Bacon-Wrapped Filet Mignon
2 tablespoons unsalted butter 1 tablespoon minced shallot 2 tablespoons minced parsley 4 filet mignon steaks (cut from a whole beef tenderloin), 1 1/2"" thick 4 slices best-quality smoked bacon Olive oil Kosher salt and freshly ground pepper Solid wooded toothpicks, soaked in water
Grilling Method: Direct/Medium Heat
In a small saucepan, melt butter and shallots together. Remove from heat and add half of the parsley and a pinch of salt and pepper. Set aside but keep warm.
Meanwhile, wrap one bacon slice around each filet and secure with a toothpick that has been soaked in water for at least 10 minutes. (Use more bacon if desired.)
Brush each filet lightly with olive oil and season with salt and pepper. Place filets directly on the cooking grate and cook about 10 minutes total for medium rare, turning once halfway through the cooking time.Do not try and grill over high heat or the bacon will flare-up and burn.
Remove filets from grill to a clean platter and brush both sides with butter, shallot and parsley mixture. Let rest 5 minutes and garnish with remaining parsley. Serve immediately.