Savor the delightful combination of tender filet mignon, encased in crispy bacon, and seasoned to perfection for an extraordinary dining experience. This recipe gives you a restaurant-quality meal without leaving your home. With easy steps, you'll enjoy the most flavorful bacon-wrapped filet mignon you've ever had.
2Filet mignon steaks – about 1 1/2 to 2 inches thick and 6 to 8 ounces.
2strips Thick-cut bacon
1/2tspsalt
1tbspunsalted 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
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.