Bacon Wrapped Filet Mignon with Risotto

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Bacon Wrapped Filet Mignon with Risotto Recipe

Tender fillet mignon steaks are paired with savoury bacon and creamy risotto in this elegant dish. To add flavor and keep the meat moist during cooking, the fillet mignon is wrapped in bacon. For a rich and creamy texture, the risotto is made with arborio rice, chicken broth, and parmesan cheese. This dish is ideal for a special occasion or a romantic meal for two.

Ingredients

• 1/4 cup of chopped onion
• 1/4 cup of butter
• 2 tbsp olive oil
• 2 cloves of garlic, minced
• 1 1/2 cups of arborio rice
• 8 slices of bacon
• 1/2 cup of grated parmesan cheese
• 1/2 cup of dry white wine
• 1/4 tsp of black pepper
• 4 fillet mignon steaks, each 6 oz
• 1/4 tsp of salt
• 4 cups chicken broth

Time Needed

• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Total Time: 50 minutes

Instructions

• Preheat the oven to 400° F.
• (200 degrees C).
• Wrap 2 slices of bacon around each fillet mignon steak, securing with toothpicks if necessary.
• In a large skillet over medium-high heat, heat the olive oil.
• Cook for 2-3 minutes per side, or until the fillet mignon steaks are browned.
• Transfer the steaks to a baking sheet and bake for 8-10 minutes, or until done to preference.
• Prepare the risotto while the steaks are cooking.
• Warm the chicken broth in a separate saucepan over low heat.
• Melt the butter in a separate large saucepan over medium heat.
• Sauté the onion and garlic for 2-3 minutes, or until the onion is translucent.
• Stir the arborio rice in the saucepan to coat it with the butter.
• Cook for 2-3 minutes, or until the rice has toasted slightly.
• Stir in the white wine until the liquid has been absorbed.
• Stir in a ladleful of the heated chicken broth until the liquid is absorbed.
• Repeat until the rice is tender and creamy, one ladleful at a time.
• Add the grated parmesan cheese, salt, and pepper to taste.
• Serve the risotto with the bacon-wrapped fillet mignon.

Beef Accessories

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