Juicy, tender, and delightfully crispy on the outside, thanks to the bacon, each bite feels so indulgent that you’ll see why it’s such a popular steakhouse classic. You’ll honestly be shocked at how easy it is to make at home for a fraction of the price. This recipe is pretty foolproof and tried-and-true, so you’ll get perfectly cooked steak every single time. If you want another date-night-worthy meal at home, then try my bacon wrapped scallops, chicken cordon bleu, or steak au poivre.
What You Need to Make This Recipe
Filet mignon — not to be confused with tenderloin steaks, a filet mignon is a cut taken from whole beef tenderloin and is the most tender cut of beef. Make sure it’s not a thinly cut steak. Since you wrap the steak in bacon, you don’t want the steak to overcook before the bacon finishes cooking. Also, try to purchase similar-sized steaks to ensure they cook evenly. Salt and pepper — filet mignons taste wonderfully beefy. You’ll want to savor every bite, so I don’t recommend adding too much seasoning other than salt and pepper, so allow the steaks’ flavor to shine through. Bacon — you can use regular or thick-cut bacon. The bacon adds a delicious salty flavor to the steak, creates a caramelized crust, and helps keep the steak from drying out. Oil — I use olive oil, but you can use any neutral oil with a high smoke point. The oil will help keep the butter from burning. Butter — searing the steaks in butter adds a delicious buttery flavor.
How to Make Bacon Wrapped Filet Mignon
- Let the steaks come to room temperature. Sprinkle the salt and pepper all over the steaks.
- Wrap one of the slices of bacon around each of the sides of the steak.
- Secure the strip of bacon to the steak with a toothpick.
- Heat an oven-proof cast iron skillet over medium-high heat Add the butter and oil. Once the butter melts, add the steaks to the skillet and sear on both sides until browned. Place the skillet in a preheated oven and cook until the steaks are medium rare, generally about 8 to 10 minutes cooking time, or until a meat thermometer reaches an internal temperature of 130°F. Remove the steaks from the skillet and let the steaks rest for 5 minutes before serving.
Pro Tips for Making This Recipe
If using thick-cut bacon, par-cook the bacon in the skillet to sear and brown, about 2 minutes per side. Cool to touch and then wrap steaks. You still want the slice of bacon pliable to wrap. Doing this makes for crispy bacon with a nice crust. If using regular thinner slices, you do not need to precook the bacon. The steaks will continue to cook upon standing (will increase at least 5°). Using a temperature thermometer is ideal to ensure the desired doneness. The cook time for steaks will vary based on your oven and the thickness of the steak, so using a thermometer to check the internal temperature is the most accurate way to ensure perfectly cooked steaks. For rare steaks, cook to 120°F. For medium steaks, cook to 140°F. If you are worried about the toothpicks burning in the oven, you can soak them in water for 10 minutes beforehand. Allowing the steaks to come to room temperature before cooking them will help them cook evenly. I recommend patting dry the steaks with a paper towel before you season the steak. Doing so helps the seasoning stick better to the steak and helps you get a good sear on the steak. If there is too much moisture on the steaks, they steam instead of searing on the skillet. While the filet mignons look irresistibly mouthwatering when they come out of the oven, make sure to rest them before cutting into them. The rest time yields juicy and tender steaks as it allows the juices within to redistribute so they don’t all run out of the steaks when you cut into them. Avoid moving the steaks once you’ve added them to the skillet, other than to flip it once. If you move them around too much, you’ll prevent them from developing the best crust.
If you’ve tried this Bacon Wrapped Filet Mignon recipe, then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you!
