Gourmet Bacon-Wrapped Filet Mignon

There’s something special about serving filet mignon at home. I used to think this cut was strictly for fancy restaurants, but wrapping it in bacon has become my go-to method for special occasions. My husband still talks about the first time I made these for our anniversary dinner – and trust me, they’re easier to prepare than you might think.

I’ve learned that the key is keeping things simple. Good quality meat doesn’t need much fuss, just a bit of seasoning and that perfect bacon wrap to add an extra layer of flavor. When friends ask me for a foolproof dinner party recipe, this is the one I share. It’s hard to mess up, and everyone feels like they’re dining at a steakhouse without the steakhouse prices.

Want to know the best part? You can prep these ahead of time and just pop them in the pan when you’re ready. No complicated techniques or long ingredient lists – just good food that makes any night feel special.

What Kind of Beef Tenderloin Should I Use?

For filet mignon, you’ll want to look for center-cut beef tenderloin steaks that are about 1½ to 2 inches thick. The meat should have a bright red color and be well-marbled, though tenderloin is naturally lean compared to other cuts. When shopping, you might see labels like “Choice” or “Prime” – while Prime is considered top-tier, Choice grade will still give you excellent results for this recipe. If you’re buying from a butcher, ask them to cut your steaks from the center of the tenderloin (also called the chateaubriand section), as this part is the most tender and uniform in shape. Just make sure your steaks are similarly sized so they cook evenly.

Options for Substitutions

While this recipe is pretty straightforward, here are some helpful substitution tips:

• Filet mignon: While filet mignon gives you the most tender result, you could use ribeye or New York strip steak if needed. Just keep in mind these cuts might need different cooking times to reach your desired doneness.
• Bacon: Regular bacon works great, but you can try pancetta for an Italian twist. Turkey bacon can work too, but since it’s leaner, you might want to add an extra pat of butter while cooking.
• Olive oil: Any high-heat cooking oil will work here – try avocado oil, grapeseed oil, or even regular vegetable oil.
• Steak seasoning: No steak seasoning blend? Make your own by mixing equal parts salt, black pepper, garlic powder, and onion powder. Add a pinch of paprika if you have it.
• Butter: You can use ghee as a great substitute, or skip it entirely and just use a bit more oil. The butter adds richness, but the dish will still be tasty without it.

Watch Out for These Mistakes While Cooking

The biggest mistake when cooking filet mignon is not letting the meat come to room temperature before cooking – take it out of the fridge at least 30 minutes before you start, or your steak will cook unevenly. A common error is moving the steak too much while it’s cooking; instead, let it develop a nice crust by leaving it untouched for 3-4 minutes on each side. To avoid chewy, overcooked bacon, secure it around the filet with toothpicks and cook the wrapped steak on its sides first to crisp up the bacon before searing the top and bottom. For the perfect medium-rare finish, use a meat thermometer and remove the steaks at 125°F – they’ll continue cooking to reach 135°F while resting, which should be done for at least 5-10 minutes under loose foil to keep the juices from running out when cut.

What to Serve With Filet Mignon?

When you’re serving a nice filet mignon, you’ll want sides that complement the meat without stealing the show. A classic steakhouse-style meal pairs this tender cut with creamy mashed potatoes or roasted garlic potatoes, which are perfect for soaking up any meat juices. For vegetables, try simple roasted asparagus or sautéed mushrooms – they go really well with the bacon-wrapped steak without being too heavy. If you want to make it extra special, add a simple red wine sauce on the side, though with bacon-wrapped filet, you might find you don’t even need it!

Storage Instructions

Keep Fresh: If you have leftover filet mignon (which rarely happens!), place it in an airtight container and keep it in the fridge for up to 3 days. Try to store it whole rather than sliced to help maintain its juiciness.

Freeze: You can freeze cooked filet mignon for up to 2 months. Wrap it tightly in plastic wrap, then place in a freezer bag with as much air removed as possible. For best results, freeze the steak whole rather than sliced.

Warm Up: To enjoy your leftover filet mignon without overcooking it, let it come to room temperature first. Then warm it gently in a skillet over low heat just until heated through. You can also slice it thinly and enjoy it cold on salads – it’s actually pretty good this way!

Preparation Time	10-15 minutes
Cooking Time	15-20 minutes
Total Time	25-35 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1400-1600
• Protein: 100-110 g
• Fat: 110-120 g
• Carbohydrates: 0-5 g

Ingredients

• 2 tbsp steak seasoning
• 1 lb beef tenderloin steaks
• 1 tbsp butter
• 2 bacon strips (thick-cut preferred for wrapping)
• 2 tbsp olive oil

Step 1: Prepare the Filets

Preheat your oven to 450°F.

Take each filet mignon and carefully wrap a slice of bacon around its circumference, securing it with kitchen twine or toothpicks.

Season all sides of the filets with Chicago Steak seasoning.

A handy tip is to sprinkle the seasoning on a small plate and roll the filets across it to evenly coat them.

Step 2: Heat the Skillet

Add a bit of olive oil to an ovenproof skillet and place it over medium-high heat.

Let it heat until the oil shimmers, indicating it’s hot enough to sear the meat.

Step 3: Prepare and Sear the Filets

Before adding the filets to the skillet, melt some butter until it has a set pudding-like texture.

Brush this soft butter on the top of both filets.

Next, carefully place the filets in the hot skillet with the buttered side down.

While they sear, brush more butter onto the top side and continue to sear all sides until they have a nice crust.

Step 4: Cook the Filets in the Oven

After searing, transfer the skillet with the filets to the preheated oven, leaving it uncovered.

Cook the filets for 6-8 minutes to achieve a medium-rare doneness.

Adjust the time according to your preferred level of doneness.

Step 5: Rest and Serve

Once the filets are cooked to your liking, remove the skillet from the oven.

Carefully transfer the steaks to a cutting board and tent them lightly with foil.

Let them rest for approximately 5 minutes, allowing the juices to redistribute throughout the meat.

Serve the steaks warm and enjoy your perfectly cooked bacon-wrapped filets!