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Bacon Wrapped Filet Mignon is a fancy entree that will thoroughly impress your guests. Tender cuts of beef filet, wrapped in salty bacon are caramelized in a cast iron skillet, and then topped with a silky herb butter.
Served with a vegetable or side salad, filet mignon becomes the perfect date night or celebration dinner. It’s also perfect for an elegant Christmas dinner.
Why We Love This Recipe
- Impressive – Whether you’re celebrating, hosting a dinner party, or just want to treat yourself to an elegant dinner at home this cast iron filet mignon is the recipe to make.
- Perfectly Cooked Steak – The combination of searing the filet medallions in a cast iron skillet before finishing in the oven gives amazing results.
- Compound Butter – The herby compound butter takes this filet mignon over the top!
Ingredients For Bacon Wrapped Filet Mignon
- Filet Mignon – Taken from a whole beef tenderloin, this cut of beef is very lean, but is extremely tender when cooked properly.
- Bacon – Use regular-cut bacon, not thick-cut.
- Oil – Olive oil or canola oil.
- Salt and Cracked Black Pepper
- Garlic Cloves – Fresh whole garlic, peeled, then smashed.
- Fresh Rosemary or Fresh Thyme – sprigs of one or both of these.
- Butter
- Compound Butter – Salted Butter, Soy Sauce, Fresh Herbs (such as parsley, chives, and thyme).
How To Make Bacon Wrapped Filet Mignon
See the recipe card below for full, detailed instructions
Use your cast iron skillet to give the filet medallions a perfect sear on the stove before finishing in the oven for a super tender and juicy result.
Step 1: Remove the steaks from the refrigerator to bring them to room temperature. Preheat the oven and par-cook the bacon on a foil-lined tray until they are starting to brown and shrink. Drain on paper towels.
Step 2 – Mix the compound butter ingredients together. Place on a piece of plastic wrap and roll into a short log. Store in the fridge.
Step 3 – Pat the steaks dry and season both sides with salt and paper. Wrap the bacon around the filets and use a toothpick to secure the ends.
Step 4 – Heat a cast iron skillet over medium-high heat, until very hot. Add oil to the pan, then sear the steaks for 2-3 minutes. Flip and add butter, garlic cloves and rosemary.
Step 5 – Place the skillet in the oven to finish cooking. Use an instant-read meat thermometer to check the doneness. Remove filet at 115℉ for rare, 125℉ for medium rare, 135℉ for medium, or 145℉ for medium well.
Serve – Baste steaks with the pan juices and let rest for 5 minutes. Top compound butter and garnish with fresh herbs, if desired.
Should I Sear My Filet Mignon?
Searing a filet mignon is a crucial step to getting that amazing crust on the outside. After searing, you can finish in the oven so you have a juicy and tender inside.
What Temperature Should Filet Mignon Be Cooked To?
The key to a good steak is cooking it to the right temperature. It’s important not to overcook your steak because well-done beef will be tough and chewy. Medium rare is often recommended for its warm pink center.
The best way to tell if it’s cooked properly is by taking the internal temperature. Insert the probe of a meat thermometer into the side of the meat towards the center.
- Rare – 110 to 120 degrees F.
- Medium Rare – 120 to 130 degrees F.
- Medium – 140 to 150 degrees F.
For more information on food safe temperatures, check out my Beef Temperature Chart
Serving Suggestions
For a classic steakhouse dinner, serve this recipe with a baked potato and wedge salad. I also love pairing it with any of the following side dishes:
Variations
- Extra Flavor – The best herbs to use in this recipe are parsley, rosemary, thyme, or chives. But you can also add roasted garlic, miso, or a few dashes of Worcestershire.
- Grilling – To grill steaks, follow steps 1-4 and then heat your grill to medium-high. Brush steaks with a little bit of olive oil and grill steaks for 3-4 minutes per side and then start checking for doneness. Let rest for 5 minutes and top with herb compound butter.
Storage and Reheating
Storage – Leftovers can be kept wrapped in the fridge for up to 4 days. They can be reheated or served cold, sliced, in sandwiches or for salads.
Reheating – Reheat on a sheet tray covered in foil in a 400℉ oven, until heated through. Leftovers can also be sliced and used for sandwiches or for salads.
Expert Tips
- Make Sure To Pre-Cook The Bacon – If you don’t pre-cook the bacon, you risk overcooking the steaks while trying to get the bacon cooked.
- Room Temperature Steak – It’s essential to bring the steaks to room temperature before cooking. This helps gives you a better sear and more even cooking.
- Pat Steaks Dry – This is essential to getting a good sear on the steak! If there is moisture then they will steam instead of sear. Salting the steaks also helps pull out some of the moisture.
- Use An Internal Thermometer – This is the best way to check for proper doneness of the steak. The cook time will vary based on your oven and the thickness of the steak, so check the internal temperature.
- Rest Before Serving – This helps the juices redistribute so they don’t all run out of the steak. Resulting in a more tender steak.
More Beef Recipes
- Tender and Juicy Steak Fajitas
- Chopped Steaks with Mushroom Gravy
- Garlic Butter Steak Bites
- Air Fryer Steak
- Carne Asada (Grilled Marinated Steak)
- Grilled Steak Marinade
Bacon Wrapped Filet Mignon with Herb Butter
Ingredients
Compound Butter
- 4 tablespoons of salted butter room temp
- 1 teaspoon soy sauce
- 2 teaspoons fresh chopped herbs I used parsley, chive, thyme
Filet Mignon
- 4 pieces filet mignon 6-8 ounces each
- 4 pieces regular cut bacon (not thick cut)
- 1-2 tablespoons olive or canola oil
- 1 ½ teaspoon salt
- 1 teaspoon fresh cracked black pepper
- 3 cloves garlic peeled and smashed
- 1 sprig fresh rosemary and/or 4 sprigs fresh thyme
- 2 tablespoons butter
Instructions
- Remove beef filets from the fridge for at least 30 minutes to bring up to room temperature.
- Preheat oven to 450℉. Place bacon slices on a foil lined tray, and cook in the oven for 7-10 minutes, or until they are just starting to brown and shrink. Remove from the oven and let drain on a paper towel lined plate. (Do not let them get crispy or you won't be able to wrap them around the steaks.
- While the bacon is rendering. Mix the compound butter ingredients together. Place on a piece of plastic wrap and roll into a short log. Place in the fridge, until ready to serve.
- Pat steaks dry with clean paper towel. Season the steaks on both sides with salt and pepper. Wrap the rendered bacon slices around the outside of the filet, securing the ends with a toothpick.
- Heat your cast iron pan over medium to medium-high heat, until very hot. Add oil to the pan.
- Add the steaks and sear on one side for 2-3 minutes, until the steak has a nice, golden sear. Turn steaks over and add the butter to the pan, then add garlic cloves and rosemary.
- Place the skillet in the 450℉ oven and roast for approx 6-10 minutes. Checking for the desired doneness after 6 minutes. Remove filet at 115℉ for rare, 125℉ for medium rare, 135℉ for medium or 145℉ for medium well.
- Baste with pan juices and let steaks rest for 5 minutes. Top with a slice of the herb compound butter to serve. Garnish with fresh herbs, if desired.
Notes
- Rare – 110 to 120 degrees F.
- Medium Rare – 120 to 130 degrees F.
- Medium – 140 to 150 degrees F.
Nutrition
Nutritional Disclaimer Kristin Maxwell of “Yellow Bliss Road” is not a dietician or nutritionist, and any nutritional information shared is an estimate. For accurate calorie counts and other nutritional values, we recommend running the ingredients through your preferred online nutritional calculator. Calories and other nutritional values can vary depending on which brands were used.
Can you link the roasted potato recipe you have pictured with these steaks please?
Roasted Baby Potatoes
What temp do I set my oven to when it’s time to put them in oven ???makingtkbight for my girlfriends
The temperature is set at the beginning of the instructions – 450℉.