This impressive Bacon Wrapped Filet Mignon is juicy, delicious and surprisingly easy to make. It’s an elegant meal to serve for Valentine’s Day, date nights at home or special birthday dinners.
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Bacon Wrapped Filet Mignon
The only thing better than pan seared filet mignon is when it’s wrapped up in bacon. This Bacon Wrapped Filet Mignon is uber elegant and perfect for anytime that you want to get a little fancy. But the best part is, it’s also incredibly simple to make and can be prepared in under 30 minutes using just one pan.
The bacon serves as a protector of this super tender cut of meat, sealing in all of the juices and keeping it moist and flavorful. The hardest part is choosing whether to go with a side of veggies, mashed potatoes or a simple side salad. If you're looking for more date night dinner ideas we've got you covered.
Ingredients in Pan Seared Filet Mignon Wrapped with Bacon
- Filet Mignon - try and find steaks that are about 1” thick.
- Bacon - we like to use thin bacon for this recipe. You’ll want to be sure that the bacon is wrapped snugly around each steak so that it hugs it while cooking and doesn’t come apart.
- Salt and Pepper
- Olive Oil - this has a high smoke point and will not burn under the heat.
- Butter - butter adds flavor so we like to use half oil and half butter.
- Garlic - use peeled whole cloves of garlic. If they are minced, they will burn under the high heat.
- Fresh herbs - we like using either rosemary or thyme for this recipe.
How to Cook Bacon Wrapped Filet Mignon in a Pan
- Pull steaks from the fridge. Remove steaks from the fridge and let them come to room temperature.
- Dry and season. Pat the steaks dry with a paper towel, then generously season both sides with salt and pepper.
- Wrap in bacon. Wrap 1 slice of bacon around the edge of each steak, then secure with a toothpick if needed.
- Sear. Heat a cast iron skillet over medium-high heat, then add the olive oil, butter, garlic and rosemary (or thyme). Add the bacon wrapped steaks to the hot skillet and sear for about 90 seconds, or until golden brown. Flip over and sear on the other side for another 90 seconds using a spoon to baste the steaks with the butter/oil mixture from the bottom of the pan.
- Finish in the oven. Transfer the skillet to a preheated 425 degree oven and cook for an additional 7-8 minutes, or until steaks reach your desired doneness, testing with a digital thermometer for accuracy.
- Let steaks rest. Remove the steaks from the oven and allow to rest for 5-7 minutes before serving. Enjoy!
Tips on How to Cook Filet Mignon
- Our number one tip for cooking the perfect filet mignon is to never skip the resting period. This allows the juices to redistribute and for the meat to relax making it as tender and juicy as possible.
- The bacon helps to add flavor and preserve moisture to this low fat cut of meat.
- If you don’t have a cast iron pan, the next best thing would be any heavy-bottomed stainless steel or copper pan. And if possible, avoid nonstick pans because they don’t cook as evenly.
- Pull your filet mignon from the fridge 30-60 minutes before you plan to cook it. This helps ensure that it cooks evenly and that the outside doesn’t cook too quickly while the inside is still raw.
- Keep in mind that your steaks will continue to cook for a few minutes after you remove them from the oven.
- Leave your steaks alone while they sear! That way they will develop the best crust.
Frequently Asked Questions
Filet mignon is the end portion of a beef tenderloin and is the most tender cut of beef. Since there is such a small amount per animal, it also tends to be one of the most expensive cuts.
We recommend strip loin roast, top sirloin or rib roast as substitutes for filet mignon in this recipe.
The best way to tell if your steaks are done cooking is by checking the internal temperature with a digital thermometer. You can use the following guide, keeping in mind that they will continue to cook a few degrees once you pull them from the oven:
Medium Rare: 130-135 degrees F
Medium: 135-145 degrees F
Medium Well: 145-155 degrees F
Well: 155+ degrees F
The cook time is going to be a little different every time depending on size and thickness of your steaks, along with how many you cook at a time. Here is a rough guide that you can follow, keeping in mind the temperatures above:
Medium Rare: 5-6 minutes
Medium: 6-7 minutes
Medium Well: 8-9 minutes
Well: 10+ minutes
Storing and Reheating
- Refrigerator: store any leftover steaks in an airtight container in the fridge for up to 3 days.
- To reheat in the oven: remove steaks from the fridge at least 30 minutes before placing in a preheated 275 degree oven. Bake until warmed through to 110-115 degrees F. Remove from the oven and sear again in a hot skillet for about one minute per side. Let them rest for 5 minutes before eating.
- To reheat on the stovetop: remove steaks from the fridge at least 30 minutes before placing in a preheated cast-iron skillet over medium heat. Add stock or any residual juices, then cover with a lid and warm over medium low, checking occasionally until the meat reads between 110-115 degrees F. Once warm, sear them again in a separate (or clean) skillet over medium high heat for about one minute per side. Let them rest for 5 minutes before eating.
Bacon Wrapped Filet Mignon Recipe
Ingredients
- 4 5-6 oz Beef Tenderloin Steaks about 1" thick
- 1 teaspoon Salt
- ½ teaspoon Black Pepper
- 4 slices Bacon thinly sliced
- 2 Tablespoons Olive Oil
- 2 Tablespoons Butter
- 4 cloves Garlic peeled
- 4 sprigs Rosemary or thyme
Instructions
- Preheat oven to 425 degrees.
- Remove steaks from the fridge and let them come to room temperature.
- Pat the steaks dry with a paper towel and generously both sides with salt and pepper.
- Wrap 1 slice of bacon around the edge of each steak, securing with a toothpick if needed.
- Heat a cast iron skillet over medium-high heat, then add the olive oil, butter, garlic and rosemary (or thyme).
- Add the bacon wrapped steaks to the hot skillet and sear for about 90 seconds, or until golden brown. Flip over and sear on the other side for another 90 seconds using a spoon to baste the steaks with the butter/oil mixture from the bottom of the pan.
- Transfer the skillet to the preheated oven and cook for an additional 7-8 minutes, or until steaks reach your desired doneness, testing with a digital thermometer for accuracy.
- Remove the steaks from the oven and allow to rest for 5-7 minutes before serving. Enjoy!
Nutrition
More Of Our Favorite Beef Recipes
- Pan Seared Steak
- Beef Teriyaki Stir Fry
- Crispy Ground Beef Tacos
- Homemade Beef Stew
- Slow Cooker Pot Roast
- Herb Crusted Top Round Roast
- Classic Beef Stroganoff
- More Bacon Wrapped Recipes
- More 30 Minute Meals
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This elegant Bacon Wrapped Filet Mignon is a perfect meal to make anytime you want to get a little fancy. It's juicy, delicious and surprisingly simple to make at home.
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