How To Cook A Bacon Wrapped Filet Mignon

ByLily

Wrapping filet mignon in bacon adds fat and flavor to a naturally lean cut, but the timing between bacon and beef requires attention. If you want to know how to cook a bacon wrapped filet mignon that comes out juicy inside with crisp bacon outside, the method below breaks it down step by step. You will get a restaurant-quality steak at home without guesswork.

The main challenge is simple: bacon needs more time to crisp than the steak needs to reach medium rare. Solve that timing issue, and the rest is easy.

Why Bacon And Filet Mignon Work Together

Filet mignon is tender but lean. It lacks the marbling that gives ribeye or strip steak their built-in richness. Bacon solves that problem.

The bacon wrap bastes the meat as it cooks. The fat renders down and soaks into the surface of the steak. You get moisture, salt, and smoke flavor in every bite.

But there is a catch. Bacon shrinks and curls as it cooks. If you wrap it loosely, it slides off when you flip the steak. And if the bacon is thick-cut, it may still be raw when the beef is already done.

Choosing The Right Bacon

  • Use regular-cut bacon, not thick-cut. Thick slices take too long to crisp.
  • Avoid maple or heavily sweetened bacon. Sugar burns fast under high heat.
  • One slice per filet is enough. Two slices overwhelm the meat.
  • Room-temperature bacon wraps easier than cold bacon straight from the fridge.

Picking Your Filet Mignon

  • Look for steaks that are 1.5 to 2 inches thick.
  • Center-cut filets are the most uniform in shape.
  • Pat the steak completely dry with paper towels before wrapping.
  • Let the steak sit at room temperature for 20 to 30 minutes before cooking.

How To Cook A Bacon Wrapped Filet Mignon

This method uses a skillet and an oven. The skillet crisps the bacon. The oven brings the steak to the right internal temperature without overcooking the outside.

What You Will Need

  • 2 filet mignon steaks, about 6 to 8 ounces each
  • 2 slices of regular-cut bacon
  • 1 tablespoon of high-smoke-point oil, such as canola or avocado
  • Kosher salt and coarse black pepper
  • Butcher twine or toothpicks
  • An oven-safe skillet, preferably cast iron
  • A meat thermometer

Step 1: Season The Steaks

Pat the steaks dry. Moisture is the enemy of a good sear.

Season all sides generously with kosher salt and black pepper. You can do this up to 40 minutes ahead of time for better seasoning penetration.

Step 2: Wrap The Bacon

Hold one slice of bacon and stretch it slightly. This helps prevent shrinkage.

Wrap it around the side of the filet, not over the top. The ends should overlap by about half an inch.

Secure the bacon with a piece of butcher twine or a toothpick. Do not wrap too tight. The bacon will shrink as it cooks, and a tight wrap can squeeze the steak.

Step 3: Preheat The Oven And Skillet

Set your oven to 400 degrees Fahrenheit.

Place your cast iron skillet over medium-high heat. Add the oil. Let it heat until it shimmers but does not smoke heavily.

Step 4: Sear The Bacon Seam First

Place the steak in the skillet with the bacon seam facing down. This seals the overlap so the bacon does not unravel.

Sear for 2 minutes without moving the steak. Then rotate it a quarter turn to sear the next section of bacon. Repeat until all sides of the bacon are browned, about 6 to 8 minutes total.

You are not trying to cook the steak through here. You are only crisping the bacon and building color.

Step 5: Finish In The Oven

Transfer the skillet to the oven. Cook until the internal temperature reaches your target:

  • Rare: 120 to 125 degrees Fahrenheit
  • Medium rare: 130 to 135 degrees Fahrenheit
  • Medium: 140 to 145 degrees Fahrenheit

This usually takes 6 to 10 minutes, depending on thickness. Start checking at the 6-minute mark. Do not rely on time alone. Use your thermometer.

Step 6: Rest The Steaks

Move the steaks to a cutting board or plate. Loosely tent them with foil.

Let them rest for 5 to 10 minutes. The internal temperature will rise another 5 degrees during this time. Resting keeps the juices inside the meat instead of on the plate.

Step 7: Remove The Twine And Serve

Cut the twine or pull out the toothpicks. Slice against the grain if you plan to cut the steak, though filet is tender enough to eat whole.

Spoon a little of the pan drippings over the top if you like. Serve right away.

Common Mistakes To Avoid

  • Using thick-cut bacon. It stays chewy while the steak overcooks.
  • Skipping the sear. The oven alone will not crisp the bacon.
  • Wrapping the bacon over the top of the steak. It steams instead of crisps.
  • Not resting the meat. You lose juice and flavor.
  • Cooking by time instead of temperature. Every steak and oven runs a little different.

Pan Sauce Option

After resting the steaks, pour off most of the bacon fat from the skillet. Leave about a tablespoon.

Add a minced shallot and cook for 30 seconds. Pour in a quarter cup of beef broth and a splash of red wine. Scrape the browned bits off the bottom. Simmer for 2 minutes, then stir in a small piece of cold butter. Spoon over the steaks.

Final Tips For Consistent Results

  • Buy steaks of equal thickness so they cook at the same rate.
  • Use an instant-read thermometer every single time.
  • Let the skillet get properly hot before the steak goes in.
  • Do not crowd the pan. Cook in batches if needed.
  • Serve on warm plates to keep the steak hot at the table.

Once you get the timing down, this becomes one of the easiest special-occasion meals you can make at home. The bacon does most of the work. Your job is just to watch the temperature and pull the steaks at the right moment.

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