Cast Iron Bacon Wrapped Filet Mignon
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Sear up a restaurant-quality bacon wrapped filet mignon in a cast iron pan right at home! This recipe delivers a tender, juicy steak with a crispy bacon wrap that locks in flavor, making it the perfect dish for a special night in or to impress guests. It’s easy, quick, and absolutely delicious!
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What makes this steak recipe truly shine is the way the fresh garlic, rosemary, and butter infuse the steak while it cooks for incredible flavor. It’s an easy way to elevate your filet mignon to restaurant-quality, and it’s all done with simple, fresh ingredients that make every bite irresistible!
Sure you can make this on the BBQ, but I find that the cast iron method is best. Sometimes the extra fat from the bacon can cause the barbecue to flare up, which is a total pain in the you-know-what. With a cast iron, you get a great, even sear that is easier to control without the risk of burning the steak. Then place it in the oven for a quick bit to bring the core of the meat to the desired temperature for a perfect bacon wrapped steak every time.
Serve this with some maple roasted carrots, pan-fried potatoes and onions or garlic and cauliflower mashed potatoes, and you have a winning dinner!
Star Ingredients
- Filet Mignon Steaks – 8 to 10 oz each. Look for filets that are red in color with a little marbling but no silver streaks and well-trimmed. I find that fresh steaks make a huge difference over frozen in both flavor and texture.
- Bacon – Stick to thin-cut bacon, which is a good mix of both meat and fat for the best flavor.
- Rosemary – Fresh rosemary can’t be beat and is easy to find year-round. I like to buy small plants from the grocery store and keep them on my counter like houseplants. They are very easy to keep alive and this way you always have fresh rosemary.
- Butter – When added to the top of the steak after it is cooked, the caramelizing butter releases rich, nutty flavor from the meat, elevating the flavor of the steak.
- Salt and pepper – Salt brings out the flavor and the pepper adds a subtle spicy and earthy note.
Step-By-Step Made Simple
- Remove steaks from the refrigerator 60 minutes before cooking to bring to room temperature. This helps the steaks cook more evenly and creates juicier results.
- Pat the steaks dry and season all sides with the salt and pepper, pressing it into the steaks so it sticks; set aside. It is best to season the steaks as soon as you remove them from the refrigerator.
- Place bacon strips in a baking tray. Bake the bacon for 6-10 minutes until the strips are beginning to turn golden but are still soft and pliable. If the bacon is crispy, it won’t be able to wrap around the steak without breaking.
- Using two bacon strips per steak, wrap the steak completely with the bacon and then secure them in place with a toothpick. If I am in a pinch and am a little short on bacon, I find 1 1/2 works just as well. For this wrap, start with the smaller piece and then wrap the bacon from where the smaller piece starts until where it ends and secure with two toothpicks. This works best if there is a little overlap.
- Heat oil in a cast iron skillet until smoking, then add the steaks. Sear the filets for 2 minutes, flip, and then add the garlic, butter, and rosemary. Adding these ingredients after flipping prevents them from burning. Cook an additional 2 more minutes, tilting the skillet as needed and basting the steaks with the melted butter.
- Transfer the skillet to the oven and cook to your liking, then transfer the steaks to a cutting board to rest for 2-5 minutes.
- Serve warm and juicy with your favorite side dish along with an extra pat of butter if you have it.
Why Partially Cook The Bacon?
This step is really important because bacon takes longer to cook than the steak. By partially cooking the bacon, you are able to render some of the fat off but also ensure that when the steak is done, the bacon will be crispy too since it had time to already cook some. Cook the bacon too long, and it won’t be soft enough to wrap around the filet.
When Is Your Filet Mignon Done?
Insert the thermometer into the thickest part of the steak for an accurate reading. Filet mignon is best served medium-rare to preserve its tenderness and juiciness.
- To ensure the steaks are cooked to your desired doneness, use a meat thermometer and check the internal temperature:
- Rare: 120°F (49°C)
- Medium-rare: 130°F (54°C)
- Medium: 140°F (60°C)
- Medium-well: 150°F (66°C)
Leftovers? No Problem
If you made too many or are meal prepping for the week ahead, you can store any leftovers in a tightly sealed container for up to 3 days. I like to reheat them back in a hot pan or in the oven until the centre reaches temperature again.
You can also microwave them, but with this method, the bacon will become soggy, and you have a greater risk of overcooking.
Bacon Wrapped Filet Mignon
Equipment
- Cast Iron Pan
Ingredients
- 4 10 oz filet mignons
- 3 tsp salt
- 1 tsp black pepper
- 8 slices bacon
- 3 tbsp olive oil; divided
- ¼ cup butter
- 4 cloves garlic; peeled and crushed
- 4 small sprigs of rosemary
Instructions
- Remove steaks from refrigerator 60 minutes before cooking to bring to room temperature. This helps the steaks cook more evenly and creates juicer results.
- Pat the steaks dry and season all sides with the salt and pepper, pressing it into the steaks so the salt and pepper sticks; set aside. It is best to season the steaks as soon as you remove them from the refrigerator.
- Place bacon strips in a baking tray. Bake the bacon for 6-10 minutes until the strips are beginning to turn golden but are still pliable.
- Using two bacon strips per steak, wrap the steak completely with the bacon. Here you can help yourself with some toothpicks.
- Heat oil in a cast iron skillet until smoking, then add the steaks. Sear the filets for 2 minutes, flip, and then add the garlic, butter, and rosemary. Adding these ingredients after flipping prevents them from burning. Cook an additional 2 more minutes, tilting the skillet as needed and basting the steaks with the melted butter.
- Transfer the skillet to the oven and cook to your liking, then transfer the steaks to a cutting board to rest for 2-5 minutes. Serve warm and juicy with your favorite side dish.
Nutrition
Notes
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
or medium rare, how long would you keep it in the oven for?
for medium well, how long would you keep it in the oven for?
Hi Cynthia, the temp for medium rare steak is 130-135°F and take 5-7 minutes after searing. And Medium well is 150-155°F and should take 10-12 minutes after searing in a 400°F oven.