If you’re looking to elevate your steak game, this bacon wrapped filet mignon recipe is the way to do it. This recipe combines tender beef, crispy bacon, and a rich buttery finish to create a meal that feels like a classic steakhouse dinner but is easy enough to make at home.
Ingredients
To make this easy dish you only need a few simple ingredients that are easy to find at the grocery store to make this impressive meal. And since it’s not a long list, I like to source high-quality ingredients from my local butcher when I can — it really makes this dish shine!
- Beef Tenderloin Filets – Choose center-cut filet mignon steaks that are evenly sized for consistent cooking.
- Coarse Kosher Salt – Salt adds just the right touch of seasoning and brings out the flavor of the beef.
- Ground Black Pepper – A little bit of pepper also enhances the steak’s natural flavor.
- Vegetable Or Canola Oil – These oils have a high smoke point so it’s perfect for searing the filets
- Center-Cut Pieces Of Bacon – Wrapping the bacon around the steak adds both flavor and a crispy texture while keeping the beef juicy.
- Maître d’Hotel Butter – A pat of this herby butter melts beautifully over the filet for a rich finish.
- Chives – Snipped chives add a pop of color and a mild oniony flavor that complements the steak perfectly.
- Horseradish Sauce – This creamy sauce brings a tangy and somewhat spicy kick to the table. You can buy it or easily make a homemade horseradish sauce.
Variations
Want to switch things up? Here are a few ideas to customize your bacon-wrapped filet mignon:
- Garlic Herb Butter – Swap out the maître d’hotel butter for a garlic and herb-infused compound butter for an extra savory note.
- Peppercorn Crust – Press crushed black or green peppercorns into the steak before cooking for a spicier crust.
- Herb-Crusted Bacon – Sprinkle your bacon with chopped fresh rosemary or thyme before wrapping for added aroma.
- Smoked Bacon – Use applewood-smoked or maple-glazed bacon for a hint of sweetness or smokiness.
- Blue Cheese Crumble – Top the finished steaks with crumbled blue cheese.
- Red Wine Reduction – Drizzle a red wine sauce over the steak.
- Truffle Oil – A drizzle of truffle oil adds earthiness to the dish.
- Spices – For an even more flavorful crust, sprinkle on your favorite seasoning.
How to Make Bacon Wrapped Filet Mignon
This recipe is straightforward, but it feels fancy enough for date night, dinner party, or other special occasion.
- Season Steaks. Sprinkle salt and pepper onto both sides of the filets, ensuring they are evenly seasoned. Set them aside while prepping other ingredients.
- Partially Cook the Bacon. Place the slices of bacon in a cast iron skillet or other oven-proof pan and cook until it’s starting to brown but not cooked through. Remove and pat dry with a paper towel.
- Wrap the Filets. Wrap the sides of the steak with a slice of bacon for each. Use a toothpick to hold the bacon slices in place.
- Sear the Filets. Reheat the skillet with the reserved bacon fat, adding a touch of oil if necessary. Sear the filets on both sides until a crust forms.
- Finish in the Oven. Once both sides of the steaks have a good sear, transfer the skillet to the preheated oven and cook until the filets reach your desired level of doneness.
- Rest the Steaks. Let the filets rest on a cutting board for a few minutes to allow the juices to redistribute.
- Add Finishing Touches. Top each steak with maître d’hotel butter, garnish with chives, and serve with horseradish sauce.
What to Serve With Bacon-Wrapped Filet Mignon
Pairing this rich dish with the right sides takes the meal to the next level! For starches, try garlic dill mashed potatoes, creamy mushroom risotto, or seafood mac and cheese.
Nearly any vegetable will pair beautifully with this filet. Garlic parmesan asparagus is always a winner but you can also serve broccolini, spicy green beans, Brussels sprouts with bacon, or balsamic roasted root vegetables. Or, just opt for a simple side salad.
Common Questions About Bacon-Wrapped Filet Mignon
Wrapping a filet with bacon adds a little extra fat and helps to keep the steak juicy and tender. It also infuses the salty and smoky goodness of the bacon into it.
The best way to cook filet mignon is briefly on the stove top before transferring it to a pre-heated oven until it reaches the desired internal temperature on a meat thermometer. It should take between 5 and 10 minutes in the oven, depending on what doneness you prefer.
Yes, you’ll need to cook the bacon briefly before wrapping it around the filet. It should only take a couple of minutes since you don’t need to crisp it up.
Storage and Freezing
Store leftover steak in an airtight container once they have cooled to room temperature. You can reheat them in the oven or in an air fryer.
You can partially prepare this recipe by wrapping the bacon around the filets and refrigerating them until ready to cook.
How to Store
Store the cooked steaks in a sealed container in the refrigerator for up to three days.
Can I Freeze Bacon Wrapped Filet Mignon?
If you need to freeze the filets, wrap them tightly in plastic wrap and place them in a freezer-safe bag or container. Store for up to three months.
More Beefy Recipes
If you’re looking for more beefy recipes that are anything but boring, check out some of our other favorites!
Bacon Wrapped Filet Mignon
Ingredients
- 2 8- ounce beef tenderloin filets , center cut and 2 inches thick
- ½ teaspoon coarse kosher salt
- ½ teaspoon ground black pepper
- 1 teaspoon vegetable or canola oil
- 2 center-cut pieces of bacon
- 2 tablespoons maître d hotel butter
- Chives , snipped for garnish
- Horseradish Sauce for dipping
Instructions
- Preheat the oven to 450°F.
- Season both sides of the beef filets with the salt and pepper. Set aside.
- Heat a large cast iron or other oven-safe pan over medium heat.
- Add the strips of bacon, par-cooking for 3-4 minutes until bacon is starting to cook, but still pliable and not crispy. Remove to a paper towel lined plate to drain. Dab well with the paper towel. Turn off the heat, but reserve the pan.
- Carefully wrap the bacon around each beef filet and secure it with a toothpick.
- In the same pan, reheat over medium heat with the rendered bacon fat. When hot, sear both sides of the filet, approximately 1-2 minutes per side depending on your desired level of doneness.
- Remove from the stove and place into the preheated oven. Cook for an additional 5 minutes for rare, 7 minutes or medium rare and 8 minutes for medium. Use an internal digital thermometer to check the temperature since the thickness of steaks can vary greatly and thus, so can cooking times.
- Remove the steaks for the oven and hot pan, allowing them to cool on a cutting board or plate for 3-4 minutes.
- When ready to serve, top with a pat of maître d hotel butter and snipped chives. Serve with creamy horseradish sauce.
Nutrition
