Fancy pants bacon wrapped filet mignon is not an every day sort of dish in the Gutsy By Nature house, but we get a couple packages of it with our grassfed beef share and enjoy the special treat very much. I have tried preparing it in a few different ways and have combined the best results of my efforts into this recipe that I’m sharing here. Essentially, there are three principles in play here…
1. Add some fat.
Grassfed beef is healthier and better for the environment than the grain fed conventional stuff, but it is also leaner and therefore less flavorful. This is especially apparent when we are eating cuts like filet, but easily remedied by wrapping the filet in some quality pastured bacon!
2. Sear in the juices.
Forget the grill. The best way to cook filet is in a cast iron skillet on your stove. This will give you a nice crust and seal in the juices. You’ll need to add a bit of fat to the pan; bacon grease works well if you have some on hand and I’ve also found red palm oil to be delicious (see note below on the sustainability of palm oil).
3. Make a paleo pan sauce.
You don’t want to throw out any bit of the delicious (expensive!) flavor, so make sure you turn the browned bits in your skillet into a pan sauce. I created a simple one here that is extra nutrient dense and paleo autoimmune (AIP) friendly. Conventional sauces add butter at the end, resulting in a thickened and tasty glaze to pour over your meat. If you tolerate grassfed butter, then go ahead and use it, but I first created this dish when I was still following a strict AIP diet and hadn’t reintroduced butter yet. To my delight, I found that the buttery taste of antioxidant-rich red palm oil had exactly the same effect.
**Note on palm oil: You may have heard that palm oil is unsustainable and destroys the habitat for orangutans. This is true and a very good reason for why you should avoid consuming processed food products that contain palm oil. However, if you are using palm oil as an ingredient you have control over the source and can make sure you are using a reputable brand that only uses sustainable practices. This brand is one that I trust. **
Paleo Bacon Wrapped Filet Mignon Recipe
- 4 pieces grassfed filet mignon (4-6 ounces each)
- 4 pieces pastured bacon
- salt and pepper to taste
- 1 tablespoon bacon grease, lard, red palm oil, coconut oil, or other cooking fat
- 1 shallot, diced
- 1 cup bone broth
- 2 tablespoons red palm oil
- Wrap bacon around outside of each piece of meat and secure with a toothpick. Sprinkle with salt and pepper.
- Over medium-high heat, melt cooking fat and heat until shimmering.
- Place meat in pan and cook for 3-4 minutes, then flip and cook 3-4 minutes on the other side for medium rare.
- For medium cook an additional 1-2 minutes; for medium well cook an additional 2-3 minutes, and for well done cook an additional 3-4 minutes.
- Remove meat tent with aluminum foil to keep warm.
- Cook shallot for several minutes in now empty pan, stirring constantly.
- Pour bone broth into pan and use wooden spoon to loosen browned bits. Continue cooking until reduced by about ½.
- Whisk in red palm oil.
- Pour over steaks and serve immediately.
Other great recipes that use red palm oil
- Raw Paleo Superfood Bars – Grok Grub
- Five Spice Chicken with Green Apple and Ginger – Real Food Kosher
- Baked Potatoes – Fostering Nutrition
Shared on Paleo AIP Recipe Roundtable.
Featured on Real Food Liz Weekly Menu Plan.PAID ENDORSEMENT DISCLOSURE: In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog.