A bacon wrapped filet needs a hot pan sear to crisp the bacon without overcooking the tenderloin. If you want to know exactly how to cook a bacon wrapped filet to perfection, you are in the right place. This guide will walk you through every step, from picking the right steak to resting it before serving. You will get a crusty, salty bacon layer and a tender, juicy center every single time.
Bacon wrapped filet mignon is a classic steakhouse dish. It looks fancy, but it is actually simple to make at home. The key is controlling the heat. Bacon needs time to render and crisp, but filet mignon is lean and cooks fast. You need a method that balances these two things. This article gives you that method.
We will cover pan-searing, oven-finishing, and even grilling. You will learn about internal temperatures, resting times, and common mistakes. By the end, you will be confident in your ability to cook this impressive meal. Let’s start with the basics.
Why Bacon Wrapped Filet Is A Great Choice
Filet mignon is one of the most tender cuts of beef. It comes from the tenderloin, a muscle that does very little work. This makes it buttery soft, but it also means it lacks fat. Without fat, the meat can dry out quickly.
Bacon solves this problem. The bacon adds fat and flavor to the lean filet. As it cooks, the bacon bastes the steak with its rendered fat. This keeps the filet moist and adds a smoky, salty taste. The contrast between the crispy bacon and the tender beef is a textural delight.
Plus, bacon wrapped filet looks impressive on a plate. It is a go-to choice for special occasions like anniversaries, birthdays, or Valentine’s Day dinner. It is also surprisingly easy to cook once you know the technique.
How To Cook A Bacon Wrapped Filet
This section covers the core method for cooking a bacon wrapped filet in a pan and finishing it in the oven. This is the most reliable way to get a perfect result. Follow these steps closely.
Step 1: Choose The Right Steak And Bacon
Start with high-quality filet mignon steaks. Look for cuts that are at least 1.5 inches thick. Thinner steaks cook too fast and the bacon won’t have time to crisp. You want steaks that are uniform in thickness for even cooking.
For the bacon, choose a standard-cut bacon. Thick-cut bacon takes too long to render and can burn before the steak is done. Thin-cut bacon can get too crispy and fall apart. Standard-cut is the sweet spot. It renders nicely and wraps around the steak easily.
You will need one slice of bacon per filet. Some recipes use two slices, but one is usually enough. If your filet is very large, you might need two slices to cover it completely.
Step 2: Season The Steak Properly
Seasoning is simple. Filet mignon has a delicate flavor, so you don’t want to overpower it. Use coarse kosher salt and freshly ground black pepper. Season the steak generously on all sides, including the edges.
Do not season the bacon. The bacon is already salty and seasoned. Adding extra salt to the bacon can make the dish too salty. Just let the bacon do its job.
Let the seasoned steak sit at room temperature for 20 to 30 minutes before cooking. This takes the chill off the meat and helps it cook more evenly. Cold steak in a hot pan will cause the outside to overcook before the inside is done.
Step 3: Wrap The Filet With Bacon
Lay the bacon slice on a cutting board. Place the filet at one end of the bacon slice. Roll the bacon around the steak, overlapping the ends slightly. The bacon should be snug but not too tight. If it is too tight, it can squeeze the steak and make it tough.
Secure the bacon with toothpicks. Insert a toothpick through the bacon and into the steak at the overlap point. Use one or two toothpicks per steak. Make sure the toothpicks are inserted straight so they don’t get in the way during cooking.
Some people use kitchen twine instead of toothpicks. That works too, but toothpicks are easier to remove. Just remember to take them out before serving.
Step 4: Sear The Steak In A Hot Pan
Use a heavy-bottomed skillet like cast iron or stainless steel. Place it over medium-high heat. Let the pan get hot for a few minutes. You want it smoking hot before adding the steak.
Add a small amount of high-smoke-point oil like avocado or canola oil. Swirl the oil to coat the pan. Carefully place the bacon wrapped filet in the pan. It should sizzle loudly when it hits the pan.
Sear the steak for 2 to 3 minutes per side. You want the bacon to get golden brown and crispy. Use tongs to flip the steak. Be careful not to tear the bacon. Sear all four sides if your steak is thick enough.
Do not move the steak around in the pan. Let it sit and develop a crust. Moving it will prevent the bacon from browning properly.
Step 5: Finish In The Oven
Preheat your oven to 400°F (200°C). Once the steak is seared on all sides, transfer the pan to the oven. If your skillet is not oven-safe, transfer the steak to a baking dish or sheet pan.
Cook the steak in the oven for 5 to 10 minutes, depending on thickness and your desired doneness. Use an instant-read thermometer to check the internal temperature. Insert the thermometer into the side of the steak, avoiding the bacon.
Here are the target temperatures for different doneness levels:
- Rare: 120°F to 125°F
- Medium Rare: 130°F to 135°F
- Medium: 140°F to 145°F
- Medium Well: 150°F to 155°F
- Well Done: 160°F and above
Remember that the steak will continue to cook as it rests. Remove it from the oven about 5°F below your target temperature.
Step 6: Rest The Steak
Resting is a critical step. Remove the steak from the oven and place it on a cutting board or plate. Tent it loosely with aluminum foil. Let it rest for 5 to 10 minutes.
During resting, the juices redistribute throughout the meat. If you cut into the steak too soon, the juices will run out onto the plate. This leaves you with a dry steak. Patience pays off here.
Remove the toothpicks before serving. Be careful, as they will be hot. You can also leave them in for presentation and let guests remove them.
Step 7: Serve And Enjoy
Slice the steak against the grain if you want to serve it sliced. Or serve it whole. The bacon should be crispy and the steak tender. Pair it with sides like mashed potatoes, roasted vegetables, or a simple salad.
Drizzle any pan juices over the steak for extra flavor. You can also make a quick pan sauce by deglazing the skillet with red wine or beef broth. But the steak is delicious on its own.
Alternative Cooking Methods
The pan-sear and oven method is the most reliable, but there are other ways to cook a bacon wrapped filet. Here are two popular alternatives.
Grilling A Bacon Wrapped Filet
Grilling adds a smoky flavor that pairs well with the bacon. Preheat your grill to medium-high heat, around 400°F to 450°F. Clean and oil the grates well.
Place the bacon wrapped filets on the grill. Sear them for 3 to 4 minutes per side, with the lid closed. Use a meat thermometer to check the internal temperature. Move the steaks to a cooler part of the grill if they are browning too fast.
Grilling can be tricky because flare-ups from bacon fat are common. Keep a spray bottle of water handy to control flames. Do not walk away from the grill while cooking bacon wrapped steaks.
Reverse Sear Method
The reverse sear is great for thicker steaks. Start by cooking the steak in a low oven, around 250°F, until it reaches about 10°F below your target temperature. This takes about 20 to 30 minutes.
Then, sear the steak in a hot pan for 1 to 2 minutes per side. This method gives you a very even cook from edge to edge. The bacon also renders slowly in the oven, becoming perfectly crispy.
This method requires more time but less active attention. It is ideal for cooking multiple steaks at once.
Common Mistakes To Avoid
Even experienced cooks can make mistakes with bacon wrapped filet. Here are the most common ones and how to avoid them.
Using Cold Steak
Cooking a cold steak directly from the fridge leads to uneven cooking. The outside will overcook while the inside stays cold. Always let the steak sit at room temperature for 20 to 30 minutes before cooking.
Overcrowding The Pan
If you put too many steaks in the pan, the temperature drops. The steaks will steam instead of sear. Cook in batches if necessary. Leave space between each steak for proper browning.
Flipping Too Often
Let the steak sear undisturbed for at least 2 minutes per side. Flipping too often prevents a good crust from forming. The bacon needs time to crisp up.
Not Using A Thermometer
Guessing doneness by touch or time is unreliable. Use an instant-read thermometer for consistent results. It is the only way to know exactly when the steak is done.
Cutting Into The Steak Too Early
We already mentioned resting, but it bears repeating. Cutting into the steak right after cooking releases all the juices. Let it rest for at least 5 minutes.
Frequently Asked Questions
Here are answers to common questions about cooking bacon wrapped filet.
Do I need to pre-cook the bacon before wrapping?
No, you do not need to pre-cook the bacon. It will cook fully during the searing and oven process. Pre-cooking can make the bacon too crispy and hard to wrap.
Can I use thick-cut bacon?
You can, but it is not recommended. Thick-cut bacon takes longer to render and may not crisp up before the steak is done. Standard-cut bacon works best.
How do I prevent the bacon from burning?
Keep the heat at medium-high, not high. Monitor the steak closely. If the bacon is browning too fast, move the steak to a cooler part of the pan or reduce the heat slightly.
Can I cook bacon wrapped filet from frozen?
It is not recommended. Frozen steak cooks unevenly and the bacon will burn before the center is done. Thaw the steak completely in the refrigerator first.
What is the best oil for searing?
Use an oil with a high smoke point, like avocado oil, canola oil, or grapeseed oil. Olive oil has a lower smoke point and can burn, giving the steak a bitter taste.
Tips For Perfect Results Every Time
Here are a few extra tips to take your bacon wrapped filet to the next level.
- Pat the steak dry with paper towels before seasoning. Moisture on the surface prevents browning.
- Use a meat thermometer with a probe that stays in the steak while it cooks. This lets you monitor the temperature without opening the oven.
- Let the pan get hot enough. A cold pan will not sear the bacon properly. Test the heat by sprinkling a drop of water in the pan. It should sizzle and evaporate instantly.
- Season the steak just before cooking. Salt draws out moisture over time, so seasoning too early can make the steak wet.
- If the bacon is not crispy enough after the oven, you can finish the steak under the broiler for 1 to 2 minutes. Watch it closely to avoid burning.
Bacon wrapped filet mignon is a dish that impresses without requiring advanced skills. The key is understanding the balance between cooking the bacon and cooking the steak. With the method described here, you can achieve a restaurant-quality result at home.
Remember to choose the right cut, season simply, sear hot, and finish in the oven. Rest the steak before serving, and use a thermometer for accuracy. Avoid common mistakes like using cold steak or overcrowding the pan.
Practice makes perfect. The first time you cook a bacon wrapped filet, you might not get it exactly right. That is okay. Each time you cook it, you will learn something new. Soon, you will be able to cook it without even thinking about it.
This steak is perfect for a romantic dinner, a holiday meal, or any time you want to treat yourself. The combination of crispy bacon and tender filet is hard to beat. Serve it with your favorite sides and a glass of red wine for a complete meal.
Now you know exactly how to cook a bacon wrapped filet. Go ahead and try it. Your taste buds will thank you.