From the sweet and smoky glaze on juicy, tender, luxurious bacon-wrapped filet mignon to a potato side dish that will ruin you for all other starches, it doesn\u2019t get more decadent and satisfying than this. The only thing we love more than the fantastic textures and flavors of this dish is its mind-blowing combined prep and cook time of under 45 minutes! That\u2019s right, you can serve this MICHELIN Star-worthy meal any night of the week and still have plenty of time to relax after clean-up. Your table is ready \u2013 let\u2019s get started.<\/p>\n
Tools You\u2019ll Need Before You Start<\/strong><\/h4>\n\n- 1 Medium Saucepan<\/li>\n
- 1 Whisk<\/li>\n
- 1 Small Saucepan<\/li>\n
- 1 Medium Pot<\/li>\n
- 1 Colander<\/li>\n
- 1 Large Cast-Iron Pan<\/li>\n
- 1 Baking Sheet<\/li>\n
- Meat Thermometer<\/li>\n<\/ul>\n
How to Make Maple Bourbon-Glazed Bacon-Wrapped Filet with Potato-Parmesan-Leek Pancakes<\/strong><\/h2>\nWhen it comes to juicy, savory, perfectly trimmed, so-tender-you-can-cut-it-with-a-fork filet mignon, you need to go to the best of the best: America\u2019s Original Butcher. Omaha Steaks Bacon-Wrapped Filet Mignons<\/a> takes everything that you already loved about our master butcher-selected filet mignon and wraps it up in mouthwateringly smoky, decadently sugar-cured bacon for a savory-sweet bite you\u2019ll crave again and again. It\u2019s an experience that truly brings this wonderful dish together and guarantees 100% satisfaction around the whole table.<\/p>\n1. The Glaze That Pays (Off)<\/strong><\/h3>\nJust when you thought Omaha Steaks Bacon-Wrapped Filet Mignons<\/a> couldn\u2019t be any more flavorful, this exquisite bourbon-maple glaze comes along! Start by adding bourbon infused with notes of caramel and vanilla to a medium saucepan on high heat and reduce to 1\/3 in volume, which should only take about 30 to 40 seconds.<\/p>\nNext, add your savory beef stock, sweet and sticky maple syrup, spicy mustard, a pinch of salt and pepper, and a pinch of crushed pepper for heat and whisk until it\u2019s all well incorporated, then reduce to medium-high heat. Then simply continue to cook for two to three and a half minutes until it\u2019s reduced by half in volume and has become slightly thickened and allow to cool to room temperature while you move on to the next step. \u00a0\u00a0<\/p>\n
2. One Potato, Two Potato, Three Potato, MORE!<\/strong><\/h3>\nA protein and a starch may seem old-school, but we\u2019re bringing it to the future with this savory, elevated take on classic potato pancakes. Add your creamy butter, sweet, oniony leeks, pungent garlic, and a pinch of kosher salt to a small saucepan on medium heat and saut\u00e9 until leeks are tender, which should take about two minutes. Next, remove the leeks and garlic from the heat and allow to cool to room temperature while you move on to the next step.<\/p>\n
Boil your starchy potatoes in a medium pot of salted water for about eight to 10 minutes, until they\u2019ve become tender enough to pierce with a fork. Then drain them, place them in a medium bowl, and mash until all lumps are gone and you\u2019re left with smooth and creamy perfection. Now add back in your saut\u00e9ed leeks and garlic, creamy eggs, tangy and nutty Parmesan cheese, mild chives, flour, 1 teaspoon of kosher salt, 1\/4 teaspoon black pepper, and 1 teaspoon of baking powder and mix it all together until
completely incorporated.<\/p>\n
Next, add low-smoke-point grapeseed oil to a large cast-iron pan and bring it to medium-high heat. Add two heaping tablespoons of your savory potato mixture and form pancakes in batches of four, pressing down with a spatula on each pancake until they\u2019re slightly flattened. Pan-fry them for two to three minutes or until they\u2019re golden-brown on both sides, then remove from the pan and place them on a paper towel-lined sheet pan. Lightly sprinkle the potato pancakes with kosher salt while they\u2019re still hot to endure it sticks. \u00a0\u00a0<\/p>\n
3. That\u2019s a (Bacon) Wrap!<\/strong><\/h3>\nNow it\u2019s time to move on to the main event: your Omaha Steaks Bacon-Wrapped Filet Mignons<\/a>! If you\u2019ve planned ahead, you can safely thaw your filet mignons in the refrigerator overnight, but if you\u2019re pressed for time, our convenient quick-thaw method<\/a> will deliver perfectly thawed steaks in about 30 minutes! Leave your thawed steaks on the counter for about 20 minutes so they can come to room temperature, then pat them dry on all sides to ensure your seasoning sticks well and generously season them with salt and pepper.<\/p>\nNext, add some more of that high-smoke-point grapeseed oil to a large cast-iron pan that\u2019s been brought to medium-high heat. Add your filets and sear each side for two minutes, then turn on its side and rotate, continuing to sear for another minute until the bacon and nice and crispy. Now turn off the heat, add your creamy butter to the pan, pour about 1 heaping spoonful of that sinfully delicious maple-bourbon glaze on top of your filets, and then baste them with the butter and glaze pan mixture for about 20 seconds.<\/p>\n
Your perfectly cooked steak is ready to rest! Remove the metal skewer that\u2019s holding the bacon in place and allow them to rest for five minutes to achieve the ideal medium-rare doneness. Not sure what that looks like? Check out our helpful Omaha Steaks Steak Doneness Guide<\/a>! All that\u2019s left to do is plate your filet with your potato pancakes, serve with the remaining maple-bourbon glaze, and, most importantly, ENJOY!<\/p>\n[\/et_pb_text][et_pb_image src=”https:\/\/www.omahasteaks.com\/blog\/wp-content\/uploads\/2023\/04\/CR-Maple-Bourbon-Glazed-Bacon-Wrapped-Filet-Mignon-BlogS.jpg” alt=”Maple Bourbon-Glazed Bacon-Wrapped Filet with Potato-Parmesan-Leek Pancakes Recipe” title_text=”CR Maple Bourbon Glazed Bacon Wrapped Filet Mignon BlogS” align=”center” _builder_version=”4.20.0″ z_index_tablet=”500″ box_shadow_horizontal_tablet=”0px” box_shadow_vertical_tablet=”0px” box_shadow_blur_tablet=”40px” box_shadow_spread_tablet=”0px” global_colors_info=”{}”][\/et_pb_image][et_pb_text _builder_version=”4.20.0″ _module_preset=”default” global_colors_info=”{}”]<\/p>\n
How to Make Maple Bourbon-Glazed Bacon-Wrapped Filet with Potato-Parmesan-Leek Pancakes<\/strong><\/h2>\nWhen it comes to juicy, savory, perfectly trimmed, so-tender-you-can-cut-it-with-a-fork filet mignon, you need to go to the best of the best: America\u2019s Original Butcher. Omaha Steaks Bacon-Wrapped Filet Mignons<\/a> takes everything that you already loved about our master butcher-selected filet mignon and wraps it up in mouthwateringly smoky, decadently sugar-cured bacon for a savory-sweet bite you\u2019ll crave again and again. It\u2019s an experience that truly brings this wonderful dish together and guarantees 100% satisfaction around the whole table.<\/p>\n1. The Glaze That Pays (Off)<\/strong><\/h3>\nJust when you thought Omaha Steaks Bacon-Wrapped Filet Mignons<\/a> couldn\u2019t be any more flavorful, this exquisite bourbon-maple glaze comes along! Start by adding bourbon infused with notes of caramel and vanilla to a medium saucepan on high heat and reduce to 1\/3 in volume, which should only take about 30 to 40 seconds.<\/p>\nNext, add your savory beef stock, sweet and sticky maple syrup, spicy mustard, a pinch of salt and pepper, and a pinch of crushed pepper for heat and whisk until it\u2019s all well incorporated, then reduce to medium-high heat. Then simply continue to cook for two to three and a half minutes until it\u2019s reduced by half in volume and has become slightly thickened and allow to cool to room temperature while you move on to the next step. \u00a0\u00a0<\/p>\n
2. One Potato, Two Potato, Three Potato, MORE!<\/strong><\/h3>\nA protein and a starch may seem old-school, but we\u2019re bringing it to the future with this savory, elevated take on classic potato pancakes. Add your creamy butter, sweet, oniony leeks, pungent garlic, and a pinch of kosher salt to a small saucepan on medium heat and saut\u00e9 until leeks are tender, which should take about two minutes. Next, remove the leeks and garlic from the heat and allow to cool to room temperature while you move on to the next step.<\/p>\n
Boil your starchy potatoes in a medium pot of salted water for about eight to 10 minutes, until they\u2019ve become tender enough to pierce with a fork. Then drain them, place them in a medium bowl, and mash until all lumps are gone and you\u2019re left with smooth and creamy perfection. Now add back in your saut\u00e9ed leeks and garlic, creamy eggs, tangy and nutty Parmesan cheese, mild chives, flour, 1 teaspoon of kosher salt, 1\/4 teaspoon black pepper, and 1 teaspoon of baking powder and mix it all together until
completely incorporated.<\/p>\n
Next, add low-smoke-point grapeseed oil to a large cast-iron pan and bring it to medium-high heat. Add two heaping tablespoons of your savory potato mixture and form pancakes in batches of four, pressing down with a spatula on each pancake until they\u2019re slightly flattened. Pan-fry them for two to three minutes or until they\u2019re golden-brown on both sides, then remove from the pan and place them on a paper towel-lined sheet pan. Lightly sprinkle the potato pancakes with kosher salt while they\u2019re still hot to endure it sticks. \u00a0\u00a0<\/p>\n
3. That\u2019s a (Bacon) Wrap!<\/strong><\/h3>\nNow it\u2019s time to move on to the main event: your Omaha Steaks Bacon-Wrapped Filet Mignons<\/a>! If you\u2019ve planned ahead, you can safely thaw your filet mignons in the refrigerator overnight, but if you\u2019re pressed for time, our convenient quick-thaw method<\/a> will deliver perfectly thawed steaks in about 30 minutes! Leave your thawed steaks on the counter for about 20 minutes so they can come to room temperature, then pat them dry on all sides to ensure your seasoning sticks well and generously season them with salt and pepper.<\/p>\nNext, add some more of that high-smoke-point grapeseed oil to a large cast-iron pan that\u2019s been brought to medium-high heat. Add your filets and sear each side for two minutes, then turn on its side and rotate, continuing to sear for another minute until the bacon and nice and crispy. Now turn off the heat, add your creamy butter to the pan, pour about 1 heaping spoonful of that sinfully delicious maple-bourbon glaze on top of your filets, and then baste them with the butter and glaze pan mixture for about 20 seconds.<\/p>\n
Your perfectly cooked steak is ready to rest! Remove the metal skewer that\u2019s holding the bacon in place and allow them to rest for five minutes to achieve the ideal medium-rare doneness. Not sure what that looks like? Check out our helpful Omaha Steaks Steak Doneness Guide<\/a>! All that\u2019s left to do is plate your filet with your potato pancakes, serve with the remaining maple-bourbon glaze, and, most importantly, ENJOY!<\/p>\n[\/et_pb_text][et_pb_image src=”https:\/\/www.omahasteaks.com\/blog\/wp-content\/uploads\/2023\/04\/CR-Maple-Bourbon-Glazed-Bacon-Wrapped-Filet-Mignon-BlogS.jpg” alt=”Maple Bourbon-Glazed Bacon-Wrapped Filet with Potato-Parmesan-Leek Pancakes Recipe” title_text=”CR Maple Bourbon Glazed Bacon Wrapped Filet Mignon BlogS” align=”center” _builder_version=”4.20.0″ z_index_tablet=”500″ box_shadow_horizontal_tablet=”0px” box_shadow_vertical_tablet=”0px” box_shadow_blur_tablet=”40px” box_shadow_spread_tablet=”0px” global_colors_info=”{}”][\/et_pb_image][et_pb_text _builder_version=”4.20.0″ _module_preset=”default” global_colors_info=”{}”]<\/p>\n
1. The Glaze That Pays (Off)<\/strong><\/h3>\nJust when you thought Omaha Steaks Bacon-Wrapped Filet Mignons<\/a> couldn\u2019t be any more flavorful, this exquisite bourbon-maple glaze comes along! Start by adding bourbon infused with notes of caramel and vanilla to a medium saucepan on high heat and reduce to 1\/3 in volume, which should only take about 30 to 40 seconds.<\/p>\nNext, add your savory beef stock, sweet and sticky maple syrup, spicy mustard, a pinch of salt and pepper, and a pinch of crushed pepper for heat and whisk until it\u2019s all well incorporated, then reduce to medium-high heat. Then simply continue to cook for two to three and a half minutes until it\u2019s reduced by half in volume and has become slightly thickened and allow to cool to room temperature while you move on to the next step. \u00a0\u00a0<\/p>\n
2. One Potato, Two Potato, Three Potato, MORE!<\/strong><\/h3>\nA protein and a starch may seem old-school, but we\u2019re bringing it to the future with this savory, elevated take on classic potato pancakes. Add your creamy butter, sweet, oniony leeks, pungent garlic, and a pinch of kosher salt to a small saucepan on medium heat and saut\u00e9 until leeks are tender, which should take about two minutes. Next, remove the leeks and garlic from the heat and allow to cool to room temperature while you move on to the next step.<\/p>\n
Boil your starchy potatoes in a medium pot of salted water for about eight to 10 minutes, until they\u2019ve become tender enough to pierce with a fork. Then drain them, place them in a medium bowl, and mash until all lumps are gone and you\u2019re left with smooth and creamy perfection. Now add back in your saut\u00e9ed leeks and garlic, creamy eggs, tangy and nutty Parmesan cheese, mild chives, flour, 1 teaspoon of kosher salt, 1\/4 teaspoon black pepper, and 1 teaspoon of baking powder and mix it all together until
completely incorporated.<\/p>\n
Next, add low-smoke-point grapeseed oil to a large cast-iron pan and bring it to medium-high heat. Add two heaping tablespoons of your savory potato mixture and form pancakes in batches of four, pressing down with a spatula on each pancake until they\u2019re slightly flattened. Pan-fry them for two to three minutes or until they\u2019re golden-brown on both sides, then remove from the pan and place them on a paper towel-lined sheet pan. Lightly sprinkle the potato pancakes with kosher salt while they\u2019re still hot to endure it sticks. \u00a0\u00a0<\/p>\n
3. That\u2019s a (Bacon) Wrap!<\/strong><\/h3>\nNow it\u2019s time to move on to the main event: your Omaha Steaks Bacon-Wrapped Filet Mignons<\/a>! If you\u2019ve planned ahead, you can safely thaw your filet mignons in the refrigerator overnight, but if you\u2019re pressed for time, our convenient quick-thaw method<\/a> will deliver perfectly thawed steaks in about 30 minutes! Leave your thawed steaks on the counter for about 20 minutes so they can come to room temperature, then pat them dry on all sides to ensure your seasoning sticks well and generously season them with salt and pepper.<\/p>\nNext, add some more of that high-smoke-point grapeseed oil to a large cast-iron pan that\u2019s been brought to medium-high heat. Add your filets and sear each side for two minutes, then turn on its side and rotate, continuing to sear for another minute until the bacon and nice and crispy. Now turn off the heat, add your creamy butter to the pan, pour about 1 heaping spoonful of that sinfully delicious maple-bourbon glaze on top of your filets, and then baste them with the butter and glaze pan mixture for about 20 seconds.<\/p>\n
Your perfectly cooked steak is ready to rest! Remove the metal skewer that\u2019s holding the bacon in place and allow them to rest for five minutes to achieve the ideal medium-rare doneness. Not sure what that looks like? Check out our helpful Omaha Steaks Steak Doneness Guide<\/a>! All that\u2019s left to do is plate your filet with your potato pancakes, serve with the remaining maple-bourbon glaze, and, most importantly, ENJOY!<\/p>\n[\/et_pb_text][et_pb_image src=”https:\/\/www.omahasteaks.com\/blog\/wp-content\/uploads\/2023\/04\/CR-Maple-Bourbon-Glazed-Bacon-Wrapped-Filet-Mignon-BlogS.jpg” alt=”Maple Bourbon-Glazed Bacon-Wrapped Filet with Potato-Parmesan-Leek Pancakes Recipe” title_text=”CR Maple Bourbon Glazed Bacon Wrapped Filet Mignon BlogS” align=”center” _builder_version=”4.20.0″ z_index_tablet=”500″ box_shadow_horizontal_tablet=”0px” box_shadow_vertical_tablet=”0px” box_shadow_blur_tablet=”40px” box_shadow_spread_tablet=”0px” global_colors_info=”{}”][\/et_pb_image][et_pb_text _builder_version=”4.20.0″ _module_preset=”default” global_colors_info=”{}”]<\/p>\n
Next, add your savory beef stock, sweet and sticky maple syrup, spicy mustard, a pinch of salt and pepper, and a pinch of crushed pepper for heat and whisk until it\u2019s all well incorporated, then reduce to medium-high heat. Then simply continue to cook for two to three and a half minutes until it\u2019s reduced by half in volume and has become slightly thickened and allow to cool to room temperature while you move on to the next step. \u00a0\u00a0<\/p>\n
2. One Potato, Two Potato, Three Potato, MORE!<\/strong><\/h3>\nA protein and a starch may seem old-school, but we\u2019re bringing it to the future with this savory, elevated take on classic potato pancakes. Add your creamy butter, sweet, oniony leeks, pungent garlic, and a pinch of kosher salt to a small saucepan on medium heat and saut\u00e9 until leeks are tender, which should take about two minutes. Next, remove the leeks and garlic from the heat and allow to cool to room temperature while you move on to the next step.<\/p>\n
Boil your starchy potatoes in a medium pot of salted water for about eight to 10 minutes, until they\u2019ve become tender enough to pierce with a fork. Then drain them, place them in a medium bowl, and mash until all lumps are gone and you\u2019re left with smooth and creamy perfection. Now add back in your saut\u00e9ed leeks and garlic, creamy eggs, tangy and nutty Parmesan cheese, mild chives, flour, 1 teaspoon of kosher salt, 1\/4 teaspoon black pepper, and 1 teaspoon of baking powder and mix it all together until
completely incorporated.<\/p>\n
Next, add low-smoke-point grapeseed oil to a large cast-iron pan and bring it to medium-high heat. Add two heaping tablespoons of your savory potato mixture and form pancakes in batches of four, pressing down with a spatula on each pancake until they\u2019re slightly flattened. Pan-fry them for two to three minutes or until they\u2019re golden-brown on both sides, then remove from the pan and place them on a paper towel-lined sheet pan. Lightly sprinkle the potato pancakes with kosher salt while they\u2019re still hot to endure it sticks. \u00a0\u00a0<\/p>\n
3. That\u2019s a (Bacon) Wrap!<\/strong><\/h3>\nNow it\u2019s time to move on to the main event: your Omaha Steaks Bacon-Wrapped Filet Mignons<\/a>! If you\u2019ve planned ahead, you can safely thaw your filet mignons in the refrigerator overnight, but if you\u2019re pressed for time, our convenient quick-thaw method<\/a> will deliver perfectly thawed steaks in about 30 minutes! Leave your thawed steaks on the counter for about 20 minutes so they can come to room temperature, then pat them dry on all sides to ensure your seasoning sticks well and generously season them with salt and pepper.<\/p>\nNext, add some more of that high-smoke-point grapeseed oil to a large cast-iron pan that\u2019s been brought to medium-high heat. Add your filets and sear each side for two minutes, then turn on its side and rotate, continuing to sear for another minute until the bacon and nice and crispy. Now turn off the heat, add your creamy butter to the pan, pour about 1 heaping spoonful of that sinfully delicious maple-bourbon glaze on top of your filets, and then baste them with the butter and glaze pan mixture for about 20 seconds.<\/p>\n
Your perfectly cooked steak is ready to rest! Remove the metal skewer that\u2019s holding the bacon in place and allow them to rest for five minutes to achieve the ideal medium-rare doneness. Not sure what that looks like? Check out our helpful Omaha Steaks Steak Doneness Guide<\/a>! All that\u2019s left to do is plate your filet with your potato pancakes, serve with the remaining maple-bourbon glaze, and, most importantly, ENJOY!<\/p>\n[\/et_pb_text][et_pb_image src=”https:\/\/www.omahasteaks.com\/blog\/wp-content\/uploads\/2023\/04\/CR-Maple-Bourbon-Glazed-Bacon-Wrapped-Filet-Mignon-BlogS.jpg” alt=”Maple Bourbon-Glazed Bacon-Wrapped Filet with Potato-Parmesan-Leek Pancakes Recipe” title_text=”CR Maple Bourbon Glazed Bacon Wrapped Filet Mignon BlogS” align=”center” _builder_version=”4.20.0″ z_index_tablet=”500″ box_shadow_horizontal_tablet=”0px” box_shadow_vertical_tablet=”0px” box_shadow_blur_tablet=”40px” box_shadow_spread_tablet=”0px” global_colors_info=”{}”][\/et_pb_image][et_pb_text _builder_version=”4.20.0″ _module_preset=”default” global_colors_info=”{}”]<\/p>\n
completely incorporated.<\/p>\n
Now it\u2019s time to move on to the main event: your Omaha Steaks Bacon-Wrapped Filet Mignons<\/a>! If you\u2019ve planned ahead, you can safely thaw your filet mignons in the refrigerator overnight, but if you\u2019re pressed for time, our convenient quick-thaw method<\/a> will deliver perfectly thawed steaks in about 30 minutes! Leave your thawed steaks on the counter for about 20 minutes so they can come to room temperature, then pat them dry on all sides to ensure your seasoning sticks well and generously season them with salt and pepper.<\/p>\n Next, add some more of that high-smoke-point grapeseed oil to a large cast-iron pan that\u2019s been brought to medium-high heat. Add your filets and sear each side for two minutes, then turn on its side and rotate, continuing to sear for another minute until the bacon and nice and crispy. Now turn off the heat, add your creamy butter to the pan, pour about 1 heaping spoonful of that sinfully delicious maple-bourbon glaze on top of your filets, and then baste them with the butter and glaze pan mixture for about 20 seconds.<\/p>\n Your perfectly cooked steak is ready to rest! Remove the metal skewer that\u2019s holding the bacon in place and allow them to rest for five minutes to achieve the ideal medium-rare doneness. Not sure what that looks like? Check out our helpful Omaha Steaks Steak Doneness Guide<\/a>! All that\u2019s left to do is plate your filet with your potato pancakes, serve with the remaining maple-bourbon glaze, and, most importantly, ENJOY!<\/p>\n [\/et_pb_text][et_pb_image src=”https:\/\/www.omahasteaks.com\/blog\/wp-content\/uploads\/2023\/04\/CR-Maple-Bourbon-Glazed-Bacon-Wrapped-Filet-Mignon-BlogS.jpg” alt=”Maple Bourbon-Glazed Bacon-Wrapped Filet with Potato-Parmesan-Leek Pancakes Recipe” title_text=”CR Maple Bourbon Glazed Bacon Wrapped Filet Mignon BlogS” align=”center” _builder_version=”4.20.0″ z_index_tablet=”500″ box_shadow_horizontal_tablet=”0px” box_shadow_vertical_tablet=”0px” box_shadow_blur_tablet=”40px” box_shadow_spread_tablet=”0px” global_colors_info=”{}”][\/et_pb_image][et_pb_text _builder_version=”4.20.0″ _module_preset=”default” global_colors_info=”{}”]<\/p>\n
![\"Maple](\"https:\/\/blog-content.omahasteaks.com\/wp-content\/uploads\/2023\/04\/CR-Maple-Bourbon-Glazed-Bacon-Wrapped-Filet-Mignon-Blog-150x150.jpg\")
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