My son was craving steak last night. Unfortunately, the rainy weather here in S.F. was not conducive to grilling. So, time to get creative!

Here we have a 1 lb. filet roast wrapped in thick-cut bacon.



Pulled from the oven when my ChefAlarm indicated an internal temperature of 130°F.



After resting for about 10 minutes, here is the inside:



The roast was juicy and delicious! It was served with mashed potatoes and steamed broccoli.

Next time, I will reduce the roasting temperature of my convection oven from 350°F to 300°F or so to shoot for a more even medium-rare temperature throughout the roast.

But, for a first shot at this recipe, I was quite pleased with the outcome. My nine-year-old son ate almost half a pound of filet!

I never have wrapped a filet like that but is certainly looks fantastic.

Da quarter!! My nemesis.

quote:

Originally posted by smschulz:
I never have wrapped a filet like that but is certainly looks fantastic.

It's good, I will only do it for looks. Somehow it kills the beefiness, which a filet is already low in that department. I prefer the crust on the beef personally.

I'd eat the hell outta that - had a pimento cheese sandwich for lunch.

if you want it more on the rare side, pull it at 115 or so,

then tent and sit for 5 minutes

Lookin' good! As always, perfectly medium rare and well photographed.

That quarter eats better than I do!

I can’t stop staring at it.