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This bacon wrapped filet mignon features tender steaks wrapped in crispy bacon and cooked to perfection with butter and thyme. It needs just seven ingredients and takes less than 20 minutes.
I thought nothing could beat a classic filet mignon recipe, but that was until I wrapped bacon around it and cooked them together.
I mean, wrapping bacon around various protein is one of my favorite ways to elevate my family dinners. We all love bacon-wrapped chicken and bacon-wrapped beef tenderloin (coming soon!) so of course, it was a no-brainer that wrapping it around a steak would be perfection.
Table of Contents
Why this recipe works
- It looks fancy. When filet mignon is on the table, it is already better than a steakhouse dinner. But make it even more special by wrapping it up with bacon.
- It is a quick cook. It takes about 5 minutes on the pan and a few minutes in the oven, and that is it.
- The BEST texture. The bacon’s crispiness and the steak’s melt-in-your-mouth tenderness create an absolute flavor explosion!
This steak works so well as a special weekend dinner but is fancy enough for special occsions too.
Ingredients Needed
To really let the overall flavors of the steak and bacon shine, I purposely kept seasonings to an absolute minimum. Here is what you’ll need:
- Filet mignon. Pick even-sized, bright red colored, 1 ½ – 2-inch thick steaks for this recipe. Trim the fat layer and silverskin from the filet before using.
- Bacon. Buy thinly sliced bacon so it doesn’t take forever to crisp up. Depending on the size of your filets and bacon strips, you’ll need two to three bacon slices per steak.
- Salt. I highly recommend using flaky kosher salt for seasoning the steaks.
- Pepper. Use freshly ground black pepper to pack maximum flavor.
- Olive oil and butter. Using a combination of both fats guarantees a perfect sear while adding a fabulous depth of flavor.
- Thyme. I love using fresh thyme sprigs to flavor the butter.
How to make bacon-wrapped filet mignon
What I love about this recipe is that adding the bacon is that the fat renders and imparts deep flavor to the steak, but it also keeps the meat moist, tender, and irresistibly juicy.
Step 1- Season the filets. Lightly coat room-temperature filets with olive oil and eason with salt and pepper.
Step 2- Wrap the filets. Wrap the filet mignon with a bacon slice to cover it completely. Secure with a toothpick and set aside.
Step 3- Pan sear the steak. Sear the wrapped steak filets with olive oil, butter, and thyme in a sizzling hot pan (or cast iron skillet) for 2 minutes on each side, or until the bacon caramelizes and begins to crisp up.
Step 4- Finish cooking in the oven. Transfer the skillet to a preheated oven and cook for 5-6 minutes until done to your liking.
Step 5- Rest and serve. Remove the filets from the skillet and allow them to rest for a few minutes before serving.
Recipe tips and variations
- Use thin bacon strips to wrap your filets to ensure a quick and crispy cook on the bacon. If you only have thick-cut bacon, slice each piece down the middle to create two thin ones.
- To cook the filets to your desired doneness, use a meat thermometer to know when to take them off the heat. These steaks are best served rare, which should have an internal temperature of 135F. I prefer a medium-rare steak, which would be 145F.
- To achieve a beautiful brown caramelization, pat dry your steaks with a paper towel before seasoning them.
- Use smoked bacon to add an extra layer of flavor.
What to serve with this dish
Like any good steak, this pairs well with pretty much anything. I like to cover all the bases (salads, potatoes, starches, and vegetables) and here are some of my family’s favorites:
- Salads. Brighten up the dish by serving filet mignon with a refreshing salad like coleslaw, 7-layer salad, or wedge salad. These are on all the heartier sides that can complete the meal.
- Potatoes. Stick to the classics and pair your filet mignon with your favorite potatoes. To keep things a little healthier, I like to whip up some air fryer french fries or air fryer baked potato.
- Veggies. Sauteed, steamed, or grilled vegetables are always a plus. If this is a weekend dinner meal, I actually love roasted root vegetables. You can also double-dose the bacon-ness with some bacon wrapped asparagus.
- Starches. Some steamed rice, couscous, or any kind of simple pasta dish.
- Sauces. Top the steak with a compound butter or herb butter, or make a simple gravy or a garlic red wine sauce.
Storage instructions
To store. Place leftover steaks in an airtight container and store them in the refrigerator for up to three days.
To freeze. Allow filets to cool down before freezing them in resealable freezer-safe bags for 2-3 months. Let the steaks thaw in the fridge overnight before reheating.
To reheat. Sear the filets in a pan for a few minutes with butter or oil. Alternatively, reheat in the microwave for 20-30 seconds until warm.
Leftover idea
Make a double batch of the steak and use the leftovers in a steak quesadilla, torta (Mexican sandwich), pizza, or on top of a steak salad.
More delicious steak recipes to try
Frequently asked questions
Yes! Sear it at high heat for two minutes per side, then cook it over indirect heat until done.
While filet mignon is one of the healthier cuts of meat, coating it with bacon makes it indulgent. You could use turkey bacon to make it healthier than pork bacon.
Season the filets for up to 48 hours and refrigerate them. However, I don’t advise wrapping them in bacon as it becomes soggy over time.
Bacon Wrapped Filet Mignon
Ingredients
Instructions
- Preheat the oven to 220C/450°F.
- Bring the steaks to room temperature. Lightly rub two tablespoons of olive oil on both sides of the filets. Season the steaks generously with salt and pepper on all sides.
- Wrap each filet mignon steak with one or two slices of bacon. Start at one end of the steak and wrap the bacon tightly around, slightly overlapping the slices. If needed, add a toothpick to hold the bacon in place.
- Add the remaining olive oil to a non-stick skillet and place over medium-high heat. When hot, add the bacon-wrapped filet mignon steaks to the pan. Add butter and fresh thyme. Sear them for about 2 minutes on each side or until the bacon starts to crisp up and brown.
- Transfer the skillet to the preheated oven and continue cooking the steaks for about 6-7 minutes for medium-rare doneness. Adjust the cooking time as needed.
- Remove the pan from the oven and let the steaks rest for a few minutes, before slicing and serving.
