Are you looking to impress your dinner guests with a delicious and juicy bacon-wrapped filet mignon?
Look no further than your trusty George Foreman grill!
Yes, you read that right. You can cook a mouth-watering steak on your indoor grill, and we’re here to show you how.
Whether you’re a seasoned grill master or a novice in the kitchen, this recipe is easy to follow and will have you serving up restaurant-quality steaks in no time.
So, grab your apron and let’s get cooking!
How To Cook Bacon Wrapped Filet Mignon On George Foreman?
Step 1: Preheat your George Foreman grill and get it hot. This is important to ensure that your steak cooks evenly and gets those beautiful grill marks.
Step 2: Take your bacon slices and wrap them around each of the steaks. This will add an extra layer of flavor and keep the steak moist while cooking.
Step 3: Season the steaks with garlic powder, pepper, parsley, and salt. Be generous with your seasoning, as it will enhance the flavor of the steak.
Step 4: Place the steaks on the George Foreman grill and shut the lid. Cook for 5 minutes to get them to medium-rare. If you prefer a different level of doneness, adjust the cooking time accordingly.
Step 5: Once the steaks are cooked to your liking, take them off the grill and let them rest for 10 minutes before eating. This will allow the juices to redistribute throughout the steak, resulting in a more tender and flavorful meal.
Ingredients You’ll Need
To make bacon wrapped filet mignon on your George Foreman grill, you’ll need the following ingredients:
– Filet mignon steaks (1.5 inches thick, 6 ounces each)
– Bacon slices
– Garlic powder
– Pepper
– Parsley
– Salt
That’s it! With just a few simple ingredients, you can create a delicious and impressive meal right in your own kitchen. Make sure to preheat your George Foreman grill, wrap the bacon around the steaks, season generously, and cook to your desired level of doneness. Don’t forget to let the steaks rest before serving for maximum flavor and tenderness. Enjoy!
Preparing The Filet Mignon
If you want to cook the perfect bacon-wrapped filet mignon on your George Foreman grill, you need to start with a high-quality cut of meat. Look for filet mignon steaks that are 1-2 inches thick and weigh between 4-8 ounces. For the purpose of using your George Foreman Grill, it’s best to get smaller size steaks or filet mignon medallions.
Before cooking, let the steak warm up on the counter for about 20 minutes. This will help it cook more evenly. Butterfly cut the steak by slicing it in half thickness wise, essentially making 2 steaks of approximately 3/4 inch thick. When slicing, don’t go all the way through. At the end of the slice leave just enough so that the steak holds together and opens up flat, like a butterfly.
Next, season the steak with a mixture of red wine vinegar, olive oil, kosher salt, and fresh ground pepper. Coat both sides of the steak well and pierce it with a fork a few times to help the ingredients penetrate. If you’re able to do this step a few hours ahead of time and let sit in the fridge to marinate – even better.
Preheat your George Foreman grill with the lid closed for at least 5 minutes. Use the highest temp setting if you have one. This is important! You want the grill to be as hot as possible when cooking your steak.
Place the steak on the grill and close the lid. Leave it alone for at least 4 minutes. Cooking times will vary but will generally be 4-7 minutes for rare, 6-9 minutes for medium-rare. But always check it after 4 minutes – that’s the magic time when it may be done enough for a good rare steak. If desired, rotate the steak a 1/4 turn halfway through the grilling process to get those nice crisscross grill marks.
Once you’ve achieved your desired level of doneness, remove the steak from the grill and let it rest for a few minutes before cutting into it. This will allow the juices to settle and give you a more flavorful and tender steak.
Wrapping The Filet In Bacon
Wrapping your filet mignon in bacon is a great way to add an extra layer of flavor and moisture to your steak. To do this, take a slice of uncooked bacon and wrap it around the outside edge of the steak, securing it with a toothpick. It is important to wrap the bacon snugly around the steak to ensure that it does not unravel during cooking. If your steak is on the larger side, compress it inward to shorten the total circumference and form a more circular shape. This will plump the steak up and actually make it appear thicker. Thicker steaks, around 2 inches, will cook better using this method.
When wrapping your filet in bacon, make sure to use a cocktail toothpick instead of a standard toothpick as it has a stem at the end that makes it easier to retrieve later. Once you have wrapped your filets in bacon and secured them with toothpicks, season them generously with salt and pepper on both sides.
Now that your filets are wrapped in bacon and seasoned, they are ready to be cooked on your George Foreman grill. Follow the steps above to get perfectly cooked bacon-wrapped filet mignon every time!
Preheating Your George Foreman Grill
Before cooking your bacon wrapped filet mignon on your George Foreman grill, it’s important to preheat the grill and get it hot. This will ensure that your steak cooks evenly and gets those beautiful grill marks. To preheat your grill, simply turn it on and let it heat up with the lid closed for at least 5 minutes. Use the highest temperature setting if your grill has one.
It’s important to note that the George Foreman grill is an indoor press grill, which means that it cooks food from both sides at the same time. This makes it a great option for cooking steak, as it allows for even cooking and helps to retain the juices in the meat.
Once your grill is hot and ready, you can begin preparing your bacon wrapped filet mignon according to the recipe instructions. Remember to season your steak generously with garlic powder, pepper, parsley, and salt before placing it on the grill. And don’t forget to let your steak rest for 10 minutes after cooking before slicing and serving. Enjoy!
Cooking The Filet Mignon
Cooking filet mignon on a George Foreman grill is a great way to enjoy this delicious cut of meat without having to go to a fancy restaurant. Here’s how to cook bacon-wrapped filet mignon on your George Foreman grill:
Step 1: Preheat your George Foreman grill with the lid closed for at least 5 minutes. Use the highest temperature setting if you have one.
Step 2: Butterfly cut the filet mignon by slicing it in half thickness wise, essentially making 2 steaks of approximately 3/4 inch thick. When slicing, don’t go all the way through. At the end of the slice leave just enough so that the steak holds together and opens up flat, like a butterfly.
Step 3: Combine all ingredients in a shallow dish and make sure steak it coated well. You can pierce the steak with a fork a few times to help the ingredients penetrate. If you’re able to do this step a few hours ahead of time and let sit in the fridge to marinate – even better.
Step 4: Place the filet mignon on the grill and close the lid. Leave it alone for at least 4 minutes. Cooking times will vary but will generally be 4-7 minutes for rare, 6-9 minutes for medium-rare. But always check it after 4 minutes – that’s the magic time when it may be done enough for a good rare steak.
Step 5: If desired, rotate the steak a 1/4 turn halfway through the grilling process to get those nice crisscross grill marks.
Step 6: Insert a meat thermometer into the center of the filet to verify the internal temperature is at least 145 degrees Fahrenheit.
Step 7: Once the filet mignon is cooked to your desired level of doneness, take it off the grill and let it rest for a few minutes before cutting into it. This will allow the juices to settle and make for a more tender and flavorful meal.
By following these steps, you’ll be able to cook bacon-wrapped filet mignon on your George Foreman grill like a pro!
Checking For Doneness
Checking for doneness is an essential step when cooking bacon-wrapped filet mignon on a George Foreman grill. The best way to determine the internal temperature of your steak is by using a meat thermometer. For medium-rare, the internal temperature should be 130-135°F, for medium it should be 140-145°F, and for medium-well it should be 150-155°F.
If you don’t have a meat thermometer, you can use the touch test method. Gently press the center of the steak with your finger. If it feels soft and squishy, it is rare. If it feels slightly firmer with some give, it is medium-rare. If it feels firm with little give, it is medium-well.
It’s important to note that the steak will continue to cook even after you take it off the grill. So, if you want a medium-rare steak, take it off the grill when it’s rare and let it rest for a few minutes before checking again.
By following these tips, you’ll be able to cook a delicious bacon-wrapped filet mignon on your George Foreman grill with ease and confidence.
