Bacon Wrapped Filet Mignon Recipe

Prepare steaks

Remove filets from refrigerator 30–45 minutes before grilling to bring closer to room temperature. Pat dry thoroughly with paper towels.

Trim & Season

Trim any excess silver skin. Sprinkle each filet evenly with kosher salt, black pepper and garlic powder on all sides. Press seasoning gently so it adheres.

Wrap with bacon

Wrap two bacon slices around each filet, overlapping slightly. Secure bacon ends with kitchen twine or two toothpicks per steak (push toothpicks through bacon into meat). The bacon should cover the side surface and meet or slightly overlap on top.

Preheat grill

Preheat a gas or charcoal grill for two-zone cooking: one high-heat direct zone (450–500°F / 230–260°C) and one cooler indirect zone. Oil the grate lightly.

Sear over direct heat

Brush filets lightly with olive oil. Place filets over direct high heat and sear 2–3 minutes per side with the bacon side facing outward, rotating to get even color on all sides of the bacon and meat. Watch for flare-ups; move briefly to indirect if bacon fat ignites.

Finish over indirect heat

After searing, move filets to the cooler indirect zone. Close the grill lid and cook until internal temperature reaches target: 120–125°F for rare, 125–130°F for medium-rare, 135°F for medium. This typically takes 6–12 minutes depending on thickness (about 1.5–2 inches). Use an instant-read thermometer inserted into the center, not touching bone or the grill.

Baste with butter

During the last 2–3 minutes of cooking, place a small heatproof pan or heavy foil tray on the grill. Melt the unsalted butter with smashed garlic cloves and thyme sprigs; spoon the melted butter over the steaks once or twice to baste and add flavor.

Rest the steaks

Remove filets from grill when they are 5°F below target temperature (carryover will raise temp). Tent loosely with foil and rest 5–7 minutes. While resting, discard thyme sprigs and garlic from butter, and stir chopped parsley into the butter for a quick herb butter.

Remove toothpicks or twine. Spoon a little herb butter over each filet before serving. Serve immediately, optionally with grilled vegetables or mashed potatoes.

Doneness guide: internal temps after resting — Rare 120–125°F, Medium-rare 125–130°F, Medium 135–140°F. Adjust cooking times based on steak thickness and grill heat.