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.

• Preparation Time: 5 mins
• Cooking Time: 20 mins
• Total Time: 25 mins
• Calories: 527 Calories

Ingredients

• salt to taste
• ground black pepper to taste
• 4 tablespoons butter, divided
• 4 sprigs fresh thyme
• 1 (9.74 ounce) package Idahoan Signature™ Russets Mashed Potatoes
• 6 (3 ounce) beef tenderloin (filet mignon)
• 6 slices thick-cut peppered bacon
• 4 ounces smoked blue cheese

Recipe Instructions

Step 1

Preheat oven to 350 degrees F (175 degrees C).

Step 2

Spread a layer of parchment paper over a baking sheet small enough to fit into your freezer.

Step 3

Wrap each filet tightly with a strip of bacon, pinning with a toothpick.

Step 4

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.

Step 5

Remove steaks from freezer and allow to sit at room temperature 10 minutes.

Step 6

Prepare Idahoan Signature™ Russets Mashed Potatoes according to package instructions. Keep warm.

Step 7

When surface of the steaks is moist but not thawed, season with salt and pepper as desired.

Step 8

Place 1 tablespoon butter in a skillet over high heat.

Step 9

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.

Step 10

Bake steaks in preheated oven for 7 minutes for rare, 10 for medium rare, 15 for medium, or 20 for well-done.

Step 11

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.

Step 12

Serve with Idahoan Signature™ Russets Mashed Potatoes.