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How to Cook a Bacon-Wrapped Filet Mignon

Name: How to Cook a Bacon-Wrapped Filet Mignon
Prep time: 5 min
Total time: 30 min
Yield: 2
Ingredients: 2 filet mignons (about 6 oz each and at least 1 inch thick); 2 strips thin-cut bacon; 1 tablespoon unsalted butter; Balsamic vinegar glaze, for serving; Salt and pepper

1 Ratings

1 Comments

How to Cook a Bacon-Wrapped Filet Mignon

Prep 5 min
Total 30 min
Servings 2

A surprisingly easy, yet elegant, steak wrapped in bacon and seared to perfection. Perfect for Valentine's Day, birthday dinners or any time you want to serve an impressive meal (without going crazy). MORE+ LESS-

By Macheesmo

Updated March 7, 2017

Ingredients

filet mignons (about 6 oz each and at least 1 inch thick)

strips thin-cut bacon

tablespoon unsalted butter

Balsamic vinegar glaze, for serving

Salt and pepper

Steps

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1

Before cooking, remove steaks from fridge and let them come to room temperature for 30 minutes. Preheat oven to 450°F.
2

Wrap edges of each steak with a strip of bacon and secure each with a length of kitchen twine.
3

Season steaks with salt and pepper. Place a large oven-safe skillet over medium-high heat. and let it get hot. When the pan is hot (after 1 minute or so), add some butter, melt it and swirl it around the pan to coat. When butter is bubbling, add steaks to the pan and sear for 90 seconds per side.
4

Transfer pan directly to oven and let cook until the steaks reach your desired doneness; 5-6 minutes per side in the oven (10 minutes total) should give you a nice medium-rare steak. Check the internal temperature with a meat thermometer. For medium-rare, it should register 135°F in the thickest part of the steak.
5

When steaks are done, remove from the oven and transfer to a clean plate. Cover with foil and let rest for 6-7 minutes. Remove twine from steaks and serve each one drizzled with balsamic vinegar glaze.

Nutrition Information

Nutrition Facts

Serving Size: 1 Serving

Calories: 594.0

% Daily Value

Total Fat: 47.7g; 73%
Saturated Fat 19.8g 99%
Cholesterol: 179.0mg; 60%
Sodium: 1064.8mg; 44%
Potassium: 594.6mg; 17%
Total Carbohydrate: 1.3g; 0%
Dietary Fiber 0.4g 2% Sugars 0.3g
Protein: 37.6g

% Daily Value*:

Calcium: 5.30%; 5%
Iron: 15%; 15%

Exchanges:

*Percent Daily Values are based on a 2,000 calorie diet.

More About This Recipe

Are you cooking to impress? Sure, you could spend lots of money going out to a fancy dinner, but I think it means so much more to cook a great meal yourself. It can be super impressive and also save you a good chunk of change. Even if you're cooking something like these filets, you’ll still save a boatload of money over what you would pay in a restaurant. And here’s a secret: They are really easy to cook. (I won’t even tell your date.) You can do this! There aren’t many ingredients needed to prepare a filet, so be sure to spend a bit more on high-quality ingredients, particularly the steak and bacon. You can use any bacon, although stay away from very thick-cut pieces, as they won't have time to cook through. Before you cook the filets, let them sit at room temperature for 30 minutes to slowly bring them up to the right temperature. Then wrap each filet in bacon and tie it with a piece of kitchen twine to hold everything in place. When you’re ready to start cooking, preheat your oven to 450°F. Place an oven-safe skillet on the stove over medium-high heat. When the pan is hot, add some butter, melt it and swirl it around the pan. Season the filets with salt and pepper and then sear each filet for about 90 seconds per side. Flip the filets to sear them well on both sides. Then transfer the whole skillet to the oven and let them finish cooking for about 5 minutes per side (10 minutes total). Be sure to turn them once halfway through. Assuming your steaks are about an inch thick, this should get you to about a medium-rare doneness. Here’s the most important part of this whole recipe: You absolutely need to use a meat thermometer on these. If you want medium rare, you want to stop cooking these guys when they hit 135°F. Even 10 degrees over and your steaks will be overcooked and start to get tough. Once the steaks reach the temperature you want, remove them from the skillet and cover them with foil. Let them rest for a few minutes and then serve them