Bacon Wrapped Filet Mignon

Bacon Wrapped Filet Mignon is a nearly effortless way to turn a classic steak into an extraordinary main course. This recipe pairs the unrivaled tenderness and rich flavor of filet mignon with irresistibly crispy, smoky bacon. In just 30 minutes, you can create a dish that’s as welcome at a lavish dinner party as it is for a cozy date night at home. It’s the kind of dish that marries simplicity with luxury.

A few simple but effective techniques promise a restaurant worthy steak with a soft, buttery texture and perfectly crisp bacon every single time. Perfect for those evenings when you want to indulge in something special without much time in the kitchen, this recipe proves that a few quality ingredients, treated with care, can create a truly memorable meal.

Ingredients for Bacon Wrapped Filet Mignon

• Filet Mignon Steaks: Look for steaks that are 1 ½ to 2 inches thick. Uniform thickness ensures even cooking. The meat should have a rich red color and minimal connective tissue.
• Bacon: Choose thin slices as they wrap easily around the steaks and cook evenly without overpowering the flavor of the meat. Be sure the slices are pliable, not too fatty or too lean.
• 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: Choose a high-fat butter, either salted or unsalted, for a lower moisture content. This reduces splattering during cooking, making for a safer and cleaner cooking process.
• Kosher Salt and Freshly Ground Black Pepper: Freshly ground pepper will give you a more vibrant flavor, and kosher salt is great for its coarser grains, which make it easier to control the amount you’re using and distribute it more evenly on the steaks.

Beef Tenderloin Steak vs. Filet Mignon

Beef tenderloin steak and filet mignon refer to the same cut of meat. Filet mignon is a specific type of beef tenderloin steak, typically cut from the smaller end of the tenderloin. The terms are often used interchangeably, though filet mignon usually denotes a more premium or specific cut within the tenderloin. Both are known for their exceptional tenderness and fine texture, as they come from a muscle that does very little work.

5 Essential Techniques

1. Room Temperature Steaks: Begin by bringing the steaks to room temperature. This crucial step ensures even cooking and a perfectly tender steak.
2. Partially Cooking the Bacon: Bake the bacon slices until they are just starting to crisp but still pliable. This technique prevents overcooking the bacon while wrapping and cooking the steaks.
3. Full Bacon Wrap: Use two strips of bacon per steak to fully encircle each filet. This complete wrap guarantees an even layer of bacon flavor around the entire steak.
4. Stovetop Searing: Sear the bacon-wrapped steaks in a hot skillet. This step creates a beautifully caramelized crust, enhancing the flavor and texture.
5. Oven Finishing: After searing, finish cooking the steaks in the oven. This method ensures the inside of the steak reaches the perfect level of doneness while maintaining the bacon’s crispiness.

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
• Sour Cream Mashed Potatoes
• Garlic Butter Mushrooms
• Garlic Parmesan Asparagus
• Little Gem Salad

How to Make Bacon Wrapped Filet Mignon

Take the steaks out of the refrigerator to let them reach 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 crisp but remain flexible. Once done, remove the bacon to cool. Season both sides of the steaks with salt and pepper and wrap each one with two bacon slices, securing them with toothpicks.

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.