Fillet Mignon Wrapped In Bacon Recipe

Bring steaks to room temperature

Remove the filet mignons from the refrigerator 30–45 minutes before cooking so they come to room temperature. Pat dry with paper towels.

Trim and tie (optional)

If the filets have uneven fat or silverskin, trim lightly. If desired, tie each filet with kitchen twine to maintain shape (remove before serving).

Wrap with bacon

Wrap two thin bacon slices around the circumference of each filet, overlapping slightly. Secure bacon with 1–2 wooden toothpicks or tuck the ends under the steak so bacon stays in place while searing and roasting.

Season all sides of each bacon-wrapped filet evenly with kosher salt, black pepper, and garlic powder. Press seasonings gently so they adhere to the bacon and meat.

Preheat oven

Preheat the oven to 400°F (200°C). Position a rack in the middle of the oven.

Heat pan

Place a heavy, oven-safe skillet (cast iron recommended) over medium-high heat. Add 1 tablespoon neutral oil and heat until shimmering but not smoking.

Sear filets

Working in batches if necessary, place each bacon-wrapped filet in the hot pan and sear 1.5–2 minutes per side until a deep brown crust forms on the bacon. Also sear the edges briefly to render and brown the bacon (use tongs to hold steaks on their sides for 15–20 seconds).

Add aromatics and butter

Lower heat to medium, add 2 tablespoons butter, crushed garlic cloves and thyme sprigs to the pan. As butter melts, tilt the pan slightly and spoon (baste) the melted butter and aromatics over the steaks for about 30–45 seconds.

Transfer to oven

Place the skillet with the seared filets into the preheated oven. Roast until internal temperature reaches desired doneness: 120°F (49°C) for rare, 125–130°F (52–54°C) for medium-rare, 135°F (57°C) for medium. This typically takes 5–8 minutes for 1.5–2-inch filets. Use an instant-read thermometer inserted into the center of a steak (avoid touching bacon).

Rest steaks

Remove skillet from oven and transfer filets to a cutting board or plate. Tent loosely with foil and let rest 5–10 minutes; carryover cooking will raise the internal temp a few degrees.

Remove toothpicks and finish

Remove any toothpicks or twine. If desired, spoon some of the pan juices and melted butter over each rested filet before plating.

While steaks rest, mix the softened butter with parsley, minced garlic, lemon juice and 1/4 tsp salt until combined. Place a small dollop on each hot steak to melt and serve immediately.