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Simple Saturday: Steak, Asparagus, and Total Bedlam

2013 March 31

Dinner noms!

Yeah, I know–this post is getting put up on a Sunday…but hey, better later than never, right?

Here in Madison, we’re rounding up a pretty rough March (mostly in the 20s and 30s) with some relatively nice weather. The two-inch thick ice at our backdoor is finally melting away and I can even see the concrete below! Yesterday, it was 55 degrees and made for a perfect day for my first bike ride of spring. 6.5 short miles later and covered in salt, I was questioning my decision. Verdict? Worth it.

I usually get very excited this time of year–in mid-April, the farmers’ market moves back outdoors and is held around the capitol. Ale Asylum debut’s its seasonal spring/summer beer, the always outstanding Bedlam. And, around Easter time, the butchers in Madison have some fantastic specials.

Specials like that steak you see pictured above (it was only $5!). It’s a good picture, isn’t it? Well, that’s because I convinced my roommate to take the picture by trading him some brownies for his photography expertise. This dish–bacon-wrapped filet mignon and roasted asparagus–is incredibly easy to make and is sure to impress anyone who tries it.

As a sidenote: That beer is Bedlam, right off the production line from Ale Asylum (it was bottled on March 26th). It’s got a big, hoppy nose from all the citra hops and a wonderful sweetness from the Belgian yeast. A stellar example of a Belgian IPA.

So anyways, how do you make this dish? Guess you’ll have to click the link for the recipe!

Bacon-Wrapped Filet Mignon with Roasted Asparagus

  • 1 6oz medallion of filet mignon
  • 1 strip of smoked bacon (any kind is fine, really)
  • Toothpicks
  • 1/2 lb asparagus, woody ends chopped off
  • Salt
  • Pepper
  • Olive

Filet Mignon

  • Take the meat out of the fridge and let it warm up to room temperature. While you’re doing that, stick a cast iron pan in the oven and preheat it to 450.
  • Wrap the strip of bacon around the filet and secure it with a couple of toothpicks.
  • Sprinkle both sides of the steak with salt and pepper. Brush with olive oil.
  • Once the oven is at 450, take out the pan and place it on a burner on high. Sear the steak for 2 minutes or so on each side, and then stick the pan (with steak on it) back in the oven.
  • Cooking times will vary–for me, putting it in the oven for about 8 minutes resulted in a medium rare filet (I prefer rare–so this was a bit much for me).
  • Once it’s done to your liking, remove and let the steak rest for 5 minutes or so before cutting.

Asparagus

  • The oven should be heated at 450 already, so nothing to do in that department.
  • Once you’ve cut off the ends, place the asparagus on a baking sheet and spray with olive oil (I used a Misto) or brush it on.
  • Sprinkle asparagus with salt and pepper.
  • Roast at 450 for 10-12 minutes, until done.

Serve both together with a good beer, side salad and piece of crusty bread. Simple and easy? Yeah…and totally delicious!

 

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