Filet Mignon Wrapped In Bacon* Recipe

Trim, season, and wrap

Pat the filet mignons dry with paper towels. Trim any excess fat or silver skin. Lightly brush each filet with olive oil to help seasoning adhere. Season all sides generously with kosher salt and freshly ground black pepper. Wrap one bacon slice around the circumference of each filet, slightly overlapping the ends. If the bacon doesn't stay in place, secure with one piece of butcher twine tied once through the middle.

Bring steaks to room temperature for 20–30 minutes before grilling. This ensures even cooking.

Preheat and oil grill

Preheat your grill to high heat (around 450–500°F / 230–260°C) for direct cooking. Clean and oil the grates well so the bacon-wrapped steaks won't stick.

Sear and cook on the grill

Place filets on the hottest part of the grill and sear for 2–3 minutes per side with the lid open to develop a good crust and to crisp the bacon. After searing both sides (and the bacon edges), move steaks to a slightly cooler zone of the grill or reduce heat to medium. Continue cooking with the lid closed for another 4–8 minutes, turning once midway, until an instant-read thermometer inserted sideways into the thickest part reads: 120–125°F (49–52°C) for rare, 130°F (54°C) for medium-rare, 140°F (60°C) for medium. Total cook time will vary with thickness and desired doneness.

Alternative: Cast-iron sear + oven

If using a cast-iron skillet and oven, preheat oven to 400°F (205°C). Heat skillet over high heat with 1 tbsp olive oil until smoking. Sear filets 2–3 minutes per side to brown and crisp bacon. Add 1 tbsp butter, smashed garlic cloves and thyme to the pan, spooning butter over steaks for 30 seconds. Transfer skillet to oven and roast for 4–8 minutes until desired internal temperature is reached (see temperatures above).

Remove steaks from grill or oven about 5°F (3°C) below target temperature because they will carryover cook while resting.

Butter baste and rest

Return steaks to a warm pan or plate. Add the remaining 1 tbsp butter, 2 smashed garlic cloves and the thyme sprigs to the pan (or spoon melted butter over steaks if on a plate). Baste for 15–30 seconds, then transfer steaks to a cutting board and tent loosely with foil. Rest for 5–8 minutes to allow juices to redistribute.

During resting, discard thyme and garlic if desired. If you used butcher twine, remove it now before slicing.

Carve tableside

For tableside carving (rodízio style), hold the filet on a carving board and slice into 1/2-inch thick medallions across the grain. Arrange on warm plates. Optionally sprinkle a pinch of coarse sea salt over each portion and serve with lemon wedges on the side. Serve immediately so the steaks are hot and juicy.