I’ve been waiting to make bacon-wrapped filet mignon for a long time.
In life, if you have something mediocre, tasteless, or healthy, what do you do? You wrap it in bacon. But what about when you have the perfect mouthwatering tenderloin steak? You also wrap it in bacon. Bacon may be the only meat worthy of wrapping itself in a big bacon hug around filet mignon.
We can probably all agree, life is better with bacon. Wrapping filet mignon in bacon adds flavor, it allows you to simultaneously cook in a little bacon fat, it adds a crunch, and it helps keep your steak juicy. I consider bacon-wrapped filet mignon a Valentine’s Day worthy meal with weeknight dinner ease. From prep to cleanup it’s about 25 minutes. Who would have thought something so classy could be so easy?
Truffle butter is a very popular steakhouse butter made with truffle oil. Truffle oil is used on truffle fries, pasta dishes, pizzas, and many other dishes to add flavor and aroma. Mix truffle oil with unsalted butter and serve over your steak. It will melt into your filet and add worlds of flavor.
How To Cook Filet Mignon Wrapped in Bacon
The only way to prepare steak is in a cast iron skillet. The secret lies in combining pan searing with an oven finish. This gives your filet a caramelized outside with a juicy tender inside. The oven is better at providing indirect heat while searing gives you the grilled and slightly charred edge. The other major advantage is you can cook within flavors such as garlic, butter, or fresh herbs. You can’t do this on a grill.
Wrap tenderloin steaks with a strip of uncooked bacon and secure with a toothpick. Pan-sear filet mignon for 2 minutes per side on the stove top in a cast iron skillet on high heat with butter and immediately transfer to preheated oven at 415°. I typically bake about 6 minutes for medium rare.
Top with slice of truffle butter and be the hero. It’s that easy.
In other random and truly fascinating news, I’ve officially converted Patty to a red wine drinking carnivore. No, she was never a vegetarian, however I never thought I’d hear the words “let’s make bacon-wrapped filet mignon tonight” come out of her mouth and ALSO choose pinot noir over sauvignon blanc. Muahahah!
- 2 10 ounce thick tenderloin beef filets
- 2 tablespoon extra virgin olive oil
- 2 tablespoons butter
- 2 slices pork bacon, uncooked
- salt and pepper to taste
- 3 tablespoons unsalted butter
- 1½ teaspoons truffle oil
- salt to taste
- For the truffle butter: Soften butter in a small microwave safe bowl until malleable, 10-15 seconds. Combine the butter and truffle oil using a fork. Season with salt to taste. Spoon the butter onto a piece of tin foil and form into a log, about 1 inch thick. Wrap the log tightly and place in the refrigerator until ready to serve.
- For the filets: Preheat the oven to 415.° Remove steak from the fridge 30 minutes before cooking, this is to bring the steak to room temperature and ensure your cooking times are more accurate. Season both sides generously with salt and pepper.
- Securely wrap each filet with a slice of bacon, securing where the two ends meet with a toothpick.
- Add the olive oil and plain butter to an oven safe cast iron skillet and turn up high, allow the skillet to become scorching hot first. Place the filets face down and sear undisturbed for 2 minutes. Flip the filets and sear for an additional 2 minutes. This will give your filets a nice seared edge.
- Transfer your skillet directly to the oven. [WARNING] skillet may be hot, handle with oven mitts. For rare, bake for 4-5 minutes. Medium rare, 5-6 minutes. Medium, 6-7 minutes. Remember, depending on the size of the steak, the more or less time it will take. This recipe is ideal for a 8-10 ounce portion. Remove filets from the skillet and set on a plate, lightly cover with tin foil and let sit for 5 minutes before serving. This is important to bring your steak to its final serving temperature. Top with a slice of truffle butter and serve. Don't forget to remove toothpicks before serving.