Filet Mignon Recipe

Remove filets from the refrigerator 30–45 minutes before cooking to bring them toward room temperature. Pat each filet dry with paper towels.

Season all sides of each filet evenly with kosher salt, black pepper, and garlic powder. Press the seasoning lightly so it adheres.

Wrap one slice of bacon around the perimeter of each filet so the bacon overlaps slightly on the bottom. If bacon is very long, trim to fit. Secure the bacon to the filet with two pieces of kitchen twine, tying snugly but not so tight as to compress the meat.

Optional: Chill wrapped filets on a rimmed tray for 10–15 minutes if the bacon has become too soft; this helps it hold shape during searing.

Preheat oven to 400°F (205°C). Place a heavy oven-safe skillet (cast iron preferred) on the stovetop over medium-high heat and add the olive oil. Heat until shimmering but not smoking.

Add the bacon-wrapped filets to the pan, bacon seam side down, spacing them so they don't touch. Sear without moving for 2–3 minutes until a deep brown crust forms. Using tongs, rotate to sear the remaining sides—about 1.5–2 minutes per side—aiming for an overall deep brown exterior.

Basting and finishing in oven

Reduce heat to medium. Add the butter, smashed garlic cloves, and thyme sprigs to the pan. As the butter melts, tilt the pan slightly and spoon (baste) the melted butter over the tops of the filets for about 30–45 seconds to coat. Transfer the skillet to the preheated oven.

Roast in the oven until the internal temperature reaches your desired doneness measured with an instant-read thermometer inserted into the center of a filet (not touching bacon or pan): 120°F (49°C) for rare, 126°F (52°C) for medium-rare, 135°F (57°C) for medium. This typically takes 6–10 minutes depending on thickness (about 1.5–2 inches).

Remove the skillet from the oven. Transfer filets to a cutting board and tent loosely with foil. Let rest 5–8 minutes to allow juices to redistribute and temperature to rise a few degrees to the final target.

Before serving, trim and discard the kitchen twine. Spoon any pan juices and melted butter over the filets.

Serve each bacon-wrapped filet whole or sliced into medallions, garnished with a sprig of fresh thyme. Pair with your choice of sides (mashed potatoes, roasted vegetables or a simple salad).