Petite Filet Wrapped In Bacon Recipe
Baked Stuffed Lobster Tail – Twice Baked Potato
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Ingredients
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Petite Filet Wrapped in Bacon
Baked Stuffed Lobster Tail
Twice-Baked Potato
Method
Petite Filet Wrapped in Bacon
- 1
Season and wrap
Preheat oven to 400°F (200°C). Pat filets dry with paper towels. Season all sides with kosher salt (about 1/2 tsp per filet) and freshly ground black pepper. Wrap each filet with two bacon slices overlapping slightly, securing bacon seams with a toothpick if necessary.
- 2
Sear
Heat a large ovenproof skillet over medium-high heat. Add 1 tbs olive oil. When shimmering, add filets bacon seam-side down and sear 1–2 minutes per side until bacon begins to brown and filets develop a crust. Use tongs to hold bacon edges if needed. Add 1 tbs butter, minced garlic and thyme sprigs to the pan and baste filets for 30 seconds.
- 3
Finish in oven
Transfer skillet to preheated oven and roast until internal temperature reaches 125°F (52°C) for medium-rare (about 6–10 minutes depending on thickness). Remove from oven, transfer filets to a resting plate, tent with foil, and let rest 5–7 minutes. While resting, reserve pan juices for plating.
Baked Stuffed Lobster Tail
- 4
Prepare lobster
Increase oven temperature to 425°F (220°C) if needed (you can cook lobster and filets together at 400°F if preferred; adjust times). Using kitchen shears, cut down the top of the lobster shell lengthwise to expose meat. Gently lift the meat from the shell, keeping the tail base attached, and rest the meat on top of the shell (butterfly). Pat meat dry.
- 5
Make herb butter
In a small bowl, combine cold unsalted butter (cut into pieces), lemon juice, minced garlic, chopped parsley, paprika, salt and pepper. Mash with a fork until combined. Stir in panko breadcrumbs if using.
- 6
Stuff and bake
Brush or smear about half of the herb butter over the lobster meat and into the shell. Place lobster tails on a baking sheet. Bake in the 425°F (220°C) oven for 10–12 minutes, or until meat is opaque and registers 140–145°F (60–63°C). In the last 1–2 minutes, broil briefly (watch closely) to brown the top if desired. Remove and let rest 2 minutes.
Twice-Baked Potato
- 7
- 8
Scoop and mix
When potatoes are cool enough to handle (or after they’ve rested 10 minutes), slice each potato lengthwise and scoop out the flesh into a bowl, leaving a 1/4-inch shell. Add 3 tbs butter, 1/4 cup milk or cream, 2 tbs sour cream, shredded cheddar, salt and pepper. Mash until smooth and creamy. Stir in half the chives and optional bacon bits.
- 9
Refill and bake
Spoon or pipe the mashed potato mixture back into the potato shells, mounding slightly. Top with a sprinkle of extra cheddar and remaining chives. Return to oven at 400°F (200°C) and bake 12–15 minutes until tops are set and cheese is melted and golden. Serve warm.