Maple Bourbon-Glazed Bacon-Wrapped Filet with Potato-Parmesan-Leek Pancakes Recipe
- by Chef David Rose
- Last updated Apr 5, 2023
Sticky-sweet maple-bourbon glaze? Juicy bacon-wrapped filet mignon? Savory potato-parmesan-leek pancakes? No, it’s not the most expensive item on the menu at the trendy restaurant that just opened downtown, it’s right at home and it defies even your wildest expectations. Our maple bourbon-glazed bacon-wrapped filet with potato-parmesan-leek pancakes recipe delivers a 5-star dining experience at the hottest restaurant in town: your kitchen. And don’t worry, we added you to the guest list!
Why We Love This Filet Mignon Recipe
From the sweet and smoky glaze on juicy, tender, luxurious bacon-wrapped filet mignon to a potato side dish that will ruin you for all other starches, it doesn’t get more decadent and satisfying than this. The only thing we love more than the fantastic textures and flavors of this dish is its mind-blowing combined prep and cook time of under 45 minutes! That’s right, you can serve this MICHELIN Star-worthy meal any night of the week and still have plenty of time to relax after clean-up. Your table is ready – let’s get started.
Tools You’ll Need Before You Start
- 1 Medium Saucepan
- 1 Whisk
- 1 Small Saucepan
- 1 Medium Pot
- 1 Colander
- 1 Large Cast-Iron Pan
- 1 Baking Sheet
- Meat Thermometer
How to Make Maple Bourbon-Glazed Bacon-Wrapped Filet with Potato-Parmesan-Leek Pancakes
When it comes to juicy, savory, perfectly trimmed, so-tender-you-can-cut-it-with-a-fork filet mignon, you need to go to the best of the best: America’s Original Butcher. Omaha Steaks Bacon-Wrapped Filet Mignons takes everything that you already loved about our master butcher-selected filet mignon and wraps it up in mouthwateringly smoky, decadently sugar-cured bacon for a savory-sweet bite you’ll crave again and again. It’s an experience that truly brings this wonderful dish together and guarantees 100% satisfaction around the whole table.
1. The Glaze That Pays (Off)
Just when you thought Omaha Steaks Bacon-Wrapped Filet Mignons couldn’t be any more flavorful, this exquisite bourbon-maple glaze comes along! Start by adding bourbon infused with notes of caramel and vanilla to a medium saucepan on high heat and reduce to 1/3 in volume, which should only take about 30 to 40 seconds.
Next, add your savory beef stock, sweet and sticky maple syrup, spicy mustard, a pinch of salt and pepper, and a pinch of crushed pepper for heat and whisk until it’s all well incorporated, then reduce to medium-high heat. Then simply continue to cook for two to three and a half minutes until it’s reduced by half in volume and has become slightly thickened and allow to cool to room temperature while you move on to the next step.
2. One Potato, Two Potato, Three Potato, MORE!
A protein and a starch may seem old-school, but we’re bringing it to the future with this savory, elevated take on classic potato pancakes. Add your creamy butter, sweet, oniony leeks, pungent garlic, and a pinch of kosher salt to a small saucepan on medium heat and sauté until leeks are tender, which should take about two minutes. Next, remove the leeks and garlic from the heat and allow to cool to room temperature while you move on to the next step.
Boil your starchy potatoes in a medium pot of salted water for about eight to 10 minutes, until they’ve become tender enough to pierce with a fork. Then drain them, place them in a medium bowl, and mash until all lumps are gone and you’re left with smooth and creamy perfection. Now add back in your sautéed leeks and garlic, creamy eggs, tangy and nutty Parmesan cheese, mild chives, flour, 1 teaspoon of kosher salt, 1/4 teaspoon black pepper, and 1 teaspoon of baking powder and mix it all together until
completely incorporated.
Next, add low-smoke-point grapeseed oil to a large cast-iron pan and bring it to medium-high heat. Add two heaping tablespoons of your savory potato mixture and form pancakes in batches of four, pressing down with a spatula on each pancake until they’re slightly flattened. Pan-fry them for two to three minutes or until they’re golden-brown on both sides, then remove from the pan and place them on a paper towel-lined sheet pan. Lightly sprinkle the potato pancakes with kosher salt while they’re still hot to endure it sticks.
3. That’s a (Bacon) Wrap!
Now it’s time to move on to the main event: your Omaha Steaks Bacon-Wrapped Filet Mignons! If you’ve planned ahead, you can safely thaw your filet mignons in the refrigerator overnight, but if you’re pressed for time, our convenient quick-thaw method will deliver perfectly thawed steaks in about 30 minutes! Leave your thawed steaks on the counter for about 20 minutes so they can come to room temperature, then pat them dry on all sides to ensure your seasoning sticks well and generously season them with salt and pepper.
Next, add some more of that high-smoke-point grapeseed oil to a large cast-iron pan that’s been brought to medium-high heat. Add your filets and sear each side for two minutes, then turn on its side and rotate, continuing to sear for another minute until the bacon and nice and crispy. Now turn off the heat, add your creamy butter to the pan, pour about 1 heaping spoonful of that sinfully delicious maple-bourbon glaze on top of your filets, and then baste them with the butter and glaze pan mixture for about 20 seconds.
Your perfectly cooked steak is ready to rest! Remove the metal skewer that’s holding the bacon in place and allow them to rest for five minutes to achieve the ideal medium-rare doneness. Not sure what that looks like? Check out our helpful Omaha Steaks Steak Doneness Guide! All that’s left to do is plate your filet with your potato pancakes, serve with the remaining maple-bourbon glaze, and, most importantly, ENJOY!
Maple Bourbon-Glazed Bacon-Wrapped Filet with Potato-Parmesan-Leek Pancakes
Ingredients
Maple-Bourbon Glaze
- 1 cup beef stock
- 1/2 cup bourbon
- 1/4 cup real maple syrup
- 1 tablespoon stone ground mustard
- Salt and pepper
- Crushed red pepper
Potato Pancakes
- 2 large russet potatoes, peeled and cubed
- 1 leek, quartered and thinly sliced, keeping only the whites
- 1/3 cup freshly grated parmesan cheese
- 2 garlic cloves, thinly sliced
- 1 tablespoon unsalted butter
- 2 tablespoons chives, finely minced
- 1/4 cup flour
- 2 eggs
- 1 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1 teaspoon baking powder
- 4 tablespoons grapeseed oil
Bacon-Wrapped Filet Mignons
- 4 6 oz. Omaha Steaks Bacon-Wrapped Filet Mignons
- Bourbon maple glaze
- 4 tablespoons grapeseed oil
- Salt and pepper
- 1 tablespoon unsalted butter
- Instructions
Instructions
Maple-Bourbon Glaze
- In a medium saucepan on high heat, add bourbon and reduce to 1/3 in volume, about 30 to 40 seconds.
- Add beef stock, maple syrup, mustard, a pinch of salt and pepper, and a pinch of crushed pepper and whisk until well incorporated, then reduce to medium-high heat.
- Continue to cook for two and a half to three minutes until reduced by half in volume and slightly thickened; cool to room temperature.
Potato Pancakes
- In a small saucepan on medium heat, add butter, leeks, garlic, and a pinch of kosher salt; sauté until tender, about 2 minutes.
- Remove sautéed leeks and garlic from heat and cool to room temperature.
- In a medium pot, boil potatoes in salted water for about 8 to 10 minutes, until fork-tender.
- Drain potatoes, place in a medium bowl, and mash potatoes until all lumps are gone.
- Add leeks, garlic, eggs, Parmesan cheese, chives, flour, 1 teaspoon kosher salt, 1/4 teaspoon black pepper, and baking powder and mix everything together until completely incorporated.
- In a large cast-iron pan, add grapeseed oil and bring to medium to medium-high heat.
- Add two heaping tablespoons of potato mixture to form each pancake in batches of 4 pancakes; press down each potato pancake with a spoon or spatula to flatten slightly.
- Pan-fry each potato pancake 2 to 3 minutes, until golden brown on each side.
- Remove from pan and place on a paper towel-lined sheet pan; lightly sprinkle kosher salt on top of potato pancakes while still hot.
Bacon-Wrapped Filet Mignons
- Thaw filets in refrigerator overnight and leave on counter to bring to room temperature, about 20 minutes, then pat dry on all sides with paper towel and season generously with salt and pepper.
- In a large cast-iron pan, bring to medium-high heat and add grapeseed oil.
- Sear top and bottom of filet for 2 minutes each side, crisp bacon all around filet by searing on sides. (Should take about 1 minute total to crisp up bacon.)
- Turn off heat, add butter to pan, and pour about 1 heaping spoonful of maple-bourbon glaze on top of filets, then baste with butter and glaze mixture in pan for about 20 seconds.
- Remove metal skewer from filets and rest for 5 minutes for medium-rare doneness; for more cooking doneness, refer to Omaha Steaks cooking chart.
- Serve filets with remaining maple-bourbon glaze.
More Filet Mignon Recipes and Cast-Iron Pan Tips
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