Garlic and Rosemary Bacon-Wrapped Filet Mignon
- Carfagna’s famous bacon-wrapped filet mignon
- Extra Virgin Olive Oil
- 3-5 sprigs of fresh rosemary
- 1-2 garlic cloves
- Cracked Pepper
- Sea Salt
Finely chop or mortar and pestle garlic cloves, black pepper and fresh rosemary leaves until a paste-like marinade is formed. Place bacon-wrapped filet in a plastic ziplock bag with marinade and tablespoon or two of olive oil. Cover with marinade and refrigerate for 1-2 hours.
Take meat out and season with sea salt and black pepper. Get the grill hot on medium-high heat. Sear each side of the bacon-wrapped filet and then cover the lid. Let meat cook up to desired temperature. Remove from heat and let the filet sit for 5-10 minutes before serving.