Perfect Bacon Wrapped Filet Mignon Recipe How to Make Juicy Crispy Steak

Let me tell you, the scent of sizzling bacon mingling with the rich aroma of tender filet mignon is enough to make anyone’s mouth water instantly. The first time I wrapped those buttery, melt-in-your-mouth steaks in smoky bacon, I was instantly hooked. It was one of those rare moments where you pause, take a deep breath, and just smile because you know you’re onto something truly special. Years ago, when I was knee-high to a grasshopper, my grandma used to make simple steaks, but this bacon-wrapped version? It feels like a secret passed down just for special occasions.

Honestly, my family couldn’t stop sneaking bites off the platter before I even plated the dinner (and I can’t really blame them). You know what’s great? This recipe is dangerously easy but delivers pure, nostalgic comfort. Whether you’re looking to impress at a cozy dinner, brighten up your Pinterest recipe board, or whip up a sweet treat for a weekend treat, this perfect bacon wrapped filet mignon fits the bill. After testing it multiple times in the name of research, of course, it’s become a staple for family gatherings and gifting alike. This steak feels like a warm hug every single time—you’re definitely going to want to bookmark this one.

Why You’ll Love This Recipe

This perfect bacon wrapped filet mignon recipe stands out because it’s more than just a steak; it’s a juicy, crispy experience that’s been tested and loved by family and friends alike. Here’s why you’ll be reaching for it again and again:

• Quick & Easy: Comes together in under 30 minutes, perfect for busy weeknights or last-minute dinner plans.
• Simple Ingredients: No fancy grocery runs needed; bacon and filet mignon are pantry staples or easy to pick up fresh.
• Perfect for Special Occasions: Great for date nights, celebratory dinners, or impressing guests without the stress.
• Crowd-Pleaser: Kids and adults alike rave about the combination of crispy bacon and tender steak.
• Unbelievably Delicious: The contrast of juicy, buttery filet with the salty crunch of bacon is next-level comfort food.

What sets this recipe apart? The secret is in the balance—wrapping the filet mignon tightly with bacon not only seals in moisture but also adds a smoky crispness you don’t get with plain steaks. Plus, a simple seasoning with sea salt and cracked black pepper enhances the natural flavor without overpowering it. Honestly, this isn’t just another steak recipe; it’s the best version you’re going to find that’s both fuss-free and packed with flavor. It’s comfort food with a touch of class, perfect for turning an ordinary meal into a memorable one.

What Ingredients You Will Need

This recipe uses simple, wholesome ingredients to deliver bold flavor and that satisfying juicy, crispy texture without any fuss. Most of these are pantry staples, and substitutions are easy to make if you want to tweak things.

• Filet Mignon Steaks: 4 pieces, about 6 oz (170 g) each, trimmed and thick-cut (look for center-cut for best tenderness)
• Bacon Slices: 4 thick-cut slices (I prefer Wright Brand for their perfect crispiness and thickness)
• Sea Salt: coarse, to season generously
• Freshly Ground Black Pepper: to taste
• Olive Oil: 1 tablespoon (adds a nice sear and prevents sticking)
• Unsalted Butter: 2 tablespoons (optional, for basting and extra richness)
• Fresh Thyme or Rosemary: a few sprigs for aromatic flavor (optional but highly recommended)
• Garlic Cloves: 2, smashed (optional, adds subtle depth)

Substitution Tips: For a gluten-free version, this recipe is naturally safe as-is. Use turkey bacon for a leaner option, though it won’t crisp up quite the same. If you can’t find thick-cut bacon, double-wrap thinner slices to keep that crispy texture intact. For seasoning, feel free to swap sea salt with Himalayan pink salt or kosher salt according to preference.

Equipment Needed

• Cast Iron Skillet: Ideal for evenly searing the steak and getting that perfect crust. If you don’t have one, a heavy stainless-steel pan works fine too.
• Tongs: For flipping and handling the steaks without piercing them.
• Oven-Safe Thermometer: A meat thermometer helps nail the perfect doneness (I use a ThermoPro for accuracy).
• Baking Sheet or Ovenproof Dish: To finish cooking the steaks in the oven after searing.
• Kitchen Twine: Optional, but handy to secure the bacon around the filet if it slips.
• Aluminum Foil: For resting the steaks after cooking to keep juices locked in.

If you’re on a budget, a nonstick skillet can work, just keep an eye on the heat to avoid burning the bacon. And if you don’t have an oven-safe thermometer, a quick touch test (comparing steak firmness to different parts of your hand) works, but it takes practice.

Preparation Method

1. Preheat your oven to 400°F (200°C). This temperature is perfect to finish cooking the filets without drying them out.
2. Prepare the filets: Pat the steaks dry with paper towels. This is key to getting a nice sear. Season generously with sea salt and freshly ground black pepper on all sides.
3. Wrap the bacon: Take one slice of thick-cut bacon and wrap it tightly around each filet mignon. Use kitchen twine to secure if needed. This bacon wrap seals in moisture and adds that crispy texture we’re after.
4. Heat the skillet: Place your cast iron skillet over medium-high heat. Add the olive oil and let it get shimmering hot—this usually takes about 2 minutes.
5. Sear the steaks: Carefully place the bacon-wrapped filets in the pan. Sear each side for about 2-3 minutes until the bacon is crisp and the steak has a golden crust. Don’t forget to sear the edges, especially where the bacon overlaps.
6. Add butter and aromatics: Lower the heat to medium. Add the butter, smashed garlic cloves, and fresh thyme or rosemary to the skillet. Spoon the melted butter over the steaks for about 1 minute. This step adds richness and layers of flavor.
7. Transfer to oven: Move the skillet (or transfer the steaks to a baking sheet) into the preheated oven. Roast for 5-7 minutes for medium-rare (an internal temperature of about 130°F/54°C). Adjust time up or down depending on your preferred doneness.
8. Rest the steaks: Remove from oven and let the filets rest on a plate covered loosely with foil for at least 5 minutes. This redistributes the juices and keeps your steak juicy.
9. Serve and enjoy: Slice if desired, or serve whole with your favorite sides. The bacon should be crispy, and the filet tender and juicy inside.

Tips: Avoid overcrowding the pan when searing to keep the bacon crisp. If the bacon is cooking faster than the steak, you can tent loosely with foil to prevent burning. Using a meat thermometer is the best way to avoid overcooking—trust me, it’s worth the investment.

Cooking Tips & Techniques

When it comes to perfect bacon wrapped filet mignon, timing and temperature are your best friends. One mistake I made early on was rushing the sear, which left bacon chewy instead of crispy. Patience here makes all the difference.

Make sure your steaks are at room temperature before cooking. Cold meat throws off cooking times and can lead to uneven doneness. Also, drying the steaks really helps with browning—wet meat steams instead, and that’s no fun.

When wrapping the bacon, try to overlap slightly to keep it snug. If it slips, tying with kitchen twine is a lifesaver. Don’t forget about resting—the juices need a moment to settle or you’ll end up with a dry steak.

Multitasking tip: While the steaks rest, use the same pan to sauté quick veggies or make a pan sauce from the drippings—talk about efficiency! And if you want consistent results, invest in a good meat thermometer. Guesswork can be charming, but precision is better for this recipe.

Variations & Adaptations

• Garlic Herb Butter Stuffed: Before wrapping in bacon, make a small slit and add a pat of garlic herb butter inside for an extra burst of flavor.
• Spicy Kick: Rub the steaks with smoked paprika and cayenne before seasoning to add a smoky, spicy twist.
• Gluten-Free & Dairy-Free: This recipe is naturally gluten-free. Skip the butter or swap it with coconut oil to keep it dairy-free without compromising juiciness.
• Grilled Version: Instead of pan-searing, grill the bacon-wrapped filets over medium heat, turning often until bacon crisps and steak reaches desired doneness.
• Mushroom Topping: Sauté mushrooms with garlic and thyme, then spoon over the cooked steaks for a savory, earthy addition.

Personally, I’ve tried swapping the bacon for prosciutto for a leaner, saltier crust, and it was delicious but less crispy. It’s a fun variation if you want to mix things up.

Serving & Storage Suggestions

Serve your perfect bacon wrapped filet mignon hot and fresh for the ultimate juicy, crispy experience. It pairs wonderfully with creamy mashed potatoes, roasted asparagus, or a fresh arugula salad dressed with lemon vinaigrette. A glass of full-bodied red wine like Cabernet Sauvignon or Malbec really rounds out the meal.

If you have leftovers (unlikely, but hey, it happens), store them in an airtight container in the fridge for up to 3 days. To reheat, gently warm in a 300°F (150°C) oven for about 10-15 minutes, or use a skillet over low heat to keep the bacon crisp. Avoid microwaving if you want to preserve texture.

Fun fact: letting the steak rest overnight in the fridge before reheating actually deepens the flavors, making your next-day meal even better. Just reheat gently to avoid drying out.

Nutritional Information & Benefits

Each bacon wrapped filet mignon serving (about 6 oz/170 g) contains approximately:

Calories	450-500 kcal
Protein	40g
Fat	35g (mostly from bacon and butter)
Carbohydrates	1-2g (mostly negligible)

This recipe offers a rich source of complete protein from the filet mignon, which supports muscle repair and energy. The bacon adds flavorful fat, including monounsaturated fats from olive oil if used, which are heart-healthy in moderation. Seasoning with fresh herbs like rosemary adds antioxidants, and garlic contributes to immune support.

For those watching carbs or following keto, this recipe fits perfectly. Just be mindful of sodium content from the bacon and salt. If you have dietary restrictions, swapping to turkey bacon or leaner cuts can reduce fat and sodium.

Conclusion

This perfect bacon wrapped filet mignon recipe is a winner for anyone craving juicy, tender steak with that irresistible crispy bacon flair. It’s simple, quick, and comes with plenty of room to customize based on your taste buds or dietary needs. I love how this recipe feels like a special occasion on a plate but is really straightforward to put together. Plus, it always gets raves from my family and friends—there’s just something about that bacon-steak combo that hits the spot every time.

Give it a try, and don’t be shy about making it your own. Drop a comment below with your favorite twists or how it went for you—I’m always curious! And if you know someone who’d love a juicy, crispy steak recipe, share the love. Remember, great food is all about sharing moments and memories around the table.

Here’s to many delicious dinners ahead!

FAQs About Perfect Bacon Wrapped Filet Mignon

How do I know when the filet mignon is cooked perfectly?

Use a meat thermometer! Aim for 130°F (54°C) for medium-rare, 140°F (60°C) for medium. Resting the steak will raise the temp a bit more.

Can I prepare this recipe without bacon?

Absolutely, but the bacon adds flavor and moisture. Without it, consider brushing the filet with butter or olive oil before searing.

What’s the best way to reheat leftover bacon wrapped filet mignon?

Warm gently in a 300°F (150°C) oven or on low heat in a skillet to keep bacon crispy and avoid drying out the steak.

Can I cook this on a grill instead of a skillet and oven?

Yes! Grill over medium heat, turning often, until bacon crisps and steak reaches desired doneness. Watch carefully to prevent flare-ups from bacon fat.

Is thick-cut bacon necessary?

Thick-cut bacon crisps better and holds up nicely around the steak. If using thin bacon, wrap twice or secure tightly with twine to avoid slipping.

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