Fiery Bacon Wrapped
Filet Minon Recipe

This fiery bacon wrapped filet mignon recipe is perfect for that spice-loving special occasion. The chipotle peppers bring out the best in this tender beef steak.

2 ears of corn, husked
2 ounces chipotle peppers in adobo sauce
1/2 cup honey
4 8-ounce filets from a beef tenderloin
12 slices hickory-flavored bacon, divided
Salt and pepper
2 tablespoons vegetable oil, divided
4 scallions, sliced into 1/2-inch pieces
1 fresh jalapeno, seeded and diced fine
2 cups shredded green cabbage
1 teaspoon ground cumin
Juice of 2 limes

Preheat oven to 350 degrees F.

Roast corn in the oven for 30 mines, then cut off the kernels and reserve.

Bring oven temperature up to 375 degrees F.

In a blender, puree the chipotle peppers in adobo sauce and the honey.

Wrap each tenderloin filet with 2 slices of bacon, securing with toothpicks. Season with salt and pepper. Heat 1 tablespoon of the oil in a saute pan over medium-high heat. Add the filets and sear for 3 minutes on each side. Sear the on the ends for 1 minute. Brush with the chipotle glaze with about half of the sauce. Place the filets in an ovenproof pan, baking for 10 minutes, checking for internal doneness. You want it to be 145 degrees F. for medium rare, and 160 degrees for medium.

To make the corn ragout, cut 4 slices of bacon intro 1/2-inch pieces. Saute over medium-high heat until the bacon starts to get crisp. Add 1 tablespoon oil, the scallions, and the diced jalapeno, cooking for about 2 minutes. Add the corn and cabbage, and cook for about 4 more minutes, or until the cabbage begins to wilt. Season with salt and pepper, cumin, and lime salt.

Serve the ragout with the filets and the reserved sauce. This bacon wrapped filet mignon recipe makes 4 servings.

There's More Fiery Foods Than This Bacon Wrapped Filet Mignon