1-First, remove the mini filet mignons from the refrigerator and let them reach room temperature for 20 minutes to ensure even cooking. Preheat oven to 400°F (200°C) and season the steaks evenly with salt, pepper, garlic, and rosemary. Heat olive oil in an oven-safe skillet over medium-high heat until shimmering, then sear the mini filets for 2-3 minutes per side until a golden-brown crust forms.

2-Based on the directions, cut the 1 lb tenderloin into 1-inch cubes and dry each piece thoroughly with a paper towel. Wrap each cube with a piece from the 1 lb thin-sliced bacon and secure with a toothpick, seasoning generously. Transfer the skillet to the preheated oven and roast for 5-7 minutes for medium-rare, adjusting time based on your preference.

3-Cooking Method Options for VarietyThe following methods provide options for cooking your mini filet mignons to your liking: For Method 1 (Sear & Bake), heat the 2 tablespoons oil in a skillet and sear in batches for no more than 1 minute per side on the non-bacon sides only. Then bake for 2-3 minutes, turning to cook evenly, until you hit 125°F for rare or 145°F for medium. Alternatively, for Method 2 (Deep Fry), heat at least 3 inches of oil to 350°F and fry for up to 2 minutes, then drain on a wire rack.

4-Finally, remove from the oven or fryer and let the mini filet mignons rest for 5 minutes so the juices redistribute. Top with blue cheese and serve immediately with your favorite sides. This approach keeps things exciting and adaptable for any occasion.