Learn how to make steakhouse-style bacon wrapped filet mignon at home with just 7-ingredients. This recipe comes together in under 20 minutes and features tender filet mignon steaks wrapped in thin slices of bacon and cooked to perfection with butter and thyme!
Table of Contents
Why you’ll love this bacon wrapped filet mignon
- It looks fancy. When filet mignon is on the table, it is already a fancy dinner. But make it even more special by wrapping it up with bacon.
- It is a quick cook. Like bavette steak, this recipe cooks in no time! It takes about 5 minutes on the pan and 6-7 minutes in the oven to cook bacon-wrapped filet mignon.
- It is a textural delight. The bacon’s crispiness and the steak’s melt-in-your-mouth tenderness create an excellent textural contrast.
I love how versatile this recipe is. Whether entertaining guests, celebrating Valentine’s Day or birthdays, or just zhuzh-ing up your dinner, you cannot go wrong with bacon-wrapped filet mignon.
Like my skirt steak recipe, this steak also requires only seven common ingredients. Here’s 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-three bacon slices per steak.
- Salt. I highly recommend using flaky sea salt for seasoning the steaks.
- Pepper. Use freshly ground black pepper to pack maximum flavor.
- Olive oil and butter. To sear and butter bacon-wrapped filets.
- Thyme. I love using fresh thyme sprigs to flavor the butter.
How to make bacon-wrapped filet mignon
- Season the filets. Lightly coat room-temperature filets with olive oil and generously season with salt and pepper.
- Wrap the filets. Wrap the filet mignon with a bacon slice to cover it completely. Start with one end and wrap tightly, with slight overlapping. Secure with a toothpick and set aside.
- Pan sear the steak. Sear the wrapped steak filets with olive oil, butter, and thyme in a sizzling hot pan (or cast iron skillet). Sear for 2 minutes on each side until the bacon caramelizes and begins to crisp up.
- Finish cooking in the oven. Transfer the skillet to an oven preheated at 450°F, and cook for 6-7 minutes until done to your liking.
- Rest and serve. Remove the filets from the skillet, and allow them to rest for a few minutes before serving.
Flavor and recipe variations
- Make a honey mustard flavor pairing. Season the filets with ground mustard and glaze the crust with honey for a classic flavor pairing.
- Serve with herb butter. Make a compound butter with minced garlic and rosemary and spoon it over the filet.
- Slather it with a sauce. Once you take the filets off the heat, brush them with a barbecue, katsu, or hot honey sauce.
- Use smoked bacon. Add a layer of complexity by wrapping your filets with smoked bacon. You could also lean it up a little by using turkey bacon.
What to serve with this dish
- Salads. Brighten up the dish by serving filet mignon with a refreshing salad like coleslaw, 7-layer, or wedge salad
- Potatoes. Stick to the classics and pair your filet mignon with your favorite kind of potatoes. Wedges, mashed, fries, or salad– they all work!
- Veggies. Make a wholesome meal by adding a portion of air-fryer asparagus, sautéed broccolini, stuffed tomatoes, or sautéed spinach.
- Pasta. Make it a comforting meal by serving it with a generous helping of mac ‘n cheese, lasagna, or mushroom risotto.
- Surf and turf. Enjoy a little bit of seafood with this meaty recipe. Seared salmon, air-fryer shrimp, or baked calamari would complement this dish well.
To store. Refrigerate the leftover steaks in a sealed container for 4-5 days.
To freeze. Allow filets to cool down before freezing them in resealable freezer-safe bags for 2-3 months.
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.
Recipe tips and tricks
- Use thin bacon slices. Use thin bacon strips to wrap your filets to ensure a quick and crispy cook on the bacon.
- Use a meat thermometer to monitor internal temperature. To cook the filets to desired doneness, use a meat thermometer to know when to take them off the heat.
- Adjust the cooking time. Depending on the filet thickness and your preference for doneness, you may want to adjust the cooking time in the oven.
- Start with dry steaks. To achieve a beautiful brown caramelization, dry your steaks before seasoning them.
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.
Fat in bacon renders and imparts deep savory flavor to the filet. Also, it keeps the filet mignon moist, tender, and irresistibly juicy.
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
- 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.
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