Bacon Wrapped Filet Mignon Recipe

Wrap the Filet Mignon

Preheat the oven to 400°F (200°C). Season the filet mignon steaks with salt and black pepper. Wrap each steak with two slices of bacon and secure with toothpicks if necessary.

Sear the Steak

In a large oven-safe skillet, heat a tablespoon of olive oil over medium-high heat. Sear the wrapped filet mignon for about 3-4 minutes on each side until the bacon is crispy.

Bake the Steak

Transfer the skillet to the preheated oven and bake for about 8-10 minutes for medium-rare, or until desired doneness.

Make the Herb Garlic Butter

In a bowl, mix together the softened butter, minced garlic, chopped parsley, thyme, and rosemary. Set aside.

Cook the Potatoes

In a large pot, bring salted water to a boil. Add the cubed potatoes and cook until tender, about 15-20 minutes.

Make the Puree

Drain the potatoes and return them to the pot. Add butter, heavy cream, salt, and pepper. Mash until smooth and creamy.

Sauté the Vegetables

In a separate pan, heat olive oil over medium heat. Add asparagus and carrots, sautéing until tender, about 5-7 minutes.

Make the Sauce

In the same skillet used for the steak, add beef broth and bring to a simmer. Stir in heavy cream and crushed black peppercorns. Cook until the sauce thickens slightly, about 5 minutes. Season with salt to taste.