With prime grilling weather and a long weekend, it’s no wonder Memorial Day is the #1 holiday for beef consumption in the U.S.
If you’re looking for a quick appetizer to serve at your backyard BBQ this year, these bacon-wrapped filet mignon bites are a must. Each morsel combines the best of both worlds – USDA Prime beef and crispy Berkshire bacon – to make the perfect whole30, paleo, keto-friendly snack for a crowd. Give the recipe below a try, and we promise: you’ll be left with an empty tray of toothpicks in no time.
- 4-8 oz USDA Prime Filet Mignons
- 24 oz Thick Cut Berkshire Pork Bacon (about 8 strips)
- 1/3 cup Panko Bread Crumbs
- 2 tsp Olive Oil
- Fresh herbs such as parsley, chives, or thyme for garnish
- Start by setting up your grill for indirect cooking and stabilize the temperature at 400 degrees.
- Cut each filet mignon into bite-sized cubes (each 8 oz filet should yield around 9-12 cubes).
- Cut each bacon slice in thirds, and wrap and each smaller piece around the filet bites, securing with a toothpick.
- Combine the breadcrumbs and olive oil together in a small bowl, and place a small amount on top of each bacon-wrapped cube.
- Place the constructed bites on the grill for indirect cooking. Pro tip: place all of your bites on a cookie cooling rack, then place the cooling rack on the grill. If you are using a charcoal grill, this will prevent your temperature from spiking due to excessive air intake. This also speeds up the time it takes transferring the bites on and off the grill.
- Cook the bites until the bacon starts to get crispy and the steak is cooked, when an instant read thermometer inserted into the center of the steak reads 135 degrees (about 13-15 minutes).
- Remove the steak bites from the grill and broil in the oven for 2-3 minutes on 375 degrees if needed.
- Garnish with fresh chopped herbs, and enjoy!
Want a super-sized version of the recipe? Get your hands on our bacon-wrapped filet mignon here.
Kudos to Title Town Griller for the inspiration.