1. Adjust oven rack to lower-middle position, place rimmed baking sheet on oven rack, and heat oven to 450 degrees. When oven reaches 450 degrees, heat 10-inch heavy-bottomed skillet (not nonstick) over high heat on stovetop until very hot, about 3 minutes.
2. Meanwhile, rub each side of steaks with 1/2 teaspoon oil and sprinkle generously with salt and pepper. Wrap 1 slice bacon around circumfrence of each filet, overlapping ends and securing to meat with toothpick. Place steaks in skillet and cook, without moving steaks, until well-browned and a nice crust has formed, about 3 minutes. Turn steaks with tongs and cook until well-browned and a nice crust has formed on second side, about 3 minutes longer. Hold filets two or three at a time on their sides briefly with tongs in skillet to crisp bacon slightly. Remove pan from heat, and use tongs to transfer steaks to hot baking sheet in oven.
3. Roast 2 to 4 minutes for very rare (center of steaks will appear cherry red and feel very soft and loose when cut with tip of paring knife), 4 to 6 minutes for rare (centers will appear red and soft), 6 to 8 minutes for medium-rare (centers will appear pink and feel firm but juicy), or 8 to 10 minutes for medium (centers will appear light pink and feel firm and compact). (After transferring steaks to oven, proceed with pan sauce of your choice.) Transfer steaks to large plate; loosely tent with foil, and let rest about 5 minutes before
Determining when the meat is cooked to your liking is key, so pay close attention to the visual cues in step 3 or follow our recommendations below. If you choose to serve the steaks with one of the linked sauces , have all the sauce ingredients ready before searing the steaks. Begin the sauce while the steaks are in the oven. To cook six steaks instead of four, switch to a 12-inch pan and use 6 teaspoons of olive oil.
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|Serving Size: 1 Serving (29g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 123 (90%)|
|Amt Per Serving||% DV|
|Total Fat 13.7g||18 %|
|Saturated Fat 4.3g||22 %|
|Monounsaturated Fat 6.4g|
|Polyunsanturated Fat 1.5g|
|Cholesterol 18.9mg||6 %|
|Sodium 231.9mg||8 %|
|Potassium 57.9mg||2 %|
|Total Carbohydrate 0.2g||0 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 0.2g|
|Protein 3.2g||5 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 137
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