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Bacon Wrapped Filets with Smokey Bleu Cheese

"Have you ever puzzled how steakhouses and fancy eating places get their bacon wrapped steaks flawlessly cooked with the bacon firmly connected? Wonder no greater--this recipe will stroll you through the best manner to make a bacon-wrapped filet which, whilst paired with Smokey Bleu cheese and Idahoan Signature™ Russets Mashed Potatoes, could make any day taste like Sunday."

Ingredients :

6 (three ounce) pork tenderloin (filet mignon)
6 slices thick-reduce peppered bacon
1 (9.74 ounce) package deal Idahoan Signature™ Russets Mashed Potatoes
Salt to taste
Ground black pepper to flavor
4 tablespoons butter, divided
four sprigs sparkling thyme
4 ounces smoked blue cheese

Instructions :

Prep : 5M	Cook : 6M	Ready in : 12H

Spread a layer of parchment paper over a baking sheet small enough to match into your freezer.
Wrap every filet tightly with a strip of bacon, pinning with a toothpick.
Place every wrapped filet onto the parchment paper, being careful to make sure the bacon is wrapped tightly in the manner you'll want the final product to appearance. Place sheet of steaks into the freezer until frozen solid, ideally in a single day.
Preheat oven to 350 ranges F (175 ranges C).
Remove steaks from freezer and allow to sit at room temperature 10 mins.
Prepare Idahoan Signature™ Russets Mashed Potatoes in keeping with package instructions. Keep warm.
When floor of the steaks is moist however no longer thawed, season with salt and pepper as favored.
Place 1 tablespoon butter in a skillet over high warmth.
Place one steak into warm pan, pinnacle with a sprig of thyme, and sear to favored degree of browning 2 to 3 minutes. Spoon hot butter over the pinnacle of the steak. Turn the steak and thyme sprig over and sear the opposite aspect. Transfer returned to parchment-lined baking sheet. Repeat with the remaining steaks.
Bake steaks in preheated oven for 7 mins for uncommon, 10 for medium rare, 15 for medium, or 20 for nicely-completed.
Transfer steaks to a work surface. Crisp the bacon with a chef's torch, maintaining the flame as a minimum 1 inch faraway from the bacon to keep away from burning. Remove toothpicks. Top every steak with smoked blue cheese crumbles and allow to rest 8 mins.
Serve with Idahoan Signature™ Russets Mashed Potatoes.

Notes :

You can upload extra smoked bleu cheese to mashed potatoes for a special kick. Enjoy!

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