Bacon Wrapped Filet Mignon Recipe


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This tender, rich, and delicious bacon wrapped filet mignon is cooked to perfection with a juicy medium-rare interior, and a golden-brown crust with crispy bacon on the outside.

Bacon-Wrapped Filet Mignon

This restaurant style bacon wrapped filet mignon recipe is simple and delicious. It really is one of my favorite at-home date night dinners for two. This dish might look fancy and a little intimidating, but it’s actually surprisingly quick and easy to make.

The tender, juicy beef tenderloin is wrapped with a piece of crispy bacon, seared, then cooked to a perfect medium-rare in the oven. Bacon adds a delicious texture contrast and smoky flavor, and the bacon fat bastes the filet mignon as it cooks, making it melt-in-your-mouth delicious. It’s made even better with a dollop of homemade herb and garlic butter, which melts into all the nooks and crannies of the filet mignon steak and infuses it with a delicious, rich flavor as it rests.

This recipe is perfect for a cozy dinner at home, but fancy enough for a special occasion. Try serving it with a side of roasted asparagus, a mound of seasoned rice, some sauteed mushrooms, or our reader favorite Velveeta mac and cheese.


Filet Mignon Steaks: Filet mignon is a tender cut of beef with a full, beefy flavor. Look for steaks with some marbling and that are roughly the same shape and size (so that they cook evenly).

Bacon: Bacon adds a smoky element and depth of flavor to this dish. Wrapping the edges with bacon also helps keep the steak moist as it cooks.

Olive Oil: This is the oil we’re using to sear the steaks in. Feel free to swap this for your favorite cooking oil.

Steak Seasoning: This is a classic pairing with steak, and for good reason. The flavors in steak seasoning enhance the flavors of beef really well. I also love that using a premade blend makes this recipe even easier to pull together.

Unsalted Butter: Unsalted butter makes up the base of our herb butter. The herb and garlic butter melts into the steak as it rests, getting the flavors of the herbs and the richness of the butter into every nook and cranny. I recommend using unsalted butter because then you can control how salty you make the garlic butter, keeping in mind that the steak seasoning and bacon will already add a salty flavor to the dish.

Fresh Thyme and Rosemary: These are the fresh herbs we’re using in our garlic herb butter. They’re my favorite herbs to serve with beef because they complement the flavor of steak so well.

Garlic: Freshly minced garlic adds savory flavor to the butter that tastes incredible as it melts over the steak.

Salt and Pepper: This classic flavor duo is used in the garlic butter. The salt enhances all of the other flavors and the spice in pepper balances out the richness.

The labeled ingredients for bacon wrapped filet mignon.

Alternative Ingredients

  • Herbs: Feel free to substitute the thyme and rosemary with your favorite fresh herbs. Chives, parsley, and sage are all wonderful options that would taste great here.
  • Bacon: If you don’t like bacon, try wrapping your filet mignon in prosciutto instead. You could also use turkey bacon if you don’t want to use pork.
  • Steak Seasoning: If you don’t have steak seasoning, you can make your own by mixing together kosher salt (or coarse sea salt), freshly ground black pepper, garlic powder, onion powder, smoked paprika, dried thyme leaves, and dried rosemary.
  • Oil: Feel free to swap olive oil for vegetable oil, canola oil, or avocado oil.

How To Cook Bacon-Wrapped Filet Mignon

Make the Herb Butter: Combine softened butter, finely diced thyme and rosemary, minced garlic, and a pinch of salt and pepper in a small bowl. Set aside for later. (See the recipe card below for the full printable instructions.)

Adding fresh herbs, garlic, and softened butter to a small mixing bowl, and then thoroughly mixing.

Prep the Steak: Season your filet mignon steaks with steak seasoning. Wrap each steak with a slice of bacon, securing the ends in place with a toothpick.

Seasoning and wrapping bacon around tenderloins, and then before searing adding tooth picks to hold the bacon in place.

Sear: Heat up a skillet with some olive oil. Once the oil is hot, place your steaks in the skillet. Sear the steaks on each side until they develop a nice, golden-brown crust. Don’t forget to sear the bacon wrapped edges, too.

Bake: Transfer the skillet with the seared steaks to the oven. Allow the steaks to bake until they reach your desired level of doneness.

Adding an oven safe meat thermometer to the center of the filet mignon, and then baking until reaching the desired doneness.

Rest: After removing the steaks from the oven, top each with a generous dollop of the prepared herb butter. Allow the steaks to rest for a few minutes before serving to let the juices distribute evenly through the meat.

Transferring the steaks to a cutting board after baking and adding the herb butter, and then allowing to rest by tenting with aluminum foil.

Remove the Toothpicks: Don’t forget to remove the toothpicks before serving. Serve, and enjoy! See the recipe card below for the full written instructions, including ingredient amounts, cooking times, and helpful tips, etc.

An overhead image of a bacon wrapped filet mignon with fresh rosemary to the side.

Pro Tips

  • Use High Quality Ingredients: Since this recipe uses so few ingredients, the quality of each ingredient really does matter. From high quality steaks, to fresh herbs, to high quality butter and olive oil, you’ll be able to taste the difference in the flavors of your final dish.
  • Let Your Pan Heat Up: The pan needs to be hot in order to sear the steak properly and create the Maillard reaction (which creates the characteristic browning and added depth of flavor). If you place the steak in a skillet that’s too cold, instead of searing the outside it will cook the inside before the outside has a chance to brown.
  • Let the Meat Rest: When steak rests after cooking, it not only gives the juices a chance to redistribute through the meat, it also gives the muscle fibers time to relax. That means that your steak will be more tender and juicier after it rests.
  • DON’T FORGET TO REMOVE THE TOOTHPICKS!: This is so important. You have to remove the toothpicks before serving. Write yourself a note and leave it out on the counter if you’re busy and think you might forget.

Why Should You Wrap Filet Mignon In Bacon?

Wrapping filet mignon in bacon adds a rich layer of flavor that pairs well with steak. The fat from the bacon also bastes the filet mignon as it cooks, which helps keep it tender and moist.

A side image showing the texture of the wrapped bacon after baking and resting on a cutting board.

Do You Cook Bacon Before Wrapping?

No, you don’t need to cook the bacon in advance for this recipe. The bacon will cook along with the filet mignon, which also lets the fat from the bacon melt into the steak, making it more flavorful and tender. If you were to cook the bacon first, you may even end up with overcooked or burnt bacon.

Should I Cook Filet Mignon In Butter Or Oil?

I prefer searing steak in oil because it has a higher smoke point. After the steak is cooked, I like to top it with a dollop of fresh garlic herb butter to add the rich flavor of butter. It’s a combination that’s really the best of both worlds.

A sliced bacon wrapped filet mignon on cutting board with juices next to herbs.

Should Filet Mignon Be Room Temperature Before Cooking?

Normally I let filet mignon come to room temperature before cooking. When it’s wrapped in bacon, I don’t find that I need to do this step though. If you do let the steaks come to room temperature for up to 30 minutes, do it before you wrap it in bacon. It would also be important to keep a closer eye on the time as it sears and bakes. It would also need to sear for 1 minute per side, and it will likely need to bake for less time as well (base it on internal temperature rather than time).

Do You Sear All Sides Of Filet Mignon?

Absolutely! Searing the steak on all sides creates a flavorful crust because of the Maillard reaction. That flavorful crust is such a beautiful contrast to the tender, juicy interior. Make sure to sear all sides (that means top, bottom, and the edges) for the best flavor.

How Do You Not Overcook Filet Mignon?

Meat should always be cooked based on temperature, not time. That means that recipe cards can be helpful in gauging roughly how long it will take to cook a piece of meat, but ovens vary, so the only way you can guarantee a perfectly cooked steak is by using a meat thermometer. I like to use an oven safe meat thermometer inserted at the thickest point so that I can monitor it while it’s in the oven, and then take it out at the perfect time.

A side image of a sliced filet mignon plated with a side of creamy salad.

Can I Make This Recipe Ahead of Time?

I’d recommend cooking the steaks just before you plan to serve them. To save time, you can make the garlic herb butter in advance. You can also season the steaks and wrap them in bacon in advance. Store them in separate airtight containers in the refrigerator for up to a day (assuming your meat isn’t about to expire).

What To Serve With Filet Mignon

I love serving filet mignon with a starch, like a microwave baked potato or some baked Velveeta mac and cheese, and with a vegetable, like Crockpot green beans or some buttered peas.

Storing And Reheating Leftovers

If you have leftovers, store them in an air-tight container in the refrigerator for up to 3 days. Reheat in a skillet over medium heat until warmed through.

Keep In Touch

I’d love to hear what you thought of this recipe in the comments or on Instagram! @KeyToMyLime #KeyToMyLime

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A Pinterest pin image with a picture of bacon wrapped filet mignon with title text at the top.

Beef Recipes

If you like this recipe, be sure to check out all of our other beef recipes. Some reader favorites are:

The best bacon wrapped filet mignon recipe.

BEST Bacon Wrapped Filet Mignon (How to Cook it Perfectly)

Tender bacon wrapped filet mignon is cooked to medium-rare perfection, with a golden-brown crust and crispy bacon on the outside.
5 from 1 vote
Servings: 2
Course: Main Course
Cuisine: American
Prep Time: 5 minutes
Cook Time: 15 minutes
Resting Time: 5 minutes
Total Time: 25 minutes
Print Pin Rate


Herb Butter:

  • 2 Tablespoons unsalted butter softened
  • 1/2 teaspoon finely diced fresh thyme
  • 1/2 teaspoon finely diced fresh rosemary
  • 1 clove garlic finely minced
  • Pinch of salt and pepper


  • 2 filet mignon steaks 8 ounces each and about 1.5 inches thick
  • 2 slices of regular bacon not thick-cut
  • 1 Tablespoon olive oil
  • 1 Tablespoon steak seasoning
  • Toothpicks


  • Preheat your oven to 400°F.
  • In a small bowl, mix together the softened butter, thyme, rosemary, garlic, and a pinch of salt and pepper. Set aside.
  • Use half a Tablespoon of the steak seasoning for each of the steaks, and season all sides of the steaks while gently pressing down to adhere it to the meat. Wrap a slice of bacon around the sides of each steak, then secure it where the ends meet with a toothpick.
  • Heat a large cast iron or ovenproof skillet over medium-high heat. Once hot, add the olive oil and swirl to coat the bottom of the pan, then place the steaks in the skillet.
  • Sear the first side for about 1-2 minutes until it develops a golden-brown crust.
  • Flip the steaks over and sear the second side for another 1-2 minutes.
  • Remove one steak to a clean plate. Use tongs to carefully hold the other steak on its side to sear the bacon-wrapped edges. Rotate the steak to ensure all bacon edges are seared, about 30 seconds to 1 minute per side. Repeat with the remaining steak.
  • Return the steak to the skillet, and insert an oven safe meat thermometer into the thickest part of one steak. Transfer the skillet to the preheated oven.
  • Bake for approximately 8-12 minutes or until it reaches an internal temperature of 130°F for medium-rare doneness, keeping in mind that the internal temperature will raise roughly 5°F due to carryover cooking. Keep in mind that it is recommended to cook beef to 145°F, but individual preferences vary. For the internal temperatures for different levels of doneness, see notes.*
  • Once the desired doneness has been reached remove the steaks from the oven. Transfer the steak to a cutting board, top each steak with a dollop of the prepared herb garlic butter, and tent lightly with aluminum foil. Let them rest for 5 minutes to allow the juices to redistribute throughout the steak.
  • ***IMPORTANT: Remember to carefully remove the toothpicks before serving.***


*For the different levels of doneness, these are the temperatures you’re looking for:
  • RARE: Initial internal temperature of 120F, rest time of 5 minutes, internal temperature after resting of 125F.
  • MEDIUM RARE: Initial internal temperature of 130F, rest time of 5 minutes, internal temperature after resting of 135F.
  • MEDIUM: Initial internal temperature of 140F, rest time of 5 minutes, internal temperature after resting of 145F.
  • MEDIUM WELL: Initial internal temperature of 150F, rest time of 5 minutes, internal temperature after resting of 155F.
  • WELL DONE: Initial internal temperature of 160F, rest time of 5 minutes, internal temperature after resting of 165F.


Serving: 2g | Calories: 684kcal | Carbohydrates: 0.8g | Protein: 73.9g | Fat: 42.9g | Fiber: 0.1g | Sugar: 0.1g

Nutrition information isn’t always accurate.

I hope you love this bacon wrapped filet mignon as much as I do! It really is a restaurant-quality dish that’s perfect for an at-home date night.

The best bacon wrapped filet mignon recipe.

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