Name: Loca Lunas Black Angus Tenderloin Filet Mignon Recipe
Cook time: 40 min
Total time: 40 min
Yield: 1 servings
Cuisine: American
Ingredients: 9 oz Black Angus Tenderloin Filet Mignon; 2 slices Applewood Bacon; 2 tbs Shallots; 1 tbs Fresh Parsley, chopped; 4 tbs Unsalted Butter, softened; 1 large Onion, sliced into rings; null to taste Salt; null to taste Black Pepper; 1 tbs Olive Oil

Influenced by lager styles from Japan, Germany and the American prohibition. This light bodied, golden lager is our original brew, and a national award winning beer in 2023. It has a malt forward backbone that is accentuated by a crisp, dry finish.

Bossman Lager

Garlic mayo is a creamy sauce blending mayonnaise with minced garlic, often used to enhance various dishes.

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Premium Dry Aged, Applewood Bacon Wrapped. Topped with Shallot-Parsley Butter and Onion Rings. 9 oz.

Preheat your oven to 400°F (200°C). Season the Black Angus Tenderloin Filet Mignon generously with salt and black pepper.

Prepare the Filet Mignon

Wrap each filet mignon with a slice of Applewood bacon, securing it with toothpicks if necessary. This will add flavor and moisture while cooking.

Wrap with Bacon

In an oven-safe skillet, heat the olive oil over medium-high heat. Sear the bacon-wrapped filet for 3-4 minutes on each side until browned.

Sear the Filet

Transfer the skillet to the preheated oven and roast for about 10-12 minutes for medium-rare. Adjust cooking time to your desired doneness.

Finish in the Oven

While the steak is cooking, mix the softened butter, chopped shallots, and parsley in a small bowl. Season with salt and pepper to taste.

Make Shallot-Parsley Butter

In a separate pan, heat oil over medium heat. Fry the sliced onion rings until golden brown and crispy. Remove and drain on paper towels.

Prepare Onion Rings

Once the filet mignon is done, remove it from the oven and let it rest for 5 minutes. Top with the shallot-parsley butter and serve alongside the crispy onion rings.

Serve