Parmesan Crusted Filet Mignon

Internal Temperature for Filet Mignon:

• Rare:  130°
• Medium Rare: 140°
• Medium: 155°

• Remove steaks from the grill and allow to rest about 5 minutes before serving.

The bacon will not be crisp but should be cooked through if the steaks are cooked to medium-rare.  The bacon adds additional flavor to the steak and can be eaten with the steak or discarded if you are not a fan of chewy bacon. 

How to Store and Reheat:

• Store leftover steak in an airtight container in the refrigerator up to 4 days. 
• Slice steak and reheat in a skillet coated with melted butter over medium heat, turning to heat from both sides, about 3- 5 minutes. 

More Delicious Steak Dinners to Try:

• Grilled Ribeye Steaks
• Garlic Butter Steaks
• Garlic and Onion Ribeyes

For the holidays we always do a grilled Prime Rib Roast that has the simplest preparation and feeds the whole family. 

Making a wonderful steak dinner at home is really simple and much more affordable than going to a restaurant. Add this Parmesan Crusted Filet Mignon recipe to your next celebration meal plan for a gourmet dinner made entirely on the grill. 

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Yield: 4 servings

Parmesan Crusted Filet Mignon

Prep Time: 10 minutes

Cook Time: 10 minutes

Additional Time: 5 minutes

Total Time: 25 minutes

Parmesan Crusted Filet Mignon is a special occasion dinner to make on the grill that tastes like it came from a fancy steakhouse but easily made on your backyard grill. 

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Ingredients

• 4 Filet Mignon Steaks
• 4 slices thin bacon
• 1/4 cup finely grated parmesan cheese
• 1 teaspoon onion flakes
• 1 teaspoon dried thyme
• 3/4 teaspoon minced fresh rosemary
• 3/4 teaspoon granulated garlic
• 3/4 teaspoon brown sugar
• 1/2 teaspoon kosher salt
• 1/2 teaspoon fresh ground pepper

Instructions

1. Prepare a grill fire to 400° with hickory or pecan for smoke flavor.
2. Pat steaks dry with a paper towel. 
3. Wrap a slice of bacon around each steak and secure with a toothpick. 
4. Place on a baking sheet.
5. Brush the steaks with melted butter.
6. In a bowl, combine parmesan cheese, onion flakes, rosemary, thyme, garlic, brown sugar, salt and pepper. 
7. Sprinkle mixture over the tops of the steaks, pressing lightly to form a crust.
8. Cook steaks over indirect fire with the grill closed for about 8 - 10 minutes. 
9. Use a digital thermometer to cook to desired doneness. We cooked ours to about 140°.
10. Remove steaks from the grill and allow to rest about 5 minutes before serving.

Notes

Internal Temperature for Filet Mignon:

• Rare:  130°
• Medium Rare: 140°
• Medium: 155°

• Storage and Reheating:
  Store leftover steak in an airtight container in the refrigerator up to 4 days. 
• Slice steak and reheat in a skillet coated with melted butter over medium heat, turning to heat from both sides, about 3- 5 minutes. 

Nutrition Information:

Yield:

4

Serving Size:

1
Amount Per Serving: Calories: 314Total Fat: 20gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 99mgSodium: 510mgCarbohydrates: 3gFiber: 0gSugar: 1gProtein: 28g

Nutritional information is estimated and may not be accurate.

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