clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Bacon-Wrapped Filet Mignon Recipe

  • Author: Shawn Williams
  • 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 1.52 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

  1. 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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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


Get a free eCookbook with 25 date-night worthy recipes.

Welcome back!

Exclusive Recipes. ZERO Ads.

Join the KS membership to get access to new and exclusive member recipes and ad-free browsing for only $2.99/month.