Involtini-Style Filet Mignon
This filet mignon of pork is split, rather like an involtini, and stuffed with grilled bacon, parsley and cheese.
58K 3.7/5 based on 22 reviews
Last modified on: April 15th 2018
Keywords for this recipe:
4 slices belly (streaky) bacon
1 tablespoon 
750 g filet mignon (pork loin)
cheese
Times for this recipe
Preparation: 8 min.
Cooking: 44 min.
All in all: 52 min.
If you start now, at , you will finish around : ?.Change start time
To finish around 7pm, you'll need to have started before: .Change end time
Step by step recipe
Stage 1 - 20 min.
Grill 4 slices belly (streaky) bacon (thinly sliced) in the oven at 390°F (200°C), for about 20 minutes until nicely browned and leave the oven on afterwards.
Set aside.
Set aside.
Stage 2 - 4 min.
Heat 1 tablespoon olive oil in a frying pan on high heat.
When really hot, add the filet mignon (after seasoning with salt and pepper) and fry briefly until browned all over.
When really hot, add the filet mignon (after seasoning with salt and pepper) and fry briefly until browned all over.
Stage 3 - 1 min.
Take the filet mignon out of the frying pan and split open by slicing across the middle, but do not cut right through the far side.
Stage 4 - 1 min.
Fill with strips of bacon...
Stage 5 - 3 min.
...some chopped parsley and thin shavings of cheese.
Stage 6 - 2 min.
Fold the meat back over the filling and tie firmly in place with string to avoid it opening up during cooking.
Stage 7 - 1 min.
Put in the oven on a roasting dish, baking tray or even in the pan, if this can go in the oven.
Stage 8 - 20 min.
Cook for about 20 to 25 minutes.
Stage 9
Undo the string, then serve in thick slices with your choice of accompaniment.
Remarks
For the cheese, I reccommend Gruyère or, better still, Comté, but you can use whatever you prefer, of course.
Keeping: Should be eaten immediately.
Source: Home made.
Nutritional information
| Proteins (gr) | Carbohydrates (gr) | Fats (gr) | Energy value (in k-calories) | Energy value (in k-joules) | |
|---|---|---|---|---|---|
| Whole recipe | 140 40 % | 0 | 280 30 % | 3,090 110 % | 12,940 110 % |
| Per 100 g | 20 4 % | 0 | 30 4 % | 350 10 % | 1,460 10 % |
| Per person | 30 10 % | 0 | 70 8 % | 770 30 % | 3,240 30 % |
How much will it cost?
- For 4 people : 14.91 €
- Per person : 3.73 €
Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
This recipe uses (among others)
Filet mignon (pork loin)
Like these other recipes: Pork medallions with "full" turnips, Larded pork tenderloin, Filet mignon with mustard and tarragon sauce, Sautéed Pork with Peanuts, Mexican-style pork medallions , ... See them all 8
Belly (streaky) bacon
Like these other recipes: Avengers' potatoes, Winemaker's toast, Boulangère potatoes, Potted meat (rillettes), Meatballs, ... See them all 29
Olive oil
Like these other recipes: Hot tomato sauce, Lumberjack turnovers, Scallops au gratin, Celeriac and mushroom gratin, Chicken and avocado bagels, ... See them all 505
Cheese
Like these other recipes: French toast "cordon bleu", Welsh (French Welsh Rarebit), Pan-fried cheese, egg and spinach toastie, Aligot, Bisto-style canapés, ... See them all 29
Other recipes you may also like
Hamburgers
Hamburgers don't have to be the greasy flabby things you find in fast-food outlets, well-made they can be excellent. It's a very convivial recipe as everything goes on the table, and everyone assembles their own burger according to personal taste.December 6th 2015412K4.8 33 min.
Hotpot my grandmother's way
If you like slow-cooked dishes prepared with loving care (mitonné), you will certainly love this hotpot recipe, with the taste of Franche-Comté, inspired by my grandmother. It's an old-fashioned dish full of flavours and aromas, cooked vegetables, stock, smoked sausages, all cooked long and slow.February 21th 2011333K5 4 hours 7 min.
Eton mess
Behind this strange name there lurks a delicious traditional English dessert made of meringues, strawberries and cream.July 25th 2010159K5 4 hours 55 min.
Rabbit civet
Rabbit civet is a classic dish of French cuisine. The word "civet" comes from "cive", an old word for onion. These days, the name refers to chunks of meat, marinated then cooked slowly in red wine with bacon, mushrooms and onions. This tasty stew or casserole, with its very tender meat, is like my...May 10th 202390K4 15 hours 20 min.
Spinach and Comté Loaf
For this savoury cake-style loaf, we use a plain basic mixture and add wilted spinach wth shallots and diced Comté cheese.April 17th 2016102K4.3 1 hour 13 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2024-09-22)
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
Follow this recipe (as 3 people already do)
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.