This post contains affiliate links. I may receive a commission if you click a link and purchase a product I recommend.
I consider bacon-wrapped filet mignon a fancy date-night-worthy meal with weeknight simplicity and ease. From prep to clean up, it’s about 25 minutes. Who would have thought something so classy could be this easy? This filet mignon recipe is tried and true and one of the easiest methods to yield a perfect steak every time. Make this recipe surf and turf with bacon-wrapped scallops!
Wrapping Filet Mignon with Bacon
Wrap the outside edge of a tenderloin steak with a single strip of uncooked bacon and secure it with a toothpick. A little bacon overlap is OK where the ends meet. Just be sure it’s wrapped snugly so the bacon does not unravel. If your steak is on the larger side, compress it inward to shorten the total circumference and form a more circular shape.
This will plump the steak up and actually make it appear thicker. Thicker steaks, around 2 inches, will cook better using this method. A cocktail toothpick works best as it has a stem at the end. Just be sure to not stick a standard toothpick in too far so you can’t retrieve it later.
How To Cook Bacon Wrapped Filet Mignon
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 a caramelized exterior.
Pan-sear filet mignon for 2 minutes per side on the stovetop in a cast iron skillet on high heat with oil and immediately transfer to a preheated oven at 415°F. I typically bake for about 6 minutes for medium-rare.
Even with the relatively rapid cook times, you don’t need to precook the bacon or prep it in any other way. My only suggestion would be to let your bacon slices reach room temp with the steak, to ensure they cook adequately.
Temperature For Steak
The timing/temperature chart below corresponds to the pan sear/oven method in this recipe. It’s a great guide assuming you choose a steak of similar size and thickness as listed in the recipe. I recommend a digital thermometer to verify your desired level of doneness.
|Doneness||Temperature Range||Oven Duration|
|Very Rare/rare||120°F to 125°F||4 minutes|
|Medium rare||125°F to 130°F||5-6 minutes|
|Medium||135°F to 140°F||6-7 minutes|
|Medium well||145°F to 150°F||8-9 minutes|
|Well done||160°F and above||10+ minutes|
SMOKE WARNING: Cooking steaks at high temps in a skillet tends to get smokey. Open a kitchen window and turn on your kitchen’s overhead vent fan before you start to help with ventilation.
You’ll Also Love
- Filet mignon with garlic herb butter
- Reverse seared steak
- Must-try steak recipes
- Blueberry filet mignon
- Filet with balsamic reduction
- How to grill filet mignon
- Everything you need to know about sous vide steak
Bacon-Wrapped Filet Mignon Recipe
- Prep Time: 10 mins
- Cook Time: 10 mins
- Total Time: 20 mins
- Yield: 2 1x
- Category: Dinner
- Cuisine: American
Pan-seared filet mignon wrapped in bacon and topped with herb butter.
- 2 10-ounce thick tenderloin beef filets (roughly 1.5– 2 inches thick)
- 2 slices regular-cut pork bacon, uncooked
- salt and pepper to taste
- Vegetable or canola oil (can use 2 tbsp butter but it has a lower smoke point)
Garlic & Herb Butter
- 1/2 stick of butter
- 1 tablespoon chopped fresh rosemary
- 1 tablespoon chopped fresh tarragon
- 1/2 tablespoon minced garlic
For the herb butter
- Soften the butter in a microwave-safe bowl until malleable, 10-15 seconds. Stir in herbs and garlic until fully mixed. Spoon the butter onto tin foil doing your best to reshape it to resemble a stick of butter. Place in refrigerator for about 10 minutes and remove 5 minutes before adding to the filet.
For the filets
- Preheat the oven to 415°F. Remove the steak and bacon from the fridge 30 minutes prior to cooking, this is to bring the steak to room temperature and ensure your cooking times are more accurate. Season all sides liberally with salt and pepper. This can be done while your steak comes to room temp.
- Securely wrap each filet with a slice of room temp bacon, securing where the two ends meet with a toothpick. If the steak is larger and or longer rather than circular, compress the steak inward to shorten the circumference. This will help the bacon wrap all the way around.
- Add 1-2 tablespoons of oil to an oven-safe cast iron skillet and turn the heat up high, allowing the skillet to become very hot. Twirl the pan to distribute oil as it heats. Once the oil starts to smoke, 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 it with oven mitts. For rare, bake for 4 minutes. Medium rare, 5-6 minutes. Medium, 6-7 minutes. Medium well, 8-9 minutes. Remember, depending on the size of the steak, the more or less time it will take. This recipe is ideal for an 8-10 ounce portion, roughly 1.5-2 inches thick.
- Remove filets from the skillet and set them on a plate, lightly cover with foil, and let sit for 5-10 minutes before serving. This is important to bring your steak to its final serving temperature.
- Top with a slice of garlic and herb butter and serve. Don’t forget to remove toothpicks before consuming.
Cooking steaks at high temps in a skillet tends to get smokey. Open a kitchen window and turn on your kitchen’s overhead vent fan before you start to help with ventilation.
If you don’t have an oven-safe skillet or pan, sear the steaks first and then transfer them to a baking sheet lined with a wire rack. This method works really well at keeping your steaks elevated from the direct heat source but will also add additional cooking time to your oven duration. Plan on 2-3 additional minutes.
Temperatures for steak
Rare: 120°F to 125°F
Medium rare: 125°F to 130°F
Medium: 135°F to 140°F
Medium well: 145°F to 150°F
Well done: 160°F and above
- Serving Size: 1 steak
- Calories: 671
- Sugar: 0g
- Sodium: 516mg
- Fat: 61.8g
- Saturated Fat: 24.6g
- Carbohydrates: 12.4g
- Fiber: 2.7g
- Protein: 29.1g
- Cholesterol: 175mg
Keywords: bacon-wrapped filet mignon
This was a great recipe! Thank you.
I put my iron skillet in my Traeger grill. It gets up to around 425 degrees on high. I can sear the steaks on both sides and finish it off on the grill with the lid closed without filling my house with smoke.
Great recipe. Thanks Shawn.
Your recipe delicious and simple!! One question though, why does my bacon not get cooked as well? Stays rubbery…any suggestions?
Try searing the bacon a little before wrapping the filet. This may make it a bit more crispy. Sounds like that’s what you’re looking for.
You can also pre heat your skillet in a 400 degree oven and then put on a medium high stovetop and begin your butter sear
Turn after one and a half to two minutes per side and then finish in the oven, about six minutes depending on thickness
this comes out rare/medium rare for one and three quarters to two inch filets
just make sure that you only handle your skillet with mitts
I currently have electric. Hoping to change that, but I’ve prepared on both. Maybe scorching hot is an exaggeration, however you want a very hot skillet when you place the filets on the stove. You need to get a good sear on either side in the two minute window. I’d omit the oil if you’re nervous about smoke, however the searing butter is what makes this recipe. Turn the vent fan on and be prepared for a little smoke. You can turn down the heat if it’s too much, but make sure you maintain a good sizzle.
Thos waa excellent. I already knew i wanted to make bacon wrapped filets. And i wouldve completed mine on the stove if I hadn’t come across your technique. Finishing them in the oven was just perfect. We topped ours with bleu cheese!! Thank you
But be careful, iron skillets & ceramic cooktops don’t get along. 🙁
Yes – gotta be extra careful. No sliding.
Hello, I’ve just recently stumbled on your blog and in an effort to try all your delicious recipes I ran out and bought a cast-iron skillet. So far I’ve made the filet and the chicken pesto Panini sandwiches . Both were amazingly delicious. These recipes are so easy-to-follow and come out tasting like I’ve spent hours working on them! I think Cast iron skillets have come along way and the cleanup is much easier than the older skillets, I purchased mine at bed bath and beyond for $20. So far so good . Tomorrow night I am very much looking forward to trying the chicken Parmesan .
Thanks Jennifer! This is music to my ears. Thanks for your kind words. So glad you love your cast iron skillet – they are the best kitchen tools out there.