When it comes out, let it rest. For at least five minutes. I know, the smell is torturous. But if you cut it right away, all the glorious juices will flood onto the cutting board.
Let it sit on a plate, loosely tented with foil. This is the steak’s spa moment. It relaxes, the juices redistribute, and everything gets more flavorful. You can do it.
How to Cook a Bacon-Wrapped Filet Mignon | Steak University
Use this time to make a quick pan sauce. Deglaze the pan with a splash of red wine or beef broth. Scrape up the brown bits (that’s pure flavor). Swirl in a pat of butter. Done.
Serving the masterpiece
Remove the toothpicks. Slice the bacon-wrapped filet against the grain. You’ll see a beautiful, pink center ringed by crispy, smoky bacon.
Drizzle that pan sauce over the top. Maybe add a sprinkle of flaky sea salt. It’s like putting a bow on a present. Except you get to eat the present.
Serve it with something simple. Roasted asparagus or a mashed potato that’s basically 50% butter. Don’t overcomplicate it. The steak is the star.
