Bacon Wrapped Steak with Blue Cheese Butter
Bacon Wrapped Steak is delicious. Bacon Wrapped Steak with Blue Cheese Butter? Now that’s a recipe worthy of a celebration!
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Food. Nothing brings us together like a good meal shared with good friends. Think about it. From fancy celebrations to casual game nights, food often plays a pretty key role. What do you do when it comes to celebratory food? Do you make reservations at the trendiest restaurant in town? Do you tackle that long, involved recipe and make a fancy meal at home? We’ve been known to do both, but recently I opted for this Bacon Wrapped Steak with Blue Cheese Butter. It’s surprisingly easy, and it’s incredibly delicious!
Laura recently won an award at work, and I wanted to do something fun here at home to celebrate. Before we get to the actual recipe, I have to share the “prize” that Laura won. To be fair, this was a prestigious award, and it did come with a cash prize. However, the chocolate etching of Thomas Edison was the real surprise.
We both had a good laugh over this one…especially when Laura pointed out that someone at some point paid to create a chocolate mold of Edison. (For the record, that chocolate was delicious! It was strange breaking off pieces of Edison’s face, but the chocolate was good stuff.) Oh, those engineers. They really know how to celebrate!
Bacon Wrapped Steak
Bacon Wrapped SteakNow that we’ve talked about our dessert, let’s circle back and focus on the main course. I picked up some filets mignons (yup, that’s the plural of filet mignon) at our local butcher, and I wrapped ’em up with bacon. Bacon makes everything better, right? Since we were starting with such a good quality steak, I opted for just a simple seasoning of salt and pepper. Oh, yeah, and a blue cheese compound butter.
Blue Cheese Butter
Blue Cheese ButterAdding butter to the top of steak is an old steakhouse secret. It might seem odd, but butter does indeed create a juicy, delicious steak. So I upped the game here and used the blue cheese-bacon-roasted red pepper butter than I made back with these Ribeye Sliders. You’ll have a bit of extra butter leftover, but just use it to butter a slice of bread. Hint: Be prepared to be amazed!
Grilling these steaks outdoors would’ve been a good option, but I chose to stay indoors with a cast iron skillet this time. I cooked the filets in a bit of leftover bacon fat, and the result was delicious! And for good measure, I wrapped each of the steaks in a piece of bacon. The bacon sorta stayed on thanks to the toothpicks, but that’s ok. We removed the bacon and ate it separately anyways. All in all, this Bacon Wrapped Steak made for an excellent celebratory meal at home. It was a surprisingly easy recipe, and the taste was out of sight good. Plus, we ate Thomas Edison’s face for dessert. Happy cooking, y’all!
Did you make this Bacon Wrapped Steak with Blue Cheese Butter at home? Leave a comment. Or snap a photo and share it with me on Instagram (@Spicedblog)!
Bacon Wrapped Steak with Blue Cheese Butter
Ingredients
- 6 slices thick-cut bacon divided
- ½ cup blue cheese crumbled
- ¼ cup unsalted butter room temperature
- 3 Tbsp sun-dried tomatoes finely chopped
- 1 Tbsp fresh parsley chopped
- 4 (1½” thick) filets mignons
- 1 tsp kosher
- ½ tsp black pepper
Instructions
- Using a medium cast iron skillet, add 2 slices of bacon. Place over medium-high heat and cook until crispy. Transfer bacon to a paper-towel lined plate and pat dry. Finely chop bacon. Reserve 2 Tbsp of bacon fat in the skillet.
- Using a small mixing bowl, add chopped bacon, blue cheese, butter, sun-dried tomatoes and parsley; stir until well combined.
- Place butter on a sheet of wax paper and roll into a tight log. Twist ends to tighten and then freeze for at least 30 minutes.
- Wrap the remaining 4 pieces of bacon around the filets, securing with toothpicks. Sprinkle salt and pepper on top of the filets.
- Place skillet over medium-high heat until hot. Once hot, stand filets upright in skillet so that the bacon is touching the bottom of the skillet. Cook, turning often, until bacon is crispy.
- Lay filets flat in skillet and cook until desired degree of doneness. (Note: Remove steaks at internal temperature of 130°F for medium-rare and 140°F for medium.)
- Let filets rest for 5 minutes. Slice butter and place on top before serving. (Tip: Remove toothpicks before serving, too.)
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You got that right! Food (especially food as delicious as this) definitely brings people together. Not sure if you know, but I LOVE blue cheese, especially with steak so I’m all over this. How lovely would this be for a special Valentine’s day dinner in with some vino? Pretty dang delicious, if you ask me! Pinned! Hope your week is going great, my friend 🙂 P.S. that’s some piece of chocolate!!
*High five, Dawn* Steak and blue cheese is a magical combination. Add in the wine, and you’ve got yourself an awesome meal! I highly (highly!) recommend this compound butter. It’s got so much flavor packed in there that it’ll knock your socks off…in a good way, of course. 🙂
Beef and blue cheese is definitely a fabulous combination. Blue is just not my favorite cheese, but I do something similar for my husband. Or, I use Cambazola, which is a triple cream blue, and much milder, and I love it. I’m very interested in your compound butter with all the goodies! I usually keep mine more simple, but I love what you did!
Yes, you could absolutely use a milder blue cheese here. I totally get it, too. For years, I hated the strong blue cheeses, but then my taste buds decided they actually really like it. Now it doesn’t matter whether it’s mild or strong – send it my way! (And preferably on top of a steak, please.) Thanks, Mimi!
Wow. These steaks are on our next date night menu, David! Love bacon wrapped steaks and the blue cheese butter adds that extra oomph!
You can’t beat steak + blue cheese + bacon! There is so much flavor dancing around on this one. A date night at home meal for sure! Thanks, Marissa!
Congratulations to Laura! That’s awesome! And too funny that she got a chocolate Edison–but chocolate is always a nice prize :). I’m a little obsessed with blue cheese so I can’t even take how much I’m loving the sound of the blue cheese butter here. Yum!
Why thank you very much, Kelsie. I’ll pass along the congratulations to Laura. The chocolate was a very random bonus to a nice award…but, hey, who am I to ever turn down chocolate!?
So this compound butter is insanely good, Kelsie. I highly, highly recommend it for all sorts of meals. Plus, you can use leftover on toast. Trust me. You’ll make an entire meal out of toast and compound butter. 🙂
What a meal! Those steaks and that butter! Everything looks amazing. That chocolate is pretty funny. I have to wonder how many were made and who else has sought it out. I mean, is there really a market for Thomas Edison chocolate?
So I’m going to say that GE owns the mold for that Thomas Edison chocolate. I can’t imagine anyone else actually wanting to eat Thomas Edison’s face. I mean it’s pretty odd. But then again, it’s chocolate. So hey – I can’t complain! And these steaks? SO good. That compound butter is a game changer if you ask me!
Congratulations to Laura on her award!! I agree with good food brings people together. The steaks look delicious! I love the ingredients in the butter.
Why thank you very much, Dawn! I’ll be sure to pass the congrats on to Laura. 🙂 And these steaks? I highly recommend them! The compound butter adds a fun way to elevate what is already an awesome meal. And if there’s leftover compound butter? Make toast with it. Seriously. Thanks so much, my friend!
Man, I bet that chocolate tasted electrifying! Congrats to Laura.
Great, way to prepare a filet.
When I used to travel (business) one of my favorite places to land at for dinner was Outback and I almost always ordered the 9oz Victoria’s filet and had them add blue cheese. Blue cheese butter sounds even better. Consider this one grilled…
Hah! I see what you did there, Ron. “Electrifying chocolate.” 🙂
You know, Outback does indeed make a good steak. They also make a darned good hamburger. It’s been ages since I’ve been to an Outback, but now I’m craving it. I bet Robbie would be all in on the bread. Hah!
Oh and don’t forget the bloomin onion. Those things are addictive.
Dang it, Ron. Now I’m craving a bloomin onion!
Food certainly does bring people together. Even just talking about it does. This recipes is over-the-top packed with deliciousness! And I will take my chocolate in any shape or form. So long as it’s chocolate. LOL. 🙂 ~Valentina
You’ve got a great point there, Valentina! Just talking about food is a great way to bring folks together. After all, this community we’ve developed out here in the blog world is all based on talking about food. 🙂 Thanks so much, my friend!
A lot of flavor going on in those steaks…perfect if you are going to be dining in on Valentine’s Day.
We actually don’t like eating out on Valentine’s Day. It’s often crowded and overpriced. And when it’s so easy to make tasty food at home, I say open a bottle of wine and pull out some good steaks instead! 🙂 Thanks, Karen!
Congratulation to your better half. Quite the honor and I’m sure richly deserved. And I’m sure she enjoyed those steaks as well—those are some great bold flavors to liven up the mild taste of filet mignon. And you got a beautiful sear on those steaks, too.
Thanks so much, Frank! I’m all about the bold flavors, and I’ve gotta say that this compound butter was fantastic. I’ll make sure to pass the congrats on to Laura, too! 🙂
Love that combination of beef and blue cheese, David! And congratulations to Laura on her award. This would make an ideal Valentines meal especially finished with that chocolate dessert! Yum!
Thanks so much, Neil! I’ll be sure to pass the congrats on to Laura here. In other news, this compound butter on top of steak is absolutely delicious. I highly recommend it! 🙂
Wow! A chocolate Thomas Edison award! That’s awesome! All I ever got was a crystal plaque! (Ok and a trip to Paris, but that doesn’t seem to have the right effect here) But on to this steak- I agree, bacon makes everything better, but given a choice between bacon and blue cheese butter, the blue cheese butter would have to win! Thank goodness this recipe has both!
Ok, so that trip to Paris. That’s a game changer, Laura! I would’ve gladly traded Thomas Edison’s chocolate face for a trip to Paris! 🙂
In other news, the bacon + blue cheese + steak combination is seriously droolworthy. In fact, I think I’m making this one again for Valentine’s Day in a few days!
i’ve never cooked a steak, and i only eat it about once a year at a pub down the road but this sounds so delish! i love blue cheese, and butter, and bacon, so yay!
You’ve never cooked a steak? Well I say it’s time to learn, Sherry! And I say this blue cheese + bacon compound butter is pretty darned delicious, too. Hard to go wrong with this one! 🙂
Steak, bacon and blue cheese. Wow. I’m salivating just at the thought of this dish!
It’s a great combination, Matt! So many delicious flavors going on here. In fact, I think I’m making this one again tomorrow for Valentine’s Day. Cheers, buddy!