Bacon Wrapped Filet Mignon with Chiles & Herbs

Bacon Wrapped Filet Mignon with Chiles & Herbs

Prep Time: 10 minutes, plus 3 hours to marinate the meat

Cook Time: 12 minutes

Serves: 8


     For the marinade:

  • 1 cup olive oil
  • 2 Tbsp. red wine vinegar
  • 1 Tbsp. freshly ground black pepper
  • 2 thyme sprigs
  • 1 rosemary sprig

     For the relish:

  • ¼ cup olive oil
  • 2 Tbsp. unsalted butter, melted
  • 1 Tbsp. olive oil
  • ¼ cup finely chopped red onion
  • 4 garlic cloves, minced
  • 1 Tbsp. chopped fresh parsley
  • 1 Tbsp. diced green chiles, seeded
  • 1 tsp. grated lemon zest

     For the filets:

  • 8 (6-ounce) Bacon Wrapped filet mignon steaks
  • 1-2 tsp. sea salt
  • 1-2 tsp. freshly ground black pepper
  • 1-2 Tbsp. vegetable oil


Combine all of the marinade ingredients in a glass baking dish and mix well. Add the steaks and turn to coat. Cover and marinate in the refrigerator for 3 hours.

For the relish, combine all of the ingredients in a small bowl and mix thoroughly. Place half of the relish in a separate small bowl and set alongside the grill.

Preheat the grill to medium-high and lightly oil the grill grates.

Remove the steaks from the marinade, pat dry with heavy-duty paper towels and season with salt and pepper. Drizzle with the vegetable oil.

Cook the steaks (in batches, if necessary) for 6 minutes per side for medium-rare. Baste with some of the relish mixture while cooking to ensure that the meat is beautifully caramelized.

Turn the steaks over and place them on a serving platter. Top with the remaining relish and serve.