This is a recipe of my husbands evil brain. It is NOT healthy, or good for you in any way. Well, the onions might be a bit good for you, but cooked the way they are I very much doubt it. This recipe is not for the faint of heart or high of cholesterol.
It is inspired by Vidalia Onions, recently brought home from recent travels. Can’t get any fresher, now can you? LOL. The Vidalia onion, which can only be produced IN Vidalia, Georgia, are sweeter than other onions.
Vidalia onion growers have protected their brand, and today all onions labelled Vidalia must be grown in one of thirteen different counties in Georgia or in specific portions of seven other counties. Bet you chef’s didn’t know that! Read on for the bacon and onion-filled recipe
Bacon wrapped steak with Vidalia Onions
3 pieces of fillet Mignon (half pound), as little cartilage as possible, cut about an inch and a half thick
half pound thickly cut bacon
1 Vidalia Onion
your favorite spice rub
teaspoon olive oil
Cut onion into quarter inch pieces, you want to be able to get a piece per fork full or so.
Next take a slice of bacon and cut it half, put olive oil, half slice bacon and onions in large frying pan.
Let cook uncovered on low heat.
While the onions are cooking, put your favorite dry rub on your steak pieces, we used a Cajun spice rub which was spicy and sweet, this worked perfectly.
After thoroughly coating your steaks on both sides proceed to wrap up steak in bacon slices. Try to use one slice of bacon per steak. If all of the steak is not cover that is OK, just wrap as well at possible.
By now the onions should be starting to sweat a bit. Turn the heat up to medium and put your steak ON TOP of the onions in the pain. Cover the pain and let cook for a few minutes.
Doing this gets the dry rub and the smokey flavor of the bacon to really absorb into the steak before cooking, as well as add that sweet Vidalia onion flavor to the mix without cooking the steak too much.
After on flip of the steaks, turn the heat up and put the steak in direct contact with the pan. By now the bacon should be sweating and the onions cooking a bit.
Cook the steaks to your liking. If you are a “well done” person, cook the steaks on the onion bed for longer, a more on the “rare/medium” side, cook the steaks until the bacon wrapping looks cooked. Once you feel your steak is done, remove from the pan and let it sit for a few minutes, let the juice mix and the flavors bloom.
To serve, lay down a layer of onions, and put the steak on top of this, and enjoy.
The dry rub adds a wonderful dimension to the mix of steak and onions and bacon.