Cooking-ez.com

1,016 easy and fully explained recipes, with 12,353 photos and 77 videos

Involtini-Style Filet Mignon

This filet mignon of pork is split, rather like an involtini, and stuffed with grilled bacon, parsley and cheese.

23,7233.7/5 for 22 ratings

Last modified on: April 15^th 2018

For 4 people, you will need:

1 4 slices belly (streaky) bacon
2 1 tablespoon olive oil
3 750 g pork loin
4 parsley
5 cheese
6 salt
7 pepper
Total weight: 885 grams

Change for:

Measures:

How long does it take?

Time required

Preparation	Cooking	Start to finish
8 min.	44 min.	52 min.

Keeping:

Should be eaten immediately.

At what time?

When will I finish if I start the recipe at a certain time?
When should I start for the recipe to be ready at a certain time?

Work this out...

Step by step recipe

Stage 1 - 20 min.

Involtini-Style Filet Mignon : Photo of step #1

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.

Stage 2 - 4 min.

Involtini-Style Filet Mignon : Photo of step #2

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.

Stage 3 - 1 min.

Involtini-Style Filet Mignon : Photo of step #3

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.

Involtini-Style Filet Mignon : Photo of step #4

Fill with strips of bacon...

Stage 5 - 3 min.

Involtini-Style Filet Mignon : Photo of step #5

...some chopped parsley and thin shavings of cheese.

Stage 6 - 2 min.

Involtini-Style Filet Mignon : Photo of step #6

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.

Involtini-Style Filet Mignon : Photo of step #7

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.

Involtini-Style Filet Mignon : Photo of step #8

Cook for about 20 to 25 minutes.

Stage 9

Involtini-Style Filet Mignon : Photo of step #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.

Nutritional information

% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories or 8400 k-joules by day for a woman (change to a man).

How much will it cost?

For 4 people : 9.10 €
Per person : 2.28 €

Note : These prices are only approximate

Change currency:

Source

Home made.

More recipes?

This recipe uses (among others)

	Pork loin: You can check-out other recipes which use it, like for example: Pork medallions with "full" turnips, Sautéed Pork with Peanuts, Loin of pork with herbs and julienne vegetables , Larded pork tenderloin, Filet mignon with mustard and tarragon sauce, ... All
	Belly (streaky) bacon: You can check-out other recipes which use it, like for example: Avengers' potatoes, Roast beef "like they do it in Santa Fe", Larded pork tenderloin, Rabbit terrine, Meatballs, ... All
	Olive oil: You can get more informations, or check-out other recipes which use it, for example: French dressing (vinaigrette), Lille style chicken, "Oeufs rabattus" with leeks, Creamy risotto with vegetables , Confit of carrots with bacon, ... All
	Cheese: You can check-out other recipes which use it, like for example: Welsh (French Welsh Rarebit), Aligot, French toast "cordon bleu", Potato wallets, Truffade, ... All

News list of cooking-ez.com

Note: We'll never share your email with anyone else.

Post your comment or question

You are welcome, if you wish, to comment on this recipe: why you like it or not, what you have changed, what results it gave, point out a mistake or omission, etc. You can also ask a question. I answer all questions (in a broken English, sorry) unless someone else does it before me.
Please feel free to say what you think, I'm always very interested in your opinion. Your comment will appear on line with the recipe, so please write in standard readable English, not SIM or only in CAPITALS, otherwise your comment may be rejected.

Please look at advice for submitting a comment or image (what you should or should not do). By the way, don't type your e-mail address in the comment, otherwise you might be spammed.

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 email 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.