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Filet mignon in bacon with quail egg

Author
Cookinero 9 Nov 2022
19520
Filet mignon in bacon with quail egg

How to cook Filet mignon in bacon with quail egg

Step 1

Filet mignon in bacon with quail egg

For this recipe, I use the middle part of the tenderloin, it is necessary to cut off the silvery film and small veins from it. Cut into slices about 3-4 cm thick.

Step 2

Filet mignon in bacon with quail egg

Wrap a piece of tenderloin in 2 strips of bacon so that it protrudes from the top of the fillet, tie with kitchen string. Do this with every piece.

Step 3

Filet mignon in bacon with quail egg

Put prepared fillets on a frying pan heated with vegetable oil, sprinkled with pepper on top. I didn't salt because bacon is salty. Fry the bottoms of the fillets first. Then fry each piece on all sides over high heat.

Step 4

Filet mignon in bacon with quail egg

Then put in a frying pan pre-boiled potatoes, cut into slices, cherry tomatoes, champignons, almost until cooked. Send to the oven preheated to 180 ° C for 15 minutes. During this time, the meat will "reach". The main thing is not to overdry! Remove string from each piece.

Step 5

Filet mignon in bacon with quail egg

A few minutes before being ready, break a quail egg into each piece, send it to the oven so that the protein grabs a little! Serve immediately!

Filet mignon in bacon with quail egg - FAQ About Ingredients, Baking Time and Storage

Yes, you can substitute with regular chicken eggs. However, they are larger, so you may want to use only the yolk or a smaller amount of the white to avoid overpowering the filet mignon.
If you're looking for a similar flavor profile, pancetta is a good substitute. For a leaner option, consider using prosciutto. You can also use a vegetarian bacon alternative, but be mindful of its cooking time to prevent it from burning.
You can prep the tenderloin by wrapping it in bacon and refrigerating it for up to 24 hours before cooking. However, the potatoes, tomatoes and champignons are best cooked fresh for optimal texture.
Use a meat thermometer! For rare, aim for 120-130°F (49-54°C); medium-rare, 130-140°F (54-60°C); medium, 140-150°F (60-66°C); medium-well, 150-160°F (66-71°C); and well-done, 160°F+ (71°C+). The internal temperature will rise slightly as it rests.
While possible, freezing can affect the texture of the filet mignon. If you must freeze it, wrap it tightly in plastic wrap then foil, or place it in an airtight container. Reheat gently in the oven.
Consider serving this with a green salad, asparagus, roasted root vegetables, or mashed potatoes for a more complete meal. A red wine reduction sauce would also complement the dish nicely.
Omit the potatoes or substitute them with cauliflower florets. Also, ensure that any bacon or bacon substitute used has minimal added sugars.
Adjust the cooking time accordingly to the thickness of the meat. Use a meat thermometer to verify the internal temperature meets your desired doneness. Larger cuts will require more time in the oven.

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