A perfectly cooked bacon wrapped filet mignon balances seared beef with rendered, smoky fat. If you want to know How To Cook Bacon Wrapped Filet Mignon, you have come to the right place. This guide walks you through every step, from picking the right steak to resting it perfectly.
Filet mignon is already a tender cut. Wrapping it in bacon adds flavor and protects the meat from drying out. The key is to cook the bacon all the way through without overcooking the steak. Let’s get started.
Why Bacon Wrapped Filet Mignon Works
Filet mignon is lean. It has very little marbling, which means it can dry out fast. Bacon adds fat that bastes the steak as it cooks. This keeps the meat moist and adds a smoky, salty flavor.
The bacon also acts as a barrier. It shields the filet from direct heat, so you get a nice crust on the outside while the inside stays tender. It’s a classic combo for a reason.
How To Cook Bacon Wrapped Filet Mignon
This is the main section. Follow these steps closely for the best results.
Step 1: Choose The Right Steak And Bacon
Start with high-quality filet mignon. Look for steaks that are at least 1.5 inches thick. Thinner steaks cook too fast and the bacon won’t crisp up in time.
For the bacon, use standard-cut, not thick-cut. Thick-cut bacon takes longer to render and can leave you with undercooked bacon or an overdone steak. Standard-cut bacon crisps up at the same rate the steak cooks.
- Filet mignon: 6 to 8 ounces per serving, 1.5 to 2 inches thick
- Bacon: standard cut, not thick or thin
- Toothpicks or kitchen twine to secure the bacon
Step 2: Season The Steak
Season the filet generously with salt and pepper. Do this at least 30 minutes before cooking. This gives the salt time to penetrate the meat. Pat the steak dry with paper towels first. Moisture is the enemy of a good sear.
You can add garlic powder or thyme, but keep it simple. The bacon and beef flavor should shine.
Step 3: Wrap The Filet With Bacon
Lay the bacon strip on a cutting board. Place the filet at one end and roll it up, wrapping the bacon around the steak. Overlap the bacon slightly as you go. Secure the end with a toothpick or tie it with kitchen twine.
Make sure the bacon is snug but not too tight. You want even contact with the meat. If the bacon is loose, it will shrink and fall off during cooking.
Step 4: Preheat Your Cooking Surface
You have a few options for cooking: cast iron skillet, grill, or oven. Each method works well. The key is high heat.
For a skillet, heat it over medium-high heat for 5 minutes. Add a tablespoon of oil with a high smoke point, like avocado or canola oil. For the grill, preheat to 450°F. For the oven, preheat to 400°F.
Step 5: Sear The Steak
Place the bacon-wrapped filet in the hot skillet or on the grill. Sear for 2 to 3 minutes per side. You want a deep golden-brown crust on the bacon. Don’t move the steak while it sears. Let it develop that crust.
Sear all four sides if you can. This includes the edges where the bacon overlaps. Use tongs to hold the steak on its side if needed.
Step 6: Finish Cooking In The Oven Or On The Grill
After searing, transfer the steak to the oven if you used a skillet. Bake at 400°F for 5 to 8 minutes, depending on thickness and desired doneness. For medium-rare, aim for an internal temperature of 130°F to 135°F.
If you are grilling, move the steak to indirect heat after searing. Cover the grill and cook for 5 to 8 minutes more. Use a meat thermometer to check the temp.
Step 7: Rest The Steak
Resting is non-negotiable. Let the steak sit for 5 to 10 minutes before cutting. This allows the juices to redistribute. If you cut too soon, all the juice runs out onto the plate.
Remove the toothpicks or twine before serving. The bacon will hold its shape after resting.
Internal Temperature Guide For Filet Mignon
Use a digital meat thermometer for accuracy. Here are the target temps:
- Rare: 120°F to 125°F (cool red center)
- Medium-rare: 130°F to 135°F (warm red center) – recommended
- Medium: 140°F to 145°F (pink center)
- Medium-well: 150°F to 155°F (slight pink)
- Well-done: 160°F+ (no pink)
Remember, the steak will rise about 5°F while resting. Pull it off the heat a few degrees early.
Best Cooking Methods Compared
Pan-Seared And Oven-Finished
This is the most reliable method. You get a great sear from the skillet and even cooking from the oven. Use an oven-safe skillet like cast iron.
Grilled Bacon Wrapped Filet Mignon
Grilling adds a smoky flavor. Use direct heat for searing, then move to indirect heat to finish. Watch for flare-ups from the bacon fat.
Air Fryer Method
You can cook bacon wrapped filet mignon in an air fryer. Preheat to 400°F. Cook for 10 to 12 minutes for medium-rare, flipping halfway. The air fryer crisps the bacon nicely.
Oven-Only Method
If you don’t want to sear, you can cook the steak entirely in the oven. Bake at 425°F for 15 to 20 minutes. The bacon won’t be as crispy, but it still works.
Common Mistakes To Avoid
Here are a few things that can go wrong and how to fix them.
- Bacon is undercooked: The bacon needs direct heat to render. If it’s still flabby, sear it longer on each side before finishing in the oven.
- Steak is overcooked: Filet mignon cooks fast. Use a thermometer and pull it off a few degrees early.
- Bacon falls off: Secure it well with toothpicks or twine. Let it rest before removing the fasteners.
- Steak is dry: Don’t skip the bacon. The fat bastes the meat. Also, don’t overcook it.
How To Serve Bacon Wrapped Filet Mignon
This steak pairs well with simple sides. Think roasted vegetables, mashed potatoes, or a green salad. The rich flavor of the steak doesn’t need much.
You can also make a pan sauce. After removing the steak, add a splash of red wine or beef broth to the skillet. Scrape up the browned bits and simmer for a minute. Pour over the steak.
Frequently Asked Questions
Do I Need To Pre-cook The Bacon Before Wrapping?
No. Raw bacon works best. It renders and crisps up during cooking. Pre-cooking can make the bacon too brittle to wrap.
Can I Use Thick-cut Bacon?
You can, but it’s harder to get right. Thick-cut bacon takes longer to cook, which can lead to an overcooked steak. Stick with standard-cut for best results.
How Long Does It Take To Cook Bacon Wrapped Filet Mignon?
Total time is about 15 to 20 minutes, including searing and oven time. Resting adds another 5 to 10 minutes. Plan for about 30 minutes from start to plate.
What Temperature Should I Cook Bacon Wrapped Filet Mignon To?
For medium-rare, aim for 130°F to 135°F internal temperature. Use a meat thermometer to be precise.
Can I Make This In Advance?
You can wrap the steaks in bacon up to a day ahead. Keep them in the fridge. Cook them just before serving for the best texture.
Final Tips For Perfect Bacon Wrapped Filet Mignon
Pat the steak dry before seasoning. This helps the sear. Let the steak come to room temperature for 20 minutes before cooking. This ensures even cooking.
Don’t overcrowd the pan. Cook one or two steaks at a time. If you crowd the pan, the temperature drops and you get steam instead of a sear.
Use a meat thermometer. It’s the only way to know for sure. Guessing leads to over or undercooked steak.
Let the steak rest. This is the most important step. Five minutes makes a big difference.
Now you know How To Cook Bacon Wrapped Filet Mignon. It’s a simple process that delivers a restaurant-quality meal at home. Pick your method, follow the steps, and enjoy a perfectly cooked steak every time.
Try it with a side of garlic butter mushrooms or roasted asparagus. The flavors complement each other well. And don’t forget a glass of red wine if that’s your thing.
With practice, you’ll get faster and more confident. The key is controlling the heat and using a thermometer. Once you master that, you can cook any steak to perfection.
So go ahead and give it a try. Your next steak dinner will be the best one yet.