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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
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Ingredients

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

Steak:

  • 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

Instructions

  • 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.***

Notes

*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.

Nutrition

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.