Bacon-wrapped Filet Mignon Recipe
Make Bacon-wrapped Filet Mignon Recipe in just 1h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Beef & Seasoning
Bacon & Binding
Cooking Fats & Finish
Method
Beef & Seasoning
- 1
Temper and season steaks
Remove the filet mignons from the refrigerator 30–45 minutes before cooking so they come to near room temperature. Pat them dry with paper towels. Evenly season all sides of each steak with kosher salt, freshly ground black pepper, and garlic powder. Press seasonings gently so they adhere.
Bacon & Binding
- 2
Wrap steaks with bacon
Lay two bacon slices lengthwise on a cutting board, slightly overlapping. Place one seasoned filet near the center and wrap the bacon around the steak so the ends meet beneath; use one or two toothpicks to secure the bacon to the filet. Repeat for remaining steaks (two bacon slices per steak). Trim toothpicks flush if needed.
- 3
Pre-cook bacon slightly (optional but recommended)
To avoid undercooked bacon and to render some fat, place a nonstick skillet over medium heat and cook the wrapped steaks, bacon-side down, for 1–2 minutes just until the bacon starts to render but not fully crisp. This step helps bacon adhere and shortens oven time. Transfer steaks to a plate.
Searing & Oven Finish
- 4
Preheat oven and prepare pan
Preheat your oven to 400°F (205°C). Place an oven-safe skillet (preferably cast iron) on the stove over medium-high heat and add the olive oil. Heat until shimmering but not smoking.
- 5
- 6
Add butter and aromatics
Reduce heat to medium-low. Add the unsalted butter and fresh thyme sprigs to the pan. Spoon melted butter over the steaks for 30–60 seconds to baste and add flavor.
- 7
Finish in the oven
Transfer the skillet to the preheated oven. Roast until the internal temperature reaches your desired doneness measured with an instant-read thermometer inserted horizontally into the center: 120°F (49°C) for rare, 125–130°F (52–54°C) for medium-rare, 135°F (57°C) for medium. This typically takes 6–10 minutes depending on steak thickness (1.5–2 inches).
Resting & Serving
- 8
Rest steaks
Carefully remove the skillet from the oven. Transfer the filets to a cutting board or warm plate and tent loosely with foil. Let rest 5–10 minutes to allow juices to redistribute; carryover cooking will raise temperature a few degrees.
- 9