National Filet Mignon Day | Bacon-Wrapped Sirloin – The Foodie Patootie

National Filet Mignon Day | Bacon-Wrapped Sirloin

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You might want to strip me of my self-awarded ‘foodie’ title, but I’m going to tell you something about myself anyway. I like my beef well done. I’m not just talking hamburgers either. I’m saying that I want the juiciest steak at the one of the top steakhouses in the country to be well done. I can just feel the proverbial tomatoes being thrown at me right now while I stand on this stage and tell you that I commit what is perhaps the greatest food sin.

It’s not that I don’t prefer the taste of beef that is less than well done. If anyone prefers the taste of well done steak, they are out of their mind; everyone knows this to be true. But, my mind is psychologically disturbed by pink meat. I don’t know why, and I’ve never gotten sick from beef that I can recall. It’s just this weird quirk of mine.

Now, I have been slowly going to the medium-well side and hopefully beyond that because it really is delicious. With that being said, I kinda sorta cooked these steaks to well done without meaning to, but I’m sure you’re a much better steak cook than me and can properly time your steak because you aren’t doing a million things in the kitchen and expecting greatness from all of them.

National Filet Mignon Day | Bacon-Wrapped Filet Mignon

By the way, this isn’t filet mignon. Sorries! But have you seen the cost of a good filet mignon?! Cooking through the food holidays means I sometimes have to “skimp” and budget. No matter what, though, a bacon-wrapped steak is fantastic. Contrary to popular belief, bacon does not make everything better. It does, however, make this steak better. Unfortunately, the bacon wasn’t long enough to wrap completely around the steak. I suppose I could have used a second strip, but it could’ve been overkill on the bacon flavor.

I served this bacon-wrapped filet mignon with a side of roasted acorn squash (recipe coming soon, on September 7). What would you serve your filet mignon with?

National Filet Mignon Day | Bacon-Wrapped Sirloin


  • 4 sirloin steaks
  • 4 slices bacon
  • Pinch each of salt and pepper
  • 1 tsp rubbed sage
  • 1 Tbsp unsalted butter
  • 1 Tbsp olive oil
  • 4 skewers


  1. Preheat the oven to 450*F.
  2. Line steaks up on a plate. On each side, lightly sprinkle salt and pepper. Evenly distribute the rubbed sage on one side of the steaks. Set aside.
  3. In a medium skillet, partially cook the bacon slices, removing from the heat after about 3 minutes. Set aside to cool enough to handle. Wrap one slice of bacon around each steak and secure with a skewer.
  4. Heat a stovetop grill pan over medium heat. Add the butter and olive oil. Once the butter has melted, add the steaks and sear, about 1 minute per side.
  5. Transfer the grill pan to the oven and cook for about 10 minutes for medium.

Tomorrow: National Creamsicle Day

4 Responses to “National Filet Mignon Day | Bacon-Wrapped Sirloin”

  1. Megan @ I Run For Wine — August 14, 2014 at 3:57 pm

    I hope to convert you to a medium rare girl one of these days!!! So, Sanwa market has a whole beef tenderloin you can buy for about $30. This will get you and Mike at least 5 meals of steak, steam chunks, etc. Cheaper than buying sirloin.

    • Jennifer — August 15th, 2014 @ 6:42 pm

      Oooooo thanks for telling me!!

  2. Mark — August 15, 2014 at 7:00 pm

    Oh, I know all about the expense. We broke the budget for National Roast Leg of Lamb Day. The smallest we could find was a 5-lb. roast that cost us $44. Ridiculous. Still…a challenge is a challenge, right?

    I will politely refrain from commenting on your preference for well-done steak.

    But it’s hard. I can barely type the phrase “well-done steak” without having my fingers freeze up…

    • Jennifer — August 15th, 2014 @ 9:36 pm

      I know, right?? I can’t believe the rising prices of groceries.

      Haha, you can ream me for ordering well-done steak. I know how blasphemous it is. I’m getting better!

      As always, thank you for continuing to follow along. I’m a couple of days behind, unfortunately. I know what I’ll be doing all weekend…

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