Bacon Wrapped Filet Mignon
This post may contain affiliate links. Please read my disclosure policy.
Bacon wrapped filet mignon is a steakhouse dinner that’s easy to make at home! Make this steak recipe for a delicious and impressive meal.
For a true steak lover, few meals compare to the glorious, juicy perfection of perfectly cooked filet mignon. Whether it’s a grilled or cast iron steak isn’t terribly important.
What is important is that it’s a quality cut of beef. and that it’s cooked properly. In this case “properly” includes covering the filet mignon in thin strips of bacon.
What’s the point of making bacon wrapped steak?
Bacon serves two purposes, providing flavor and also extra fat to create a crust (sear) on the meat. A good sear will keep the juices inside of the meat, where they belong.
Bacon wrapped filet mignon
Ingredient notes
- Filet mignon – This cut is taken from a whole beef tenderloin. It’s extremely lean, but it often has a small amount of fat and a membrane around the outside edge. You’ll need to use a sharp knife to remove the fat and membrane.
- Seasoning – To allow the natural beef flavor to shine, use a simple steak seasoning. I use nothing more than coarse salt (kosher salt) and black pepper, although using a dry rub marinade like montreal seasoning is fine too.
TIP:
Marinating filet mignon steaks isn’t necessary, as the salt acts as a tenderizer for the beef.
If you’re on a tight grocery budget, using filet mignon may not be affordable. Should that be the case, there are some budget-friendly cuts of beef that are equally delicious.
Consider making a grilled ribeye or bavette steak (Mexican grilled sirloin) instead!
Video: Preparing filet mignon
This meal is very simple to make. However, some people have trouble wrapping bacon around the filet.
To see the process and get my tips, watch the video located in the recipe card at the bottom of this post!
Recipe Instructions
- Prepare the filets.
To prevent the knife from slicing into the meat, hold it perpendicular to the side of the filet. Then, using the outer edge of the meat as a guide, move the knife around the outer circumference.
- Wrap the filet mignon with bacon.
Slightly stretch the slice of bacon as you wrap it around the filet. If your filets are small, once slice should be enough. If more bacon is needed, slightly overlap the slices, then use cotton butchers twine or wooden toothpicks to secure the bacon to the meat.
Pro tips for the best bacon wrapped filet mignon
- Bring the meat to room temperature before you cook it.
This is the best way to give any steak a perfect sear. If the beef is too cold, moisture in the meat prevents a nice crust from forming.
- Account for carryover cooking.
Keep in mind that after removing steaks from the heat source, they will continue to cook for about 5 minutes. During this time, the internal temperature will increase by 3 to 5 degrees Fahrenheit. So, be sure to remove the meat when it’s a little underdone.
Cook time and temp for filet mignon
The doneness of a steak is a matter of personal preference. However, keep in mind that to minimize risk of E-Coli or other bacteria, the meat should be cooked to a certain internal temperature.
The USDA recommendation for a safe minimum internal temperature is 145° Fahrenheit for any filet or steak of beef, pork, veal, or other non-poultry meat.
This recommendation translates to a steak of medium doneness. However, you may prefer your bacon wrapped filet mignon cooked to a different doneness. Here are other internal temperature ranges to consider.
- Rare– 120 to 125° Fahrenheit
- Medium rare– 130 to 135° Fahrenheit (54°Celsius)
- Medium– 140 to 145° Fahrenheit
- Medium well– 150 to 155° Fahrenheit
- Well done– for a filet mignon with no signs of pink left, the internal temperature should be 160° Fahrenheit or higher
What to serve with bacon wrapped filet mignon
Top your filet mignon with a bit of compound herb butter, or for a really special treat, make some gorgonzola steak butter! Serve it with steakhouse creamed spinach and a hasselback potato.
With a dinner like this, any steak lover is sure to consider you a lifelong friend!
Subscribe to my Newsletter, follow me on Facebook, Pinterest, Instagram and YouTube for all my latest recipes and videos.
This post, originally published on Kevin is Cooking Mar. 18, 2021, was updated with new content and video on Oct. 31, 2021.
Bacon Wrapped Filet Mignon + Video
Ingredients
- 16 oz Prime beef filet mignon See Note 1 for size information
- 4 slices thin cut bacon 2 slices per filet, more if desired
- 1 tsp kosher salt
- 1 tsp black pepper
- 1 tbsp butter
- 1 tbsp olive oil
Instructions
- Preheat oven to 450°F.
- Using a sharp knife trim all white membrane and fat from filets.
- Wrap a slice of bacon, slightly stretching as you wrap, completely around filet and secure with a piece of cotton butcher's twine or a toothpick.
- Season heavily with salt and pepper on both sides of the filets.
- Heat a cast iron skillet or any heavy bottom skillet over medium high heat. Add the butter and oil. When it starts to slightly smoke add the steaks. Sear on each side for 2 minutes.
- Transfer the skillet and filets to the oven and roast for 6-7 minutes. Check for desired doneness (see temps below in Notes).
Video
Notes
- Filet mignon are cut from beef tenderloin and typically cut 1 to 2 inches (2.5 cm to 5 cm) thick and 2 to 3 inches (5 cm to 7.6 cm) in diameter. Most often, you’ll find them sold in 6 to 8 ounce portions, but they can also be found in 10, 12, or even up to 16 ounce portions.
Internal Temperature Guide for Filet Mignon
The USDA recommends a safe minimum internal temperature of 145° F. for any type of steak (beef, veal, pork, etc.). This translates to a steak of medium doneness. However, here are internal temperature ranges to consider. Keep in mind that steaks will continue to cook as they rest after removing them from the heat source. This can increase the internal temperature by 3 to 5 degrees F.- Rare– 120 to 125° Fahrenheit
- Medium rare– 130 to 135° Fahrenheit (54°Celsius)
- Medium– 140 to 145° Fahrenheit
- Medium well– 150 to 155° Fahrenheit
- Well done– for a filet mignon with no signs of pink left, the internal temperature should be 160° Fahrenheit or higher
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
Tasty recipe, thanks
So happy you enjoyed this one Sean!
We’ve decided to make bacon wrapped filet mignon for our Christmas dinner this year. Your steak recipes are always spot on, so I’m sure this will be perfect too. Thanks!
I loved these filets, they were amazing. The bacon just adds the perfect touch.