Bacon Wrapped Filet Mignon
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My bacon wrapped filet mignon is easy to make but always impressive. It features juicy and tender steaks wrapped in crispy bacon and seasoned with butter and thyme. Perfect for a fancy dinner or special occasion, and ready in under 20 minutes.
Easy and elegant steak dinner
I thought nothing could beat my classic filet mignon– until I wrapped it in bacon. The rich, tender beef meets the crispy, salty bacon for a perfect balance of flavor.
The secret? A restaurant-style technique I learned in culinary school: sear the steaks first to lock in the juices, then finish in the oven so the inside cooks evenly without burning. The result is a mouthwatering steak that’s extra juicy, tender, and elevated by that irresistible bacon crust. It’s so quick to cook, and my steak works so well as a special weekend dinner but is fancy enough for special occasions, too.
Key Ingredients
Find the printable recipe with measurements below.
- 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 prefer thinly sliced bacon because it crisps up faster. 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
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 a meat thermometer. My #1 tip when working with any cut of meat is to use this magical tool to know when the steaks are cooked. I find medium-rare (135°F) to be best for filet mignons (they are quite lean), but for medium, look for 145°F, and medium-well, look for 155°F.
- Thin bacon = extra crispy. It crisps up quickly and easily. If you only have thick-cut bacon, slice each piece down the middle to create two thin ones.
- Bring your steaks to room temperature before cooking. This ensures they cook evenly and remain juicy. I suggest 30 minutes beforehand to be plenty of time.
- Wrapping bacon 101. Filet mignon is typically thick and compact, making it easy to wrap bacon around. If your bacon doesn’t stay in place, secure it with a toothpick and remove it before serving (as pictured).
- To achieve a beautiful brown caramelization, pat your steaks dry with a paper towel before seasoning them.
Frequently asked questions
In testing, I found 450°F to be the ideal temperature for cooking the filet mignon. It produced the juiciest and perfectly browned steak without burning the exterior. If your oven doesn’t go that high, aim for at least 400°F.
You can, but I don’t recommend it. Filet Mignon is thicker than other steaks, so cooking it the entire time in the skillet could potentially scorch and overcook the outside while keeping the middle a little raw. You also have better control over the level of doneness. If you want just to use one method, I recommend trying my oven baked steak instead.
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.
If you tried this Bacon Wrapped Filet Mignon recipe, please leave a star rating and comment. It helps others thinking of making this.
Bacon Wrapped Filet Mignon
Video
Ingredients
- 4 filet mignon steaks 8 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 450°F (220°C).
- 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 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 (135°F). Adjust the cooking time as needed (145°F for medium, 155°F for medium-well done, and 160°F for well done).
- Remove the pan from the oven and let the steaks rest for a few minutes before serving.
Notes
- Doneness: I recommend medium-rare doneness for this steak because it’s quite lean and naturally juicy.
- Make ahead: You can wrap and season the raw steaks up to 24 hours before cooking.
- Leftovers: Keep in the fridge for up to 3 days or in the freezer for 2 months.
Nutrition
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.
Leftover steaks! har har lol lol!