Looking to impress your dinner guests with a mouthwatering and luxurious meal? It doesn’t get any more iconic than this delectable bacon-wrapped filet mignon recipe. This classic combination of tender beef and crispy bacon is a steakhouse classic and is sure to be a showstopper at any gathering.

Whether you’re hosting a special occasion or simply indulging in a decadent dinner for two, this steak recipe will elevate your dining experience to new heights. Get ready to savor every succulent bite of this irresistible dish that will leave everyone craving for more. This easy-to-follow recipe delivers a delicious, restaurant-quality meal right from your oven. And bacon does indeed make everything better, even this tender cut.

🥩 The Cut: What are Filet Mignon Steaks?

When it comes to the crown jewel of tender steaks, the filet mignon, tenderloin steaks, takes the throne. Revered for its unmatched tenderness, this cut of steak is a staple on the menus of steakhouses and fine dining establishments around the world. It’s cut from the underworked muscle of the whole beef tenderloin; it’s a lean, low-marbled gem that shines brightly on romantic dinners and memorable date nights.

Its limited marbling means it’s a lean cut of beef that’s prone to dryness if cooked to a steak temperature past medium, but it makes up for it’s minimal marbling with incredible tenderness. With a gentle beef flavor, it’s the perfect canvas for luscious steak sauces or decadent compound butter that can take your dining experience to the next level.

It’s a wonderful cut for the gentle sous vide method. And it’s absolutely amazing for a bacon-wrapped filet recipe and cooked to a perfect medium-rare whether you just want a fancy meal or a Valentine’s Day date night at home.

Ingredients

Because we’re using bacon to add a salty savory crunch to the mild filet, we keep the other ingredients incredibly simple.

• Filet mignon steaks – about 1 1/2 to 2 inches thick and 6 to 8 ounces. The steaks we showed in this recipe were labeled premium Angus Certified Angus Beef filets. You can find filets at your local grocery store or order them from our favorite places to buy meat online if you’re looking for a special occasion.
• Thick-cut bacon – we love thick cut slices of bacon for this recipe, but nothing too thick. You want the bacon to cook and render the fat with that crisp texture without overcooking and getting brittle when slicing into the steak.
• Kosher salt and freshly ground black pepper
• Unsalted butter

How to cook Bacon wrapped Filet

The trick to these steaks is cooking the bacon to the perfect texture without overcooking the steak. We found the solution in par-cooking the bacon. It’s an important step that makes this a great meal.

• Start by par-cooking the bacon. This step can be skipped, but we like the texture better of cooked bacon instead of trying to slice through gummy, undercooked bacon. Another reason we par-cook the bacon before wrapping the filet is not to overcook the steak.
• Preheat the oven to 425 degrees F. Arrange the bacon slices on a foil-lined baking sheet. Cook the bacon in the oven for 5 to 7 minutes, until the fat has started to render and it’s got a mild red color from cooking.
• Allow the bacon to cool completely.
• Meanwhile, remove the steaks from their package and pat them dry with a paper towel. Season the steak with a pinch of salt. Let the steaks sit at room temperature for 30 minutes.
• When the bacon has cooled, wrap the outside of the tenderloin steak with a strip of bacon, using two toothpicks to secure the bacon to the outside of the steak.
• When ready to cook, preheat a large cast iron skillet over medium-high heat. In the dry pan, add the bacon-wrapped filet mignon steaks and sear to form a good sear for 60 to 90 seconds. If you like your bacon extra crispy, roll the sides of the steak on the surface of the pan so each piece of bacon gets an extra blast of heat and a nice crust.
• Flip the steaks and carefully transfer the cast iron pan to the preheated oven. Cook for another 5 to 10 minutes until the steaks reach an internal temperature of 125 to 130°F with a digital meat thermometer. Times will change based on the thickness of your steaks. Remember, the steak will continue to cook 5 to 10 degrees while the steak rests.
• Remove the bacon-wrapped steaks from the skillet and transfer them to a clean cutting board. Top with butter and tent loosely with foil, and allow the steaks to rest for 5 minutes before serving.
• Remove the toothpicks and serve the steaks immediately with your favorite side dishes or steak sauce.

What to serve with Filet Mignon Wrapped with Bacon

This buttery texture of the filet and the salty bacon make for an iconic steakhouse pairing. We recommend serving this with a luscious steak sauce and simple veggies like roasted green beans, broccolini, or creamed spinach.

Wine Pairing

Although filet mignon is fork tender, it has a mild beef flavor. Although the bacon adds depth to it, we find that a light to medium-bodied red wine pairs best with this steak. Try a Pinot Noir or Sangiovese.

Leftovers & reheating

When it comes to reheating leftover filet mignon, our answer is don’t. But if for some reason you didn’t finish these bacon-wrapped filets, we recommend wrapping the leftovers tightly in foil and storing in the fridge for up to 3 days.

Then to reheat, pop the foil-wrapped steaks into an oven preheated to 325 degrees F for 5 to 10 minutes, until heated through. We try not to reheat filet mignon because it’s so lean; we find the tenderness and lovely mouthfeel is reduced when reheating.