Peppered Bacon Filet & Basil Pea Pesto

Peppered Bacon Filet & Basil Pea Pesto 

2 large filet mignon steaks
4 large slices of peppered bacon
sea salt and pepper

1 recipe Basil Pea Pesto

1 bottle Cabernet Sauvignon, chilled to 63 degrees

 

Remove the filets from the fridge and liberally salt and pepper on both sides. Wrap each piece of meat in two slices of bacon. 

Allow the meat to come to room temperature.

 

Follow the instructions to create your yummy Basil Pea Pesto. Feel free to add a little extra Parmesan for some depth.

 

Meanwhile, fire up your grill so that it’s super-hot.

 

The trick here for the crust is: fast and hot.

Add the filets to the hot grill. Sear on one side. 

 

Flip, and grill 3-5 minutes more to reach a medium rare doneness. It’s perfect. Drizzle with balsamic reduction, if desired.

 

Crack open your bottle of wine and enjoy.