My Easy Deconstructed Filet Mignon with Crunchy Bacon and Roasted Beets

​There is no question about how delicious is a regular style Filet Mignon, wrapped in bacon and season with just sea salt and pepper. Yep, I know; however, I prefer my cooking style, which calls for a crispier bacon. After I cook it, I use some of the rendered fat (to enhance flavor) to pan sear the filets medium well, that I seasoned with guess what? Sea salt and pepper.  The flavor is amazing. Just look at the photo and imagine how crispy is that bacon, yummmmm.
 
Approximate Prep and Cooking Time: 1 hour
Approximate Cost: $19.50 or $9.75 per serving
Difficulty Level: __X _ Easy ____ Intermediate ____ Advanced
Servings: 2
 
Ingredients
2 filet mignon steaks ($15.75)
1 tsp. olive oil (.35)
4 slices of hickory bacon ($1.45)
2 raw beets ($1.70)
Sea salt and pepper to taste (.25)
 
Directions
Clean and season the filets with 1 tsp. olive oil and Sea salt and pepper to taste. Refrigerate.
Rinse, pat dry the beets and wrap in foil paper. Bake at 400 degrees for about 45 minutes or until folk tender.
In a skillet on medium high cook the bacon until crispy, remove and place over paper towel to drain the fat.
Remove some of the rendered fat in the skillet and pan sear the fillet until golden brown on each side. Do not move or peak until after about 3-4 minutes per side.
Remove from stove and allow to rest for 4 minutes before serving. Enjoy.