Bacon Wrapped Filet Mignon Recipe
- 7 oz. (add side)
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Ingredients
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Steak
Finishing Sauce (optional)
Suggested Side (optional)
Method
Steak
Prepare steak
Remove the filet from the refrigerator 30–45 minutes before cooking to come to near room temperature. Pat very dry with paper towels.
Wrap with bacon
Wrap the two bacon slices around the circumference of the filet (slightly overlapping). Secure bacon ends with one or two metal or toothpick skewers pushed through both ends, or tuck ends underneath the steak so they won't unravel.
Sear
Preheat an oven to 400°F (200°C). Heat a heavy ovenproof skillet (cast iron preferred) over medium-high heat until very hot. Add the bacon-wrapped filet to the dry skillet or add 1 tsp neutral oil if needed. Sear 1.5–2 minutes on each of the four exposed sides (top, bottom, and both edges) until a deep brown crust forms. Tilt the pan and spoon any rendered bacon fat over the steak while searing.
Finish in oven
Add 1 tbsp unsalted butter, 2 thyme sprigs, and the crushed garlic clove to the pan. Transfer the skillet to the preheated oven. Roast until internal temperature reaches 120–125°F (49–52°C) for rare, 125–130°F (52–54°C) for medium-rare. For a 7 oz, roughly 1.5–2-inch thick filet, expect 6–9 minutes in the oven; check with an instant-read thermometer.
Rest
Remove steak from oven, transfer to a cutting board, tent loosely with foil and rest 5–7 minutes. Remove any skewers or toothpicks before serving.
Finishing Sauce (optional)
Make pan sauce
While the steak rests, place the skillet with bacon fond back on medium heat. Carefully pour in 1/4 cup dry red wine (or beef stock) and scrape up browned bits with a wooden spoon. Reduce by half, about 1–2 minutes. Stir in 1/4 cup beef demi-glace or reduced beef stock and simmer 1–2 minutes until slightly thickened. Off heat, whisk in 1 tbsp cold butter cubes and 1/8 tsp freshly ground black pepper to create a glossy sauce. Taste and adjust seasoning.
Serve
Spoon sauce over the rested filet or serve alongside.
Suggested Side (optional)
Roast baby potatoes
Preheat oven to 400°F (200°C) if not already hot. Toss 8 halved baby potatoes with 1 tbsp olive oil, 1/2 tsp salt and 1/4 tsp pepper. Spread on a sheet pan cut-side down and roast 20–25 minutes until golden and tender. Serve alongside the steak.