Chicken Bacon-Wrapped Filet Mignon recipe

There are meals, and then there are events. Making Bacon-Wrapped Filet Mignon at home firmly falls into the latter category. I still recall the first time I decided to tackle this seemingly intimidating steakhouse classic for a special anniversary dinner. The pressure was on! I envisioned that perfectly cooked, melt-in-your-mouth tender beef, encased in a crispy, salty layer of bacon – the kind of dish that silences the table, save for appreciative murmurs. Following the steps carefully – tempering the meat, wrapping it snugly, achieving that perfect sear, and finishing it in the oven with bated breath and a meat thermometer as my guide – felt like a culinary rite of passage. The aroma alone, that rich blend of rendering bacon and searing beef, was intoxicating. When we finally sat down to eat, slicing into the steak to reveal a perfectly medium-rare pink interior, it was pure triumph. The combination was even better than I’d imagined: the bacon added moisture and a smoky, salty counterpoint to the incredibly tender, mild-flavoured beef. It felt luxurious, decadent, and surprisingly achievable. Since then, Bacon-Wrapped Filet Mignon has become my go-to for celebrations, impressing guests, or simply when we crave an exceptional treat. It transforms a simple dinner into a five-star experience, right in our own dining room.

Ingredients for Perfect Bacon-Wrapped Filet Mignon

Achieving steakhouse-quality results at home starts with selecting high-quality ingredients. This recipe focuses on simplicity, letting the natural flavours of the beef and bacon shine. This recipe typically serves 2-4 people, depending on the size of the filets.

• Filet Mignon Steaks (The Star):
  • 2-4 Filet Mignon Steaks (Beef Tenderloin): Aim for steaks that are 1.5 to 2 inches thick. Thickness is crucial for achieving a good sear on the outside while keeping the inside tender and cooked to your desired doneness.
  • Weight: Typically 6 to 8 ounces (170g to 225g) per steak.
  • Quality: Choose USDA Choice or, for a truly luxurious experience, USDA Prime grade if your budget allows. Look for steaks with minimal visible connective tissue (silver skin), although most butchers will trim this off. A good butcher is your best resource.
• Bacon (The Flavorful Wrap):
  • 2-8 slices Standard-Cut Bacon: You’ll need 1-2 slices per steak, depending on the circumference of the filets and the length of the bacon slices. Avoid thick-cut bacon for this recipe. Standard thickness bacon wraps more easily, conforms better to the steak’s shape, and crisps up more effectively in the cooking time required for the steak. Center-cut bacon often works well.
• Fat for Searing:
  • 1-2 Tablespoons High Smoke Point Oil: Such as canola oil, grapeseed oil, avocado oil, or light olive oil. Needed for achieving a good initial sear without burning.
  • 1 Tablespoon Unsalted Butter (Optional): Can be added to the pan during the last minute of searing for basting, adding richness and flavour.
• Seasoning (Simple & Effective):
  • Coarse Salt (Kosher or Sea Salt): Approximately ½ to 1 teaspoon per steak. Coarse salt adheres well and seasons effectively.
  • Freshly Ground Black Pepper: Approximately ¼ to ½ teaspoon per steak. Freshly ground offers superior flavour.
• Aromatics (Optional, for Basting):
  • 1-2 sprigs Fresh Rosemary or Thyme: Add to the pan with the butter for basting to infuse flavour.
  • 1-2 cloves Garlic (smashed): Add to the pan with the butter and herbs.
• Essential Tools:
  • Kitchen Twine: For securely fastening the bacon around the steaks.
  • Heavy-Bottomed Skillet: Cast iron is highly recommended for its excellent heat retention and searing capabilities. Oven-safe stainless steel is a good alternative.
  • Instant-Read Meat Thermometer: Absolutely crucial for accurately gauging the internal temperature and achieving your desired level of doneness. This is non-negotiable for expensive cuts like filet mignon.
  • Tongs: For handling the steaks without piercing them.

Step-by-Step Instructions: Mastering the Technique

Follow these detailed steps, paying close attention to temperature control and timing, for a perfectly cooked Bacon-Wrapped Filet Mignon.

1. Temper the Steaks (Crucial First Step):
   • Remove the filet mignon steaks from the refrigerator at least 30 minutes, and up to 60 minutes, before you plan to cook them. Place them on a wire rack set over a plate.
   • Allowing the steaks to come closer to room temperature ensures more even cooking. A cold steak centre requires longer cooking time, increasing the risk of overcooking the exterior.
2. Prepare the Steaks:
   • Pat the steaks completely dry on all surfaces with paper towels. Removing excess moisture is essential for developing a deep, brown sear (Maillard reaction). Moisture on the surface will steam the steak instead of searing it.
   • Season the steaks generously on all sides (top, bottom, and edges before wrapping) with coarse salt and freshly ground black pepper. Don’t be shy; a thick steak needs ample seasoning.
3. Wrap with Bacon:
   • Take one or two slices of standard-cut bacon (enough to encircle the steak) and wrap them snugly around the edge (circumference) of each filet mignon. Overlap the ends slightly. The bacon helps the filet maintain its tall, round shape during cooking and adds moisture and flavour.
   • Secure the bacon in place by tying a piece of kitchen twine around the center of the bacon wrap. Tie it snugly but not so tight that it digs deeply into the meat. Alternatively, you can secure the bacon overlap with one or two sturdy toothpicks (insert them horizontally), but remember to remove them before serving and warn your guests if using toothpicks! Twine is generally preferred. Trim any excess twine.
4. Preheat Oven and Skillet:
   • Position an oven rack in the center of the oven and preheat it to 400°F (200°C).
   • Place your heavy-bottomed, oven-safe skillet (preferably cast iron) over high heat on the stovetop. Let the skillet get screaming hot – this takes several minutes (3-5 minutes for cast iron). A properly preheated pan is vital for a good sear. You’ll know it’s ready when a drop of water evaporates instantly, or the oil shimmers intensely.
5. Sear the Steaks:
   • Add the high smoke point oil to the hot skillet. It should shimmer immediately.
   • Carefully place the bacon-wrapped filets into the hot skillet using tongs. You should hear a loud sizzle. Ensure there is space between the steaks; do not overcrowd the pan (cook in batches if necessary).
   • Sear the steaks undisturbed for 2-3 minutes on the first side until a deep brown crust forms.
   • Using tongs, flip the steaks and sear the other side for another 2-3 minutes.
   • Now, using the tongs, stand the steaks up on their bacon-wrapped edges. Carefully rotate them, searing the bacon edge all around until it starts to crisp and render, about 2-3 minutes total for the entire edge. This step is key to crispy bacon. Lay the steaks flat again.
   • (Optional Basting): During the last minute of searing, you can add the optional butter, garlic cloves, and herb sprigs to the pan. As the butter melts, carefully tilt the pan and use a large spoon to baste the steaks with the melted butter and infused aromatics for about 30-60 seconds.
6. Finish in the Oven:
   • Immediately transfer the entire oven-safe skillet with the steaks into the preheated 400°F (200°C) oven.
   • Cook until the steaks reach the desired internal temperature, measured with an instant-read meat thermometer inserted into the thickest part of the steak (avoiding bone if there were one, though filet mignon is boneless). Do NOT rely on cooking time alone. Temperature is the only accurate guide:
     • Rare: 125-130°F (52-54°C) – Approx. 4-6 minutes in oven
     • Medium-Rare: 130-135°F (54-57°C) – Approx. 5-7 minutes in oven (Recommended for optimal tenderness and flavour)
     • Medium: 135-140°F (57-60°C) – Approx. 6-8 minutes in oven
     • Medium-Well: 140-145°F (60-63°C) – Approx. 8-10 minutes in oven
     • Well-Done: 160°F+ (71°C+) – (Generally not recommended for filet mignon as it becomes dry and tough)
   • Note: The internal temperature will continue to rise by 5-10 degrees during resting (carryover cooking), so pull the steaks from the oven when they are about 5 degrees below your target final temperature.
7. Rest the Steaks (Absolutely Essential):
   • Using tongs, immediately transfer the cooked steaks from the hot skillet to a clean cutting board or wire rack. Do not leave them in the hot pan, or they will continue to cook aggressively.
   • Tent the steaks loosely with aluminum foil (don’t wrap tightly, as this can steam the crust).
   • Let the steaks rest for at least 5 minutes, preferably 10 minutes, before slicing or serving. This critical step allows the muscle fibres to relax and the juices to redistribute throughout the meat. Skipping resting will result in a dry steak with juices running out onto the plate when cut.
8. Serve:
   • Carefully snip and remove the kitchen twine (or toothpicks) from each steak.
   • Serve the Bacon-Wrapped Filet Mignon whole or slice it into thick medallions. You can spoon some of the reserved pan juices (after carefully draining excess fat) over the top if desired. Serve immediately.

Nutritional Information (Approximate)

Bacon-Wrapped Filet Mignon is an indulgent dish, and its nutritional profile reflects this. Values are estimates and vary based on steak size, bacon thickness/fat content, amount of butter used for basting, and exact portion consumed.

• Servings: 1 steak per serving (assuming 6-8 oz filets).
• Calories per Serving (Approximate): 450 – 650 calories.

Key Nutritional Considerations:

• High in Protein: Beef filet mignon is an excellent source of high-quality protein, essential for muscle building and repair.
• Significant Fat Content: Both the filet mignon (though lean compared to other cuts, it still contains intramuscular fat) and especially the bacon contribute significantly to the fat content, particularly saturated fat. Basting with butter also adds fat.
• Source of Iron and B Vitamins: Beef is a good source of heme iron (easily absorbed) and B vitamins, particularly B12.
• Sodium Content: Bacon adds considerable sodium to the dish, in addition to the salt used for seasoning.

Disclaimer: This is a general estimate. Precise nutritional information requires analysis based on specific ingredients used. This dish is best enjoyed as part of a balanced diet, typically reserved for special occasions due to its richness and calorie density.

Preparation Time Breakdown

Understanding the timing helps plan your meal effectively. Much of the time is hands-off tempering or resting.

• Passive Tempering Time: 30 – 60 minutes (Steaks sit at room temperature)
• Active Preparation Time: 10 – 15 minutes
  • Patting dry, seasoning, wrapping with bacon, securing with twine.
• Active Cooking Time (Stovetop Searing): 7 – 10 minutes
  • Searing top, bottom, and edges. Includes optional basting time.
• Oven Cooking Time: 4 – 10 minutes (Variable based on desired doneness)
• Passive Resting Time: 5 – 10 minutes (Essential after cooking)
• Total Active Time (Prep + Searing + Handling): Approximately 17 – 25 minutes
• Total Time (Including Tempering, Oven, Resting): Approximately 56 – 95 minutes

This breakdown shows that while the overall time from fridge to plate is over an hour, the actual hands-on cooking is relatively short, making it manageable once you understand the flow.

How to Serve Your Exquisite Filet Mignon

Serving this luxurious steak deserves a presentation and accompaniments that match its quality.

• Plating:
  • Serve the filet whole, showcasing the beautiful bacon wrap.
  • Alternatively, slice the filet into ½-inch thick medallions and fan them out slightly on the plate to reveal the perfectly cooked interior.
  • Spoon a small amount of reserved pan juices (defatted) over the steak or serve sauces on the side.
• Classic Steakhouse Sides:
  • Potatoes: Creamy Mashed Potatoes, Roasted Garlic Potatoes, Dauphinoise Potatoes, or even a simple Baked Potato with toppings.
  • Vegetables: Roasted Asparagus with Hollandaise, Creamed Spinach, Sautéed Mushrooms and Onions, Steamed Green Beans with Almonds, Roasted Brussels Sprouts.
  • Salad: A crisp Caesar Salad or a simple Wedge Salad with blue cheese dressing.
• Sauces & Toppings (Optional Enhancements):
  • Classic Sauces: Béarnaise Sauce, Hollandaise Sauce, Peppercorn Sauce, Red Wine Reduction Sauce (Bordelaise), Mushroom Cream Sauce.
  • Compound Butter: Garlic Herb Butter, Blue Cheese Butter, or Truffle Butter melted over the hot steak just before serving.
  • Simple Pan Sauce: Deglaze the cooking skillet (after removing steaks) with a splash of red wine or beef broth, scraping up browned bits, reduce slightly, and swirl in a knob of cold butter off-heat.
• Occasions:
  • Romantic Dinners (Valentine’s Day, Anniversaries)
  • Special Celebrations & Birthdays
  • Holiday Meals (Christmas, New Year’s Eve)
  • Any time you want to impress or indulge!
• Wine Pairing:
  • Full-bodied red wines pair beautifully. Consider Cabernet Sauvignon, Merlot, Bordeaux blends, Syrah/Shiraz, or Malbec. Choose a wine with good structure to complement the richness of the beef and bacon.

Additional Tips for Steakhouse-Quality Results

Elevate your Bacon-Wrapped Filet Mignon from great to unforgettable with these pro tips:

1. Invest in Quality Meat: The final dish can only be as good as your starting ingredients. For filet mignon, choosing a reputable butcher and opting for Choice or Prime grade beef with good marbling (even for lean cuts like filet) and proper thickness (1.5-2 inches) makes a significant difference in tenderness and flavour.
2. Choose the Right Bacon (and Render it): Standard-cut bacon is key. Thick-cut bacon doesn’t wrap as well and often remains flabby by the time the steak is cooked. Searing the bacon-wrapped edge thoroughly, as described in the instructions, is crucial for rendering the fat and achieving crispy, not greasy, bacon.
3. Secure the Bacon Properly: Loose bacon won’t render or crisp evenly and can fall off during cooking. Use kitchen twine tied snugly (but not strangling the steak) or sturdy toothpicks inserted horizontally through the overlap. If using toothpicks, ensure they are easily visible for removal before serving.
4. Embrace the Cast Iron Sear: A ripping hot cast iron skillet provides unmatched heat retention for a deep, even sear (Maillard reaction), which translates to incredible flavour. If you don’t have cast iron, use the heaviest oven-safe skillet you own and ensure it’s thoroughly preheated.
5. Trust Your Thermometer, Not the Clock: Cooking times are estimates. Factors like steak thickness, starting temperature, oven calibration, and skillet heat retention all affect actual cooking duration. An accurate instant-read meat thermometer is the only way to guarantee your expensive filet mignon is cooked precisely to your preferred level of doneness. Remember to account for carryover cooking during the rest period.

Frequently Asked Questions (FAQ)

Here are answers to common questions about Bacon-Wrapped Filet Mignon:

1. Q: What are the exact internal temperatures for different levels of doneness?
   • A: Use an instant-read thermometer and aim for these temperatures (remember to pull the steak 5°F below the final desired temperature to allow for carryover cooking during resting):
     • Rare: Final temp 125-130°F (52-54°C) – Cool red center
     • Medium-Rare: Final temp 130-135°F (54-57°C) – Warm red center (Often considered ideal)
     • Medium: Final temp 135-140°F (57-60°C) – Warm pink center
     • Medium-Well: Final temp 140-145°F (60-63°C) – Slightly pink center
     • Well-Done: Final temp 160°F+ (71°C+) – Little or no pink (Not recommended for filet mignon)
2. Q: Can I cook Bacon-Wrapped Filet Mignon entirely on the stovetop or grill?
   • A:
     • Stovetop: It’s difficult to cook a thick filet evenly entirely on the stovetop without burning the outside before the inside reaches temperature. The sear + oven finish method is generally best.
     • Grill: Yes! Prepare and wrap the steaks as directed. Create a two-zone fire (hot side, cooler side). Sear the steaks over direct high heat on all sides (including bacon edges). Then move them to the cooler, indirect heat side of the grill, close the lid, and cook until they reach the desired internal temperature, monitoring with a thermometer.
3. Q: Why is resting the steak so important? Can I skip it?
   • A: Resting is absolutely crucial and should not be skipped. During cooking, the muscle fibres contract and push the juices toward the center of the steak. Resting allows the fibres to relax and the juices to redistribute evenly throughout the meat. If you slice into it immediately after cooking, most of those delicious juices will pour out onto your cutting board, resulting in a drier, less flavourful steak. A minimum of 5-10 minutes of rest makes a huge difference.
4. Q: What are the best simple sauces or toppings if I don’t want to make a complex sauce?
   • A: Great simple options include:
     • Compound Butter: Mix softened butter with chopped garlic, fresh herbs (parsley, chives, thyme), salt, and pepper. Roll into a log, chill, and slice a pat onto the hot steak.
     • Pan Sauce: After removing the steaks, pour off excess fat from the skillet. Add a splash of red wine, broth, or even balsamic vinegar to the hot pan, scraping up any browned bits. Let it reduce slightly, then swirl in a teaspoon of cold butter off-heat.
     • Quality Finishing Salt: A sprinkle of flaky sea salt (like Maldon) just before serving enhances the flavour.
     • Sautéed Mushrooms & Onions: Simply cooked in butter and herbs.
5. Q: Can I prepare Bacon-Wrapped Filet Mignon ahead of time?
   • A: It’s best cooked just before serving for optimal texture and temperature. However, you can do some prep ahead:
     • Wrap & Store: Wrap the steaks with bacon, secure with twine, season lightly (hold off on heavy salting until just before cooking, as salt draws out moisture over time), place them on a rack over a plate, cover loosely, and refrigerate for up to 24 hours.
     • Temper Before Cooking: Remember to still allow the pre-wrapped steaks to temper at room temperature for 30-60 minutes before cooking.
     • Avoid Pre-Cooking: Fully cooking the steaks ahead and reheating generally leads to overcooking and a less desirable texture.

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