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5 from 3 votes

Bacon Wrapped Filet Mignon with Herb Butter

Bacon Wrapped Filet Mignon is an impressive steakhouse dinner that you can make at home. It's an elegant entree for holidays and celebrations.
Prep Time10 minutes
Cook Time25 minutes
Bring to room temp30 minutes
Total Time1 hour 5 minutes
Course: Dinner
Cuisine: American
Servings: 4 servings
Author: Kristin Maxwell

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

Take the internal temperature to test doneness - 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.
Wrap leftovers and store in an airtight container in the fridge for up to 4 days. They can be reheated or served cold, sliced, in sandwiches or for salads.
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.

Nutrition

Calories: 194kcal | Carbohydrates: 1g | Protein: 1g | Fat: 21g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 47mg | Sodium: 1109mg | Potassium: 33mg | Fiber: 0.2g | Sugar: 0.1g | Vitamin A: 533IU | Vitamin C: 1mg | Calcium: 13mg | Iron: 0.2mg

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