I found some pre-packaged bacon-wrapped filet at the grocery store this morning at what seemed like an amazing price. So I promptly searched how to cook these babies and found a standard recipe that everyone seems to use with maybe some slight variation. I had some asparagus in the refrigerator that needs to be used so I decided to make it a meal of steak and asparagus. I almost threw the asparagus into the pan with the steak but instead decided to cook it on the stove top with butter over medium-low heat.
If you’re not aware of brown butter or you’ve never made it on purpose I will let you know that if you cook butter over medium-low heat it will begin to bubble and hiss and turn brown. This technique gives the butter a slightly nutty flavor (and tastes amazing in any dish but really enhances baked goods). I figured asparagus would taste amazing swimming in the stuff and I was right!
You can make this delicious dinner in under 20 minutes. Some people choose to allow their filet to come to room temperature before cooking. I’ve never been that thoughtful and/or patient. I tried leaving it out for about an hour or two tonight but it still seems fairly cold to me. The recipe, based off one found at food network.com worked perfectly.
- Kosher salt and freshly ground black pepper
- 1 beef filet steak, 8 to 10 ounces, 2 inches thick
- 1 piece thin bacon (or use pre-packaged filet wrapped in bacon)
- 1 T. butter, more if needed
- 1/2 T. olive oil
- Preheat the oven to 425 degrees F.
- Generously salt and pepper both sides of the steak. Wrap the steak with the bacon and secure with a toothpick or cooking twine.
- Heat an ovenproof skillet over medium-high heat. Add the butter and olive oil. When melted and sizzling, add the steak to the skillet and sear on both sides until a really nice color, about 1 or 2 minutes per side.
- Remove the skillet from the stovetop and place into the oven to finish cooking. Cook until medium rare, 7 to 10 minutes, flipping halfway in between. Remove from the oven and allow to rest for 5 minutes before serving.
- 9 asparagus stalks
- 1 T. butter
- Kosher salt
- Snap the bottom of the asparagus off and rinse off the stalks; pat dry.
- In a small saute pan, melt butter over medium-low heat until it browns. Add the asparagus and a pinch of salt and cook through to desired doneness; approximately 6 to 10 minutes.