Looking to impress your dinner guests with a mouthwatering and luxurious meal? It doesn’t get any more iconic than this delectable bacon-wrapped filet mignon recipe. This classic combination of tender beef and crispy bacon is a steakhouse classic and is sure to be a showstopper at any gathering.
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In this recipe:
Whether you’re hosting a special occasion or simply indulging in a decadent dinner for two, this steak recipe will elevate your dining experience to new heights. Get ready to savor every succulent bite of this irresistible dish that will leave everyone craving for more. This easy-to-follow recipe delivers a delicious, restaurant-quality meal right from your oven. And bacon does indeed make everything better, even this tender cut.
🥩 The Cut: What are Filet Mignon Steaks?
When it comes to the crown jewel of tender steaks, the filet mignon, tenderloin steaks, takes the throne. Revered for its unmatched tenderness, this cut of steak is a staple on the menus of steakhouses and fine dining establishments around the world. It’s cut from the underworked muscle of the whole beef tenderloin; it’s a lean, low-marbled gem that shines brightly on romantic dinners and memorable date nights.
Its limited marbling means it’s a lean cut of beef that’s prone to dryness if cooked to a steak temperature past medium, but it makes up for it’s minimal marbling with incredible tenderness. With a gentle beef flavor, it’s the perfect canvas for luscious steak sauces or decadent compound butter that can take your dining experience to the next level.
It’s a wonderful cut for the gentle sous vide method. And it’s absolutely amazing for a bacon-wrapped filet recipe and cooked to a perfect medium-rare whether you just want a fancy meal or a Valentine’s Day date night at home.
Ingredients
Because we’re using bacon to add a salty savory crunch to the mild filet, we keep the other ingredients incredibly simple.
- Filet mignon steaks – about 1 1/2 to 2 inches thick and 6 to 8 ounces. The steaks we showed in this recipe were labeled premium Angus Certified Angus Beef filets. You can find filets at your local grocery store or order them from our favorite places to buy meat online if you’re looking for a special occasion.
- Thick-cut bacon – we love thick cut slices of bacon for this recipe, but nothing too thick. You want the bacon to cook and render the fat with that crisp texture without overcooking and getting brittle when slicing into the steak.
- Kosher salt and freshly ground black pepper
- Unsalted butter
How to cook Bacon wrapped Filet
The trick to these steaks is cooking the bacon to the perfect texture without overcooking the steak. We found the solution in par-cooking the bacon. It’s an important step that makes this a great meal.
- Start by par-cooking the bacon. This step can be skipped, but we like the texture better of cooked bacon instead of trying to slice through gummy, undercooked bacon. Another reason we par-cook the bacon before wrapping the filet is not to overcook the steak.
- Preheat the oven to 425 degrees F. Arrange the bacon slices on a foil-lined baking sheet. Cook the bacon in the oven for 5 to 7 minutes, until the fat has started to render and it’s got a mild red color from cooking.
- Allow the bacon to cool completely.
- Meanwhile, remove the steaks from their package and pat them dry with a paper towel. Season the steak with a pinch of salt. Let the steaks sit at room temperature for 30 minutes.
- When the bacon has cooled, wrap the outside of the tenderloin steak with a strip of bacon, using two toothpicks to secure the bacon to the outside of the steak.
- When ready to cook, preheat a large cast iron skillet over medium-high heat. In the dry pan, add the bacon-wrapped filet mignon steaks and sear to form a good sear for 60 to 90 seconds. If you like your bacon extra crispy, roll the sides of the steak on the surface of the pan so each piece of bacon gets an extra blast of heat and a nice crust.
- Flip the steaks and carefully transfer the cast iron pan to the preheated oven. Cook for another 5 to 10 minutes until the steaks reach an internal temperature of 125 to 130°F with a digital meat thermometer. Times will change based on the thickness of your steaks. Remember, the steak will continue to cook 5 to 10 degrees while the steak rests.
- Remove the bacon-wrapped steaks from the skillet and transfer them to a clean cutting board. Top with butter and tent loosely with foil, and allow the steaks to rest for 5 minutes before serving.
- Remove the toothpicks and serve the steaks immediately with your favorite side dishes or steak sauce.
Girl Carnivore Expert Recipe Tips
This steak packs that signature fork-tender texture. We highly recommend pairing it with caramelized onions or a luscious steak sauce like our favorite red wine steak sauce, the zesty peppercorn sauce, or a smoked horseradish cream sauce.
Because of the minimal marbling of the filet mignon steak, we recommend cooking it to a finished temperature of medium-rare to medium to retain the best texture and flavor.
What to serve with Filet Mignon Wrapped with Bacon
This buttery texture of the filet and the salty bacon make for an iconic steakhouse pairing. We recommend serving this with a luscious steak sauce and simple veggies like roasted green beans, broccolini, or creamed spinach.
Wine Pairing
Although filet mignon is fork tender, it has a mild beef flavor. Although the bacon adds depth to it, we find that a light to medium-bodied red wine pairs best with this steak. Try a Pinot Noir or Sangiovese.
Leftovers & reheating
When it comes to reheating leftover filet mignon, our answer is don’t. But if for some reason you didn’t finish these bacon-wrapped filets, we recommend wrapping the leftovers tightly in foil and storing in the fridge for up to 3 days.
Then to reheat, pop the foil-wrapped steaks into an oven preheated to 325 degrees F for 5 to 10 minutes, until heated through. We try not to reheat filet mignon because it’s so lean; we find the tenderness and lovely mouthfeel is reduced when reheating.
More savory filet mignon recipes
Beef Recipes
Pan Seared Filet Mignon
Beef Recipes
Grilled Filet Mignon
Beef Recipes
Sous Vide Filet Mignon
Beef Recipes
Steak au Poivre
This delightful combo perfectly balances the rich smokiness of bacon with the juicy succulence of filet mignon, creating a match made in steak lover’s heaven. Next time you crave an unforgettable dining experience without leaving your home, give in to this delightful combo, and let your taste buds revel in every savory bite. As Oscar Wilde once wisely said, “I can resist everything except temptation,” and when it comes to bacon-wrapped filet mignon, resistance is indeed futile.
Bacon-Wrapped Filet Mignon
Ingredients
- 2 Filet mignon steaks – about 1 1/2 to 2 inches thick and 6 to 8 ounces.
- 2 strips Thick-cut bacon
- 1/2 tsp salt
- 1 tbsp unsalted butter
Instructions
- Par-cook the bacon:
- Preheat the oven to 425 degrees F. Line a baking sheet with foil and lay 2 slices of bacon on the foil.
- Cook the bacon in the oven for 5 to 7 minutes, until the fat is starting to render and the bacon is getting some color but is still pliable.
- Allow the bacon to cool completely.
- Meanwhile, season all sides of the filet steaks with salt and let sit at room temperature for 30 minutes.
- When the bacon has cooled, wrap the edges of the steak with the strips of bacon and secure with toothpicks.
- Sear the steaks:
- Preheat a large cast iron skillet over medium-high heat.
- Add the bacon wrapped steaks into the preheated pan and sear them for 60 to 90 seconds until a good crust forms.
- If you like your bacon extra crispy, roll the sides of the steak on the surface of the pan so each piece of bacon gets an extra blast of heat and a nice crust.
- Cook in the oven:
- Using tongs, flip the steaks and carefully transfer the hot skillet to the preheated oven.
- Allow the steaks to cook for another 5 to 10 minutes, until steaks reach an internal temperature of 125 to 130°F with a digital meat thermometer. Times will change based on the thickness of your steaks.
- Rest and serve:
- Remove the bacon-wrapped steaks from the skillet and transfer them to a clean cutting board.
- Top with butter and tent loosely with foil, and allow the steaks to rest for 5 minutes before serving.
- Remove the toothpicks and serve the steaks immediately with your favorite side dishes or steak sauce.
Notes
Nutrition
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Save Recipe BookmarkRecipe FAQs
In short, to add flavor. The filet mignon is an incredibly mild-flavored steak; wrapping it in bacon adds a ton of flavor and gives it a layer of extra fat to protect it while cooking.
We use three steps to make these the best steaks you’ve ever tasted. As explained in the step-by-step recipe card, we par cook the bacon because no one wants gummy undercooked bacon, we sear the steaks for an amazing crust and finish in the oven to roast the thick cut tender steaks to a perfect medium rare.
