Mastering the Perfect Bacon Wrapped Filet Mignon: Your Skillet-to-Oven Guide
Prepare to impress with this truly remarkable bacon-wrapped filet mignon recipe. Despite its elegant appearance and restaurant-quality taste, it’s surprisingly simple to execute. In under 20 minutes, you’ll achieve a beautifully seared crust in a hot skillet, followed by a perfect finish in the oven, resulting in a tender, juicy, and flavorful steak that will delight your palate. This method ensures your filet is cooked to perfection every time, making it an ideal choice for a special dinner or simply elevating a weeknight meal.
Why This Recipe Guarantees a Perfect Filet Mignon
The secret to a perfectly cooked, melt-in-your-mouth bacon wrapped filet mignon lies in a two-stage cooking method: an initial sear in a blazing hot skillet, followed by a gentle finish in a warm oven. This technique, favored by professional chefs, creates a magnificent, caramelized crust on the exterior of the steak through the Maillard reaction, locking in all the savory juices. The high heat of the skillet quickly renders the bacon, ensuring it crisps beautifully around the tender filet.
Transferring the skillet to the oven allows the steak to cook through evenly and gently without burning the exterior. This prevents the common pitfall of overcooked edges and an undercooked center, yielding a consistent, tender medium-rare from edge to edge. The result is a remarkably juicy and tender filet that practically melts in your mouth, infused with the irresistible, smoky flavor of the bacon. It’s a sophisticated dish that doesn’t require complicated steps, delivering incredible results with minimal effort and time.
Have extra bacon on hand after preparing this exquisite meal? Why not transform your dinner into a full-blown elegant feast with the addition of bacon wrapped scallops? They come together just as quickly and add another layer of indulgence to your menu. Truly, bacon has a magical way of enhancing almost anything, so don’t hesitate to put it to good use!
Essential Ingredients for Your Filet Mignon
Crafting a memorable bacon-wrapped filet mignon begins with selecting the finest ingredients. While the overall process is straightforward, the quality of your components will significantly impact the final flavor and texture. For precise measurements and a comprehensive list of all ingredients and step-by-step instructions, refer to the printable version of this recipe conveniently located at the end of this post.
Ingredient Spotlight & Expert Tips
Choosing the right ingredients is key to success. Here’s what you need to know about the stars of this recipe:
BACON – When selecting bacon for this recipe, opt for regular-cut slices. While thick-cut bacon might seem tempting for its hearty texture, it requires a significantly longer cooking time to achieve crispiness. This extended cook time can unfortunately lead to your delicate filet mignon being overcooked. Regular bacon allows for quick rendering and crisping, complementing the filet without compromising its tender doneness. Applewood or hickory smoked bacon can add an extra layer of flavor complexity.
FILETS – The star of the show! For optimal results, select high-quality filet mignon steaks, ideally 1.5 to 2 inches thick. Before cooking, it’s crucial to remove the steaks from the refrigerator about 30 minutes prior to allow them to come closer to room temperature. This promotes more even cooking. Also, pat them thoroughly dry with paper towels; moisture on the surface hinders the searing process and prevents that beautiful crust from forming. Remember, the cooking process continues even after removal from the heat (known as carryover cooking), so you’ll want to pull them from the oven when they are just shy of your desired final internal temperature. This method is designed for tender medium-rare steaks, but you can adjust for your preference.
CHICAGO STEAK SEASONING – This blend typically includes salt, pepper, garlic, onion, and various herbs, providing a robust flavor profile that beautifully complements beef. If Chicago Steak Seasoning isn’t available, or if you prefer a different blend, you can easily substitute it with a simple mixture of coarse sea salt, freshly cracked black pepper, and a touch of garlic powder and onion powder. A dash of paprika can also add a nice color and subtle flavor.
OLIVE OIL & BUTTER – Olive oil is excellent for searing due to its relatively high smoke point, which helps achieve that gorgeous crust without burning. The butter, on the other hand, is added for its rich flavor and its ability to promote further browning and a tenderizing effect on the steak’s surface. Using both ensures a perfect sear and incredible taste.
How to Make Bacon Wrapped Filet Mignon: Step-by-Step Perfection
These step-by-step photos and detailed instructions are provided to help you visualize each stage of making this exceptional bacon wrapped filet mignon. For a printable version of this recipe, complete with precise measurements and instructions, you can Jump to Recipe at the bottom of this post.
- Preheat your oven to a high temperature of 450 F (232 C). A hot oven is crucial for efficiently finishing the steak after searing.
- Carefully wrap one slice of regular-cut bacon around the circumference of each filet mignon. Secure the bacon snugly in place using kitchen twine or sturdy toothpicks. This ensures the bacon stays wrapped around the filet and crisps evenly during cooking.
- Generously season all sides of the bacon-wrapped filets with your chosen Chicago Steak seasoning. Ensure an even coating for maximum flavor.
EXPERT TIP – For effortless and thorough seasoning, pour the seasoning onto a small plate and gently roll each filet in the seasoning, pressing lightly to ensure it adheres well to all surfaces, including the bacon. This ensures every bite is flavorful.
- Add olive oil to a high-quality oven-proof skillet (cast iron works wonderfully) and place it over medium-high heat. Allow the oil to heat thoroughly until it begins to shimmer, indicating it’s hot enough for an immediate, effective sear.
- While the oil heats, melt a tablespoon of butter until it reaches a soft, pudding-like consistency. Using a pastry brush, evenly brush a generous amount of this softened butter onto the top surface of both filets. This butter layer will enhance browning and flavor during the initial sear.
- Carefully place the butter-brushed filets into the hot oil, butter-side down. Immediately brush the opposite (top) side of the filets with the remaining butter. Sear each side of the filets for 2-3 minutes until a deep, golden-brown crust forms and the bacon begins to crisp. Ensure all sides, including the edges, get a good sear.
- Once thoroughly seared on all sides, carefully transfer the skillet, uncovered, to the preheated 450 F oven. Allow the filets to cook for approximately 6-8 minutes for a tender medium-rare doneness. Cooking time may vary based on steak thickness and your oven.
- Using oven mitts, remove the hot skillet from the oven. Immediately transfer the steaks from the skillet to a clean cutting board. Tent them loosely with aluminum foil and allow them to rest for at least 5 minutes before slicing and serving. This crucial resting period allows the juices to redistribute throughout the steak, ensuring every bite is moist and flavorful. Removing the twine or toothpicks before serving.
Frequently Asked Questions & Expert Tips for Perfect Steak
If you happen to have any of this deliciousness left over, store it promptly in an airtight container in the refrigerator. Properly stored, your bacon wrapped filet mignon will remain fresh and delicious for up to 4 days. Reheat gently to avoid drying out the steak, perhaps in a low oven or covered in a skillet with a splash of broth.
Achieving the perfect doneness for your filet mignon is all about internal temperature. For a tender medium-rare filet, which is often preferred for this cut, I recommend removing the steaks from the oven when their internal temperature reaches 130°F (54°C). Remember that the temperature will continue to rise by a few degrees (known as carryover cooking) as the steaks rest. For a medium doneness, aim for 140°F (60°C) upon removal. For rare, pull them at 120°F (49°C). The most accurate way to gauge this is by using an instant-read thermometer inserted into the thickest part of the steak, ensuring it doesn’t touch the bacon or any bone (if applicable). This small investment will guarantee perfectly cooked steak every time!
Elevate Your Meal: Delicious Serving Suggestions
A perfectly cooked bacon-wrapped filet mignon deserves equally exceptional companions. To create a truly memorable meal, consider pairing your succulent steak with rich and comforting side dishes. Classic choices include hearty twice-baked potatoes, creamy au gratin potatoes, or indulgent loaded baked potatoes topped with all your favorite fixings. For a lighter, refreshing contrast that cuts through the richness of the steak, a crisp wedge salad or a vibrant, fresh leafy green dinner salad with a zesty vinaigrette always makes a delightful complement. Don’t forget a glass of your favorite red wine to complete the experience!
Discover More Stellar Steak Recipes
If you’ve fallen in love with cooking steak at home, explore these other fantastic recipes to expand your culinary repertoire:
- Grilled Steak
- Steak Marinade
- Reverse Sear Ribeye
- Smoked Ribeye Steak
- Blue Cheese Crusted Steak
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Bacon Wrapped Filet Mignon
IMPORTANT – There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!
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Ingredients
- 1 pound filet mignons 2 filets, about 1.5-2 inches thick
- 2 slices regular-cut bacon
- 2 Tablespoons olive oil
- 1 Tablespoon unsalted butter
- 2 Tablespoons Chicago steak seasoning we used Weber brand, or your favorite steak rub
Things You’ll Need
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Oven proof skillet (cast iron recommended)
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Kitchen twine or toothpicks
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Instant-read thermometer
Before You Begin
- For the most accurate cooking, remove filets from the refrigerator 30 minutes before cooking to allow them to come closer to room temperature. Pat them thoroughly dry with paper towels to ensure a good sear.
- You want to remove the steaks from the oven right away after cooking, as they will continue to cook due to carryover heat. This will produce medium-rare steaks. The longer you let them rest, the more the steak will continue to cook internally.
- I suggest aiming for an internal temperature of 130F when removing the filets from the oven, this will produce a medium-rare filet. Keep in mind the temperature will rise as they rest. For medium, cook to 140F, and for rare, cook to 120F. Use an instant-read thermometer to accurately gauge doneness.
- Use regular bacon, not thick-cut. Thick-cut bacon requires more time to crisp, which can lead to overcooking your filet.
- Store any leftovers in an air-tight container kept in the refrigerator for up to 4 days.
Instructions
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Preheat oven to 450 F (232 C).
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Wrap a slice of regular-cut bacon around each filet and secure with kitchen twine or toothpicks.
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Season all sides of the bacon-wrapped filets generously with Chicago Steak seasoning.
TIP: Put the seasoning on a small plate and roll the filets in the seasoning to ensure an even coat.
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Add olive oil to an oven-proof skillet (such as cast iron) over medium-high heat. Heat until the oil is shimmering and just starting to smoke lightly.
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Melt butter until it has a soft, pudding-like texture. Brush this softened butter generously on the top surface of both filets.
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Add the filets to the hot oil, butter-side down first. Immediately brush the exposed top side with the remaining butter. Sear on all sides (including the bacon-wrapped edges) for 2-3 minutes per side until a rich, golden-brown crust forms and the bacon is crispy.
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Place the skillet, uncovered, into the preheated oven for 6-8 minutes. For medium-rare, aim for an internal temperature of 130°F (54°C) using an instant-read thermometer.
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Remove the skillet from the oven and transfer the steaks to a cutting board. Tent lightly with aluminum foil and allow them to rest for 5 minutes. This crucial step ensures the juices redistribute, resulting in a more tender and flavorful steak. Remove twine or toothpicks before serving.
Nutrition Information
The recipes on this blog are tested with a conventional gas oven and gas stovetop. It’s important to note that some ovens, especially as they age, can cook and bake inconsistently. Using an inexpensive oven thermometer can assure you that your oven is truly heating to the proper temperature. If you use a toaster oven or countertop oven, please keep in mind that they may not distribute heat the same as a conventional full sized oven and you may need to adjust your cooking/baking times. In the case of recipes made with a pressure cooker, air fryer, slow cooker, or other appliance, a link to the appliances we use is listed within each respective recipe. For baking recipes where measurements are given by weight, please note that results may not be the same if cups are used instead, and we can’t guarantee success with that method.
This post was originally published here on January 9, 2023.