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GET IT NOWMy Bacon Wrapped Filet Mignon Is The Juiciest Around With The Crispiest Bacon
Many of you know that I love making fancy dishes approachable, and this bacon wrapped filet mignon was something new for me to do with my favorite cut of beef. If you like my classic filet mignon recipe, here’s why I think you’ll love this one even more:
- Tender steak with so much flavor – This rich, buttery filet mignon is flavored with garlic and fresh herbs to make it taste even better. And I have a time chart to help you cook it perfectly, using my trusty oven steak method.
- Super crispy bacon – Many bacon wrapped filet mignon recipes, while flavorful, have soggy bacon. And I just wasn’t okay with that. My method is unique because I partially cook the bacon first and later sear it against the pan, getting it extra crisp.
- Surprisingly easy – With how special this meal feels, you’d be surprised how simple it is to make.
- Perfect special occasion dinner – If you need an anniversary or Valentine’s Day recipe, hint hint! 😉 It’s elegant for any date night or holiday, though.
Crispy bacon on the outside, juicy and garlicky steak tucked inside… it’s the kind of dish that will impress, but actually takes only 20 minutes. Make it with me!
Ingredients & Substitutions
Here I explain the best ingredients for my bacon wrapped filet mignon recipe, what each one does, and substitution options. For measurements, see the recipe card.
- Filet Mignon Steaks – I highly recommend 2-inch-thick steaks for this recipe, to accommodate for the wide bacon strips and for the cook times to be accurate. I usually go for Choice grade, in the middle between Select and Prime. You can also get a beef tenderloin and slice it into steaks.
- Bacon – Get regular thickness, as thick-cut bacon won’t crisp up enough.
- Aromatics – Fresh rosemary, thyme, and garlic. They’ll get pretty dark in the oven, so you can toss them afterward. The tops of the garlic cloves are usually fine, and they taste like roasted garlic, so I’ve definitely enjoyed those!
- Olive Oil & Unsalted Butter – The oil is for searing. Then, just a tablespoon of butter takes your bacon wrapped filet mignon to the next level. You can even use herb butter for even more flavor.
- Salt & Pepper – My rule of thumb is 1 teaspoon of salt and 1/4 teaspoon of pepper per pound of steak. I actually tried cutting back on the salt here, thinking the bacon would make up for it, but no! Stick to these amounts for the best flavor. If you like a little heat, double the black pepper.
How To Cook Bacon Wrapped Filet
I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card.
- Season the steaks. Pat them dry with paper towels, then season both sides with salt and pepper. Let them sit at room temperature for about half an hour.
- Partially cook the bacon. Fry it in a large cast iron pan over medium-low heat, turning occasionally, until it renders some bacon fat but doesn’t shrink too much. Drain on paper towels and wipe the grease from the pan.
- Wrap it around. After cooling a bit, wrap a slice of bacon around the edge of each filet mignon and tie tightly with kitchen twine.
- Prep the aromatics. Tie the rosemary and thyme sprigs with another piece of twine. Have them ready next to the stove along with the peeled garlic and butter.
- Sear the steaks on the first side. Heat the olive oil in the same skillet over medium-high heat. Add the bacon wrapped filet mignons in a single layer and sear until a browned crust forms on the bottom.
- Flip, and add the butter and garlic. Once the butter melts, add the fresh herbs and move them around to coat. Sear until a crust forms on the second side.
- Crisp the bacon sides. Use tongs to lift each filet and hold the bacon sides against the pan, rotating once each side is crispy. Place the steaks back down on the same side when moving to the next one.
- Bake. Flip the steaks again to coat the other side in butter, then transfer the skillet to the preheated oven. Bake the bacon wrapped filet mignon to your desired doneness (see my time and temperature chart). Rest and enjoy! I like an extra pat of butter on top at the end.
My Recipe Tips
- Precooking the bacon helps it crisp up better later, but be careful not to precook too long. It should be soft and pliable, or you won’t be able to wrap it around the filet mignon. Watch it closely, as cook time can vary depending on how fatty it is. I use this 10-inch skillet, and it’s ready when it shrinks just enough to fit across the pan. Once you see a little shrinkage, it’s time to take it off!
- Wrap the bacon and tie the twine tightly, but don’t stretch. I find it helpful to squeeze each filet to get the bacon around, then tie right away. This also helps the filets stand up nice and tall, and improves their final texture (similarly to how tying a roast, such as beef tenderloin accomplishes the same thing). But if you stretch the bacon, it can unravel during cooking.
- You can secure the bacon with toothpicks instead of twine. I prefer twine because it doesn’t stick out and doesn’t burn.
- Make sure to sear the bacon edges until crispy. They will not crisp up more in the oven!
- Remove the steak from the pan quickly, then let it rest. Like any steak, bacon wrapped filet mignon will overcook if you leave it in the hot pan. And letting it rest helps the juices re-absorb, keeping your filet tender.
- Prefer to cook on the stovetop without the oven? After the initial searing steps in this recipe, you can continue cooking on the stove. Just flip frequently and turn down the heat a bit if needed to avoid burning. I have more tips on this in my pan seared filet mignon post!
Bacon Wrapped Filet Mignon
My bacon wrapped filet mignon recipe gets you tender, garlicky steak and bacon that's super crispy. The perfect date night or holiday dinner!
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Instructions
Tap on the times in the instructions to start a kitchen timer.
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Pat the steaks dry with paper towels. Season both sides with salt and pepper. Set aside and let the steaks sit at room temperature for 30 minutes.
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Meanwhile, place the slices of bacon in a large cast iron skillet at room temperature. Place the skillet on the stove and cook over medium-low heat for 3-6 minutes, turning occasionally, until the bacon renders some fat but doesn’t shrink very much yet. (I use a 10-inch skillet and the bacon goes up the sides at first. I find it’s done when it shrinks just enough to fit all the way across the pan in the middle, but not smaller.) Drain the bacon on paper towels and blot away extra grease. Wipe the bacon grease from the pan and set aside for later.
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Preheat the oven to 400 degrees F (204 degrees C).
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Let the bacon cool for 5 minutes. Then, wrap a bacon slice around the edge of each filet mignon and tie tightly with kitchen twine.
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Tie the rosemary and thyme sprigs with another piece of twine. Have them ready next to the stove along with the peeled garlic and butter.
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Turn on the stovetop fan and heat the olive oil in the same skillet over medium-high heat, until it’s very hot. Add the steaks to the pan in a single layer, with the bacon on the sides (not against the pan). Sear for 2-3 minutes, without moving them around, until a browned crust forms on the bottom.
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Flip the steaks over. Immediately add the butter and garlic to the skillet in the middle between the steaks. Move them around for the butter to coat the bottom of the pan. Once the butter melts, add the bundle of fresh herbs in the middle and move around to coat in butter. Sear the steaks for 1-2 minutes on the second side, until a crust starts to form but is not fully dark yet.
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After 1-2 minutes, use tongs to lift each filet and hold the bacon sides against the pan for about 20-30 seconds at a time, rotating until crispy on all sides. Place each steak back down on the same side when moving on to the next one. (The other pieces will continue to sear on the 2nd side.)
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Flip the steaks over again to get the other side coated in butter. Transfer the skillet to the preheated oven. Bake the bacon wrapped filet mignon to the doneness you want. (I recommend medium rare or medium.) For 2-inch thick steaks, here is a time guideline, but I recommend relying on internal temperature because the time can vary depending on how long your bacon takes to crisp up:
* Rare – 120 degrees F (52 degrees C) – Usually no oven time needed
* Medium rare -130 degrees F (54 degrees C) – 2-3 minutes
* Medium – 140 degrees F (60 degrees C) – 3-4 minutes
* Medium well – 150 degrees F (65 degrees C) – 4-5 minutes
* Well done – 160 degrees F (71 degrees C) – 5-7 minutes
The temperature will rise by another 5 degrees F while resting (see next step).
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Transfer the steaks to a plate. You can discard the fresh herbs and garlic from the pan, as they will be very dark on the bottom. Remove the twine. Let the steaks rest for 5 minutes before serving and slicing. If you like, serve with an additional pat of compound butter and a sprinkle of fresh thyme leaves.
LAST STEP: Leave a rating to help other readers, or tag me @wholesomeyum on Instagram. I’d love to hear from you!
Maya’s Recipe Notes
Serving size: 1 bacon wrapped filet mignon
- Tips: Check out my recipe tips above for the right way to cook and wrap the bacon, and prevent overcooking.
- Time and temperature chart: See my time chart to cook your bacon wrapped filet mignon to the doneness you like, including tips to help you do this.
- Store: Steak is best fresh, but you can keep leftovers in the refrigerator for up to 3-4 days or freeze for up to 3 months.
- Reheat: Since you want your steak juicy but the bacon crisp, I find a couple minutes in the air fryer is the best way to reheat.
- Note on nutrition info: The optional ingredients are not included.
I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy.
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Bacon Wrapped Filet Mignon
Cook Time Chart
Use my chart below to help you cook your bacon wrapped filet mignon the way you like it (I recommend medium rare to medium). Don’t miss my notes on timing below the chart!
| Desired Doneness | Searing Time * | Oven Time | Internal Temperature * |
|---|---|---|---|
| Rare | 5-7 minutes total | No oven time | 120 degrees F |
| Medium Rare | 5-7 minutes total | 2-3 minutes | 130 degrees F |
| Medium | 5-7 minutes total | 3-4 minutes | 140 degrees F |
| Medium Well | 5-7 minutes total | 4-5 minutes | 150 degrees F |
| Well Done | 5-7 minutes total | 5-7 minutes | 160 degrees F |
- Searing time: This includes 2-3 minutes on the first side, 1-2 minutes on the second side, and ~2 minutes where the bacon is (20-30 seconds per edge).
- I always recommend a probe thermometer for oven proteins, but it’s especially important for this bacon wrapped filet mignon, because the time can vary depending on how long it takes for the bacon to crisp up (as well as steak thickness). You can also use a regular meat thermometer. I always check the temp before placing in the oven to see if it’s even needed — sometimes it’s done without the oven step.
- These internal temperatures are before resting. The steak inside will get a little hotter as it rests after removing from the pan.
Serving Ideas
Bacon wrapped filet mignon is an elegant meal, so I recommend sides to match the vibe:
- Vegetables – My balsamic brussels sprouts or garlic butter green beans (pictured above) make this dinner feel fancy without much effort. Roasted cauliflower or air fryer asparagus pair well, too.
- Starches – For something more comforting, try my air fryer baked potato, mashed cauliflower, rice, or cauli rice.
- Salads – I especially love cucumber avocado salad or classic Caesar salad (minus the chicken) with this meal.
- Toppings – I honestly don’t think that bacon wrapped filet mignon needs any, but if you’re feeling fancy, try some sauteed mushrooms, caramelized onions, compound butter, or blue cheese sauce.
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