Bacon-Wrapped Peppercorn Filet Mignon with Creamy Pepperjack Grits: An Unforgettable Gourmet Recipe

Prepare to embark on a culinary journey with this exquisite recipe for Bacon-Wrapped Peppercorn Filet Mignon, expertly seared to perfection and nestled atop a bed of creamy, spiced Pepperjack Grits. This isn’t just a meal; it’s an experience designed to impress, whether for a special occasion or simply to elevate an ordinary evening into something extraordinary. The tenderness of the filet, the smoky crispness of bacon, the aromatic punch of cracked peppercorns, and the rich, cheesy kick of grits come together in a symphony of flavors and textures that will captivate your palate.

The Allure of Filet Mignon: A Cut Above the Rest

Filet mignon is renowned for its unparalleled tenderness, a truly delicate cut of beef that melts in your mouth. Its lean nature and fine texture make it a highly sought-after steak, often reserved for celebratory meals or moments when you want to truly treat yourself and your loved ones. However, precisely because it is such a prized piece of meat, cooking it can feel intimidating. The last thing anyone wants is to turn a luxurious filet into a dry, overcooked “hockey puck.” This recipe guides you through the process, ensuring your filet mignon is cooked to juicy perfection every single time, preserving its inherent succulence and flavor.

The Magic of Bacon Wrapping: Flavor, Moisture, and Texture

Wrapping filet mignon in bacon isn’t just a culinary flourish; it’s a brilliant technique that adds layers of flavor, moisture, and a delightful textural contrast. As the bacon cooks, its savory fat renders, basting the lean filet and infusing it with a smoky richness. This not only keeps the steak incredibly moist but also creates a beautiful, crispy crust around the exterior. The bacon also acts as a protective shield, helping to prevent the delicate meat from drying out during the high-heat searing and subsequent oven finish. For this recipe, we use center-cut bacon, which provides ample flavor without being excessively greasy, allowing the quality of the filet to shine through while benefiting from the bacon’s savory embrace.

Mastering the Perfect Cook: Stove-Top Sear, Oven Finish

The secret to a flawlessly cooked filet mignon, with a beautiful exterior crust and a perfectly rare to medium-rare interior, lies in a two-stage cooking method: a screaming hot stove-top sear followed by a brief finish in the oven. This technique, often referred to as a “reverse sear” or “pan-sear then roast,” is ideal for thicker cuts like filet. A cast iron skillet is your best friend here, as it retains heat exceptionally well and provides maximum contact for that coveted, deep brown sear. Starting on the stove allows for rapid caramelization of the steak’s surface, locking in juices and developing complex flavors faster than a grill might. Moving it to the oven ensures the internal temperature rises gently and evenly without overcooking the exterior. This precision results in a steak that’s tender from edge to edge, with a rich, peppery crust and a perfectly rosy center.

Elevating Grits to Gourmet Level: Creamy, Cheesy, Kicked-Up Goodness

Now, let’s talk about the grits. Grits, a Southern staple, sometimes get a bad rap, but when prepared correctly, they can be nothing short of divine. This recipe takes ordinary grits and transforms them into an extraordinary accompaniment with the addition of creamy milk, generous amounts of Pepperjack cheese, and a hint of cumin. The Pepperjack cheese is a game-changer, melting into a luscious, spicy, and incredibly satisfying base that perfectly complements the rich filet. The subtle heat from the jalapeños in the Pepperjack adds a welcome kick without overwhelming the dish, creating a harmonious balance. These grits are so good, you might find yourself making extra just for leftovers – they’re surprisingly versatile and make a fantastic quick lunch with a few sautéed shrimp the next day. This side dish isn’t just filling; it’s flavorful, comforting, and adds a delightful Southern flair to a classic steak.

Key Ingredients for Success: Quality Matters

Crafting such a memorable meal starts with choosing quality ingredients. For your filet mignon, look for cuts that are deep red and firm to the touch. Freshly cracked peppercorns, especially a mixed or multi-colored variety, will provide a more vibrant and aromatic flavor than pre-ground pepper. Good quality extra virgin olive oil is essential for both seasoning and searing. When it comes to the grits, yellow cornmeal tends to offer a slightly richer flavor and more vibrant color, but white cornmeal can also be used. And of course, the star of the grits – Monterey Jack cheese with jalapeños – ensures that spicy, cheesy goodness. Don’t skimp on the kosher salt; proper seasoning is crucial for bringing out the best in both the steak and the grits. A sprinkle of fresh cilantro and thinly sliced jalapeños for garnish not only adds visual appeal but also a burst of fresh flavor.

Bacon-Wrapped Peppercorn Filet with Pepperjack Grits

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Authur: Erica

Servings: 4

Ingredients

4 filet mignon steaks
4 strips center-cut bacon
kosher salt
1 T fresh cracked peppercorns preferably mixed or multi-colored peppercorns
1 T extra virgin olive oil
3-1/2 c water
½ c milk
1 c yellow cornmeal
1-1/2 c shredded Monterey jack cheese with jalapenos
1 t kosher salt
½ t cumin
garnish: fresh chopped cilantro and very thinly sliced jalapeno pepper

Instructions

Heat oven to 450F.
Very lightly rib the steaks all over with olive oil. Season both sides with salt. Put the crushed peppercorns in a dish, and gently press the steaks into the peppercorns to coat both sides. Wrap a slice of bacon around each steak and secure ends with a toothpick. Let the steaks sit 15-20 minutes.
Heat a large iron skillet on high heat. While pan is heating, get together the remaining ingredients to have ready.
Add the tablespoon olive oil to the hot skillet to coat. Add the steaks and get a good sear on the first side (~2 minutes). Flip the steaks to the other side and put the skillet into the oven. Cook to desired doneness (my 1-1/2-in steaks were medium-rare after 4 minutes in the oven). Remove skillet from the oven and transfer the steaks to a cutting board or dish to rest 5 minutes.
While steaks are resting, make the grits. In a large saucepan, bring the water and milk to a boil. Add the cornmeal in a steady stream whisking constantly to avoid clumps. Reduce heat to medium-high and cook 1 minute to thicken, whisking constantly – be careful against splatter because it hurts. Really hurts. Remove from the heat and add the cheese, 1 t kosher salt, and cumin.
To serve, spoon some grits in the center of a dish. Place a steak over. Lay a couple jalapenos slices on top of each steak and sprinkle cilantro over top. Yield: 4 servings.

Serving Suggestions and Perfect Pairings

This gourmet meal is already a showstopper on its own, but a few thoughtful additions can elevate the experience even further. The vibrant green of fresh cilantro and the delicate rings of thinly sliced jalapeño provide a beautiful contrast to the rich colors of the steak and grits, while adding a fresh, herbaceous note and an extra touch of heat. For an even more complete meal, consider serving alongside a simple, crisp green salad with a light vinaigrette to cut through the richness, or some tender-crisp asparagus spears. When it comes to wine pairings, a robust red wine would be an excellent choice. A Cabernet Sauvignon, Merlot, or even a Zinfandel would complement the deep, savory flavors of the beef and bacon, while standing up to the peppery kick of the grits.

Customization and Variations to Suit Your Taste

While this recipe offers a perfect balance of flavors, don’t hesitate to customize it to your personal preferences. If Pepperjack cheese is too spicy for your liking, a mild cheddar or a creamy Monterey Jack would work wonderfully in the grits, offering a similar cheesy texture without the heat. For a different twist on the peppercorn crust, you could experiment with other spices; a touch of garlic powder or onion powder mixed with the peppercorns could add another layer of aroma. If grits aren’t your preferred side, creamy mashed potatoes, polenta, or even roasted root vegetables could serve as a delicious alternative to the filet mignon. The beauty of cooking lies in making a recipe your own, so feel free to get creative!

A Meal to Remember

Whether you’re celebrating a milestone, hosting a dinner party, or simply indulging in a truly special weeknight meal, this Bacon-Wrapped Peppercorn Filet Mignon with Creamy Pepperjack Grits promises to deliver an unforgettable dining experience. It’s a dish that goes far beyond simple “meat and potatoes,” offering a sophisticated blend of textures and tastes that speaks of care, craftsmanship, and a genuine love for good food. We sincerely hope this recipe becomes a cherished favorite in your culinary repertoire, one you’ll want to revisit time and time again.