Entrée: France – Filet Mignon Farci au Bacon (Bacon-Stuffed Tenderloin)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 2

Approximate Time

Prep 15 min

Cook 20 min

Additional 5 min

Total 40 min

Ingredients

2 large filet mignon (10–12 oz / 280–340 g each), butterflied
4 slices bacon, finely chopped
1 small shallot, minced
1 garlic clove, minced
2 tbsp chopped fresh parsley (30 ml)
1 tbsp olive oil (15 ml)
Salt and pepper to taste
Kitchen twine

Instructions

1. Sear chopped bacon in a skillet until golden; add shallot and garlic and cook until soft. Remove from heat and stir in parsley; cool slightly.
2. Butterfly each filet into a pocket or open flat, season with salt and pepper, and spoon bacon mixture inside. Fold or roll and tie with kitchen twine to secure.
3. Heat oil in an ovenproof skillet and brown stuffed filets on all sides.
4. Transfer skillet to a 375°F (190°C) oven and roast 8–12 minutes to desired doneness.
5. Rest 5 minutes, remove twine, slice, and serve.