Preparation: Season the meat before you wrap it with special Organic Berkshire pork bacon. sea salt and and fresh-cracked black pepper. Rub the seasoning in gently.
With the steaks seasoned and ready to go, the next step is to wrap them with the bacon. Using Blackwing's Organic Berkshire Bacon which has a hint of cinnamon already in it, choose a wide enough piece to cover the entire exterior of the steak. Some wide cuts are also narrower, so make sure it's even throughout. One piece of bacon will be enough per steak. Just wrap it around firmly with out pulling it tight, just snug. If the bacon is too tight, it will come off.
Stick a toothpick through the overlapping portion to keep the bacon in place. The toothpick should just go through once and out the other side like pinning a button to a shirt.You should notice that the filets are round now, and that is an added bonus of wrapping them. The steak has much more appeal in this shape.
Cooking: Heat a frying pan up to medium on the stove while heating the oven up to 400 degrees F. Melt a piece of butter (garlic butter optional or use grape seed oil combined with the butter) in the pan and stir it around until the foam subsides. Once this happens, lay a couple filets in the pan. Try to have twice as much pan as meat. This will give you a hot spot to flip the meat to. Sear the steaks until they are brown to dark brown. Flip them over to the unused portion of the pan and repeat. Once the filets are seared, place them into the oven using the same grill pan or transfer filet medallions into a Pyrex baking dish.
You will finish your steaks in the oven: To cook your steaks to the way you like them, use a thermometer to check them as they cook. If you have a digital thermometer probe that you can put in the oven, that would be the best. If not, you can check them before they go in and then in 5-10 minute intervals once they are in the 400 degree F oven. Rare meat is 120-125 degrees, medium is 140-150 degrees, and well done is around 160-170 degrees. Before serving the steaks, remember to let them rest for a few minutes in an elevated position like a rack and covered loosely with aluminum foil.
Testing doneness by hand is simple:
- With an index finger, quickly but firmly press down on the thickest part of the meat
- Rare: Feels like the fleshy part of the palm just below the thumb.
- Medium: Feels like the base of the palm closer to where it meets the wrist.
- Well-Done: Feels like the top of the wrist, just below the palm.
The logic behind this test lies in the fact that, the more cooked meat is, the more its fibers contract and the less moisture it contains. So, less done meat feels softer than more fully cooked meat.