Bacon-Wrapped Filet Mignon Recipe
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Bacon-wrapped filet mignon is your best bet if you want to enjoy a date-night-worthy yet affordable dinner. My foolproof recipe starts by wrapping filet mignon in bacon, pan-searing it in herb butter, then baking it to perfection in the oven. The result is tender, flavorful beef tenderloin wrapped in wonderfully crisp bacon, perfect for serving at special occasions or making your weeknight dinners extra special.
What’s better than a perfectly cooked steak? When it’s wrapped in bacon, of course! This recipe was born when I was getting ready to cook some steak for a date night in with my husband. I was snacking on some bacon-wrapped pineapple bites that I just made, and they were so good that I wanted to wrap the next thing I eat in bacon, too. So that’s what I did!
My husband and I had an amazing bacon-wrapped filet mignon dinner and felt like we were at a fancy restaurant. The steaks were so delicious that it earned a few eye twitches that night. And when I told him how I made it, he was surprised at how easy it was! And easy it is – it only takes 25 minutes total to make this gorgeous dish from start to finish.
Bacon-wrapped filet mignon is perfect for date nights, dinner parties, special celebrations, or as part of your holiday spread. It’s an impressive dish you can serve family and friends without the hassle.
Why You’ll Love This Recipe
- Quick to cook: With minimal prep and a fast cook time, you’ll have an impressive dish ready in less than 30 minutes.
- Easy ingredients: This recipe requires only 5 simple, easy-to-find ingredients.
- Restaurant-quality dish: Enjoy a delicious, steakhouse-like meal at home anytime you want to, without the hefty price tag.
- Flavorful: The combination of savory beef, smoky bacon, and rich herbed butter creates a perfect balance of flavors that will keep you coming back for more.
- Perfect texture contrast: The juicy, melt-in-your-mouth tenderness of the filet pairs perfectly with the crispiness of the bacon, making each bite satisfying.
- Customizable: Easily make the recipe your own by adding your choice of seasonings, sauces, or sides.
How to Make Bacon-Wrapped Filet Mignon
Any meat lover needs this recipe in their life. Bacon-wrapped filet mignon is a restaurant-quality, date-night-worthy dish with casual weeknight simplicity and ease. The trick is to sear it in a pan and then finish off cooking in a warm, toasty oven. Comes out perfect every time!
Scroll to the bottom of this post for a printable recipe card with a full list of ingredients, measurements, and step-by-step instructions.
Ingredients You Need
- Filet mignon steaks: Choose steaks that appear plump with a deep red color, and are about 1 1/2 to 2 inches thick. Aim to get some with roughly the same size and shape so that they cook evenly. I like my steaks to have some marbling, but I trim the fat if they’re too fatty.
- Salt: Enhances the natural flavors of the beef, and helps round out all the other flavors.
- Bacon: I use regular-cut bacon and don’t recommend using thick-cut for this recipe, as they will take forever to crisp up. Choose strips that are not too fatty or too lean.
- Butter: Adds richness and flavor to the steaks. I use unsalted since we will use salt to season the steaks.
- Fresh rosemary: Adds freshness to the dish and balances out the richness of the butter. Rosemary also complements the flavor of steak so well!
Step-By-Step Instructions
All you need is 5 minutes of prep time and 15 minutes of cook time to have steaks that are cooked to a tender medium-rare, with a tender juicy inside and a perfectly caramelized outside. Just follow the 3 simple steps below and you can’t go wrong!
Step 1: Wrap
Preheat your oven to 450 F.
First, season the top and bottom of each steak with salt. Lay a piece of bacon on a cutting board in front of you. Place one steak on the end of the bacon strip and roll it up so the cut side of the meat (which you just seasoned) is exposed. The meat should be wider than it is tall. Secure the bacon with a toothpick if needed.
Step 2: Cook
Nest, heat an oven-safe heavy-bottom or cast iron skillet over medium-high heat. Add the butter and rosemary, then sear the steaks for 2 minutes on each side. Carefully use tongs to rotate one steak at a time so the bacon touches the pan. Sear each side for 30 seconds.
Step 3: Bake
Return them both upright and transfer the pan to the oven. Bake for 10-12 minutes until the internal temperature reaches 130 F. Remove from the oven and let rest for 5 minutes – keep in mind that the steak will continue to cook while it rests. Typically, the meat increases 5 degrees from carryover cooking heat. Remove the toothpicks before serving.
Season with your favorite steak seasoning if desired, then serve with your favorite sides. Enjoy!
Substitutions
Make bacon-wrapped filet mignon according to your preferences. Here are alternative ingredients you can use:
- Bacon: Wrap the steaks with turkey bacon or prosciutto instead of pork bacon if preferred.
- Fresh rosemary: If rosemary isn’t available, use other fresh herbs like thyme, chives, parsley, or sage instead.
Variations
Once you learn how to cook bacon-wrapped filet mignon, try it with a few tweaks and additions to make it even more amazing! Try these equally tasty variations:
- Mix minced garlic with the butter and rosemary for an extra layer of rich, savory flavor.
- Make a maple-glazed version by brushing the bacon with maple syrup before cooking. This is my kids’ favorite!
- Roll the filet mignon in cracked black pepper before wrapping it with bacon for a bold, peppery kick.
- Add a creamy tang to your steaks by adding crumbled blue cheese on top of the filet during the last few minutes of cooking.
- Top your warm steaks with a dollop of truffle butter before serving to make it extra luxurious.
Expert Tips
- Use high-quality ingredients: This recipe only calls for a few ingredients, and the quality of each matters. Choose premium quality meat, high-quality butter, and fresh herbs – you’ll be able to taste the difference in the final dish.
- Dry the steaks: Pat your steaks dry with paper towels before you season them so that they can caramelize easily and perfectly.
- Let the meat rest: Let the steaks rest once they’re out of the oven so that the juices can redistribute through the meat. 5 minutes is enough like I recommended above, but the longer you let them rest, the juicier they’ll be.
- Remove the toothpicks: Remove the toothpicks before serving for a seamless presentation. Also, I recommend soaking the toothpicks in water beforehand to keep them from burning in the oven.
How to Store This Recipe
Transfer leftovers to an airtight container and store in the refrigerator for up to 3 days, or in the freezer for up to 1 month. Thaw frozen steaks in the fridge before reheating. Reheat in a skillet over medium heat until warmed through, or on a wire rack in the oven at 250 F until warm, about 10 to 15 minutes.
What to Serve with Bacon-Wrapped Filet Mignon
Bacon-wrapped filet mignon is delicious seasoned with your favorite spices or topped with compound butter or gravy. Just like any good steak, it pairs well with a wide variety of dishes. Brighten it up with a salad or complete your meal with a side of french fries, mashed potatoes, or sauteed, steamed, or grilled vegetables. For a heartier meal, serve the steaks with rice or pasta.
If you make this bacon-wrapped filet mignon, please leave a review. I really appreciate each and every 5-star rating and review comment!
Easy Bacon-Wrapped Filet Mignon Recipe
Ingredients
- 2 (8-ounce) fillets mignon steak
- ½ teaspoon salt
- 2 slices bacon regular cut
- 1 tablespoon butter
- 1 sprig rosemary fresh
Instructions
- Preheat the oven to 450 °F.
- Season the top and bottom of each steak with salt. Lay a piece of bacon on a cutting board in front of you.
- Place one steak on the end of the bacon strip and roll it up so the cut side of the meat (which you just seasoned) is exposed. The meat should be wider than it is tall. If needed, secure the bacon with a toothpick.
- Heat an oven-safe heavy-bottom or cast iron skillet over medium-high heat.
- Add the butter and rosemary. Sear the steaks for 2 minutes on each side. Carefully use tongs to rotate one steak at a time so the bacon touches the pan. Sear each side for 30 seconds.
- Return them both upright and transfer the pan to the oven. Bake for 10-12 minutes until the internal temperature reaches 130 °F.
- Remove from the oven and let rest for 5 minutes. Remove the toothpicks before serving.
Notes
- Use only premium quality meat, high-quality butter, and fresh herbs for this recipe – you’ll be able to taste the difference in the final dish.
- Pat your steaks dry with paper towels before you season them so that they can caramelize easily and perfectly.
- Let the steaks rest once they’re out of the oven so that the juices can redistribute through the meat, resulting in more juicier, more tender steaks.
- Soak the toothpicks in water beforehand to keep them from burning in the oven and remove them before serving for a seamless presentation.
