Bacon Wrapped Filet Mignon

Filet Mignon is one of the most decadent, tender cuts of beef. So, what could possibly make Filet Mignon better? Wrapping it in bacon. This recipe for Filet Mignon wrapped in bacon not only tastes amazing, it’s really easy to cook.

If you’re celebrating Easter this Spring, or any other holiday or get-together, this recipe is perfect for a party.

This post is a collaboration with Beef. It’s What’s for Dinner. on behalf of the Beef Checkoff. I received compensation, but all opinions are my own.

How to Cook Bacon Wrapped Filet Mignon

The browning portion of this recipe happens on the stovetop. This allows a nice crust to form on the bacon and the Filet Mignon. Once the browning step is complete, the cooking process is transferred to the oven.

This cuts down on the amount of smoke in your house and the splattering. It also ensures the steaks cook evenly. This combined cooking process helps get you that perfect color gradient from red to brown when you cut into your Filet Mignon wrapped in bacon.

1. Preheat the oven to 400ºF.
2. Place the Filet Mignon Steaks on a cutting board.
3. Wrap two pieces of bacon evenly around the outer edge of each Filet Mignon Steak. Secure with butcher’s twine. Don’t use anything besides butcher’s twine to tie the bacon to the Filet Mignon Steaks!
4. Season both sides of the Filet Mignon Steaks with salt and pepper.
5. Heat olive oil and butter in an oven-safe skillet on high heat.
6. Once hot, add the Filet Mignon Steaks to the skillet. You want 1-2 inches between the steaks for this step. If your pan is too small, brown them 2 at a time instead.
7. Tuck the rosemary and garlic between the Filet Mignon Steaks.
8. Cook without moving, until a brown crust forms on the bottom of each Filet Mignon Steak. This takes 3-4 minutes.
9. Flip the Filet Mignon Steaks over and repeat on the next side.
10. Once browned on both sides, baste with the butter and olive oil mixture and then place the pan with all the Filet Mignon Steaks in it into the oven.
11. Cook, uncovered, for 5-8 more minutes, until an instant-read thermometer registers 145º F.
12. Let rest 3-5 minutes before serving. Trim off the butcher twine before serving.

For a full list of ingredients and instructions, see the recipe card below.

Farmhouse Kitchen Pro Tip

Serve the Filet Mignon Steak with a sprig of rosemary on top to add a pop of green and give a hint at the flavor you’ll taste in the steaks. This recipe while simple, feels decadent and fancy. It’s perfect for your upcoming family gathering or holiday.

No Oven Safe Pan?

No problem. Brown the bacon wrapped Filet Mignon on the stovetop in whatever pan you have. Then, transfer it to a baking dish. Be sure to include the butter and herb mixture the steaks browned in. Continue with the recipe as written!

Is Beef Tenderloin the same as Filet Mignon?

Filet Mignon is from the same cut as Beef Tenderloin. A Beef Tenderloin is the very center of the loin. Usually, when someone refers to a Beef Tenderloin they mean the whole cut, like a Roast.

Tenderloin Steaks and Filet Mignon are made when that Roast is broken down further into Steaks. You can buy these at the meat counter, or you can request a certain thickness for the Tenderloin Steaks at the butcher’s counter.

Is Beef Tenderloin a good cut of Steak?

Tenderloin is considered one of the best cuts of beef which means that Tenderloin Steaks are going to be some of the best steaks you’ll ever sink your teeth into. They are my personal favorite.

Because they are such a high-end cut of Steak, they can have a higher price tag. It’s well worth it though for that melt-in-your-mouth texture and buttery flavor.

What Temperature is Bacon Wrapped Filet Mignon Cooked to?

Cooking time is going to vary depending on the thickness of your Steaks. For this recipe, I recommend Filet Mignon Steaks that are about 1-inch thick.

Measure the internal temperature of the Steaks by inserting an instant-read thermometer into the side of the Steak through the bacon. If you’re looking down at your pan, this means the thermometer is parallel with the pan. Make sure it is in the thickest part of the Tenderloin Steak.

For medium-rare the temperature should read 145°F, medium should read 160°F, and well done is 170°F. I highly recommend medium-rare for this recipe.