Bacon Wrapped Filet Mignon
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Tender bacon wrapped filet mignon is pan-seared and finished in the oven for restaurant-quality steak at home. Ready in just 20 minutes and perfect every time.
You’ll also love my Grilled Filet Mignon Recipe.
Quick Look at This Recipe
- Prep Time: 5 minutes
- Cook Time: 12–15 minutes
- Total Time: 20 minutes
- Servings: 4
- Method: Pan-seared, oven-finished
- Technique: Searing + roasting
- Flavor/Texture: Smoky, buttery, melt-in-your-mouth
Why you’ll love this easy steak recipe!
This is the steak I make when I want something that feels truly special but doesn’t require hours in the kitchen. Wrapping filet mignon in bacon keeps it incredibly juicy and adds that irresistible steakhouse flavor we all love. The pan-sear-and-oven-finish method is one I trust every time: simple, reliable, and always impressive. This is one of those recipes you make once and keep forever.
Pairs well with baked lobster tails recipe and twice baked potatoes for an unforgettable Valentine’s Day or special occasion dinner.
Made With Amore,
Table of Contents
Simple Ingredients
- Filet mignon steaks (let steaks come to room temperature for about 30-40 minutes) – Thick-cut, center-cut beef tenderloin for the most tender, buttery steak
- Thick-cut bacon – Adds smoky flavor and protects the delicate filet while cooking
- Kosher salt – Enhances the natural beef flavor without overpowering
- Freshly ground black pepper – Adds gentle heat and depth
- Extra-virgin olive oil – Helps achieve a beautiful golden sear
- Unsalted butter – Finishes the steak with richness and gloss
- Garlic cloves – Lightly infuse the pan with savory aroma
- Fresh rosemary and thyme – Adds a classic steakhouse herb finish
- Toothpicks – Keep the bacon securely wrapped during cooking
See the recipe card for exact quantities.
Substitutions and Variations
- No bacon: Make a classic pan-seared steak using the same method — follow my Perfect Filet Mignon recipe for a pure steakhouse finish.
- Different cut of steak: This method also works beautifully with sirloin steaks or ribeye (see my Pan-Seared T-bone Steak), just adjust cook time slightly.
- Blue cheese variation: Add a small spoon of blue cheese butter during resting for a bold steakhouse-style twist. Pair with my Pear Gorgonzola Salad.
- Italian-inspired: Finish with rosemary, garlic, and a drizzle of extra-virgin olive oil, then serve with my Best Mashed Potatoes.
- Air fryer option: Wrap and sear as written, then finish in the air fryer at 400°F for 4–6 minutes if you’re short on oven space.
How To Make Bacon Wrapped Filet Mignon
This is a step-by-step photo overview of this delicious steak recipe; the full instructions are in the recipe card below.
Step #1: Preheat oven to 425°F (220°C).
Prepare the Steaks: Pat the filet mignon steaks completely dry with paper towels. Season all sides evenly with kosher salt and black pepper.
Step #2: Wrap two slices of bacon tightly around the sides of each steak, overlapping the strip of bacon slightly if needed. Secure the piece of bacon with toothpicks.
Step #3: Sear the Steaks: Heat a large oven-safe skillet (cast iron pan works best) over medium-high heat. Add olive oil and heat until shimmering. Place steaks in the pan and sear for 2–3 minutes per side, until deeply golden brown. Use tongs to briefly hold steaks upright to sear the sides of the steak with bacon edges, about 30–60 seconds.
Step #4: Finish in the Oven: Add one butter cube and one crushed garlic clove to each steak, then add the herbs to the pan.
Step #5: Transfer the skillet directly to the oven. Roast for 5–7 minutes for medium-rare (125–130°F internal temperature). Add 2-5 minutes more, depending on preference: (145°F for medium, 155°F for medium-well done, and 160°F for well done). Test the thickest part of the steak with a meat thermometer for the most accurate reading.
Step #6: Rest and Serve: Remove skillet from oven. Transfer steaks to a plate, remove toothpicks, and let rest 5 minutes before serving. Spoon pan juices over the steaks and serve immediately.
My Pro Tips
Recipe Tips
- Use thick-cut bacon so it crisps without overcooking the steak.
- Pat steaks completely dry before seasoning for the best sear.
- Secure bacon tightly with toothpicks so it stays flush and cooks evenly.
- Sear first, then finish in the oven for an even interior and golden crust.
- Rest the steaks 5 minutes before serving to keep them juicy.
FAQ’s
Medium-rare (recommended): 125–130°F
Medium: 135–140°F. Use a meat thermometer to check the internal temperature before resting the meat.
The best oven temperature to cook steaks is 425°F (220°C). This high heat allows the steak to finish cooking quickly after searing, keeping the inside tender and juicy while the outside stays beautifully caramelized without overcooking.
Thick-cut bacon is best. It crisps properly without burning while the filet finishes cooking in the oven. Thin cut also works, just check that it doesn’t burn in the oven and you can tent it with foil.
Searing creates a flavorful crust, while the oven cooks the thick steak evenly without overcooking the exterior.
Make ahead: Wrap and season the steaks up to 24 hours in advance, then store uncovered in the refrigerator so the bacon crisps better when cooked.
Refrigerate leftovers: Store cooked steaks in an airtight container in the fridge for up to 3 days.
Reheat gently: Warm in a 300°F oven just until heated through to avoid overcooking.
Freezing: Not recommended — filet mignon is best enjoyed fresh for optimal texture.
Serving Suggestions
These are my favorite dishes to serve with this dish.
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Bacon Wrapped Filet Mignon
Ingredients
- 4 filet mignon steaks, 6-8 oz each, about 1½–2 inches thick
- 8 slices thick-cut bacon, 2 slices per steak
- 1 teaspoon kosher salt, divided, more to taste
- ½ teaspoon freshly ground black pepper, divided, more to taste
- 2 tablespoons olive oil
- 4 tablespoons butter, cut into 4 pieces
- 4 cloves garlic, smashed
- 2 sprigs fresh rosemary
- 2 sprigs fresh thyme
- Toothpicks, for securing bacon
Instructions
- Preheat oven to 425°F (220°C).
- Prepare the Steaks: Pat the filet mignon steaks completely dry with paper towels. Season all sides evenly with kosher salt and black pepper. Wrap 2 slices of bacon tightly around the sides of each steak, overlapping slightly if needed. Secure the bacon with toothpicks.
- Sear the Steaks: Heat a large oven-safe skillet (cast iron works best) over medium-high heat. Add olive oil and heat until shimmering. Place steaks in the pan and sear for 2–3 minutes per side, until deeply golden brown. Use tongs to briefly hold steaks upright to sear the bacon edges, about 30–60 seconds.
- Finish in the Oven: Add one butter cube and one crushed garlic clove to each steak, then add the herbs to the pan. Transfer the skillet directly to the oven. Roast for 5–7 minutes for medium-rare (125–130°F internal temperatre). Add 2-5 minutes more, depending on preference:(145°F for medium, 155°F for medium-well done, and 160°F for well done).
- Rest and Serve: Remove skillet from oven. Transfer steaks to a plate, remove toothpicks, and let rest 5 minutes before serving. Spoon pan juices over the steaks and serve immediately.
Notes
- Use thick-cut bacon so it crisps without overcooking the steak.
- Pat steaks completely dry before seasoning for the best sear.
- Secure bacon tightly with toothpicks so it stays flush and cooks evenly.
- Sear first, then finish in the oven for an even interior and golden crust.
- Rest the steaks 5 minutes before serving to keep them juicy.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
