A bacon-wrapped filet mignon is elegant enough for special occasions and easy for busy weeknight dinners! My method of first searing the steak and then finishing it in the oven gives it a wonderfully golden-brown crust while the meat inside stays tender and juicy. This perfectly cooked steak dinner is a sure way to impress your guests!
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An Elevated Steak Dinner
There's a reason bacon-wrapped filet mignons are a signature menu item at upscale steakhouses. This cut of meat is buttery, tender, and rich, and they don't want you to know how easy it is to make at home!
My method of first searing the steaks before finishing them in the oven always yields the most flavorful and juicy filets. It's so simple that anyone can do it, and it takes almost no time at all!
🥘 Ingredients
A filet mignon is a beautiful cut of beef that doesn't take much to make it delicious! I opted for a simple seasoning of salt & pepper, though you can use steak seasoning if you prefer.
- Filet Mignon - 2 8-ounce prime beef filet mignon steaks.
- Bacon - 4 slices of thin-cut bacon (2 slices of bacon per steak), or more if desired.
- Salt & Pepper- 1 teaspoon each of Kosher salt and freshly ground black pepper.
- Butter - 1 tablespoon of butter.
- Olive Oil - 1 tablespoon of extra virgin olive oil (EVOO).
*Be sure to see the free printable recipe card below for ingredients, exact amounts & instructions with tips!*
🔪 How To Cook Bacon Wrapped Filet Mignon
The recipe itself is super simple. Just be sure to keep a close eye on your steak! To get started, you will need a sharp knife, a cast-iron skillet or (any oven-safe skillet), some butcher's twine or toothpicks for securing the bacon, tongs, and I highly recommend a meat thermometer.
I made two 8-ounce steaks for this recipe, though you could make more. Just be sure not to crowd the pan by working in batches if necessary.
- Preheat. Begin by preheating your oven to 450°F (230°C). Use a sharp knife to cut any white membrane and excess fat from 2 8-ounce filet mignon steaks (or whatever size filets you have).
- Wrap. Use 1-2 slices of bacon per steak (or more if desired) and wrap it around the sides, stretching as you go. Secure the bacon with butcher's twine or toothpicks.
- Season. Generously season each side of your steak using 1 teaspoon each of salt and pepper or more to taste.
- Sear. Heat a cast-iron skillet, or any oven-safe skillet, over medium-high heat. Add 1 tablespoon each of butter and olive oil. Once hot and starting to smoke slightly, add the steaks. Sear for 2 minutes on each side.
- Roast. Place your skillet with the steaks into the oven and roast at 450°F (230°C) for 6-7 minutes, depending on your desired level of doneness. Use a meat thermometer to check the internal temperature.
- Rest. Transfer the steaks to a plate or cutting board and loosely tent foil over the top. Rest for at least 10 minutes before slicing or serving.
Any of your favorite steakhouse sides, like bacon cream cheese mashed potatoes, or sauteed green beans, would be an excellent choice with this steak. Check out my post on what to serve with steak for more recommendations. Enjoy!
💭 Angela's Pro Tips & Recipe Notes
- I always start my steaks by setting them out well before cooking them, allowing them to come to room temperature for a more even cook. It's much easier to nail a perfect medium rare when you don't have a cold steak. I set it out an hour before starting dinner to come to room temperature.
- For cooking the filet, I love my cast iron skillet (if I have to cook on the stovetop versus grilling). It's the best pan for getting a perfect sear.
- Filet mignons are cut from beef tenderloin. They are usually between 1 and 2 inches thick and sold in 6-8 ounce portions. However, you may also find 10, 12, or 16-ounce filet mignons. If cooking larger steaks, you may need more bacon, and you should adjust the seasoning as needed.
- The temperatures for different levels of doneness in beef are:
- Rare: 115 to 120°F (46-49°C)
- Medium-Rare: 120 to 125°F (49-52°C)
- Medium: 130 to 135°F (54-57°C)
- Medium-Well: 140 to 145°F (60-63°C)
- Well-Done: 150 to 155°F (66-68°C)
🥡 Storing & Reheating
Once your bacon-wrapped filet mignon has cooled, transfer it to an airtight container and refrigerate it for up to 4 days. You may also freeze it by wrapping it tightly in foil before placing it into a heavy-duty freezer bag. Thaw in the fridge overnight before reheating and use within 2 months.
Reheating
To reheat your filet mignon, preheat the oven to 250°F (120°C). Place your steak in a baking dish and cover it with foil. Reheat for 10-20 minutes, depending on the size of your steak.
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❓ Recipe FAQs
No! Though it is a classic pairing, filet mignon can also be served without the bacon. You do not need to make any alterations to the recipe if making your filet without bacon.
Though both a beef tenderloin filet and a filet mignon are cut from the tenderloin of a cow, they are not the same. A filet mignon is specifically cut from the very tip and most tender part of the tenderloin.
Filet mignons are often sold with butcher's twine tied around them so they keep their shape while cooking. In this case, you can remove it to wrap the bacon, then retie it (or use a toothpick to secure the bacon). If not using bacon, it is fine to leave the twine where it is until serving.
🥩 More Tasty Beef Recipes
- Grilled Beef Heart Steaks - If you haven't tried beef hearts, now is the perfect time to give this extremely tasty cut of meat a try!
- Beef Enchiladas - Saucy and cheesy beef enchiladas the whole family will love!
- Ground Beef Stew - This easy ground beef stew is delightfully warm and comforting!
- Creamy Beef and Shells - An easy pasta dinner that will be enjoyed by kids and adults alike!
- Crockpot BBQ Beef Shortribs - These shortribs are fall-off-the-bone tender and full of BBQ flavor!
- Smoked Ribeye - Fire up your smoker and get ready for one of the most flavorful steaks you've ever had!
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📖 Recipe Card
Bacon Wrapped Filet Mignon
Ingredients
- 16 oz filet mignon (2 8oz filets)
- 4 slices bacon (thin sliced bacon)
- 1 teaspoon each, salt & pepper (to taste)
- 1 tablespoon butter
- 1 tablespoon olive oil (extra virgin)
(Note: 2x or 3x only changes the ingredient list)
Instructions
- Begin by preheating your oven to 450°F (230°C). Use a sharp knife to cut any white membrane and excess fat from 2 8-ounce filet mignon steaks (or whatever size filets you have).
- Use 1-2 slices of bacon per steak (or more if desired) and wrap it around the sides, stretching as you go. Secure the bacon with butcher's twine or toothpicks.
- Generously season each side of your steak using 1 teaspoon each of salt and pepper, or more to taste.
- Heat a cast-iron skillet, or any oven-safe skillet, over medium-high heat. Add 1 tablespoon each of butter and olive oil. Once hot and starting to smoke slightly, add the steaks. Sear for 2 minutes on each side.
- Place your skillet with the steaks into the oven and roast at 450°F (230°C) for 6-7 minutes depending on your desired level of doneness. Use a meat thermometer to check the internal temperature.
- Transfer the steaks to a plate or cutting board and loosely tent foil over the top. Rest for at least 10 minutes before slicing or serving.
Notes
- I always start my steaks by setting them out well before cooking them, allowing them to come to room temperature for a more even cook. It's so much easier to really nail a perfect medium rare when you don't have a really cold steak. I set this out an hour before starting dinner to come to room temperature.
- For cooking the filet, I just love my cast iron skillet (if I have to cook on the stovetop vs grilling). It's the best pan for getting a perfect sear, in my opinion.
- Filet mignons are cut from beef tenderloin. They are usually between 1-2 inches thick and sold in 6-8 ounce portions. However, you may also find 10, 12, or 16-ounce filet mignons. If cooking larger steaks, you may need more bacon and you should adjust the seasoning as needed.
- The temperatures for different levels of doneness in beef are:
- Rare: 115 to 120°F (46-49°C)
- Medium-Rare: 120 to 125°F (49-52°C)
- Medium: 130 to 135°F (54-57°C)
- Medium-Well: 140 to 145°F (60-63°C)
- Well-Done: 150 to 155°F (66-68°C)
Tornado says
Made this tonight. To be honest I didn't do the potatoes so I feel bad reviewing something I altered, but let me say the flavors were AMAZING. Which in my eyes is the base of the dish so my alterations were nothing without that Great recipe: I subbed mixed veggies for the potatoes. I didn't have turmeric so I did Aleppo pepper. I didn't have any red wine so I used veggie stock. I know the red wine would have made it even better but I wasn't going to not make this for that reason.
It was awesome. Trying to modify for south beach diet sbd this recipe was perfect for that. I wish I could post a pic to show you.
Thanks for the recipe
Delectable Cooking and Baking says
I am so glad to hear that you were able to successfully modify this dish for south beach diet! It can be tricky when dealing with multiple components, rather than just one one. Send a pic via the contact form and I will add to your comment, thanks!