The Perfect Way to Cook Bacon-Wrapped Filet Mignon on a George Foreman Grill

As a steak lover I’m always looking for new ways to cook up the perfect filet mignon. Recently I tried wrapping the tender fillets in bacon before grilling them on my George Foreman indoor electric grill. The combo of savory bacon and buttery filet mignon is pure heaven! The George Foreman grill cooked both meats to juicy, mouthwatering perfection.

Cooking bacon-wrapped filets on the George Foreman is quick easy and makes for an indulgent meal that feels like I’m dining at a fancy steakhouse right at home. Here, I’ll walk you through how to cook bacon-wrapped filet mignon on a George Foreman grill for exceptionally tender, flavorful results every time.

Benefits of Using a George Foreman Grill

The George Foreman grill is ideal for cooking bacon-wrapped filet mignon for a few key reasons

• The sloped grilling surface drains excess fat away as the meat cooks, ensuring a healthier meal.

• The grill imprints the bacon-wrapped filet with appetizing sear marks.

• Adjustable temperature settings allow you to fine-tune the heat based on the thickness of the steaks.

• With its compact countertop footprint, indoor electric grills like the George Foreman are convenient for quick weeknight dinners. No need to heat up the oven.

• The nonstick cooking plates make cleanup a breeze after grilling these tasty steak treats.

Ingredients Needed

To cook restaurant-quality bacon-wrapped filet mignon at home, you’ll need just a few simple ingredients:

• Filet mignon steaks, 1 – 1 1/2 inches thick

• Bacon slices (use regular sliced bacon)

• Butter, softened

• Fresh rosemary and thyme

• Salt, pepper, garlic powder

• Wooden toothpicks

That’s it! Now let’s get cooking.

Step-by-Step Cooking Guide

Follow my simple step-by-step instructions to cook flawless bacon-wrapped filet mignon on your George Foreman grill.

1. Prepare the Filet Mignon Steaks

Rinse the filet mignon steaks under cold water and thoroughly pat dry with paper towels. Season both sides generously with salt, pepper, and garlic powder. The seasoning adds great flavor and helps form a tasty crust when grilled.

Let the seasoned steaks sit at room temperature as you prep the bacon.

2. Wrap Bacon Around Steaks

Lay bacon strips vertically on a cutting board, overlapping slightly. Place the filet mignon at the bottom of a bacon strip and roll it up.

Wrap the bacon around the perimeter of the steak. It should cover most of the surface. Use wooden toothpicks to secure the bacon in place.

Repeat with remaining steaks and bacon slices. Refrigerate for 30 minutes to allow flavors to meld. The bacon fat will baste the steak while grilling.

3. Grill on Preheated George Foreman

Preheat your George Foreman grill on medium-high heat for about 5 minutes. Place bacon-wrapped steaks on grill and close the lid.

Grill for 6-8 minutes total, flipping steaks halfway through. Time will vary based on thickness of steaks and desired doneness.

Use a meat thermometer to test for doneness. Pull steaks at 135°F for medium-rare.

4. Make Compound Butter

While steaks grill, mix 1/2 cup softened butter with minced rosemary, thyme, garlic powder, salt, and pepper.

Stir herbs into butter. This compound butter adds incredible flavor when melted over the hot steak.

5. Finish with Herb Butter

Once steaks reach desired doneness, top them with a pat of the herb-infused butter. Place a dome lid over steaks and let rest for 5 minutes – the butter will melt beautifully.

6. Slice and Serve

Remove toothpicks and slice steaks across the grain into medallions. Pour herbed butter over the top. Serve immediately with any steakhouse-worthy sides.

Dig in and enjoy these bacon-wrapped beauties! The crispy, salty bacon takes the filet over the top.

Cooking Tips for Best Results

• Choose 1-inch thick filet mignon steaks for optimal grilling. Thinner cuts may overcook.

• Wrap steaks tightly in bacon to prevent unwrapping while grilling.

• Grill over medium-high heat to get a nice sear while keeping interior tender.

• Use a digital meat thermometer to test doneness. Cook to 135°F for medium-rare.

• Let steaks rest 5 minutes after grilling for juicier, more tender meat.

• Compound butter adds delicious richness – whip up different herb flavors to try.

• Slice steaks across the grain for maximum tenderness.

Perfect Side Dishes

While the bacon-wrapped filet mignon is undeniably the star of the show, it tastes even better with complementary sides like:

• Loaded baked potatoes – Top russets with cheese, bacon, sour cream, and chives.

• Sauteed mushrooms – Cook sliced mushrooms in garlic, thyme and butter.

• Roasted asparagus – Toss asparagus spears with olive oil, salt, and pepper and roast.

• Creamed spinach – Saute spinach, diced onions, garlic, and nutmeg, blended with cream.

• Scalloped potatoes – Thinly sliced potatoes layered with cream and cheese, baked until tender.

With an easy recipe and some grill know-how, you can enjoy incredible bacon-wrapped filet mignon without ever leaving home. The George Foreman grill helps you nail perfect steaks – crispy bacon on the outside, tender and juicy filet mignon within. Serve with your favorite steakhouse sides for an elegant, indulgent dinner.