Bacon-Wrapped Filet Mignon Recipe (2024)

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By Shawn Williams

4.63 from 8 votes

Mar 03, 2023, Updated Jan 05, 2024

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Bacon-wrapped filet mignon is a fancy date-night-worthy meal withweeknight simplicity and ease. From prep to clean up, it’s about 25 minutes of work! Who would have thought something soclassycould be this easy?

Bacon-Wrapped Filet Mignon Recipe (2)

This filet mignon recipe is tried and true and one of the easiest methods to yield a perfect steak every time. Make this recipe surf and turf with bacon-wrapped scallops!

Table of Contents

  • Why This Recipe Works
  • Ingredients
  • How To Cook Bacon Wrapped Filet Mignon
  • Temperature For Steak
  • Frequently Asked Questions
  • What to Serve With Filet Mignon
  • More Filet Mignon Recipes
  • Bacon-Wrapped Filet Mignon Recipe

Why This Recipe Works

  • The secret to cooking the perfect steak lies incombining pan searing with an oven finish. This gives your fileta caramelizedexterior with a juicy tender inside.
  • An oven is much better at providing indirect heat while pan-searing in a cast iron skillet gives you a beautifully caramelized exterior.

Ingredients

  • 10-12 ounce tenderloin beef filets (roughly 1.5- 2 inches thick): look for steaks that are about 2 inches thick and appear plump and deep red in color. Avoid steaks with signs of browning or slimy texture.
  • Salt and pepper: for seasoning and optional dry brining
  • Vegetable or canola oil: these oils are best for searing because they have a higher smoke point than butter or olive oil.
  • Bacon: look for regular-cut bacon in terms of thickness. Thick-cut bacon may take too long to cook.

See the recipe card for full information on ingredients and quantities below.

How To Cook Bacon Wrapped Filet Mignon

Step 1.

Soften the butter in a microwave-safe bowl until malleable, 10-15 seconds. Stir in herbs and garlic until fully mixed. Spoon the butter onto tin foil doing your best to reshape it to resemble a stick of butter. Place in refrigerator for about 10 minutes and remove 5 minutes before adding to the filet.

Bacon-Wrapped Filet Mignon Recipe (3)

Step 2.

Preheat the oven to 415°F. Remove the steak and bacon from the fridge 30 minutes prior to cooking, this is to bring the steak to room temperature and ensure your cooking times are more accurate. Season all sides liberally with salt and pepper. This can be done while your steak comes to room temp.

Bacon-Wrapped Filet Mignon Recipe (4)

Step 3.

Securely wrap each filet with a slice of room-temperature bacon, securing where the two ends meet with a toothpick. If the steak is larger and or longer rather than circular, compress the steak inward to shorten the circumference. This will help the bacon wrap all the way around.

Bacon-Wrapped Filet Mignon Recipe (5)

Step 4.

Add 1-2 tablespoons of oil to an oven-safe cast iron skillet and turn the heat up high, allowing the skillet to become very hot. Twirl the pan to distribute oil as it heats. Once the oil starts to smoke, place the filets face down and sear undisturbed for 2 minutes. Flip the filets and sear for an additional 2 minutes. This will give your filets a nice seared edge. Sear the circumference of the steak by rolling it in the pan for 5-10 seconds a side. This will help to cook the bacon more.

Bacon-Wrapped Filet Mignon Recipe (6)

Step 5.

Transfer your skillet directly to the oven. [WARNING] skillet may be hot, handle it with oven mitts. For rare, bake for 4 minutes. Medium rare, 5-6 minutes. Medium, 6-7 minutes. Medium well, 8-9 minutes. Remember, depending on the size of the steak, the more or less time it will take. This recipe is ideal for an 8-10 ounce portion, roughly 1.5-2 inches thick.

Step 6.

Remove filets from the skillet and set them on a plate, lightly cover with foil, and let sit for 5-10 minutes before serving. This is important to bring your steak to its final serving temperature.

Step 7.

Top with a slice of garlic and herb butter and serve. Don’t forget to remove toothpicks before consuming.

Bacon-Wrapped Filet Mignon Recipe (7)

Temperature For Steak

The timing/temperature chart below corresponds to the pan sear/oven method in this recipe. It’s a great guide assuming you choose a steak of similar size and thickness as listed in the recipe. I recommend a digital thermometer to verify your desired level of doneness.

DonenessTemperature RangeOven Duration
Very Rare/rare120°F to 125°F 4 minutes
Medium rare125°F to 130°F5-6 minutes
Medium135°F to 140°F6-7 minutes
Medium well145°F to 150°F8-9 minutes
Well done160°F and above10+ minutes

SMOKE WARNING: Cooking steaks at high temps in a skillet tends to get smokey. Open a kitchen window and turn on your kitchen’s overhead vent fan before you start to help with ventilation.

Frequently Asked Questions

Why is the bacon not crispy?

The bacon will not be crisp due to excess moisture. It helps to cook the edges of the steak so the bacon can sear before adding it to the oven. You can alternatively try reverse searing. This will increase the oven duration for the bacon!

Do I need a cast iron skillet?

Cast iron is really versatile and can be used for so many different recipes on my site. Here isthe one I have. Any oven-safe pan should do the trick, however, as a disclaimer, I based the cook times and results on cast iron.

What if I don’t have an oven-safe pan?

If you don’t have an oven-safe pan, you can sear your filets on the stovetop and then transfer them to a baking sheet lined with a wire rack. This method works really well at keeping your steaks elevated from the direct heat while in the oven. Just note, this will likely add additional baking time.

What if I’m cooking more than 4 filets?

If cooking more than 4 steaks on a standard skillet, you may need to adjust the cooking times. I wouldn’t attempt to cook more than 6 filets at a time in a single skillet because the heat loss is going to be too significant.

What to Serve With Filet Mignon

Below are a few of my tried and true side dishes to accompany the perfect steak.

  • Cream cheese mashed potatoes
  • Roasted red potatoes
  • Roasted fingerling potatoes with parmesan cheese
  • Smashed potatoes with basil pesto
  • Roasted Brussels sprouts with bacon
  • Make this recipe surf and turf withpan-seared lemon butter scallopsorbaked lobster tails.

More Filet Mignon Recipes

Filet Mignon with Red Wine Sauce

Filet Mignon with Blueberry Glaze Recipe

Pan-Seared Filet Mignon Recipe

How to Grill Filet Mignon

Enjoy this recipe? If you made this recipe, please leave a ★ ★ ★ ★ ★ star rating in the recipe card below & areview in the comments!

4.63 from 8 votes

Bacon-Wrapped Filet Mignon Recipe

By: Shawn Williams

Servings: 2

Prep: 10 minutes mins

Cook: 10 minutes mins

Total: 20 minutes mins

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Bacon-Wrapped Filet Mignon Recipe (12)

Pan-seared filet mignon wrapped in bacon and topped with herb butter.

Ingredients

  • 2 10- ounce thick tenderloin beef filets, roughly 1.5- 2 inches thick
  • 2 slices regular-cut pork bacon, uncooked
  • salt and pepper to taste
  • Vegetable or canola oil, can use 2 tbsp butter but it has a lower smoke point

Garlic & Herb Butter

  • 1/2 stick of butter
  • 1 tablespoon chopped fresh rosemary
  • 1 tablespoon chopped fresh tarragon
  • 1/2 tablespoon minced garlic

Instructions

For the herb butter

  • Soften the butter in a microwave-safe bowl until malleable, 10-15 seconds. Stir in herbs and garlic until fully mixed. Spoon the butter onto tin foil doing your best to reshape it to resemble a stick of butter. Place in refrigerator for about 10 minutes and remove 5 minutes before adding to the filet.

For the filets

  • Preheat the oven to 415°F. Remove the steak and bacon from the fridge 30 minutes prior to cooking, this is to bring the steak to room temperature and ensure your cooking times are more accurate. Season all sides liberally with salt and pepper. This can be done while your steak comes to room temp.

  • Securely wrap each filet with a slice of room temp bacon, securing where the two ends meet with a toothpick. If the steak is larger and or longer rather than circular, compress the steak inward to shorten the circumference. This will help the bacon wrap all the way around.

  • Add 1-2 tablespoons of oil to an oven-safe cast iron skillet and turn the heat up high, allowing the skillet to become very hot. Twirl the pan to distribute oil as it heats. Once the oil starts to smoke, place the filets face down and sear undisturbed for 2 minutes. Flip the filets and sear for an additional 2 minutes. Sear the circumference of the steak by rolling it in the pan for 5-10 seconds a side. This will help to cook the bacon more.

  • Transfer your skillet directly to the oven. [WARNING] skillet may be hot, handle it with oven mitts. For rare, bake for 4 minutes. Medium rare, 5-6 minutes. Medium, 6-7 minutes. Medium well, 8-9 minutes. Remember, depending on the size of the steak, the more or less time it will take. This recipe is ideal for an 8-10 ounce portion, roughly 1.5-2 inches thick.

  • Remove filets from the skillet and set them on a plate, lightly cover with foil, and let sit for 5-10 minutes before serving. This is important to bring your steak to its final serving temperature.

  • Top with a slice of garlic and herb butter and serve. Don’t forget to remove toothpicks before consuming.

Notes

Cooking steaks at high temps in a skillet tends to get smokey. Open a kitchen window and turn on your kitchen’s overhead vent fan before you start to help with ventilation.

If you don’t have an oven-safe skillet or pan, sear the steaks first and then transfer them to a baking sheet lined with a wire rack. This method works really well at keeping your steaks elevated from the direct heat source but will also add additional cooking time to your oven duration. Plan on 2-3 additional minutes.

Temperatures for steak
Rare: 120°F to 125°F
Medium rare: 125°F to 130°F
Medium: 135°F to 140°F
Medium well: 145°F to 150°F
Well done: 160°F and above

Nutrition

Serving: 1steakCalories: 671kcalCarbohydrates: 12.4gProtein: 29.1gFat: 61.8gSaturated Fat: 24.6gCholesterol: 175mgSodium: 516mgFiber: 2.7g

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Dinner

Cuisine: American

Tried this recipe?Mention @kitchenswagger or tag #kitchenswagger!

About Shawn Williams

My name is Shawn, author behind Kitchen Swagger. I'm a food & drink enthusiast bringing you my own simple and delicious restaurant-inspired recipes.

Read More About Me

Bacon-Wrapped Filet Mignon Recipe (2024)

FAQs

How to cook Omaha Steaks filet mignon wrapped in bacon? ›

Wrap a slice of bacon around each tenderloin tip and secure bacon with toothpick. Place bacon-wrapped tenderloin tips on a baking sheet. Bake for 3 minutes, then flip and bake an additional 2-3 minutes. Serve immediately.

How long to cook filet mignon in oven at 400? ›

For a medium steak, we cooked our steak at medium-high heat on the stovetop for around 5 minutes, then flipped, added our butter, and cooked for an additional 3-5 minutes. We then transferred our skillet to a 400° oven and cooked for around 5 minutes.

Why don t Jews eat filet mignon? ›

Technically, filet mignon is as kosher as any other cut of meat. The problem with filet mignon and other cuts from the rear is that they are located near the sciatic nerve and fatty deposits known in Hebrew as chelev, which are Biblically forbidden.

Do you cook bacon before wrapping? ›

I have three ideas for wrapping food in bacon.
  1. You can wrap your food in raw bacon and then cook both together. ...
  2. But if you are like me and like crispy bacon then you might try to precook it first. ...
  3. Another great way to get that bacon flavor and crunch is to sauté the bacon first on your side burner.

How does Bobby Flay cook a filet mignon? ›

For the filet mignon:

Heat a few tablespoons of oil in a 12-inch cast iron pan until it begins to shimmer. Put the steaks in the pan, rub-side down and cook until a crust forms, about 3 minutes. Turn the steaks over, lower heat a bit and continue cooking until medium-rare doneness, about 4 minutes longer.

Do you cover filet mignon in the oven? ›

Cook steaks, uncovered, until internal temperature reaches 5°F lower than the desired final temperature, according to the chart below. For the perfect medium-rare, 2.5-inch thick filet mignon, cook in oven for 13-14 minutes. A meat thermometer should read 130°F.

Should I cover filet mignon when cooking? ›

If you're cooking it for rare or medium rare then leave it uncovered. If you're looking for a medium or well steak then you may wish to lower the heat and cover it after searing to cook the insides more.

How many times do you flip filet mignon? ›

But the reality is that flipping a steak repeatedly during cooking—as often as every 30 seconds or so—will produce a crust that is just as good (provided you start with meat with a good, dry surface, as you always should), give you a more evenly cooked interior, and cook in about 30% less time to boot!

How do chefs cook filet mignon? ›

How to cook Filet Mignon in a Pan
  1. Heat the olive oil in a large, non-stick pan over medium-high heat.
  2. Place the Filet Mignon, the garlic and a sprig of rosemary in the pan. ( ...
  3. Sear for 2 minutes then add the butter.
  4. Baste** the steaks for 2 minutes more then flip over and baste frequently for another 4 minutes.
Feb 12, 2021

How do you not overcook filet mignon? ›

Filet mignon cooks for about five minutes on each side for medium-rare. Then, cook over low heat for a few more minutes. If you want a juicy steak that's not overcooked, be sure to use a reliable meat thermometer, removing the steak from the grill when it reaches 125-130 degrees for medium rare.

Is it better to broil or bake filet mignon? ›

Broiling steak gives it a quick sear that baking does not. However, if cooking past medium-rare, broiling could crisp the outside of filet mignon too much while not cooking the inside enough.

What temperature should filet mignon be cooked at in the oven? ›

Prep: Let the steaks come to room temp on the counter for 30 minutes before you begin cooking, and preheat the oven to 400°F. Season: Spray the steaks lightly with olive oil and season both sides with kosher salt and freshly ground pepper.

Should you bake or grill filet mignon? ›

The best way to cook Filet Mignon is on the grill, but pan-seared Filet Mignon is also excellent. You can also broil Filet Mignon in the oven for an exceptional flavor.

What does wrapping bacon around a steak do? ›

Wrapping a filet in bacon allows for some of the savory, smokey goodness inherent in bacon to seep into the filet when cooking. The fat also burns off the bacon, creating a crispy sear when grilling or cooking in a cast iron pan, or other stovetop methods.

What is wrapped around the filet steak and why the keg? ›

Filet. The most tender and lean of all the steaks, every filet is center cut and wrapped in our smoked bacon to ensure maximum flavor.

Why do you wrap beef tenderloin? ›

To seal in the flavors and help the tenderloin hold its shape as it cooks, you will want to truss the meat. All you'll need is about 2 yards of butcher's twine. Wrap the twine underneath and around one end of the beef tenderloin and tie a double knot.

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