Filet Mignon with Bacon Wrap and Whipped Horseradish Cream Sous Vide

by Ingo Muschenetz

A succulent beef tenderloin wrapped in bacon and served with a tangy whipped horseradish cream.

Filet Mignon with Bacon Wrap and Whipped Horseradish Cream Sous Vide

  • Servings: 2-4 servings

A perfect dish for a special occasion or a fancy weekend dinner. This recipe is a gourmet take on the classic filet mignon, using a sous vide for perfect, even cooking. The bacon wrap adds a smoky flavor and the whipped horseradish cream provides a tangy contrast to the rich beef.

Ingredients

  • 1 6-8 lbs. beef tenderloin, whole, PSMO
  • As needed about 1 tablespoon per filet transglutaminase
  • As needed one rasher per filet bacon rashers cut thin, high quality
  • As needed 1 to 2 small sprigs per fillet fresh thyme, sprigs
  • As needed about 1 tablespoon per filet vegetable oil


For the whipped horseradish cream:

  • 1 cup heavy cream
  • 1/4 cup horseradish, prepared and drained well
  • 2 tablespoons coarse grain mustard
  • 1 tablespoon dijon mustard
  • Salt and freshly ground black pepper to taste

Directions

  • Carefully remove the tenderloin from its packaging, drain and dry well.
  • Arrange the tenderloin in front of you with the tail end to your right and the wider, butt end to your left.
  • Follow the steps for removing the chain/side muscle and the silverskin.
  • Portion the tenderloin into the butt, the center-cut, and the tail.
  • For French filet mignon, portion 2-4 relatively equal steaks from the top of the tail portion.
  • For tenderloin filet steaks, portion your desired size steaks from any of the three main portions of cleaned and trimmed tenderloin.
  • Set the SV1 to the desired temperature of your finished tenderloin.
  • On a suitable cutting board or a large sheet of parchment paper placed on your work surface layout a bacon rasher.
  • Completely dust the surface of the bacon with the transglutaminase using a can style shaker or similar.
  • Place the filet mignon on its side on the far end of the dusted rasher.
  • Working from left to right at the top, roll the rasher over the filet towards you until completely wrapped and press firmly to adhere.
  • Gently cupping a wrapped steak smooth out any air bubbles or imperfections gently with the palm of your hand.
  • Continue with remaining steaks and remaining bacon.
  • Top each bacon wrapped filet with one or two small sprigs of fresh thyme and a bit of salt.
  • Place each wrapped steak in a suitable VacMaster bag and using a VacMaster chamber or suction machine vacuum pack the filet.
  • Cook for the filets in the SV1 for a minimum of two hours and up to six.
  • Pull the steaks from the SV1 and after removing from the bag(s) pat dry with paper towels and moisten with a bit of oil.
  • Sear the filets in large heavy bottomed cast iron skillet or similar over high heat browning the steak by rotating until golden brown on all sides.
  • Remove from the pan and serve immediately with the whipped horseradish cream.


For the whipped horseradish cream:

  • In a stand mixer or similar whisk the heavy cream until thick but not too stiff.
  • Fold the horseradish, coarse and dijon mustards into the cream.
  • Season to taste with Salt and Pepper.
  • Serve immediately.