Growing up, steak was certainly a special occasion. Every once in a while, Dad would fire up the grill and serve us some mean looking meat ~ although I don’t really remember it that way. In fact, I DO remember not enjoying the special steak occasions at all, smothering my slab in a salubrious amount of catsup. Yuck. The thought sounds absolutely atrocious now. My how things have changed…I’m a princess in every way, EVEN with my steak. Filet Mignon ONLY for me. That’s right, rare, perfectly seasoned with salt and pepper, and tender as butter. That’s the way I’ll take it. This time, I’ll wrap my filet in peppered bacon and serve it alongside some gorgeous basil and pea pesto. It’s a knock out – a home run – or just an amazing evening: Peppered Bacon Filet & Basil Pea Pesto.

I had the opportunity to cook my filet in my sous vide water bath, creating the ultimate perfection for steak. A little sear on the grill to follow, and we were in heaven. However, without the capability of a fancy water bath, I suggest grilling your meat, as I’m sure you’ve perfected the art in your own home.

Peppered Bacon Filet & Basil Pea Pesto

2 large filet mignon steaks
4 large slices of peppered bacon
sea salt and pepper

1 recipe Basil Pea Pesto

1 bottle Cabernet Sauvignon, chilled to 63 degrees

Remove the filets from the fridge and liberally salt and pepper both sides. Wrap each piece of meat in 2 slices of bacon. Allow the meat to come to room temperature.

Follow instructions to create your yummy Basil Pea Pesto. Feel free to add a little extra Parmesan for some depth.

Meanwhile, fire up your grill so that it’s super hot. The trick here for the crust is: fast and hot.
Add the filets to the hot grill. Sear on one side. Flip, grill 3-5 minutes more to reach a medium rare doneness. It’s perfect. Drizzle with balsamic reduction, if desired.

Crack open your bottle of wine and enjoy.