Bacon Wrapped Filet Mignon

Easy to make and always impressive, this Bacon Wrapped Filet Mignon is the perfect showstopper recipe. With just six ingredients and incredible flavor, this steak is ultra-tender. Try it with my Best Mashed Potatoes, Mushroom Cream Sauce, and Sautéed Green Beans for a full meal.

Prep Time5

Cook Time25

Total Time30

Author : Kari Peters

Cuisine: American

Servings:

Calories: 685kcal

Ingredients

4 strips bacon
1 pound filet mignon 2-8 ounce steaks
1 tsp sea salt
1/2 tsp ground black pepper
1 tbsp avocado oil or olive oil
2 tbsp salted butter
1 clove garlic cut in half lengthwise
2 sprigs fresh rosemary

Instructions

Ideally, remove the steaks from the fridge 1-2 hours ahead and season them with sea salt and pepper. Skip the seasoning in step 5 if you can do this ahead.
Preheat the oven temperature to 425º and line a baking sheet with parchment paper. Evenly space the 4 strips of bacon on the pan and place it into the oven as it's preheating.
Cook the bacon until some of the fat renders out and it's beginning to brown on the edges but still very pliant, about 8 minutes.
Remove the bacon from the oven, and lower the oven temperature to 400ºF. Transfer the bacon from the pan to a paper towel-lined plate and set it aside.
Season the steaks on all sides with the sea salt and pepper, skip if you did this in step 1. Wrap each filet with 2 strips of bacon, securing the overlapping ends with toothpicks on each side.
Heat a large 10" cast iron skillet over medium-high heat. When the pan is hot but not smoking, add the oil to the pan, and using an oven mitt, swirl the oil to coat the bottom.
Place the bacon wrapped filets evenly in the skillet and cook for 2-3 minutes per side until well browned.
Remove any excess oil, then turn the stove down to medium heat and add the butter, halved garlic, and rosemary sprigs to the pan.
Swirl the aromatics around in the butter for a minute or so. Then using a spoon, scoop up some butter and drizzle it over each steak. I use an oven mitt to hold the handle, tilt to let the butter run to the side, then scoop it up and over the steak.
Continue basting for 1-2 minutes. Then, insert an oven-safe thermometer and finish cooking the filets in the oven to your desired doneness, about 8 minutes for medium-rare.

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Notes

Remove the filet mignon steaks from the refrigerator 1-2 hours before cooking to come up to room temperature, and season them with sea salt and pepper. This brings even more flavor to the meat, and it cooks more evenly.

You can also use 2 tbsp of my Herb Butter recipe in place of the butter, garlic, and rosemary. I make batches of this recipe to have in small containers in the freezer, which makes it super convenient, and you don't need to purchase fresh herbs as often.

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