Bacon Wrapped Filet Recipe

Prepare steak

Remove the 6 oz filet from the refrigerator 30–45 minutes before cooking to come to near room temperature. Pat dry with paper towels. Season all sides lightly and evenly with 1/2 tsp kosher salt and 1/4 tsp freshly ground black pepper.

Wrap with bacon

Wrap one thick-cut bacon strip around the circumference of the filet, slightly overlapping the ends. Secure the bacon with butcher twine (tie a single loop) or 1–2 toothpicks. Trim excess bacon or string if needed.

Sear and finish

Preheat oven to 400°F (200°C). Heat 1 tablespoon vegetable oil in an oven-safe skillet over medium-high heat until shimmering. Place the bacon-wrapped filet in the skillet and sear 2 minutes on the bacon side to render fat and get color. Sear the remaining sides 45–60 seconds each, turning with tongs, until a deep brown crust forms. Transfer skillet to preheated oven and roast 6–9 minutes for medium-rare (internal temp 125–130°F/51–54°C). For medium, roast 9–12 minutes (135°F). Remove skillet from oven and transfer steak to a cutting board; tent loosely with foil and rest 5–7 minutes. Remove toothpicks or twine before serving.

Trim and cook asparagus

While the steak roasts, heat a separate large skillet over medium heat. Add 1 tablespoon unsalted butter and let melt. Add the trimmed asparagus spears and sauté, shaking the pan occasionally, 4–6 minutes until tender-crisp and bright green. Add 1/2 tsp lemon juice, 1/8 tsp salt, and a pinch (1/16 tsp) of freshly ground black pepper; toss to coat and remove from heat. Keep warm until plating.

Crack peppercorns

Coarsely crack 1/2 tsp whole black peppercorns using a mortar and pestle or by placing in a zip-top bag and pounding with a rolling pin. Keep some larger bits for texture.

Sauté shallot

In the same skillet used to sear the steak (carefully pour off excess fat if there is a lot, leaving about 1 tablespoon), return to medium heat and add 1 tablespoon butter. Add 1 tablespoon minced shallot and sauté 1–2 minutes until softened and aromatic but not browned.

Flambé (optional) and deglaze

Add 1 tablespoon brandy or cognac and, if desired and safe to do so, tilt the pan to flambé until flame subsides (or simply simmer 30 seconds to reduce). Scrape up browned bits from the pan.

Make sauce

Pour in 1/2 cup beef stock and the cracked peppercorns. Bring to a gentle simmer and reduce by about one-third, 3–4 minutes. Stir in 1/4 cup heavy cream and 1/2 tsp Dijon mustard. Simmer 2–3 minutes until the sauce thickens slightly to coat the back of a spoon. Taste and season with 1/8 tsp salt if needed. Remove from heat and swirl in the remaining butter (if desired) for gloss.

Slice the rested filet (optional) or place whole on warm plates. Arrange the sautéed asparagus alongside. Spoon the peppercorn sauce over or beside the steak. Sprinkle chopped fresh parsley (1 tsp) over the sauce for color if using. Serve immediately.