Bacon Wrapped Filet Mignon

This impressive bacon wrapped filet mignon recipe is easier than it looks. It’s quickly seared in a skillet for a gorgeous crust then finished off in the oven all in under 20 minutes.

Why this recipe works

The trick to a perfectly cooked bacon wrapped filet mignon is to first sear it in a skillet, then transfer it to a toasty warm oven to continue cooking. This method yields melt-in-your-mouth juicy filets cooked to a tender medium-rare. It doesn’t have to be a complicated process to have such an incredible result.

Have extra bacon on hand? Might as well make this a full-blown elegant meal with the addition of bacon wrapped scallops which come together just as quickly. Honestly, bacon makes everything better, so you might as well put it to good use!

Ingredients you will need

Get all measurements, ingredients, and instructions in the printable version at the end of this post.

Ingredient Info and Substitution Suggestions

BACON – Grab regular bacon for this recipe. Thick-cut may be tempting, but it will require a longer cook time which can affect the doneness of your filet.

FILETS – You want to remove the steaks from the skillet right away or they will continue to cook. This will produce medium-rare steaks. The longer you let them rest, the more the steak will continue to cook.

How to Make Bacon Wrapped Filet Mignon

These step by step photos and instructions are here to help you visualize how to make this recipe. You can Jump to Recipe to get the printable version of this recipe, complete with measurements and instructions at the bottom.

1. Preheat oven to 450 F.
2. Wrap a slice of bacon around each filet and secure with twine or toothpicks.
3. Season all sides of the filets with Chicago Steak seasoning.
   
   EXPERT TIP – Put the seasoning on a small plate and roll the filets in the seasoning.
   
   
   
4. Add olive oil to an oven-proof skillet over medium-high heat. Heat until shimmering.
5. Melt butter until it has a set pudding-like texture. Brush soft butter on the top of both filets.
6. Add filets to hot oil, butter side down. Brush the top side with butter as well. Sear on all sides.
7. Place skillet in the oven, uncovered, for 6-8 minutes (medium rare).
8. Remove skillet from oven and transfer steaks to a cutting board. Tent lightly with foil and allow to rest for 5 minutes before serving.

Frequently Asked Questions & Expert Tips

Serving Suggestions

Serve bacon wrapped filet mignon with a side of twice-baked potatoes, au gratin potatoes, or loaded baked potatoes. A crisp wedge salad or fresh leafy dinner salad is always a complement to a juicy steak as well.

More Related Recipes

• Grilled Steak
• Steak Marinade
• Reverse Sear Ribeye
• Smoked Ribeye Steak
• Blue Cheese Crusted Steak

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Bacon Wrapped Filet Mignon

This method yields melt-in-your-mouth bacon wrapped filets cooked to a tender medium-rare. It doesn't have to be a complicated process to have such an incredible result.

5 from 16 votes

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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Course: Dinner

Cuisine: American

Servings: 2 servings

20 minutes mins

Calories: 776

Author: Amanda Davis

Ingredients

• ▢ 1 pound filet mignons 2 filets
• ▢ 2 slices bacon
• ▢ 2 Tablespoons olive oil
• ▢ 1 Tablespoon butter
• ▢ 2 Tablespoons Chicago steak seasoning we used Weber brand

Things You’ll Need

• ▢
  Oven proof skillet

Before You Begin

• You want to remove the steaks from the skillet right away or they will continue to cook. This will produce medium-rare steaks. The longer you let them rest, the more the steak will continue to cook.
• 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.
• Store any leftovers in an air-tight container kept in the refrigerator for up to 4 days. 

Instructions

• Preheat oven to 450 F.
• Wrap a slice of bacon around each filet and secure with twine or toothpicks.
• Season all sides of the filets with Chicago Steak seasoning.

  TIP: Put the seasoning on a small plate and roll the filets in the seasoning.
• Add olive oil to an oven proof skillet over medium high heat. Heat until shimmering.
• Melt butter until it has a set pudding-like texture. Brush soft butter on the top of both filets.
• Add filets to hot oil, butter side down. Brush the top side with butter as well. Sear on all sides.
• Place skillet in the oven, uncovered, for 6-8 minutes (medium rare).
• Remove skillet from oven and transfer steaks to a cutting board. Tent lightly with foil and allow to rest for 5 minutes before serving.

Nutrition

Serving: 1serving (1 filet) | Calories: 776cal | Carbohydrates: 3g | Protein: 44g | Fat: 64g | Saturated Fat: 27g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 26g | Trans Fat: 0.3g | Cholesterol: 188mg | Sodium: 303mg | Potassium: 762mg | Fiber: 0.5g | Sugar: 0.1g | Vitamin A: 288IU | Vitamin C: 0.5mg | Calcium: 58mg | Iron: 7mg

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