Instructions

1. Rub olive oil on the filet mignon and sprinkle with salt and pepper on all sides. Let the seasoned medallions stand at room temperature for 30 minutes to one hour.

2. Prepare your grill for high heat and brush the grill grates with vegetable oil soaked in a paper towel and a clean brush. Use a vegetable oil with a high smoke point for grilling over high heat, such as extra light olive oil or refined versions of safflower, corn, or peanut oil. Avoid brushing the grates with oils that have low smoke points like unrefined extra virgin olive oil or unrefined safflower, corn or peanut oil. When you cannot hold your hand less than two inches over the grill grate for more than five seconds, your grill is hot and ready.

3. Wrap a piece of bacon around each medallion. The moisture of the raw filet mignon will help the bacon stick to the medallions. This helps retain moisture and impart flavor to the filet mignon, which does not have a lot of fat. It is not required, however.

4. Place the filet mignon on the grill and cook for about 5 to 7 minutes per side, for medium-rare to medium doneness. Only flip the steak once. The USDA recommends that you cook all beef steaks and roasts to an internal temperature of least 145 F, which is medium-rare.

5. Let the filet mignon medallions rest for five to 10 minutes before serving.