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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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: