Filet Mignon topped with a Roasted Garlic Compound Butter

My husband is a meat and potatoes loving Texan. His favorite cut of beef used to be the ribeye, until I introduced him to the Filet mignon wrapped in bacon with the compound butter adding extra flavor and moisture that truly is not needed but here at The Pink Papaya we love to over indulge. Ryan loves this cut so much that I must buy the entire filet roast and cut my own filet portions out. I also on Thanksgiving and Christmas make the entire roast… but that is a different recipe for another day of posting. Back to Ryan’s Filet wrapped in bacon. We recommend as sides to pair with rustic mashed potatoes, gravy, and asparagus. Also, you can make this surf and turf by adding garlic roasted shrimps. Ryan must control my creativeness…if not we would have a million sides and seafood companions! As he says… “Today Lisa it’s about the beef.” So, without further ado…here at The Pink Papaya we present to you Filet mignon wrapped in bacon with compound butter.

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Ingredients

Roasted Garlic Green Onion Compound Butter:

1 cup of butter softened not melted
1 entire head of garlic (roasted)
1 Tbsp. Olive oil
½ cup Green Onion (minced)
1 tsp. Garlic salt
1 tsp. Cracked Pepper

Filets Wrapped in Bacon Yields: 2 Servings

2 Filet Mignon steaks (about 3 inches thick)
2 Tbsps. Of Olive Oil
2 tbsps. McCormick Montreal Steak Seasoning.
4 strips of Bacon (Thin cut)
2 to othpicks

Mashed Potatoes:

2 large Yukon Gold Potatoes (peeled and cubed)
½ cup warm heavy cream
½ cup melted butter
1 tsp. Garlic salt
1 tsp. Pepper
Au Jus (gravy)
1 Package of Au jus McCormick
1 12 oz. can of Beef Consommé

Roasted Asparagus

8 Asparagus Spears
1 Tbsp. olive oil
1 Tbsp. Lemon pepper.

Instructions

Gather your Compound Butter ingredients
Preheat the oven to 400.
Cut the top off your Garlic bulb about ¼ way off the top.
Place inside of a small parchment sheet.
Drizzle with Olive oil.
Now wrap the entire parcel in aluminum foil.
Bake for about 40 minutes. They should be golden brown and soft to touch.
Take out of aluminum and in a small bowl squeeze out the roasted garlic.
Now add your minced green onions, softened butter, Sea salt and cracked pepper to the same bowl.
Combine well.
Pull out a large piece of Saran wrap. Place your compound butter in the middle in one straight line
Now roll like a sausage.
Make sure to grab ends and twirl then make a knot on top.
Place in the freezer.
Preheat the oven 450 F.
Line a parchment sheet on a ¼ sheet pan.
Gather your Filet Ingredients.
Place your steaks on top of your sheet pan.
Drizzle all sides of your steak with olive oil.
Season all sides of your steak.
Using two strips of bacon on each filet, wrap your bacon all the way around.
Now let’s pin it place by using toothpicks. Set aside and let’s focus on our mash potatoes!!
Fill a pot with cold water and place it on the stove on high heat. You will want enough water to cover your potatoes. (Always place your potatoes in cold water on the stove. It is important as your potatoes will cook evenly.)
It should start to boil and be done when the potatoes are fork tender (10-15 minutes.) Let’s get back on the steaks.
Using a skillet with a metal arm or oven proof arm, place on high temperature on the stove. Drizzle with a little olive oil.
Make sure your skillet is scorching hot and then place your filets in the pan we want to sear each side for about 2 minutes. Then flip to the other side.
When both sides are seared (golden brown,) place into your oven for about 25 minutes or until your meat reaches (145 Med. Rare) (160 Medium.) (170 Well Done.) While we wait.
Time to make our mashed potatoes. Let’s drain our potatoes by using a colander.
Place back into the empty pot.
In a measuring cup melt your butter and heavy cream in the same cup for 1 minute in the microwave.
Drizzle on top of your potatoes.
Season with garlic salt & pepper.
Now using your potato masher, mash and mix to your desired consistency. Ensure to taste as you go!!
Place back on the stove to keep warm with a lid on and heat off. (stir occasionally) Let’s make the gravy.
In a 2 1/2 quarts pot with lid place your beef consommé and au jus package.
Mix it until no lumps, then place on your stove on low.
Place the lid on the pot and stir occasionally. let’s get your asparagus ready.
Get a parchment on a sheet pan.
Place your Asparagus on it and drizzle with olive oil and lemon pepper.
During the last 5 minutes of your steak’s baking in the oven. Place your asparagus into the oven to roast. Because the temperature is so high it will roast very quickly. You want to take them out when they turn golden but still are firm. (keep an eye on them.
Take out your filets and Asparagus from the oven. Let’s plate!
Place a large plating spoonful of Au Jus (gravy) on your plate first.
Then place a large mound of Mashed potato on top of gravy.
Follow up with 3 or 4 Asparagus spears on top of mashed potatoes.
Place your Bacon Wrapped Filets on top of Asparagus.
Slice a coin off your Compound butter.
Place your coin of compound butter on top
Enjoy!