Bacon-Wrapped Filet Mignon
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 the 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 recipe truly shine is the way the fresh garlic, rosemary, and butter infuse the steak with layers of incredible flavor. As the filet cooks in the cast iron pan, the garlic and rosemary release their aromas, blending perfectly with the buttery richness to create a savory, mouthwatering finish. 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!
Ingredients You’ll Need
- 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 that is a good mix of both meat and fat for the best flavor.
- Olive oil – used to sear the giving the filets excellent flavor while at the same time sealing the juices inside.
- Garlic – make sure to use fresh whole garlic cloves and not powder or pre-minced for the best flavor.
- Rosemary – again fresh rosemary can’t be beat and is easy to find year-round. I like to buy small plants from the grocers and keep them on my counter like house plants. They are very easy to keep alive and this way you always have fresh rosemary.
- Butter – when added to the top of the steak at the end it increases the heat a little bit more like a final hurrah adding a deeper more intense char adding flavor and richness to the steak.
- Salt and pepper – Salt brings out the flavor and the pepper adds a subtle spicy and earthy note.
How To Cook Bacon Wrapped Filet Mignon
- 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 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 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.
How To Know When Filet Mignons Are Cooked?
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)
Serving Suggestions
Bacon-wrapped filet mignons are usually made for special occasions because lets face it filet mignons aren’t cheap. If I find them on sale though I may whip this recipe up for even a weeknight meal simply because it is such an easy recipe to make. And cleanup for this recipe is a snap since it is made all in one cast iron pan.
Whether it is a quick weeknight dinner or a fancier weekend dinner with friends here are my favorite recipes to make as a side for this bacon-wrapped filet mignon recipe:
- Italian Peas & Mushrooms
- Crunchy Grilled Wedge Salad
- Creamy Parsnip Puree
- Garlicky Swiss Chard
- Creamy Garlic Mushrooms
- Sauteed Rapini
Storage
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.
More Beef Recipes To Try:
- The Best Authentic Italian Meatballs
- Sheet Pan Steak and Shrimp Fajitas
- Slow Cooker Birria Tacos
- Italian Veal Stew
- The Perfect Roast Beef
- Roast Beef Sliders
- Kalbi Beef Flanken Ribs
Bacon Wrapped Filet Mignon
Equipment
- Cast Iron Pan
Ingredients
- 40 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.
