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.
Servings: 4
Calories: 629kcal
Ingredients
- 4 slices thick-cut bacon
- 16 oz beef tenderloin filets 1 - 2" thickness
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1 tablespoon butter
- 2 tablespoons bacon fat
Rosemary-Garlic Butter
- 3 tablespoons butter room temperature
- 2 teaspoons dried crushed rosemary
- 1 tablespoon minced garlic
- 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 3 tablespoons butter, 2 teaspoons dried crushed rosemary, 1 tablespoon minced garlic, 1 teaspoon whole grain mustard, and 1/2 teaspoon freshly ground black pepper. Mix together and set aside until ready to use.
Prepare the Steaks
- Preheat oven to 450℉. Pat the 16 oz beef tenderloin filets dry with paper towels to remove any excess moisture. Season steaks on both sides with 1 teaspoon kosher salt and 1/2 teaspoon freshly ground black pepper.
- In a large cast iron skillet, cook the 4 slices thick-cut 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 1 tablespoon butter along with the 2 tablespoons 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 may want to cook the steaks in the oven for 7-10 minutes to reach medium rare.
- Use this temperature guide to check the desired doneness of your steaks: Rare-120 degrees; Medium Rare-130 degrees; Medium-140 degrees; Medium Well – 150 degrees; Well Done-160 degrees)
- 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: 629kcal | Carbohydrates: 2g | Protein: 25g | Fat: 57g | Saturated Fat: 25g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 23g | Trans Fat: 1g | Cholesterol: 140mg | Sodium: 990mg | Potassium: 437mg | Fiber: 0.2g | Sugar: 0.1g | Vitamin A: 369IU | Vitamin C: 1mg | Calcium: 21mg | Iron: 3mg