Bacon Wrapped Filet Mignon

To make the best Bacon Wrapped Filet Mignon, you need a no-fail method and this is it! You’ll get perfectly tender, medium-rare steaks wrapped in bacon that actually gets crisp by using a couple of simple restaurant secrets.

Bacon Wrapped Filet Mignon, when it’s done right, is an easy way to turn a classic steak into a meal you’ll be excited to serve. I’ve developed this simple, 30-minute recipe using a few simple but effective steps that promise a restaurant-worthy steak and bacon that’s not only crisp, it wraps all the way around the steak every single time.

Why This Recipe Works

This isn’t just one more ho hum recipe for filet mignon; it’s a method that solves the biggest problem with this dish: the bacon. We’ve all had it: that sad, flabby, undercooked bacon wrapped around a now overcooked steak. My method is designed to prevent that.

• The Big Secret(s): First, I’m having you partially cook the bacon before it ever touches the steak. This simple step gives the bacon a head start, so it finishes crisping at the exact same time the steak hits a perfect medium-rare. Second, you’ll be using two slices of bacon for each steak so they’re wrapped all the way around (so annoying when one slice is short).
• Sear-to-Oven Method: You’ll sear the steak hard and fast in a screaming-hot cast iron pan to build that amazing crust, then immediately move it to a hot oven (425°F). Cooking in stages gives you the control to cook the center of the filet with gentle, even heat without overcooking the outside.
• Oil + Butter for Searing: It’s the best of both worlds. The avocado oil provides a high smoke point to build that perfect crust, and the butter adds nutty, rich flavor right from the start. Heating them together infuses the oil so it’s just the butter flavor that comes through.

Ingredients for Bacon Wrapped Filet Mignon

• Filet Mignon Steaks: Look for steaks that are a uniform 1 ½ to 2 inches thick. The meat should have a rich red color and an even texture (not a lot of visible connective tissue).
• Bacon: Choose thin slices as they wrap easily around the steaks and cook evenly. Be sure the slices are pliable, not too fatty or too lean. Do not use thick-cut bacon.
• High Heat Oil: Choose an oil with a high smoke point to tolerate the high cooking temperature without burning. Avocado, grapeseed, or canola oil are good options.
• Butter: If you can, use a high-fat butter, either salted or unsalted. It has less moisture  and that means less messy splatter. That said, feel free to use whatever butter you have on hand.
• Kosher Salt and Freshly Ground Black Pepper: Freshly ground pepper is always a good idea. And kosher salt is great for its coarser grains that are easy to sprinkle on the steaks without overdoing it.

How to Make Bacon Wrapped Filet Mignon

Prep Steaks and Bacon: Take the steaks out of the refrigerator 30 minutes before cooking to let them come to room temperature. As they sit, start preheating your oven and place bacon slices on a rack over a baking sheet to partially cook until they’re starting to get crisp but are still pliable. Remove the bacon to cool slightly. Season both sides of the steaks with salt and pepper and wrap each one with two bacon slices (no more partial wraps!), securing them with toothpicks.

Sear on Stovetop then Finish in Oven and Rest: In a cast iron skillet, heat oil and butter over medium-high heat, then sear the bacon-wrapped steaks for a couple of minutes on each side. Transfer the skillet to the oven and cook to desired doneness. Remove the steaks, let them rest for a few minutes, add a pat of butter on top for extra flavor, and serve.

Simple Variations and Upgrades

1. Garlic-Herb Compound Butter: This is my favorite “steakhouse” addition. Before you start, mash 4 tablespoons of softened butter with 1 minced garlic clove, 1 tablespoon of chopped fresh parsley, and a pinch of salt. Roll it into a log in plastic wrap and chill. Place a thick slice on the hot, resting steak. Not a must, but it really is so good.
2. 2-Minute Pan Sauce: After removing the steaks to rest, pour off any excess fat from the pan. With the pan still hot (off the heat), deglaze with 1/4 cup of red wine or beef broth, scraping up all the browned bits. Let it bubble and reduce by half. Whisk in 1 tablespoon of cold butter until it melts and serve the sauce over the steaks.

FAQ: Your Questions Answered

How to Store and Reheat

Store any leftover steak in an airtight container in the refrigerator for up to three days. Or freeze in a freezer-safe bag or container for up to three months. Thaw in the refrigerator before reheating. To reheat, place the steak on a wire rack in a 250°F (120°C) oven until just warmed through, 15 to 20 minutes minutes, then quickly sear in a hot skillet for a about 1 minute on each side to restore the outer crispness.

Serve Alongside

• Twice Baked Potatoes
• Horseradish Mashed Potatoes
• Sour Cream Mashed Potatoes
• Garlic Butter Mushrooms
• Garlic Parmesan Asparagus
• Little Gem Salad
• Shrimp Caesar Salad (surf and turf!)