If you want a steak that feels special but isn’t hard to make, learning how to cook bacon wrapped filet is the right move. The bacon keeps the lean filet from drying out while adding a smoky, salty crust. This guide walks you through every step, from picking the meat to resting the final steak.
You don’t need a fancy grill or special tools. A cast iron skillet and an oven work perfectly. The key is getting the bacon crispy while keeping the filet tender and pink inside. Let’s break it down.
Why Bacon Wrapped Filet Works So Well
Filet mignon is one of the leanest cuts of beef. It has almost no marbling, which means it can dry out fast if overcooked. Wrapping it in bacon adds fat that bastes the meat as it cooks. The bacon also protects the surface from direct heat, preventing the outside from burning before the inside reaches your desired doneness.
Another benefit is flavor. Bacon brings smokiness and salt that complements the mild, buttery taste of filet. The combination is a classic for a reason.
Choosing The Right Filet And Bacon
Filet Mignon Selection
Look for steaks that are at least 1.5 inches thick. Thinner cuts cook too quickly and the bacon won’t have time to render properly. Center-cut filets are ideal because they are uniform in shape, making wrapping easier.
Choose steaks that are well-trimmed but still have a thin layer of fat on the edge. Too much silver skin will make the meat tough. Ask your butcher to trim it if needed.
Bacon Choice
Standard thick-cut bacon works best. Thin bacon can burn before the filet is done. Avoid maple-flavored or smoked bacon with added sugar, as it can scorch in the pan. Regular applewood-smoked or hickory-smoked bacon gives the best results.
You will need about two slices per filet, depending on the size of the steak.
How To Cook Bacon Wrapped Filet
Now we get to the main event. Follow these steps closely for a perfect result every time.
Step 1: Prep The Steak
Take the filets out of the refrigerator 30 to 45 minutes before cooking. This lets them come to room temperature, which helps them cook evenly. Pat them dry with paper towels. Moisture is the enemy of a good sear.
Season generously with kosher salt and black pepper. Do not add extra salt if your bacon is very salty. You can also add garlic powder or fresh thyme, but keep it simple.
Step 2: Wrap With Bacon
Lay two slices of bacon on a cutting board, slightly overlapping. Place the filet in the center and wrap the bacon around it, pulling tight. Use two or three toothpicks to secure the bacon at the seam. Make sure the toothpicks go through the bacon and into the meat so they stay put.
If the bacon is too long, trim the ends. You want the bacon to cover the sides of the filet completely, but not hang over the top and bottom too much.
Step 3: Sear The Steak
Heat a heavy skillet, preferably cast iron, over medium-high heat. Add a tablespoon of oil with a high smoke point, like avocado or canola oil. When the oil shimmers, place the filets in the pan. Do not crowd them; cook in batches if needed.
Sear each side for 2 to 3 minutes, including the edges. The bacon should turn deep brown and crispy. Use tongs to hold the steak on its side to render the bacon on the edges. Do not move the steak around while searing; let it form a crust.
Step 4: Finish In The Oven
Preheat your oven to 400°F (200°C). Transfer the skillet to the oven, or move the steaks to a baking sheet if your pan is not oven-safe. Cook for 6 to 10 minutes, depending on thickness and desired doneness.
Use a meat thermometer to check the internal temperature. For medium-rare, aim for 130°F to 135°F. For medium, go to 140°F. Remember the steak will rise about 5 degrees while resting.
Step 5: Rest And Serve
Remove the steaks from the oven and let them rest on a cutting board for 5 to 7 minutes. Do not skip this step. Resting allows the juices to redistribute, so every bite is moist. Remove the toothpicks before serving.
Slice against the grain if you want to show off the pink center. Or serve the filet whole with your favorite sides.
Oven-Only Method For Bacon Wrapped Filet
If you don’t have a stovetop or prefer less mess, you can cook the entire steak in the oven. This method works well but won’t give you as deep a crust.
Preheat the oven to 425°F. Place the wrapped filets on a wire rack set over a baking sheet. This allows air to circulate and helps the bacon crisp. Cook for 15 to 20 minutes, flipping halfway through. Check the internal temperature and adjust time as needed.
For extra browning, you can broil the steaks for 1 to 2 minutes at the end. Watch closely so the bacon doesn’t burn.
Grilling Bacon Wrapped Filet
Grilling adds a smoky flavor that pairs beautifully with the bacon. Set up your grill for two-zone cooking. One side should be hot (450°F to 500°F) and the other side cooler (around 350°F).
Sear the filets over direct heat for 2 minutes per side, turning carefully so the bacon stays in place. Then move them to the cooler side, close the lid, and cook until they reach your target temperature. This usually takes 8 to 12 minutes more.
Use a meat thermometer to avoid guesswork. Let the steaks rest for 5 minutes before serving.
Common Mistakes And How To Avoid Them
Bacon Not Crispy
If the bacon is flabby, the heat was too low or the steak wasn’t seared long enough. Make sure your pan is hot before adding the steak. You can also finish the steak under the broiler for a minute to crisp the bacon further.
Filet Overcooked
Filet cooks fast, especially when wrapped. Use a thermometer and pull the steak 5 degrees before your target. Carryover cooking will finish the job.
Bacon Falls Off
Use enough toothpicks to secure the bacon. Insert them at an angle so they grip the meat. If the bacon is too thick, it might shrink and loosen. In that case, use three slices instead of two.
Steak Dry
This happens when you overcook the filet or skip the resting step. Always rest the steak. Also, consider basting the steak with butter during the last minute of cooking for extra moisture.
Best Sides For Bacon Wrapped Filet
This steak is rich, so pair it with lighter sides. Here are some ideas:
- Roasted asparagus with lemon
- Garlic mashed potatoes
- Sauteed mushrooms in butter
- Simple green salad with vinaigrette
- Creamed spinach
You can also serve it with a sauce like red wine reduction or bearnaise. But the steak is good enough on its own.
How To Store And Reheat Leftovers
If you have leftover bacon wrapped filet, store it in an airtight container in the fridge for up to 3 days. To reheat, use a low oven or a skillet. Microwaving will make the bacon rubbery and the steak tough.
Place the steak in a 300°F oven for 5 to 7 minutes, or until warmed through. For a quicker option, slice the steak and reheat it in a hot skillet with a little butter for 2 minutes per side.
You can also use leftover filet in sandwiches or salads. Slice thin and add to a baguette with horseradish sauce.
Frequently Asked Questions
Can I Use Thin Bacon For Bacon Wrapped Filet?
Thin bacon can work, but it often burns before the filet is cooked. Thick-cut bacon is better because it renders slowly and stays crispy. If you only have thin bacon, reduce the cooking time and watch closely.
Do I Need To Soak Toothpicks Before Using Them?
Soaking toothpicks in water for 10 minutes prevents them from burning in the pan. This is a good idea if you are searing at high heat. Otherwise, they might char, but it won’t affect the flavor.
How Do I Know When The Filet Is Done Without A Thermometer?
Use the finger test. Press the center of the steak with your thumb. If it feels like the fleshy part of your palm below your thumb when your hand is relaxed, it’s rare. If it feels like that spot when you touch your thumb to your middle finger, it’s medium-rare. This takes practice.
Can I Cook Bacon Wrapped Filet From Frozen?
It is not recommended. The bacon will burn before the center thaws and cooks. Always thaw the filet in the refrigerator overnight before cooking.
What If My Bacon Is Not Crispy After Oven Cooking?
You can finish the steak under the broiler for 1 to 2 minutes. Watch it carefully to avoid burning. Alternatively, sear the steak in a hot pan after oven cooking to crisp the bacon.
Final Tips For Perfect Bacon Wrapped Filet
Do not skip the resting period. It makes a huge difference in juiciness. Also, let the steak come to room temperature before cooking. Cold meat cooks unevenly.
Use a meat thermometer. Guessing leads to overcooked steak. Insert the probe into the side of the filet, not through the bacon, for an accurate reading.
Experiment with seasonings. A sprinkle of smoked paprika or a pinch of cayenne can add depth. But the classic salt and pepper is hard to beat.
If you are cooking for a crowd, sear the steaks ahead of time and finish them in the oven just before serving. This makes timing easier.
With these steps, you can make a restaurant-quality meal at home. The bacon adds flavor and moisture, while the filet stays tender. Practice once or twice, and you will master this dish.
Remember, the key is high heat for the sear and a gentle finish in the oven. Keep an eye on the temperature, and you will have perfect results every time.