Never serve a dried-out sirloin steak again when you follow one simple tip: Bard your steaks with bacon. Wrapping lean sirloin filets with bacon benefits the steak by contributing fat and flavor, and locking in moisture while it cooks. Filet mignon, the most prized cut taken from the tenderloin, is typically prepared in this fashion. Cooked quickly over high heat in the oven, your sirloin will emerge juicy and full of flavor as a result of wrapping in bacon.
Preheat your oven to 400 degrees Fahrenheit. Examine your filets and remove any silver skin present. If you purchased the whole tenderloin, cut it into filets that are the exact width of the bacon you will be wrapping them in.
Season your filets simply with salt and pepper, if desired. Take a strip of bacon and wrap it completely around the filet, securing it in place by inserting a toothpick into the steak.
Melt a pat of butter in a skillet on the stove top over medium heat. Once the butter has melted and is bubbling, add two to three filets to the pan at a time, cooking for just a few minutes on each side until browned. Remove the filets from the skillet and repeat for additional steaks, if necessary.
Return all of the filets to the skillet and place them in the oven to finish cooking. Cook until desired doneness is achieved. Use a meat thermometer to gauge the meat's doneness. Meat that is 125 to 130 F is rare, 130 to 135 F is medium-rare, and 140 to 145 F is medium. Cooking time will depend on the thickness of the meat as well as your desired preference for doneness.
Remove the filets from the oven and let rest for at least five minutes prior to serving. Create a tent of aluminum foil to place over the steaks to keep them hot while they rest.
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- Use thinly sliced bacon to ensure that it cooks completely through.
- If lieu of or instead of bacon, you can also bard steaks with pancetta.
- Don't wrap the bacon too tightly around the filet or it may fall off during cooking.
- According to Foodsafety.gov, the safe minimum internal temperature for cooking a steak is 145 F, with a resting period of at least three minutes.
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