Cowboy Filet Mignon Wrapped in Bacon

How to Cook Cowboy Filet Mignon Wrapped in Bacon:

1. Using a sturdy boning knife, carefully remove all traces of fat and silver skin from the meat. Coat the meat thoroughly on all sides with the 2 tablespoons of truffle oil, and evenly sprinkle it with the designated amount of salt and pepper. 
2. Place the prepared meat on a plate, allowing it to sit at room temperature for a span of 30 to 60 minutes before grilling.
3. Preheat an indoor grill to high heat. Lay the bacon slices onto the grill and cook them until they take on a light brown hue while retaining pliability, for approximately 5 to 7 minutes. 
4. Carefully transfer the cooked bacon to a plate lined with paper towels and set it aside. Once the bacon has cooled enough for handling, wrap each filet mignon with 2 strips of bacon, ensuring a secure wrapping by tying them firmly with kitchen string.
5. Lower the grill's heat to a medium-high level. Warm the oven to 200°F and position a platter inside to keep it heated. Organize the steaks on the grill in a consistent orientation (remember the sequence in which you placed them to know which one to turn first). 
6. Allow the steaks to cook on each side for 2 to 3 minutes, allowing well-defined grill marks to form. Using tongs, turn the steaks oven and grill the other side for an additional 2 to 3 minutes.
7. Insert an instant-read thermometer into the thickest part of the filet,checking the internal temperature for doneness. For those who prefer rare, the temperature should reach 120°F or exhibit a deep red hue. Medium-rare should wait for a reading of 130°F or a deep pink color. If the desired doneness has not been achieved, cover the grill and let the steaks cook undisturbed for 1 to 2 minutes on each side before testing again.
8. Transfer the steaks to the pre-warmed platter, gently covering them with aluminum foil, and allow them to rest for approximately 5 minutes. During this resting phase, the meat's juices, which have surfaced during cooking, will settle and redistribute, enhancing the flavors. The temperature will also ascend by around 5°F as the steaks rest.
9. Utilize kitchen scissors or a knife to cut and discard the kitchen string; the crisply cooked bacon will uphold its form around the meat. Drizzle each steak with a modest amount of truffle oil and promptly serve. 

Chef's Tip: Experienced chefs can gauge a steak's doneness by pressing it with a fingertip to assess its firmness. If the texture is tender, the steak is rare. A bit of resistance and a springy feel signify medium-rare, while a firm touch without springiness indicates a well-done steak.

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Find dry aged Filet Mignon these beef boxes:

• The Chuckwagon

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