Bacon wrapped filet mignon benefits from a hot sear to crisp the bacon before finishing in the oven. If you want to know how to cook a bacon wrapped filet mignon like a steakhouse pro, you are in the right spot. This guide breaks down every step, from picking the right cut to resting the meat perfectly.
Filet mignon is already one of the most tender cuts of beef. Wrapping it in bacon adds flavor and protects the lean meat from drying out. The key is getting that bacon crispy while keeping the steak juicy and pink inside.
Let’s get started with the basics. You don’t need fancy equipment or years of experience. Just a few tools, some patience, and this step-by-step plan.
Why Bacon Wrapped Filet Mignon Works
The filet mignon comes from the tenderloin, a muscle that does very little work. This makes it incredibly soft but also low in fat. Without some added fat, it can dry out fast during cooking.
Bacon solves that problem. As it cooks, the bacon renders fat that bastes the steak. The salt and smoke from the bacon also season the meat from the outside in.
Plus, the visual appeal is hard to beat. A neat spiral of crispy bacon around a thick steak looks impressive on any plate.
How To Cook A Bacon Wrapped Filet Mignon
This is the main section where you learn the exact method. Follow these steps in order for the best results.
Choosing The Right Steak And Bacon
Start with a thick filet mignon, at least 1.5 to 2 inches thick. Thinner steaks cook too fast and the bacon won’t crisp properly. Look for steaks that are evenly shaped so they cook uniformly.
For the bacon, choose standard cut, not thick cut. Thick cut bacon takes longer to render and may burn before the steak is done. Thin or regular bacon crisps up faster and wraps more easily.
Some stores sell pre-wrapped filets. Those are fine, but wrapping your own lets you control the tightness and seasoning.
Seasoning The Steak
Filet mignon has a mild flavor. Keep the seasoning simple. Salt and black pepper are all you really need.
- Pat the steak dry with paper towels. Moisture is the enemy of a good sear.
- Sprinkle kosher salt and fresh ground pepper on all sides.
- Let the steak sit at room temperature for 20 to 30 minutes. This helps it cook more evenly.
If you want extra flavor, add a pinch of garlic powder or dried thyme. But don’t overdo it. The bacon and beef should shine.
Wrapping The Filet With Bacon
Lay the bacon strips on a cutting board. Overlap them slightly if needed. Place the seasoned filet at one end of the strips.
Roll the steak forward, keeping the bacon snug but not too tight. The bacon will shrink as it cooks, so a firm wrap is fine. Tuck the loose end under the steak or secure it with a toothpick.
Some people use kitchen twine to hold the bacon in place. That works too, but toothpicks are easier to remove after cooking.
Preheating Your Pan And Oven
You need two heat sources for this method. First, a hot skillet for the sear. Second, a preheated oven to finish cooking.
Set your oven to 400°F (200°C). Place a cast iron skillet or heavy oven-safe pan on the stovetop over medium-high heat. Let the pan get hot for a few minutes before adding oil.
Use a high smoke point oil like avocado or canola. Olive oil can burn and give a bitter taste.
Searing The Bacon Wrapped Filet
Add a thin layer of oil to the hot pan. Carefully place the steak in the pan, bacon seam side down first. This helps seal the wrap.
Sear for 2 to 3 minutes per side. You want the bacon to turn deep brown and crispy. Don’t move the steak around while it sears. Let it develop a crust.
Use tongs to flip the steak. Be gentle so the bacon stays in place. If a toothpick falls out, just push it back in.
Sear the edges too, holding the steak on its side with tongs for about 30 seconds each.
Finishing In The Oven
Once the bacon is nicely browned, transfer the pan to the preheated oven. If your pan isn’t oven-safe, move the steak to a baking sheet or small roasting pan.
Cook for 5 to 8 minutes for medium-rare, depending on thickness. Use an instant read thermometer for accuracy.
- Rare: 120°F (49°C)
- Medium-rare: 130°F (54°C)
- Medium: 140°F (60°C)
- Well done: 160°F (71°C) or higher
Remember that the steak will continue cooking a few degrees after you take it out. Remove it from the oven about 5°F below your target temperature.
Resting The Steak
Resting is not optional. It lets the juices redistribute through the meat. Cut into it too soon and all those flavorful juices will run out onto the plate.
Place the steak on a cutting board or warm plate. Tent loosely with aluminum foil. Let it rest for 5 to 7 minutes.
During this time, the internal temperature will rise a bit. That’s called carryover cooking. It’s normal and helps finish the steak perfectly.
Slicing And Serving
After resting, remove any toothpicks. Slice the steak against the grain into thick medallions. Or serve it whole for a dramatic presentation.
The bacon should be crispy and the inside tender and pink. Spoon any pan juices over the top for extra flavor.
Serve with simple sides like roasted vegetables, mashed potatoes, or a fresh salad. The steak is rich enough that it doesn’t need heavy sauces.
Common Mistakes To Avoid
Even experienced cooks make errors with bacon wrapped filet mignon. Here are the most common ones and how to avoid them.
Using Thick Cut Bacon
Thick bacon looks appealing, but it takes too long to render. By the time the bacon is crispy, the steak is often overcooked. Stick with regular cut bacon.
Skipping The Resting Step
It’s tempting to cut right into that beautiful steak. But if you skip resting, you lose moisture and tenderness. Be patient.
Overcrowding The Pan
If you cook more than one steak, leave space between them. Crowding the pan lowers the temperature and steams the bacon instead of searing it.
Not Drying The Steak
Wet steak won’t sear properly. Always pat it dry before seasoning. This is one of the most important steps.
Forgetting The Toothpicks
Bacon can slide off the steak during flipping. Use toothpicks to hold it in place. Just remember to remove them before serving.
Alternative Cooking Methods
While the sear-then-oven method is the most reliable, you have other options. Each has its pros and cons.
Grilling Bacon Wrapped Filet Mignon
Grilling adds a smoky flavor that pairs well with bacon. Set up a two-zone fire. Sear the steak over high heat for 2 minutes per side, then move to the cooler side to finish.
Keep the lid closed as much as possible. Use a thermometer to check doneness. Grilling takes a bit more attention but the results are excellent.
Reverse Sear Method
This method cooks the steak low and slow first, then sears at the end. It gives you more control over doneness and an even cook throughout.
Place the wrapped steak on a wire rack over a baking sheet. Cook in a 250°F oven until the internal temperature reaches about 115°F. Then sear in a hot pan for 1 minute per side.
The reverse sear works well for thicker steaks and reduces the risk of overcooking the bacon.
Air Fryer Method
An air fryer can cook bacon wrapped filet mignon quickly. Preheat the air fryer to 400°F. Cook for 8 to 12 minutes, flipping halfway through.
Check the temperature early. Air fryers vary in power. This method is convenient but may not give you the same crust as a pan sear.
How To Tell When The Steak Is Done Without A Thermometer
Using a thermometer is the most accurate way. But if you don’t have one, you can use the touch test.
- Rare: Feels like the fleshy part of your palm below the thumb when relaxed.
- Medium-rare: Feels like the same spot when you touch thumb to index finger.
- Medium: Feels like thumb to middle finger.
- Well done: Feels like thumb to pinky finger.
This method takes practice. It’s better to invest in a good instant read thermometer. They are cheap and take the guesswork out.
What To Serve With Bacon Wrapped Filet Mignon
This steak is rich and satisfying. Keep sides simple and complementary.
Roasted asparagus or green beans add color and crunch. Mashed potatoes or roasted baby potatoes soak up any juices. A simple arugula salad with lemon vinaigrette cuts through the richness.
For wine, a full-bodied red like Cabernet Sauvignon or Malbec pairs beautifully. The tannins in the wine match the fat from the bacon and beef.
Storing And Reheating Leftovers
Leftover bacon wrapped filet mignon is rare but possible. Store it in an airtight container in the fridge for up to 3 days.
To reheat, use a low oven or a skillet over medium-low heat. Avoid the microwave, which will make the bacon soggy and overcook the steak.
Slice the leftover steak thin and use it in salads, sandwiches, or over pasta. The flavor is still excellent the next day.
Frequently Asked Questions
Do I Need To Cook Bacon Before Wrapping The Filet?
No. Raw bacon cooks perfectly during the sear and oven finish. Pre-cooking can make the bacon too brittle to wrap.
Can I Use Turkey Bacon Or Other Alternatives?
Turkey bacon works but has less fat. It may not crisp as well and can dry out. If you use it, watch the cooking time closely.
How Do I Keep The Bacon From Burning?
Use medium-high heat, not high. Sear just until the bacon is brown, then move to the oven. If the bacon starts to burn, lower the heat.
What If My Steak Is Thinner Than 1.5 Inches?
Thinner steaks cook faster. Reduce oven time and check temperature early. You may also skip the oven and just sear on the stovetop.
Can I Prepare Bacon Wrapped Filet Mignon Ahead Of Time?
Yes. Wrap the steaks and refrigerate them up to 24 hours ahead. Let them sit at room temperature for 20 minutes before cooking.
Final Tips For Perfect Bacon Wrapped Filet Mignon
Practice makes perfect. The first time you try this, you might overcook or undercook. That’s okay. Each attempt teaches you something.
Invest in a good thermometer. It’s the single best tool for consistent results. Also, use a heavy pan like cast iron for even heat distribution.
Don’t skip the rest. And don’t be afraid to experiment with seasonings or wood chips on the grill. The basic method is solid, but you can make it your own.
Now you know exactly how to cook a bacon wrapped filet mignon. Go ahead and try it. Your dinner guests will thank you.