Spring is Here = Fire up the Grill

To celebrate the first day of spring on Sunday, I decided it was time to fire up the grill. At least I have gotten to do one thing that is spring-like this week. The weather doesn't seem to realize that it is suppose to be warming up. I wanted to make something with a couple of filet mignon steaks we had. So here is the creation I put together.

Bacon-Wrapped Filet Mignon with Caramelized Onions

2 6-8 oz Filet Mignon

4 small slices of bacon

2 teaspoons ground mustard

1 onion

1 1/2 tablespoon unsalted butter

2 tablespoons cabernet sauvignon jam

2 teaspoons balsamic vinegar

kosher salt & pepper

Preparing the dish:

Allow steaks to warm a little at room temperature to take some of the chill off. Chop onion into thin strips. Start melting 1/2 tablespoon of butter in a non-stick pan. Quickly rub steaks into the melting butter to coat them on each side. Do not allow them to cook. Add another 1/2 tablespoon butter to the pan and start cooking the onions on medium heat. While onions are cooking, season the steaks on each side with the ground mustard, salt, and pepper, rubbing them into the meat. Continue cooking onions until they start browning. Push all of the onions to one side of the pan. Add the bacon to the other side of the pan to start cooking for 3-4 minutes. To the onions, add the jam along with another 1/2 tablespoon butter. Season with salt and pepper, reduce heat to low. Keep the bacon cooking separate from the onions, allowing some of the juices from each to mix with the other. Add the balsamic vinegar to the onions and continue cooking until the the bacon begins to crisp at the edges. Once bacon and onions are done, set aside.

Preheat your grill and allow the temperature to rise to 450-500 degrees. Sear steaks on the grill, turning once halfway through cooking. About 2 minutes before the steaks reach the level of cooking you want, remove them from the grill and reduce the grill heat. Using toothpicks, attach bacon to the sides of the filet mignon. The bacon should cover the whole sides of the beef. If needed, cut the bacon to fit. Spoon half of the onion mixture and juices on top of each steak. Return steaks to the grill for about 2 more minutes. Remove from the grill, cover with aluminum foil and allow to rest for 5 minutes. Enjoy!

Substitutions: The only ingredient that might be difficult to find is the jam. Instead you could try a combination of 2 tablespoons grape jam and 2 tablespoons red wine. The jam I have is from a company called Emily G's. They have a great selection of jams which I have sampled at previous food shows. Their web site also has several recipes for using jams in main dishes, salads, desserts, and more.

Coming soon: Roasted Red Pepper and Lentil Soup