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Bourbon & Bacon Filet Mignon
Prep Time
15 mins
Cook Time
30 mins
Resting Time
10 mins
Total Time
55 mins

Bourbon and bacon make everything better. Even filet mignon!

Course: Main Course
Cuisine: American
Keyword: Bourbon Bacon Filet Mignon
Servings: 2 people
Author: Derek Wolf
  • 2 filet mignon's
  • 2 pieces of bacon
  • 1 cup of bourbon
  • 1 cup of sliced mushrooms
  • 1/4 cup of light brown sugar
  • 2 cloves of garlic minced
  • 2 tbsp of lemon juice
  • 1 tbsp of cinnamon
  • 1/2 stick of butter
  • Salt & pepper to taste
  • 2 to othpicks if necessary
  1. In a bowl, mix the bourbon, brown sugar, garlic cloves, lemon juice, plus salt & pepper to taste. Stir thoroughly and place to the side.
  2. Next, wrap steaks with bacon and use toothpicks to keep in place if necessary. Season with salt, pepper & cinnamon.
  3. Use some Cowboy Hardwood Lump Charcoal to light fire and let burn for 10-15 minutes. Once charcoal is white hot, disperse over grill evenly for direct grilling. Optional: For a more intense flavor, add some hickory or apple wood chunks to the top of the charcoal.
  4. Set cast iron pan over fire about 2 minutes before cooking in order to heat up evenly. When pre-heated, add butter to pan and let melt. Once melted, add the bourbon mixture to the pan and let simmer for 8-10 minutes or until it starts to thicken. Occasionally stir mixture, and pull off fire if it starts to blacken!
  5. Add mushrooms to skillet once the bourbon mixture has thickened and stir for 2 minutes. Push mushrooms to one side and place steaks in the skillet. Let steaks cook for 7-8 minutes per side or until internal temperature is at 125F (medium-rare). Make sure bacon is cooked thoroughly as well.
  6. Pull steaks & mushrooms off grill and let rest for 10 minutes.
  7. Serve & enjoy your Valentines Day!
Recipe Notes

Gear: Cowboy Charcoal