Bacon-Wrapped Filet Mignon

Bacon-Wrapped Filet Mignon

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Bacon-Wrapped Filet Mignon is one of the best beef entrees that I’ve had the joy of eating. Tender, juicy beef, seared in a cast iron skillet, wrapped in delicious bacon and full of fabulous flavor. Yes, it’s small compared to it’s counterpart the New York Strip, but wow, does it pack a punch! My husband and I both agree that it was the most tender, delicious steak we’ve ever eaten. It practically melts in your mouth.

Last year during the Covid scare, it seemed that supermarket beef prices were rising faster than you could blink an eye, and the butcher markets were full up for at least 10-15 months. Because of this, my husband and I decided to purchase some butchered beef from my oldest brother who raises Certified Angus Cattle. One of the perks of that purchase was a couple packages of beef tenderloins aka filet mignon.

T-Bone Steaks - New York Strip - Filet Mignon

Beef tenderloin comes from the short loin on a beef, which is considered the most tender and popular cuts of meat. This could be a T-Bone steak, or broken down further into two cuts of steak, the beef short loin (New York Strip) and the tenderloin (Filet Mignon).

So, how do you cook this most prized cut of beef? Let’s take a look!

 

Ingredients Needed for Bacon-Wrapped Filet Mignon

  • thick-sliced bacon
  • beef tenderloin filets (12-16 oz)
  • kosher salt
  • freshly ground black pepper
  • butter
  • bacon fat

Rosemary-Garlic Butter

  • butter, softened
  • dried crushed rosemary
  • garlic, minced
  • whole grain mustard
  • freshly ground black pepper

 

A Note About Steak Thickness

When browsing recipes for filet mignon, I noticed that most of the steaks were at least 2 inches thick. This was not the case with the beef filets we received from the butcher, as ours were about 1″ thick (about 4 oz ea.). If yours are thicker, you’ll want to add a little bit of time to the cooking, as noted in the instructions.

 

Instructions for Making This Recipe

Prepare the Rosemary-Garlic Butter

When I sear a good cut of beef steak in a cast iron skillet, I like to serve the steaks with flavored butter. In my opinion, it just seems to bring out the yummy flavors of the beef even more.

So, before you begin cooking, take a few minutes to make the flavored butter. In a small bowl, mix together the softened butter, dried crushed rosemary, minced garlic, whole grain mustard, and freshly ground black pepper. Mix together and set aside until ready to use.

See my recipe for Pan-Seared Ribeye with Garlic Butter Here. 

 

Prepare the Steaks

Seasoning the Steaks

Preheat oven to 450 degrees. Pat the beef tenderloins dry with paper towels to remove any excess moisture. Season steaks on both sides with kosher salt and freshly ground black pepper.

In a large cast iron skillet, cook the thick-sliced bacon on each side to sear and lightly brown. Allow to cool for a few minutes on a paper towel.

I precook the bacon simply because I have an aversion to undercooked bacon. If this is not a problem for you, go ahead and use raw bacon.

Wrapping Steaks with Bacon

Wrap each steak with a slice of pre-cooked bacon and secure ends with long toothpicks.

Searing Steaks in Butter and Bacon Fat

Heat a tablespoon of butter along with the bacon fat in the skillet over medium-high heat. Once the butter melts, add the filets and sear until golden brown, about 60-90 seconds on each side.

Transfer the skillet to the preheated oven and cook an additional 3-5 minutes (for medium rare). Use a digital meat thermometer to check doneness, entering in the middle of the side.

If your filets are thicker, you’ll want to cook the steaks in the oven for 7-10 minutes to reach medium rare. 

Remove the skillet from the oven and allow the steaks to rest a few minutes before serving.

Serving Filet Mignon with Steamed Potatoes with Parsley

Serve with a dollop of Rosemary-Garlic Butter. Serve Filet Mignon with a fresh green salad and Baked Parmesan Fries or Steamed Potatoes with Parsley. 

See more Beef Recipes Here.  Browse Cast Iron Cooking Ideas Here. 

Recipe for Bacon-Wrapped Filet Mignon

Bacon-Wrapped Filet Mignon

Bacon-Wrapped Filet Mignon is one of the best beef entrees that I've had the joy of eating. Tender, juicy beef, seared in a cast iron skillet, wrapped in delicious bacon and full of fabulous flavor. It practically melts in your mouth.
5 from 1 vote
Print Rate
Course: Main Course
Cuisine: French
Keyword: Beef, Beef Tenderloin, Cast Iron Skillet, Thick Cut Bacon
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Servings: 3

Equipment

Knife Set
Glass Mixing Bowls
Cast Iron Skillet
Tongs

Ingredients

Rosemary-Garlic Butter

  • 3 tablespoons butter softened
  • 2 teaspoons dried crushed rosemary
  • 1 tablespoon garlic minced
  • 1 teaspoon whole grain mustard
  • 1/2 teaspoon freshly ground black pepper
  • fresh parsley for garnish

Instructions

Prepare Rosemary-Garlic Butter

  • In a small bowl, mix together the softened butter, dried crushed rosemary, minced garlic, whole grain mustard, and freshly ground black pepper. Mix together and set aside until ready to use.

Prepare the Steaks

  • Preheat oven to 450 degrees. Pat the beef tenderloins dry with paper towels to remove any excess moisture. Season steaks on both sides with kosher salt and freshly ground black pepper.
  • In a large cast iron skillet, cook the thick-sliced bacon on each side to sear and lightly brown. Allow to cool for a few minutes on a paper towel.
  • Wrap each steak with a slice of bacon and secure ends with long toothpicks.
  • Heat a tablespoon of butter along with the bacon fat in the skillet over medium-high heat. Once the butter melts, add the filets and sear until golden brown, about 60-90 seconds on each side.
  • Transfer the skillet to the preheated oven and cook an additional 3-5 minutes (for medium rare). Use a digital meat thermometer to check doneness, entering in the middle of the side.
  • If your filets are 2" thick, you'll want to cook the steaks in the oven for 7-10 minutes to reach medium rare.
  • Remove the skillet from the oven and allow the steaks to rest a few minutes before serving.
  • Place a dollop of Rosemary-Garlic Butter on top of each filet. Serves 2-4.

Notes

*Unless otherwise indicated, all butter used on this recipe site is salted.

Nutrition

Calories: 839kcal | Carbohydrates: 2g | Protein: 34g | Fat: 77g | Saturated Fat: 33g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 31g | Trans Fat: 1g | Cholesterol: 187mg | Sodium: 1334mg | Potassium: 582mg | Fiber: 1g | Sugar: 1g | Vitamin A: 491IU | Vitamin C: 1mg | Calcium: 28mg | Iron: 4mg
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