This post is sponsored by Tyson Foods, Inc. All comments and opinions are my own.
As pools start to empty and the last rays of summertime begin to fade, I become unreasonably excited. Why, you ask? Because autumn is coming! Pumpkin spice, chunky sweaters, hot cider… I would argue that it is actually the most wonderful time of the year (and yes, that was some major shade I just threw, Santa). Fall is also the beginning of the holiday season, where family, friends, and entertaining reign. You will inevitably be hosting dinner and you’re going to need a phenomenal entrée recipe to impress your guests. With the help of Wright® Brand Naturally Hickory Smoked Bacon, I have got you covered. How does Bacon Wrapped Filet with Chardonnay Pumpkin Sauce sound?
I must admit, I have always been a bit intimidated by filet. Even though I cook and create recipes for a living, there’s something about a fancy steak that makes me nervous. Am I going to overcook it? How do I season the meat? So for this recipe, I decided to challenge myself and go outside of my comfort zone. But after consulting my favorite cookbooks and the master grillers in my life, I created a manageable recipe that even a novice filet-er could tackle. And let me tell you, the research paid off because this meal was a synch to make. Easy to create and looks fancy?! Sign me up! You’ll find the recipe below, but just in-case, I’ll also walk you through the steps. Let’s do this!
If you’re feeling a little intimidated right now, do not fret! We’re going to walk through this delicious and surprisingly simple prep process together. Let’s start with the sauce, shall we? Combine 1 tbs. of brown sugar, 1 tsp. of garlic powder, ½ cup of pecans, and 1 tbs. of butter in a sauce pan. Cook over low-medium heat until thoroughly mixed. Add 1/3 cup of Chardonnay to the pot and simmer for 5 minutes.
Add the pumpkin purée and the rest of the Chardonnay and bring back to a simmer, mixing continuously. Turn the heat low and keep warm on the stove until mealtime.
Pretty simple to make the sauce, right? One thing checked off the list. Time for the filets! Rub ½ tbs. of olive oil on each filet and sprinkle each with ½ tsp. of salt.
Next, wrap two strips of Wright Brand Naturally Hickory Smoked Bacon around each filet, securing them with toothpicks. Wright Brand Bacon is a staple in my house and great to have on hand for easy mealtime cooking. It’s easily found in the refrigerated aisle at H-E-B and comes in three delicious flavors: Naturally Hickory Smoked Bacon, Applewood Bacon, and Double Smoked Bacon. Plus, Wright Brand Bacon varieties are made with premium, hand selected and trimmed meat and feature delicious bold flavors.
Heat the skillet with 1 tbs. of butter over medium-high heat. Place the filets on the grill and cook approximately 5 minutes on each side. Using tongs, sear the bacon edges before removing from the grill. To be extra fancy, use a meat thermometer for specific steak preferences – 120⁰F for rare, 130⁰F for medium-rare, 140⁰F for medium, 150⁰F for medium-well, and 165⁰F for well done.
Plate the filets, top with the Chardonnay Pumpkin sauce, and garnish with fresh tarragon.
And that is it, my friends! You have yourself a beautiful entrée for autumn entertaining. Make sure to grab this coupon to save $1 on Wright® Brand Bacon Varieties from 8/30-10/8. And if you’re looking for another delicious and easy mealtime option, then you’ll want to check out this recipe for Texas Bacon and Rice Bowl here. What is your favorite way to use bacon in an entrée? Shout out it out in the comment section.