Bacon Wrapped Filet Mignon

Servings: servings

Calories: 776cal

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.

5 from 20 votes

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.

Course: Dinner

Cuisine: American

Prep Time5

Cook Time15

Total Time20