Let's get cooking! If you're ready to elevate your dinner game to restaurant-quality, then you've come to the right place. We're about to embark on a culinary adventure that will culminate in a truly spectacular dish: Kroger Bacon-Wrapped Beef Tenderloin Filet. This isn't just a meal; it's an experience. Are you ready to impress yourself and anyone lucky enough to share this with you? Let's dive in!
The Art of the Perfect Steak: How to Cook Kroger Bacon-Wrapped Beef Tenderloin Filet
Cooking a beef tenderloin filet, especially when it's wrapped in bacon, is an art form that blends precision with a touch of passion. The goal is a steak that's tender, juicy, and bursting with flavor, with the added crispy, salty goodness of the bacon. Follow this comprehensive guide, and you'll achieve steakhouse perfection right in your own kitchen.
Step 1: Embark on Your Culinary Quest – Gathering Your Treasures!
Before we even think about turning on the stove, let's make sure we have everything we need. A great dish starts with great ingredients and the right tools. Take a moment to gather these essentials.
1.1 Essential Ingredients:
Kroger Bacon-Wrapped Beef Tenderloin Filets: These are the stars of our show! You'll typically find them pre-portioned and wrapped, making your job easier.
Olive Oil: A good quality extra virgin olive oil is preferred for searing.
Salt: Coarse sea salt or kosher salt works best for seasoning steak.
Freshly Ground Black Pepper: The aroma and flavor of freshly ground pepper are unparalleled.
Optional Aromatics (for added depth of flavor):
Garlic cloves (smashed)
Fresh rosemary or thyme sprigs
Butter (for basting – makes a huge difference!)
1.2 Essential Equipment:
Heavy-Bottomed Skillet (Cast Iron Recommended): A cast iron skillet is ideal because it retains heat exceptionally well, leading to a fantastic sear. If you don't have one, a good quality stainless steel skillet will also work.
Tongs: Essential for safely flipping and handling the steaks.
Instant-Read Meat Thermometer: This is your secret weapon for perfectly cooked steak! Don't guess; measure.
Cutting Board: For resting and slicing your delicious creation.
Aluminum Foil: For tenting the steaks during resting.
Oven-Safe Pan (if not using a cast iron skillet): If your skillet isn't oven-safe, you'll need another pan to finish the steaks in the oven.
Step 2: Setting the Stage – Preparation is Key!
Now that you have your ingredients and tools, let's prepare the steaks for their grand performance. Proper preparation ensures even cooking and maximum flavor.
2.1 Bring Steaks to Room Temperature:
Remove the Kroger Bacon-Wrapped Beef Tenderloin Filets from the refrigerator about 30-60 minutes before cooking. This allows the meat to cook more evenly. A cold steak will cook unevenly, resulting in a less desirable texture.
2.2 Pat Dry Thoroughly:
Gently blot the steaks all over with paper towels. This is a crucial step! Moisture on the surface prevents a good sear, leading to steaming rather than browning. You want that beautiful, caramelized crust.
2.3 Season Generously:
Drizzle each steak with a small amount of olive oil.
Season liberally with salt and freshly ground black pepper on all sides. Don't be shy with the seasoning; a thick cut of meat can handle it. The bacon will add saltiness, so be mindful but don't under-season the beef itself.
Step 3: The Sizzle and Sear – Achieving That Perfect Crust!
This is where the magic truly begins! The sear creates a flavorful crust that locks in juices.
3.1 Preheat Your Skillet:
Place your heavy-bottomed skillet (ideally cast iron) over medium-high heat. Let it heat up for 5-7 minutes, or until it's smoking lightly. You want it screaming hot!
Add a tablespoon or two of olive oil to the hot skillet. It should shimmer almost immediately.
3.2 Sear the Steaks:
Carefully place the bacon-wrapped beef tenderloin filets in the hot skillet. Make sure not to overcrowd the pan; cook in batches if necessary.
Sear for 2-3 minutes per side, or until a deep, golden-brown crust forms. Use your tongs to flip the steaks.
Don't forget to sear the sides where the bacon ends meet! This will ensure the bacon crisps up nicely all around.
If using aromatics, add them to the pan during the last minute or two of searing, letting them infuse the oil with their delicious flavors.
Step 4: Finishing in the Oven – The Path to Perfect Doneness!
After searing, the oven provides a more gentle and even heat to cook the steaks through to your desired doneness.
4.1 Transfer to Oven (or continue in skillet if oven-safe):
If your skillet is oven-safe, simply transfer the skillet directly to a preheated oven.
If not, carefully transfer the seared steaks to an oven-safe baking dish or sheet.
Preheat your oven to 375°F (190°C).
4.2 Baste (Optional, but Highly Recommended!):
If you're feeling fancy (and you should be!), add a tablespoon or two of butter to the skillet after searing. As it melts, tilt the pan and spoon the melted butter over the steaks repeatedly for a minute or two. This adds incredible flavor and a beautiful sheen. You can continue basting in the oven if desired.
4.3 Monitor with a Meat Thermometer:
Insert your instant-read meat thermometer into the thickest part of the steak, avoiding the bacon.
Cook until the internal temperature reaches your desired doneness. Remember that the temperature will rise by a few degrees as the steak rests.
Rare: 125-130°F (52-54°C)
Medium-Rare: 130-135°F (54-57°C) – Often considered the ideal for tenderloin!
Medium: 135-140°F (57-60°C)
Medium-Well: 140-150°F (60-65°C)
Well-Done: 150-160°F (65-71°C) (Note: Cooking tenderloin beyond medium-well can make it dry.)
This typically takes anywhere from 5-10 minutes in the oven, depending on the thickness of your steaks and your desired doneness.
Step 5: The Sacred Rest – Patience is a Virtue!
This step is arguably the most important for a juicy steak. Do not skip it!
5.1 Remove and Tent:
Once the steaks reach your desired internal temperature, carefully remove them from the oven (or skillet).
Transfer them to a clean cutting board.
Loosely tent them with aluminum foil. This keeps them warm while allowing the juices to redistribute throughout the meat.
5.2 Rest for 5-10 Minutes:
Allow the steaks to rest for at least 5-10 minutes. Cutting into a steak too soon will result in all the delicious juices running out, leaving you with a dry steak. The resting period allows the muscle fibers to relax and reabsorb those precious juices.
Step 6: The Grand Finale – Slice, Serve, and Savor!
The moment you've been waiting for!
6.1 Slice and Serve:
After resting, slice the beef tenderloin against the grain (if desired, or serve whole). Slicing against the grain ensures maximum tenderness.
Serve immediately with your favorite side dishes. Roasted asparagus, mashed potatoes, or a fresh salad all make excellent companions.
Congratulations! You've just mastered the art of cooking Kroger Bacon-Wrapped Beef Tenderloin Filet. Enjoy every mouth-watering bite!
Frequently Asked Questions (FAQs)
How to choose the best Kroger Bacon-Wrapped Beef Tenderloin Filet?
Look for filets that are uniformly thick, have good marbling (small flecks of fat throughout the meat), and where the bacon is tightly wrapped around the tenderloin, indicating quality preparation.
How to prevent bacon from becoming soggy around the filet?
The key is a very hot skillet for the initial sear. Ensure the pan is screaming hot before adding the steaks, and sear each side, including the ends where the bacon overlaps, until the bacon is crispy and browned.
How to ensure the beef tenderloin is cooked to my preferred doneness?
An instant-read meat thermometer is your best friend. Insert it into the thickest part of the steak (avoiding the bacon) and pull the steak from the oven a few degrees before your target temperature, as it will continue to cook while resting.
How to store leftover cooked beef tenderloin?
Store any leftovers in an airtight container in the refrigerator for up to 3-4 days.
How to reheat cooked bacon-wrapped beef tenderloin without drying it out?
Gently reheat in a preheated oven at a low temperature (around 275°F/135°C) until just warmed through, or slice thinly and warm in a pan with a splash of beef broth. Avoid microwaving if possible, as it can make the meat tough.
How to get a perfect crust on the steak every time?
Ensure your steak is patted very dry before seasoning, and your skillet is preheated to a very high temperature with a thin layer of oil. Don't overcrowd the pan.
How to make a pan sauce from the drippings?
After removing the steaks and resting them, deglaze the pan with a splash of red wine or beef broth, scraping up any browned bits. Reduce slightly, whisk in a knob of butter, and season to taste for a delicious pan sauce.
How to pair side dishes with bacon-wrapped beef tenderloin?
Classic pairings include roasted vegetables (asparagus, broccoli), creamy mashed potatoes, a simple green salad, or even a mushroom risotto. The richness of the steak pairs well with both fresh and hearty sides.
How to tell if my cast iron skillet is hot enough?
When a drop of water flicked onto the pan evaporates almost instantly, or when you see a slight shimmer from the oil and perhaps a wisp of smoke, your skillet is hot enough.
How to make the bacon extra crispy?
Ensure the bacon is wrapped tightly around the filet. During the searing process, take extra care to sear all sides where the bacon is present, pressing it against the hot pan with tongs for direct contact and even crisping.
