Why is filet mignon so good?

Filet mignon comes from the small end of the tenderloin, a non weight-bearing muscle that has very little connective tissue, resulting in a tender, melt-in-your-mouth cut of beef. Filet mignon is expensive because there is just a small piece in each cattle, as you can see from this Wikipedia graphic:

How to Cook Bacon Wrapped Fillet Mignon

1. Preheat the oven to 450ºF, secure a slice of bacon around each filet with a toothpick, rub both sides of the filet with olive oil and season generously with salt and pepper.
2. Sear each side of the filets for 1-2 minutes in a cast iron skillet on a high heat.
3. Place the skillet in the oven and cook for about 5 minutes each side for medium rare, then remove and allow the steaks to rest for 5-10 minutes.

A treat for Valentine's Day or any day

The nice thing about filet mignon is it is very easy to cook, and always feels special, whether you are making it for a special occasion for two, to entertain friends, or just because you need a special, but quick weeknight meal. Costco sells beautiful filet mignon at very good prices.

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Everything is better with bacon

Wrapping your filet in a strip of bacon makes for a beautiful presentation. All you do is wrap the bacon around the filet and secure it with a toothpick. Done!

Sear on the stovetop and finish in the oven

Sear your filets on the stovetop to get a nice crust and then finish in a hot oven. All the cooking is done in about than 15 minutes. I use this Le Creuset to grill pan to get nice grill marks on the stove top.

Cook to perfection by using a thermometer

 Once the filet is seared, you put it in a hot oven to finish. The time in the oven depends on how well you seared it and how thick the filet is. Whatever you do, don't cut into the filet to see if it is done. This will spill the meat's juices. Instead, use a thermometer and insert it in the middle of the filet, about half way through. Remove the steak from the oven when it is about 5 degrees short of your desired doneness. Here is a quick guide for beef:

Rare: 125 to 130 degrees F

Medium rare: 130 to 140 degrees F

Medium: 140 to 150 degrees F

Let the steak rest for 10 minutes

This is critical. The resting time accomplishes two things:

1. The steak will continue to cook about 5 degrees more while it rests. In other words, if you remove the steak at 130 degrees, it will continue to cook to about 135 degrees while it rests.
2. The meat juices will be absorbed while the meat rests, resulting in a juicier, more flavorful steak. So avoid cutting into the steak until you are ready to serve.