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acon Wrapped Filet Mignon served on a dark gray plate with vegetables photographed at an angle.
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5 from 1 vote

Bacon Wrapped Filet Mignon

Succulent steak, surrounded in a crisp layer of bacon, offers an elegant balance of textures and flavors for a luxurious main course.
Prep Time10 minutes
Cook Time20 minutes
Resting Time5 minutes
Total Time35 minutes
Course: Main Course
Cuisine: American
Keyword: date night, dinner party
Servings: 2 people
Author: Marissa Stevens

Ingredients

  • 2 8-ounce filet mignon steaks 1 1/2 to 2-inches thick
  • 4 slices thin bacon
  • kosher salt and freshly ground black pepper
  • 1 tablespoon avocado oil or other high heat oil
  • 1 tablespoon butter plus more for finishing steaks, optional

Instructions

  • Bring to Room Temp: Remove steaks from refrigerator to bring to room temperature (about 30 minutes).
  • Preheat and Par-Bake Bacon: Meanwhile, preheat oven to 425 °F (218 °C). Arrange bacon slices on oven safe rack placed inside a baking sheet. Bake 8 to 10 minutes depending on the thickness of your bacon. It should still be starting to crisp, but still pliable when you remove it from the oven. Remove from oven to cool slightly.
  • Season and Wrap: Season steaks on both sides with salt and pepper. Wrap 2 bacon slices horizontally around the full circumference of each steak, securing with toothpicks.
  • Sear Steaks: Heat oil and butter in a large cast iron skillet over medium-high heat until sizzling; add bacon wrapped steaks in a single layer and sear 2 minutes on each side.
  • Finish in Oven & Rest: Transfer skillet to preheated oven and cook 5 to 7 minutes for medium rare (130-135 °F internal temperature on an instant read thermometer). Remove from oven and transfer steaks to a clean plate; tent with foil and let stand 5 minutes. Top each steak with a pat of butter if desired and serve.

Video

Notes

  • Bacon: Use thin-cut or regular bacon only. Thick-cut bacon will not render or crisp in time. The par-baking step is my non-negotiable secret, don't skip it!
  • Temperature is Key: An instant-read thermometer is your best friend. For a perfect medium-rare (my recommendation), pull the steaks from the oven when the thermometer reads 125°F-130°F. The temperature will rise another 5 degrees as it rests, landing you at a perfect 130-135°F.
  • Toothpicks: Don't forget to remove the toothpicks before you serve! I always make a point to count how many I put in so I know I've gotten them all.

Nutrition

Calories: 917kcal | Carbohydrates: 1g | Protein: 47g | Fat: 80g | Saturated Fat: 31g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 35g | Trans Fat: 0.3g | Cholesterol: 203mg | Sodium: 447mg | Potassium: 778mg | Sugar: 0.01g | Vitamin A: 191IU | Calcium: 20mg | Iron: 6mg

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