Finishing on a high note with Part 4 of my series: All Things Bacon. We’re doubling down on the bacon today by making Bacon Wrapped Filets with Bacon Fat Fries. Wrapping a filet mignon with bacon is a classic steak recipe. However, the bacon fat fries are not common, so make sure to save your rendered bacon fat or snag some from a local butcher for this recipe!
Those fries are insane and get extremely crispy. They’re perfect served alongside a juicy steak, especially one wrapped in crispy bacon.
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Why You’ll Love Bacon Wrapped Filets with Bacon Fat Fries
This is the final part of my series called All Things Bacon. Bacon wrapped filets are amazing. The bacon really adds some needed fat/flavor to the lean yet tender filet mignon.
No wonder it’s pretty common to see the two paired together.
Bacon fat fries, on the other hand, are not seen as much. I’m not sure why since the bacon fat honestly makes the best fries.
You can get bacon fat from rendered bacon that you made following this series or at your local butcher shop. The fat gets really hot so make sure to carefully fry the fries.
This is a great recipe for any special occasion. What could be better than the most tender steak wrapped in some truly impressive bacon?
You could even add some brussels sprouts into the mix with any extra bits of bacon you have from this recipe. Your dinner guests will love it!
Bacon-Wrapped Filet Mignon with Bacon Fat Fries Ingredients
Any meat lover will enjoy this filet mignon recipe. This type of steak is iconic for a reason. In fifteen minutes of prep time and one hour and fifteen minutes of cook time, you’ll be ready to serve 4 people
For the steak, you’ll need 3 filet mignon steaks, bacon slices, and steak seasoning made out of kosher salt, black pepper, garlic powder, and canola oil.
For the bacon fat fries you’ll of course need some bacon fat and also russet potatoes, parmesan cheese and a bit of chopped parsley for garnish.
How to Make Bacon-Wrapped Filets with Bacon Fat Fries
To make this classic steakhouse dinner, carefully wrap one whole slice of bacon around each filet and pin each piece of bacon with a toothpick, string or a grilling pin. Then, slather the outside of the steaks with oil and season steaks with salt, pepper and garlic powder.
Next, place the steaks on a baking sheet and then put that in the fridge for 40 minutes to dry brine. Pull the steaks out of the fridge 15 minutes before cooking so that they can to come to room temperature.
Next, slice your potatoes into fries/wedges and place them in a bowl of ice water. Let them soak until you are ready to start cooking.
Preheat your grill to medium-high heat (around 375F) for direct grilling.
Bacon Fat Fries
Heat up a dutch oven/cast iron skillet with rendered bacon fat until it is 350 degrees F. Dry off your fries and add them to the skillet.
Don’t skip the drying of the fries! Excess water will cause the fat/oil to pop, which is not ideal for cooking over open flames. Be careful, my friends.
Now, cook the fries for about 3-4 minutes stirring occasionally, as needed. Once the fries are golden brown and soft on the inside, place them on a plate with a paper towel to catch the excess oil.
Add the fries to a bowl along with some salt and toss to evenly coat them. Keep warm until ready to serve.
Bacon Wrapped Filets
Next, add your steaks to the grill for 3-3.5 minutes of cooking time per side, checking with a meat thermometer until the internal temperature reaches 120F.
Make sure to get a perfect sear on the bacon as well so that it gets nice and crispy. I used tongs to hold the filets on their sides, so that the bacon could make direct contact with the grill grate. I also rotated them while they were on their sides so that each side of the bacon was seared.
Once you have medium rare steaks, pull them off and let rest for 5-10 minutes.
Finally, toss the fries with some grated parmesan and chopped parsley. Once the steaks are rested, slice them up and serve with the fries.
Bacon Wrapped Filets with Bacon Fat Fries
- 3 Filet Mignon
- 3-4 Bacon Slices
- 1.25 tbsp Kosher Salt
- 1.25 tbsp Black Pepper
- 1 tbsp Garlic Powder
- Canola Oil as needed
Bacon Fat Fries:
- 3 cups Rendered Bacon Fat
- 2-3 Russet Potatoes cut into fries
- 1.5 tbsp Grated Parmesan Cheese
- 1.5 tbsp Chopped Parsley
- Carefully wrap one whole slice of bacon around each filet and pin with a toothpick, string or a grilling pin.
- Slather your steaks with oil and season with salt, pepper and garlic powder.
- Place the steaks in the fridge for 40 minutes to dry brine.
- Pull the steaks out of the fridge 15 minutes before cooking to come to room temperature.
- Next, slice your potatoes into fries/wedges and place them in a bowl of ice water. Let them soak until you are ready to start cooking.
- Preheat your grill to medium high heat (around 375F) for direct grilling.
- Heat up a dutch oven/skillet with rendered bacon fat until it is 350F.
- Dry off your fries and add them to the skillet.
- Cook the for about 3-4 minutes per side. Once the fries are golden brown and soft on the inside, place them on a plate with a paper towel to catch the excess oil.
- Add the fries to a bowl along with some salt and toss to evenly coat them. Keep warm until ready to serve.
- Next, add your steaks to the grill to cook for 3-3.5 minutes per side or until 120F internal.
- Make sure to sear off the bacon as well to get nice and crispy. Once the steaks are done, pull off and let rest for 10 minutes.
- Next, toss the fries with some grated parmesan and chopped parsley.
- Once the steaks are rested, slice them up and serve with the fries. Enjoy!