pair of tongs.
Cook for another four to five minutes or until the internal temperature reaches 145 degrees Fahrenheit.
Remove the beef fillets from the grill and allow the meat to sit for five minutes before serving.
- Actual cooking times may vary based on thickness of the meat and cooking temperatures.
Based in Nebraska, Jeremy Hoefs began writing fitness, nutrition, outdoor and hunting articles in 2006. His articles have been published in "Star City Sports," "Hunting Fitness Magazine" and RutWear field journals, as well as on the Western Whitetail website. Hoefs graduated with a Bachelor of Science in exercise science from Nebraska Wesleyan University.