March 8, 2005
HOT & SMOKEY CRUST: BACON WRAPPED FILET MIGNONS WITH CHIPOTLE DRY RUB
I got a new Everyday pan a couple of months ago. I'm not sure why it’s called an "Everyday" pan, but I like the concept: a double handled pan that can be used both in the oven and on the stove. Here's a recipe I've been working on that uses just such a pan (or any oven friendly frying pan): Bacon Wrapped Filet Mignons with Chipotle Dry Rub.
A "dry rub", if you're not familiar with the concept, is a mixture of dry spices that is rubbed on meat before cooking it. The meat is then seared over a high heat, creating a thin crust on the surface of the meat that seals in its natural juices as the meat finishes cooking at a lower temperature.
Dry rubs are a great way to barbeque meat, but in the cold months the same result can be achieved by searing the meat in a pan on top of the stove then moving that entire pan straight into the oven to finish cooking the meat through. An Everyday pan is a great tool for this, but a cast iron skillet can be equally effective.
The dry rub mixture used in this recipe can be made well in advance of the cooking and stored in any spice bottle or shaker. There's no advantage here to waiting until you start preparing this meal. Simply mix all of the ingredients and store it.
As with any meat dish use an instant-read thermometer to judge the degree of doneness. I've used several kinds over the years, and I find that the old-fashioned analog dial thermometers are more reliable and durable than the far more expensive digital thermometers. The fact is it’s virtually impossible to overcook or undercook any kind of meat if you're using a thermometer correctly. Personally, I like my steak done medium rare. So when the thermometer tells that the internal temperature of the meat is 140 degrees that steak is... <drum roll please>... medium rare! BUT REMEMBER: meat will continue to cook internally for a brief period after you've removed it from the oven or the grill, so always take it out about 10 degrees early.
Finally, I like to use Anglesey sea salt in my dry rubs. It’s a very soft and flakey salt - as opposed to grainy and hard - so it works well when seared onto meat.
Chipotle Dry Rub Mixture
Ingredients:
3 tablespoons Ancho chile powder
2 tablespoons Anglesey sea salt
2 teaspoon Chipotle powder
2 tablespoons garlic powder
2 tablespoons ground pepper
2 tablespoons ground cumin
3 tablespoons onion powder
Method:
Combine all ingredients in a bowl and mix thoroughly.
Bacon Wrapped Filet Mignons with Chipotle Dry Rub (serves 2)
Ingredients:
2 tablespoons butter
4 slices thick cut bacon
2 8-10 oz. filet mignons
Chipotle dry rub mixture
Method: Preheat over to 400 degrees. Wrap the bacon around the filets and secure with toothpicks. Shake Chipotle dry rub on top of the filets until covered. With your fingers, gentle press the dry rub down onto the meat. Flip filets over, shake dry rub on, and press into the meat. Let seasoned meat stand for 10-15 minutes. ALWAYS WASH HANDS THROUGHLY WITH SOAP AND WATER AFTER TOUCHING CHIPTOLE POWDER. Over high heat, melt butter in Everyday pan or iron skillet. With a pair of tongs place filets in the pan. Let cook for 3-4 minutes (or until dry rub has encrusted on filet). Flip filets with tongs and let cook another 3-4 minutes. Place pan containing filets in preheated oven until desired doneness is reached (as indicated by your instant-read thermometer). Lastly, don't forget to take the toothpicks securing the bacon out the meat before serving.
Enjoy!
scott@urbanchiles.com
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