BACON WRAPPED FILETS WITH SMOKEY BLEU CHEESE
Have you ever wondered how steakhouses and fancy restaurants get their bacon wrapped steaks perfectly cooked with the bacon firmly attached? Wonder no more--this recipe will walk you through the simplest way to make a bacon-wrapped filet which, when paired with Smokey Bleu cheese and Idahoan Signature™ Russets Mashed Potatoes, can make any day taste like Sunday.
Provided by Idahoan
Categories Idahoan®
Time 12h
Yield 6
Number Of Ingredients 8
Steps:
- Spread a layer of parchment paper over a baking sheet small enough to fit into your freezer.
- Wrap each filet tightly with a strip of bacon, pinning with a toothpick.
- Place each wrapped filet onto the parchment paper, being careful to ensure the bacon is wrapped tightly in the way you'd want the final product to look. Place sheet of steaks into the freezer until frozen solid, ideally overnight.
- Preheat oven to 350 degrees F (175 degrees C).
- Remove steaks from freezer and allow to sit at room temperature 10 minutes.
- Prepare Idahoan Signature™ Russets Mashed Potatoes according to package instructions. Keep warm.
- When surface of the steaks is moist but not thawed, season with salt and pepper as desired.
- Place 1 tablespoon butter in a skillet over high heat.
- Place one steak into hot pan, top with a sprig of thyme, and sear to desired level of browning 2 to 3 minutes. Spoon hot butter over the top of the steak. Turn the steak and thyme sprig over and sear the other side. Transfer back to parchment-lined baking sheet. Repeat with the remaining steaks.
- Bake steaks in preheated oven for 7 minutes for rare, 10 for medium rare, 15 for medium, or 20 for well-done.
- Transfer steaks to a work surface. Crisp the bacon with a chef's torch, keeping the flame at least 1 inch away from the bacon to avoid burning. Remove toothpicks. Top each steak with smoked blue cheese crumbles and allow to rest 8 minutes.
- Serve with Idahoan Signature™ Russets Mashed Potatoes.
Nutrition Facts : Calories 527 calories, Carbohydrate 34.8 g, Cholesterol 115.4 mg, Fat 27 g, Fiber 2.1 g, Protein 37 g, SaturatedFat 12.7 g, Sodium 1463.4 mg, Sugar 0.1 g
BACON-WRAPPED FILET
Provided by Ree Drummond : Food Network
Categories main-dish
Time 25m
Yield 1 serving
Number Of Ingredients 5
Steps:
- Preheat the oven to 450 degrees F.
- Generously salt and pepper both sides of the steak. Wrap the steak with the bacon and secure with a toothpick.
- Heat an ovenproof skillet over medium-high heat. Add the butter and olive oil. When melted, add the steak to the skillet and sear on both sides until a really nice color, about 1 minute per side.
- Remove the skillet from the stovetop and place into the oven to finish cooking. Cook until medium rare, 7 to 10 minutes. Remove from the oven and allow to rest for 5 minutes before serving.
GRILLED FILET WITH BLUE CHEESE BUTTER
Steps:
- Preheat a grill to high heat.
- Combine the butter, cheese, and thyme in a bowl and season with salt and pepper, to taste. Cover the bowl and refrigerate for 30 minutes.
- Brush the steaks with some canola oil, then season them with salt and cracked black pepper. Grill until the meat chars on both sides and is cooked to a medium-rare doneness. Transfer the steaks to a platter, top them with some of the butter and let them rest for 5 minutes before serving.
BACON-WRAPPED BLUE CHEESE SHRIMP
Blue cheese, bacon and basil pack big flavor into a couple of bites. To save time, you can assemble the skewers the night before and then serve them hot from the broiler on the day. -Vivi Taylor, Middleburg, Florida
Provided by Taste of Home
Categories Appetizers
Time 40m
Yield 16 appetizers.
Number Of Ingredients 12
Steps:
- Preheat broiler. Combine butter, garlic and pepper sauce. Cut a slit in each shrimp along the inside curve; flatten slightly. Sprinkle shrimp with salt and pepper. Press a cheese cube into slit. Wrap a basil leaf and bacon piece around each shrimp; secure with a toothpick., Place shrimp on a greased rack of a broiler pan. Broil 6-8 in. from heat until shrimp turn pink and bacon is crisp, 5-6 minutes on each side, basting occasionally with butter mixture., Arrange shrimp on a serving platter; sprinkle with celery, crumbled blue cheese and basil.
Nutrition Facts : Calories 88 calories, Fat 6g fat (3g saturated fat), Cholesterol 47mg cholesterol, Sodium 230mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 7g protein.
BACON WRAPPED FILETS WITH SMOKEY BLEU CHEESE
Have you ever wondered how steakhouses and fancy restaurants get their bacon wrapped steaks perfectly cooked with the bacon firmly attached? Wonder no more--this recipe will walk you through the simplest way to make a bacon-wrapped filet which, when paired with Smokey Bleu cheese and Idahoan Signature™ Russets Mashed Potatoes, can make any day taste like Sunday.
Provided by Idahoan
Categories Idahoan®
Time 12h
Yield 6
Number Of Ingredients 8
Steps:
- Spread a layer of parchment paper over a baking sheet small enough to fit into your freezer.
- Wrap each filet tightly with a strip of bacon, pinning with a toothpick.
- Place each wrapped filet onto the parchment paper, being careful to ensure the bacon is wrapped tightly in the way you'd want the final product to look. Place sheet of steaks into the freezer until frozen solid, ideally overnight.
- Preheat oven to 350 degrees F (175 degrees C).
- Remove steaks from freezer and allow to sit at room temperature 10 minutes.
- Prepare Idahoan Signature™ Russets Mashed Potatoes according to package instructions. Keep warm.
- When surface of the steaks is moist but not thawed, season with salt and pepper as desired.
- Place 1 tablespoon butter in a skillet over high heat.
- Place one steak into hot pan, top with a sprig of thyme, and sear to desired level of browning 2 to 3 minutes. Spoon hot butter over the top of the steak. Turn the steak and thyme sprig over and sear the other side. Transfer back to parchment-lined baking sheet. Repeat with the remaining steaks.
- Bake steaks in preheated oven for 7 minutes for rare, 10 for medium rare, 15 for medium, or 20 for well-done.
- Transfer steaks to a work surface. Crisp the bacon with a chef's torch, keeping the flame at least 1 inch away from the bacon to avoid burning. Remove toothpicks. Top each steak with smoked blue cheese crumbles and allow to rest 8 minutes.
- Serve with Idahoan Signature™ Russets Mashed Potatoes.
Nutrition Facts : Calories 527 calories, Carbohydrate 34.8 g, Cholesterol 115.4 mg, Fat 27 g, Fiber 2.1 g, Protein 37 g, SaturatedFat 12.7 g, Sodium 1463.4 mg, Sugar 0.1 g
BACON AND BLUE (BLEU) CHEESE CAKE
From David Lebovitz's book "The Sweet Life in Paris". I really really want to try this one so saving it here. This is a bread, not really a cake, obviously.
Provided by CandyTX
Categories Quick Breads
Time 1h20m
Yield 1 9 inch loaf
Number Of Ingredients 12
Steps:
- To help the cheese crumble easier, leave uncovered in the fridge for a day.
- Preheat oven to 350 degrees. Cook bacon over medium-high heat until crisp. Remove bacon from the pan, reserving the grease. When the bacon has cooled, crumble.
- Grease a 9-inch loaf pan (I used a 10-inch pan) with reserved bacon grease and line the bottom with a piece of parchment paper.
- In a large mixing bowl, whisk together the flour, baking powder, chili powder and salt.
- In a separate bowl, whisk together the eggs, olive oil, yogurt, mustard and chives until smooth. Make a well in the center of the dry ingredients and use a rubber spatula to stir in the wet mixture, stirring just until the wet ingredients are almost incorporated. (there should be a bit of flour still visible). Do not over mix. Fold in the bleu cheese, parmesan, and bacon bits until everything is just moistened. Scrape the batter into the prepared loaf pan.
- Bake for 1 hour, until the top is golden brown and the cake springs back when you gently touch the center. Let the cake cool for 5 minutes, then tilt it out onto a wire cooling rack. Peel off the parchment paper and let cool upright before slicing.
- Storage: The cake can be wrapped in plastic and kept for up to three days. It can also be frozen, well-wrapped, for up to two months.
Nutrition Facts : Calories 2571.9, Fat 154.1, SaturatedFat 55.6, Cholesterol 925.1, Sodium 9518.3, Carbohydrate 179.7, Fiber 18.4, Sugar 11.7, Protein 121.5
BACON WRAPPED FILET WITH BLEU CHEESE BUTTER. RECIPE - (4.6/5)
Provided by á-25087
Number Of Ingredients 7
Steps:
- Begin by preheating a cast iron skillet on high heat. While the pan is heating, wrap each filet with bacon and secure with a toothpick. Dry off both sides of the filets and season with a heavy pinch of salt and pepper. The pan is ready to cook when you can barely hold a hand 3" above the surface for more than a few seconds. Add 1 tablespoon of the butter and allow to melt. Sear the steaks on one side for 1-2 minutes (watch for burning). Flip the steaks and sear for another 1-2 minutes. This takes extra effort, but I think it's worth it: hold each steak with a pair of tongs to sear the bacon on the edge of the steak. When done, turn off the heat (but keep the pan on the burner) and tent the pan with aluminum foil. Meanwhile, mash together the butter and blue cheese in a small bowl. Add a big pinch of pepper. After the steaks have been resting in the pan for 5-7 minutes, move them to a plate and recover with foil. Turn the heat back on the pan and sear the asparagus very quickly, 3 minutes should produce char spots and a perfect crisp-tender texture. Remove the toothpicks, and serve the steaks and asparagus spears topped with dollops of the bleu cheese butter.
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