Bacon Wrapped Filet Mignon

If you want to cook an impressive meal, the classic bacon wrapped filet mignon is the perfect meat to cook. What makes it even better is that you can sear the bacon and meat in a cast iron pan on the stove. Then pop the hot pan in the oven to finish cooking for about 10 minutes and these fancy steaks will be perfect. It really is that simple to cook the perfect filet mignon!

Where Does Filet Mignon Come From

While other cuts of steaks are known for their big beefy flavor (think of a grilled rib eye steak), the filet mignon  (pronounced fee-le mee-nyawn) is the perfect cut for its melt-in-your-mouth texture. This beautiful steak is not tough as leather, so chewy it sucks the joy from the meat.

Since this steak is cut from the tenderloin of the beef, a non-weight-bearing muscle high on the back of the animal, it is a prized cut of meat. Sometimes called the king of steaks, the compact steak can also be called a petite filet, tenderloin steak, or tenderloin filet in different parts of the world. Since the meat is inherently lean, what better way to add some delicious fat and flavor than to wrap the steak in a thin strip of bacon.

These steaks can be expensive to buy at butchers or grocery stores. But check out how to break down a beef tenderloin and learn how you can quickly and inexpensively cut filet mignons yourself in less than an hour. I paid just about $30 dollars for a small whole beef tenderloin and was able to cut 12 filet mignons plus 4 servings of luscious beef tips. 

How to Wrap a Filet Mignon in Bacon

Once you have a cleaned, trimmed beef tenderloin, you are ready to cut your filet mignons. I like to cut the steaks between 2-3” thick. Depending on the width of your bacon, I will cut the lay a piece of bacon and cut the meat to fit. And on the topic of bacon, if you use thinly sliced bacon, there is no need to par-cook the bacon to make it crispy when you cook the meat.

Arrange the filet mignon flat on the cutting board. 

Wrap the bacon around the meat. Lightly stretch the bacon so it is taut around the steak. Overlap the bacon by about an inch since meat contracts as it cooks.

You can use baker’s twine or a toothpick to secure the bacon to the meat. Since I like to freeze the bacon wrapped filet mignons in individual portions, I prefer to use the twine to secure the bacon since it holds everything together well, and is easy to snip the twine after cooking and just before serving.

How to Tie The Twine Knot

Arrange the twine in the center of the meat.

When forming the first knot with an extra twist (like a surgeon’s knot) this will keep the knot taut as you do the second twist to finish the knot.

Cut any excess twine off and you are ready to freeze or start cooking.

How to Cook Bacon Wrapped Filet Mignon

When you order the perfect filet mignon at a steakhouse, the steaks are most likely seared over high heat in butter and finished in the oven. This buttery meat cries out for at least some butter in the cast iron pan. The bacon will render yummy flavor into the pan as it crisps and mingles with the melted butter to add all the goodness into the pan that will infuse the meat and add in the Maillard reaction as the meat caramelizes.

1. The meat should be at room temperature before you start cooking it. Remove the meat from the refrigerator for about 20 minutes. 
2. Season with salt and pepper. Then slather the top and bottom with the flavored butter.
3. Preheat the oven to 415°F. Place a cast iron skillet on the stove and heat it for about 5 minutes until it is smoking hot. 
4. Place the bacon wrapped filet mignon with the bacon edge down. Rotate the filet to brown the bacon all around. Then sear the top and bottom of the filet for about 60 seconds on each side.
5. Use a hot pad on the handle and immediately transfer the cast iron pan to the oven and cook to the desired doneness: (check the internal temperature with an instant-read thermometer)

Rare 4 minutes Cool red center 120° F – 125° F  

Medium rare 5-6 minutes Warm red center 125° F – 130° F

Medium 6-7 minutes Pink center 135° F – 140° F

Medium well 8-9 minutes Slightly pink center 145° F – 150° F

Well done 10+ minutes Little or no pink 160° F and above

A word of caution: this steak is best if not cooked beyond medium well.

The Perfect Filet Mignon Recipe

The combination of cooking methods gives the best of both processes. Searing allows a lovely crust to form on the outside. While the indirect heat of the oven evenly cooks the inside which keeps the steak juicy and tender. This also protects the bacon wrapped filet mignon from overcooking.

The most important tip for cooking the perfect filet mignon is to let it rest for about 5-10 minutes. This lets the juices in the meat redistribute throughout the steak. 

Print

What to Serve with Bacon Wrapped Filet Mignon

Steak and potatoes are a natural combination. Try these potato recipes:

Fluffy Mashed Potatoes are Especially delicious with a quick pan sauce or gravy.

Creamy Scalloped Potatoes

Cheesy Twice Baked Potatoes

I’d also recommend this Ranch Dressing with a Kick recipe well as vegetables to make a complete meal.