Southwest Filet Mignon Recipe
8 oz. Angus tenderloin wrapped in jalapeño bacon, ancho demi glaze
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Ingredients
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Main Ingredients
Method
Cooking Instructions
Prepare the Filet Mignon
Preheat your oven to 400°F (200°C). Season the Angus tenderloin filet with salt and black pepper on all sides.
Wrap the Filet
Wrap the seasoned filet with the jalapeño bacon slices, securing them with toothpicks if necessary.
Sear the Filet
In an oven-safe skillet, heat olive oil over medium-high heat. Sear the wrapped filet for about 2-3 minutes on each side until browned.
Bake the Filet
Transfer the skillet to the preheated oven and bake for about 10-12 minutes for medium-rare doneness (adjust time based on preferred doneness).
Make the Ancho Demi Glaze
In a saucepan, combine beef stock, red wine, and ancho chili powder. Simmer on medium heat until reduced by half, stirring occasionally.
Serve
Remove the filet from the oven and let it rest for a few minutes. Slice the filet and serve with the ancho demi glaze drizzled on top. Garnish with fresh cilantro.