- 4
Ingredients
- Evenly shaped, center-cut tenderloin steaks work best.
- 1/4 c. sugar
- table salt and ground black pepper
- 8 slices bacon
- 4 tenderloin filet mignon steaks, (6-7 oz. each), about 1 1/2" thick
Preparation
Step 1
1. Combine sugar and 1/2 tsp. pepper in pie plate. Lay 4 slice bacon on large plate, weigh down with second plate, and microwave on high power until fat is rendered and bacon is slightly shriveled but still pliable, 1-3 minutes. Cool slightly, then dredge one side of rendered bacon in sugar mixture.
2. Pat steaks dry and season with salt and pepper. Wrap each steak with one piece sugared bacon (sugar side out), overlapping and securing with 2 toothpicks, and place 1 piece folded raw bacon on top of each steak.
3. Turn all burners to high and heat with lid down until very hot, about 15 minutes. Scrape grate clean wih grill brush. Lightly dip wad of paper towels in oil; holding wad with tongs, wipe cooking grate. Leave primary burner on high and turn other burner(s) to low.
4. Grill steaks, covered, over cooler side of grill until internal temperature of meat registers 110 degrees on an instant-read thermometer, 7-14 minutes. Remove bacon from top of steaks and cook on cooler side until crisp. Flip steaks and grill, covered, over hotter side of grill until steaks register 125-130 degrees (for medium rare), 5-10 minutes. Transfer to plate , tent with foil, and let rest 5 minutes. Remove toothpicks. Serve, crumbling bacon over steaks.