Bacon-Wrapped Filet Mignon with Horseradish Cream

Illustration generated by AI. The recipe is hand-curated and checked by MealPrep's allergen, diet and nutrition rules.

American · 40 min · Pork · keto, low-carb, high-protein

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Ingredients

• 4 (6 oz each) filet mignon steaks, 1.5 inches thick
• 2 slices thin-cut bacon
• 1/4 cup sour cream
• 1 1/2 tbsp prepared horseradish, drained
• 1 lemon
• 2 tbsp chopped chives
• 1 tbsp unsalted butter
• 2 sprigs fresh thyme
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1/2 tbsp neutral oil

Method (tap to check — screen stays awake)

1. Stir the sour cream, horseradish, chives, a pinch of salt and a squeeze of lemon juice together and refrigerate — it wants 20 minutes for the horseradish to bloom.
2. Par-cook the bacon in a dry skillet over medium for 3 minutes per side, until the fat has started to render but the slices are still flexible. Cold bacon wrapped raw never crisps in the time the steak takes.
3. Wrap one slice around the circumference of each filet and secure with a toothpick. Season the flat faces generously with salt and pepper.
4. Heat the oven to 400F. Get an oven-safe skillet very hot over high heat, add the oil, and sear the filets 2 minutes per flat side, then roll them on the bacon seam for 1 minute.
5. Add the butter and thyme, transfer the skillet to the oven and roast 5 to 8 minutes. Pull at 125F for medium-rare, 133F for medium, measured in the center — filet is thick and lean and goes from perfect to dry in about 4F.
6. Rest 8 minutes, remove the toothpicks, and serve with the horseradish cream on the side.

Nutrition figures are estimates. Verify allergens on every ingredient label before cooking.

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