6oz Bacon Wrapped Wagyu Bistro Filet Recipe

Prepare the Filet

Season the Wagyu Bistro Filet with salt and black pepper on all sides.

Wrap with Bacon

Wrap the filet with thick-cut bacon slices, securing them with toothpicks if necessary.

Sear the Filet

In a skillet over medium-high heat, add olive oil. Once hot, sear the bacon-wrapped filet for 3-4 minutes on each side until the bacon is crispy.

Finish Cooking

Transfer the skillet to a preheated oven at 400°F (200°C) and roast for an additional 6-8 minutes or until desired doneness.

Prepare Potatoes

Preheat the oven to 375°F (190°C). Thinly slice the russet potatoes and set aside.

Make the Cream Mixture

In a saucepan, combine heavy cream, minced garlic, salt, black pepper, and fresh thyme. Heat over low until warm.

Layer the Potatoes

In a greased baking dish, layer half of the sliced potatoes, then pour half of the cream mixture over the top. Repeat with remaining potatoes and cream.

Add Cheese and Bake

Top the layered potatoes with shredded Gruyère cheese. Cover with foil and bake for 30 minutes, then remove foil and bake for an additional 15 minutes until golden and bubbly.

Prepare Asparagus

Trim the ends of the asparagus and place them on a baking sheet.

Season Asparagus

Drizzle asparagus with olive oil, salt, and black pepper. Toss to coat evenly.

Roast Asparagus

Roast in the oven at 400°F (200°C) for 10-12 minutes until tender.

Assemble Caprese

Once the asparagus is roasted, layer with cherry tomatoes and fresh mozzarella balls. Drizzle with balsamic glaze before serving.