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Ingredients
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Steak & Bacon
Seasoning
Finishing & Cooking Fat
Method
Prepare Steaks
Trim and bring to temperature
Pat the 6 oz petit filets dry with paper towels. Trim any excess silver skin. Let steaks sit at room temperature for 20–30 minutes before cooking so they cook evenly.
Season
Lightly season all sides of each filet with kosher salt, black pepper, and garlic powder. Press seasonings gently into the meat so they adhere.
Wrap with bacon
Wrap one slice of Fraser Valley bacon around the perimeter of each filet so the bacon seams meet on the underside. If the bacon slice is too long, trim to fit. Secure the bacon with 1 or 2 toothpicks inserted through the bacon and into the filet (place toothpicks flat to avoid spinning).
Sear and Roast (Stovetop to Oven method)
Preheat oven
Preheat oven to 400°F (205°C). Place a rack in the middle position.
Heat pan
Heat a heavy ovenproof skillet (cast iron preferred) over medium-high heat until very hot. Add 1 tablespoon neutral oil and swirl to coat.
Sear filets
Place bacon-wrapped filets in the hot skillet, seam-side down first. Sear without moving for 2 minutes until a deep golden-brown crust forms. Rotate to sear the opposite side for 1.5–2 minutes, then quickly sear the bacon edges for 30–45 seconds to render fat and crisp the bacon.
Add butter and aromatics
Add 1 tablespoon unsalted butter and the thyme sprigs to the skillet. As the butter melts, tilt the pan and spoon (baste) the butter over the tops of the filets for about 30 seconds to build flavor and color.
Roast to doneness
Transfer the skillet to the preheated oven. Roast until internal temperature reaches desired doneness: about 6–8 minutes for medium-rare (125–130°F / 52–54°C after resting), 8–10 minutes for medium (135°F / 57°C before resting). Use an instant-read thermometer inserted into the center of the filet without touching the bacon or pan.
Rest
Remove skillet from oven and transfer filets to a cutting board. Tent loosely with foil and rest 5–7 minutes. During resting the internal temperature will rise ~5°F (3°C).
Finish and Serve
Plate the bacon-wrapped petit filets whole or sliced in half on a warm plate. Garnish with the roasted thyme if desired and serve immediately.