Roast corn in the oven for 30 minutes. Cut off kernels
Preheat oven to 375°F.
In a blender, puree chipotles in adobo sauce and honey.
Reserve half of the sauce.
Wrap each filet with 2 slices bacon, securing with
toothpicks. Season with salt and pepper. Heat 1
tablespoon oil in a sauté pan over medium-high heat.
Add filets and sear for 3 minutes on each side. Sear
bacon for 1 minute. Brush with chipotle glaze, using
about half the sauce. Place filets in an ovenproof pan,
bake for 10 minutes and check internal temperature
for doneness: 145°F for medium rare, 160°F for
medium or 170°F for well done.
To make the ragout, cut 4 slices bacon into 1/2-inch
pieces. Sauté over medium-high heat until it starts to
crisp. Add 1 tablespoon oil, green onions and jalapeño; cook for 1-2 minutes. Add corn and cabbage and
cook for 3-5 minutes, or until cabbage starts to wilt.
Season with salt and pepper, cumin and lime juice.
Serve ragout with the filets and the reserved sauce.
Makes 4 servings.
2 ears of corn, husked
2 ounces chipotle peppers
in adobo sauce
1/2 cup honey
4 8-ounce filets cut from
12 slices Kirkland
Signature hickory-smoked bacon, divided
Salt and pepper
2 tablespoons vegetable
4 green onions, sliced
into 1/2-inch pieces
1 jalapeño pepper,
seeded and diced
2 cups shredded
1 teaspoon ground cumin
Juice of 2 limes
Fiery Bacon-Wrapped Filet Mignon
with Roasted Corn Ragout
Kirkland Signature/ Tyson
In a bowl, combine beef, onions, bread crumbs, egg,
1/2 jar of gravy and parsley. Mix well. Form into 4-6
oval patties and place in a baking dish. Pour the
remaining gravy over the meat.
Cover the pan with foil and bake for 45 minutes.
Remove the foil and bake for 15 minutes longer.
Makes 4-6 servings.
Brands may vary by region; substitute a similar product.
1 1/2 pounds Nature’s
1 medium onion,
1/3 cup fresh
1 egg, beaten
2 8-ounce jars beef gravy
(Boston Market or
1/4 cup finely chopped