If you’ve ever wondered how to elevate a classic steak dinner, bacon wrapped filet mignon is a brilliant option. This combination brings together the tender, buttery texture of filet mignon with the savory, smoky flavor of bacon. By wrapping filet mignon with bacon, you add depth and richness, ensuring every bite is juicy and delicious.
Preparing bacon wrapped filet mignon can seem intimidating for beginner cooks, but it’s actually quite straightforward. With a few simple techniques and the right cooking approach, you can achieve restaurant-quality results at home. This guide will walk you through each step, from selecting the perfect cut to cooking and serving tips.
Whether you’re cooking for a special occasion or just want to treat yourself, mastering this dish adds a touch of elegance to your dinner table. Let’s dive into how to cook bacon wrapped filet mignon that impresses every time.
Choosing The Right Cut Of Steak And Bacon
Filet mignon is the most tender cut of beef, taken from the smaller end of the tenderloin. When buying filet mignon, look for cuts that are about 1½ to 2 inches thick. This thickness allows the steak to cook through evenly while achieving a beautiful sear outside and tender inside.
For wrapping, use thin, hardwood-smoked bacon. The bacon should be pliable enough to wrap securely around the steak but thick enough to hold up during cooking without becoming too crisp. Avoid extra thick bacon as it may require longer cooking times, which can overcook the steak.
Quality eggs are key. Fresh, well-marbled filet mignons paired with flavorful, smoky bacon create layers of taste that balance well. Organic or grass-fed beef adds further depth if available.
Preparing Your Bacon Wrapped Filet Mignon
Trimming And Seasoning The Steak
Start by patting the filet mignon dry with paper towels. Removing excess moisture helps develop a nice sear. Trim any silver skin or excess fat from the edges to prevent toughness during cooking.
Season the steaks simply with salt and freshly ground black pepper. The seasoning should enhance but not overpower the natural flavor of the beef. For an added touch, sprinkle a bit of garlic powder or smoked paprika, but keep it light.
Wrapping The Steaks With Bacon
Next, take a slice of bacon and wrap it around the circumference of the filet mignon. The bacon should overlap slightly to fully encase the steak. Use a toothpick to secure the bacon at the seam, preventing it from slipping during cooking.
If you prefer, you can lightly precook the bacon in a skillet for one to two minutes on each side to render some fat. This step reduces the chance of undercooked bacon but is optional. Raw bacon will crisp during the steak’s cooking process.
Cooking Methods For Bacon Wrapped Filet Mignon
Pan-Searing Followed By Oven Roasting
This is the most popular method for cooking bacon wrapped filet mignon and gives you great control over doneness. Start by preheating your oven to 400°F (200°C). Heat a heavy skillet, ideally cast iron, over medium-high heat and add a small amount of oil with a high smoke point.
Sear each side of the bacon wrapped filet mignon, including the edges, for about 2 minutes until nicely browned. This locks in juices and crisps the bacon. Transfer the skillet with the steaks to the hot oven and roast for 5 to 8 minutes, depending on your preferred doneness:
| Doneness | Internal Temperature (°F) | Roasting Time (minutes) |
|---|---|---|
| Rare | 120–125 | 4–5 |
| Medium Rare | 130–135 | 6–7 |
| Medium | 140–145 | 8–9 |
Use an instant-read thermometer to check the internal temperature. Rest the steaks for 5 minutes after cooking. This allows juices to redistribute, ensuring tender, moist meat.
Grilling Bacon Wrapped Filet Mignon
Grilling adds a smoky flavor that complements both the beef and bacon. Preheat your grill to medium-high heat. Start by placing the steak on the grill and searing each side for about 2 minutes. Move the steaks to indirect heat and cover the grill, cooking for an additional 5 to 8 minutes as needed.
Watch the bacon closely to avoid flare-ups caused by dripping fat. Turning the steaks frequently will help cook evenly and prevent burning. A grill-safe pan can also help to manage bacon fat if flare-ups persist.
Tips For Perfectly Cooked Bacon Wrapped Filet Mignon
- Bring steaks to room temperature: Let steaks rest outside the fridge for 20–30 minutes before cooking to ensure even cooking.
- Use a meat thermometer: This helps achieve exact doneness without guessing.
- Don’t overcrowd the pan: Cook only 2–3 steaks at a time for a proper sear and even heat distribution.
- Rest the meat: Allowing the steak to rest after cooking prevents juices from running out when sliced.
- Control bacon crispness: For softer bacon, wrap with raw bacon directly; for crisper bacon, precook slightly before wrapping.
- Use toothpicks carefully: Remove all toothpicks before serving for safety.
Serving Suggestions and Complementary Sides
Bacon wrapped filet mignon pairs well with a variety of sides. Classic options include garlic mashed potatoes, roasted asparagus, sautéed mushrooms, or creamy spinach. A light salad with a vinaigrette can balance the richness of the dish.
Consider sauces such as red wine reduction, béarnaise, or a simple herb butter. These add flavor without overpowering the pork and beef combination. Presentation also matters—slice the filet on a slight bias and arrange the bacon attractively.
Wine drinkers might enjoy a balanced red like Pinot Noir or Merlot, which complements the delicate texture of the filet and smoky bacon notes.
Conclusion
Cooking bacon wrapped filet mignon is a rewarding experience that brings together two incredible flavors. With attention to selecting quality ingredients, proper seasoning, and mastering simple cooking steps, you can create a mouthwatering dish at home. Whether pan-seared and oven-roasted or grilled, this steak offers tenderness, smoky richness, and an elegant presentation.
Remember to monitor internal temperatures closely and rest the steak to maintain juiciness. Adding complementary sides and thoughtful garnishes finishes this meal beautifully. In 2026, with a little practice, you’ll impress guests and elevate your steak dinner with this classic yet approachable recipe.
Frequently Asked Questions
Can I prepare bacon wrapped filet mignon ahead of time?
Yes, you can wrap the steaks in bacon and season them a few hours ahead and keep them refrigerated. However, avoid wrapping much earlier as the bacon may lose its texture and cause excess moisture.
Should I use thick or thin bacon for wrapping filet mignon?
Thin to medium-sliced bacon is best for wrapping. Thick bacon takes longer to cook and risks overcooking the steak while waiting for the bacon to crisp.
What is the best way to check if the steak is done?
An instant-read meat thermometer is ideal. Insert it into the thickest part of the steak to verify the desired internal temperature for your preferred doneness.
Can I use a broiler instead of an oven for cooking?
Yes, broiling is possible but requires close attention to avoid burning the bacon. Broil for short intervals and rotate the steak frequently for even cooking.
How long should I rest filet mignon after cooking?
Rest the steak for at least 5 minutes before cutting. This step allows juices to redistribute, making the meat juicier and more flavorful.