Bacon Wrapped Filet Mignon
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My bacon wrapped filet mignon recipe features juicy and tender steaks wrapped in crispy bacon and seasoned with butter and thyme. It cooks in under 20 minutes!
Love juicy and elegant steaks? Try my skirt steak, ribeye steak, ranch steak, and New York steak next.
I thought nothing could beat my classic filet mignon, but that was until I wrapped bacon around it and cooked them together.
I mean, wrapping bacon around various proteins is one of my favorite ways to elevate my family dinners. You get the richness of the beef and the crispy saltiness from the bacon, which balances everything so perfectly.
Table of Contents
Why I love this recipe
- It looks fancy. I mean, even the name sounds fancy, but this looks it, too.
- 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!
- Versatile. My steak works so well as a special weekend dinner but is fancy enough for special occasions, too.
Ingredients needed
- 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. If your butcher is anything like mine, they’ll do this for you.
- Bacon. I like to choose 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 (mine is usually two).
- Kosher salt and black pepper. To taste.
- 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
I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post.
Step 1- Season. Lightly coat room-temperature filets with olive oil and season with salt and pepper.
Step 2- Wrap the filet mignon with a bacon slice to cover it completely. Secure with a toothpick and set aside.
Step 3- Sear wrapped steak filets with olive oil, butter, and thyme in a sizzling hot pan for 2 minutes on each side or until the bacon caramelizes and crisps 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.
Arman’s recipe tips
- 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.
- Start with room temperature steaks so they cook quickly and evenly, and most importantly, remain juicy.
- 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. For more doneness, opt for 155F for medium-well done, and 165F for well done.
- To achieve a beautiful brown caramelization, pat dry your steaks with a paper towel before seasoning them.
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:
- Sauces. Top the steak with a compound butter or herb butter, or make a simple gravy or a garlic red wine sauce.
- 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.
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.
Frequently asked questions
Yes! Sear it at high heat for two minutes per side, then cook it over indirect heat until done.
Yes! 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.
More delicious beefy dinners
- Sirloin steak
- Porterhouse steak
- Flank steak
- Bavette steak
- Hanger steak
- Air fryer filet mignon
- Chuck eye steak
- Or any of my beef recipes
Bacon Wrapped Filet Mignon
Video
Ingredients
- 4 filet mignon steaks 8-10 ounces each
- 1 tablespoon + 1 teaspoon salt
- 1 1/2 teaspoons black pepper
- 8 slices bacon thin cut
- 3 tablespoons olive oil divided
- 1/4 cup butter
- 2 sprigs thyme
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 (135F). Adjust the cooking time as needed (145F for medium, 155F for medium-well done, and 165F well done).
- Remove the pan from the oven and let the steaks rest for a few minutes, before slicing and serving.
Notes
Nutrition
Originally published August 2023, updated and republished November 2024
Leftover steaks! har har lol lol!