Bacon-wrapped Filet Mignon with Fresh Oyster Gravy

The bacon keeps the meat moist, and the oyster gravy adds a wonderful layer of flavor.

Who can resist a well-cooked steak? The bacon keeps the meat extra moist, and the oyster gravy adds a wonderful layer of flavor to the dish. Remember to let the meat rest before slicing into it. You don’t want all the tasty juices inside to go to waste.

Bacon-wrapped Filet Mignon with Fresh Oyster Gravy

Myke "Tatung" Sarthou
The bacon keeps the meat moist, and the oyster gravy adds a wonderful layer of flavor.
Prep Time 20 minutes
Cook Time 20 minutes
Resting Time 30 minutes
Total Time 40 minutes
Course Main Dishes
Cuisine American
Servings 6

Ingredients
  

Bacon-wrapped Filet Mignon with Fresh Oyster Gravy

  • 6 pieces Beef use tenderloin cut
  • 12 pieces bacon smoked
  • 1/2 teaspoon Salt
  • 1/4 teaspoon Pepper
  • 2 tablespoons olive oil
  • 1/4 teaspoon dried thyme leaves
  • 1/4 teaspoon dried rosemary crushed
  • 1/2 onion minced
  • 2 cloves Garlic minced
  • 2 tablespoons Butter
  • 2 tablespoons all-purpose flour
  • 1/2 Cup chicken stock
  • 1 teaspoon mustard
  • 1 Cup Oyster Meat
  • 1/2 tablespoon kinchay (parsley) chopped
  • reserved steak drippings
  • Salt
  • 4 tablespoons cream
  • 1 teaspoon Truffle oil
  • asparagus

Instructions
 

  • Preheat oven to 370ºF.
  • Wrap filet mignon pieces with bacon and seal ends with a toothpick. Marinate them in mixture of salt, pepper, olive oil, thyme, and rosemary for at least 20 minutes.
  • In a thick-bottomed or cast-iron pan, heat a little oil and sear steaks until brown on all sides. Transfer to a baking pan and bake for about 7 minutes. Let steaks rest for at least 8 minutes then remove toothpicks before serving. Reserve pan drippings.
  • Make the fresh oyster gravy: In a saucepan, saute onions and garlic in butter until translucent and fragrant. Add fl our and cook for 30 seconds. Add chicken stock while constantly stirring. Add mustard, fresh oysters, parsley, and steak drippings. Season with salt and pepper. Finish with a little cream and truffle oil. Pour over steaks or serve separately. Serve with grilled asparagus, if desired.
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