Bacon wrapped filet mignon is an easy but elevated dining experience that you can easily prep, cook, and serve at home that will wow your meat eaters!
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What is Filet Mignon?
Filet Mignon is a cut taken from the beef tenderloin, as it is a muscle hardly used by the animal it is the most tender cut from the smaller end of the tenderloin. This cut won’t have as much fat unlike a ribeye, giving the ribeye steak a stronger flavor than filet mignon due to being marbled with fat. However, the filet mignon is a better option for people looking for a leaner cut and less greasy taste.
Is Filet Mignon the same as Beef Tenderloin?
Fun fact other countries will refer to the filet mignon as a fillet steak or eye fillet. To answer the original question, yes filet mignon is the same as beef tenderloin as it is a cut that comes from the tenderloin. Actually if you go to the supermarket you may find it just labeled as beef tenderloin. Filet mignon is the French name where “mignon” means “small” in French.
Why do you Wrap Filet Mignon in Bacon?
The bacon will help seal in all the juices as it serves as a protector of this super tender cut meat. It’ll keep it moist and super flavorful. In addition, the bacon will provide a smokey compliment to your steak. Also, anything with bacon just makes it better!
Ingredients
As shared above this menu's foundation is built on simplicity but with a touch of flair. All ingredients are understated except for the Filet Mignon which is our trophy piece.
- Filet Mignon Steaks
- Pork Bacon
- Kosher Salt
- Freshly ground black pepper
- Oil
- Unsalted butter
- Cream of Mushroom
- Yellow Onions
- Water
- Garlic Powder
How to Cook Filet Mignon?
Prep: Make sure to thaw your steak in the refrigerator overnight if it’s frozen. Before cooking, remove them from the refrigerator and let them sit at room temperature to rest. You want to ensure it’s thawed out so your steak cooks evenly. While you’re waiting on them to completely thaw you can pat the steaks dry with a paper towel, and prep them by wrapping bacon around each steak. Secure with toothpicks. Generously add kosher salt and freshly crushed black pepper on both sides of the steak. After this process, have it continue to fully thaw and rest at room temperature.
You’ll want to prep your cast iron by placing on high heat on your stove, plus preheating the oven at 425 degrees Fahrenheit. If you don’t have a cast iron you can use a pan to sear the steak then transfer the steak with oil and butter into a baking pan, but I opt for the cast iron as I have less clean up to do in the end.
Cook: Before placing your steak on the pan or cast iron, reduce the heat to medium then add oil and butter. You’ll want to “close” up all sides of the steak by searing it for 3 minutes without disruption or until you see the steak become golden brown. You’ll want to use a pair of kitchen tongs to turn the steak so it cooks on the other side. Don’t forget to sear the steak on the bacon side as well. Rolling it after 1 to 2 minutes to ensure it cooks evenly on all sides. You can continue to cook the steaks on the stove top until it reaches an internal temperature of 125 degrees Fahrenheit for a perfect medium rare finish. Just ensure to transfer the steak onto a clean plate, cover, and have it rest for at least 7 minutes.
Don’t forget to remove the toothpicks before serving as well.
If you like your steak cooked a bit more, I recommend placing it in the the oven and depending on your preferred doneness, it will take from 4 to 10 minutes. Make sure to flip your steak halfway through. To determine desired internal cooking temperature use a meat thermometer to ensure it’s cooked to your liking. When the steak is done transfer to a serving plate, cover with foil and have it rest for 10 minutes.
While the steak is resting you can make the mushroom sauce. Remove half of the oil from your cast iron/pan. Save the half you just removed as it can be added to your steak if you have leftovers. Heat your cast iron and saute chopped onions to caramelize the onions. Add the mushroom sauce, garlic powder, and ⅓ cup of water. If it’s too thick add a bit more water along with salt and pepper to taste. Stir until you’ve reached the desired consistency.
Wrap Filet Mignon in bacon and season with salt and pepper.
Sear the Filet Mignon in oil and butter.
Sear bacon in oil and butter.
Caramelize onion and stir in cream of mushroom.
Serve: When serving your steak you’ll want to either placed the mushroom sauce on the steak or serve on the side. I like it smothered in mushroom sauce!
See recipe card for quantities.
Cooking Temperature of Steak
See below for how long to cook your steak depending on doneness you’d like for each side and assuming your steak is ½” thick
| Doneness | Internal Temperature | Cook Time Per Side |
| Rare | 120 - 129 degrees Fahrenheit | 3 Minutes |
| Medium Rare | 130 - 134 degrees Fahrenheit | 4 - 5 Minutes |
| Medium | 135 - 144 degrees Fahrenheit | 5 - 6 Minutes |
| Medium Well | 145 - 154 degrees Fahrenheit | 7 - 8 Minutes |
| Well Done | 155 - 164 degrees Fahrenheit | 9 + Minutes |
What goes well with Filet Mignon?
You'll want a simple side to go with your extraordinary steak as you don't want to overpower the flavor profile.
- Corn
- Garden Salad
- Steamed Asparagus
- Rice
- Potatoes
- Most vegetables will be acceptable
Top tip
When checking the internal temperature it should read 3-6 degrees lower than your desired doneness as it will continue to cook when you cover it with foil and let it rest for at least 10 minutes.
FAQ
Place in an airtight container and in a refrigerator (40 degrees Fahrenheit or less). Consume within 3 to 4 days.
You’ll want to brush the steak with the leftover pan oil you had previously saved. If you had discarded it, you can use new oil or butter.
Toaster Oven: Preheat to 250 degrees Fahrenheit. Place the steak in a baking pan (if you have veggies you can also add). Reheat at a low temperature for about 20 minutes or unit desired warmth has been reached. It’ll depend on the thickness and size of your steak.
Frying Pan: Place new oil or butter into the pan over a medium-low heat. You’ll want to flip on each side until desired warmth has been reached. Again, it’ll depend on the thickness and size of your steak but a good base is to heat each side starting at 2 minutes.
Microwave: This can easily dry out your steak so you’ll want to heat in increments of 25 seconds.
Related
Looking for other recipes like this? Try these:
Pairing
These are my favorite dishes to serve with Filet Mignon:
Bacon Wrapped Filet Mignon with Mushroom Sauce
Equipment
- Cast Iron
- Meat Thermometer
Ingredients
Steak Ingredients
- 1 pound 3 pieces Filet Mignon Steak
- 2 tablespoons unsalted butter
- 2 tablespoons Oil
- 3 slices pork bacon
- 1 teaspoon kosher salt
- 2 teaspoons freshly ground pepper
Mushroom Sauce
- 5 tablespoons yellow onion chopped
- ⅓ cup water
- ½ teaspoon garlic powder
- 8 ounces cream of mushroom ⅓ can a 10 ½ oz
- salt and pepper to taste
Instructions
PREP:
- Thaw your steak in the refrigerator overnight if it’s frozen.
- Before cooking, remove the steaks from the refrigerator and let them sit at room temperature to rest.
- You'll want to ensure it’s thawed out so your steak cooks evenly.
- While you’re waiting on them to completely thaw you can pat the steaks dry with a paper towel, and prep them by wrapping bacon around each steak.
- Secure with toothpicks. Generously add kosher salt and freshly crushed black pepper on both sides of the steak. After this process, have it continue to fully thaw and rest at room temperature.
- You’ll want to prep your cast iron by placing on high heat on your stove, plus preheating the oven at 425° Fahrenheit. If you don’t have a cast iron you can use a pan to sear the steak then transfer the steak with oil and butter into a baking pan, but I opt for the cast iron as I have less clean up to do in the end.
COOK:
- Before placing your steak on the pan or cast iron, reduce the heat to medium then add oil and butter.
- You’ll want to “close” up all sides of the steak by searing it for 3 minutes without disruption or until you see the steak become golden brown. You’ll want to use a pair of kitchen tongs to turn the steak so it cooks on the other side. Don’t forget to sear the steak on the bacon side as well. Rolling it after 1 to 2 minutes to ensure it cooks evenly on all sides.
- You can continue to cook the steaks on the stove top until it reaches an internal temperature of 125° Fahrenheit for a perfect medium rare finish. Just ensure to transfer the steak onto a clean plate, cover, and have it rest for at least 7 minutes. Don’t forget to remove the toothpicks before serving as well.
- (Optional Step) If you like your steak cooked a bit more, I recommend placing it in the the oven and depending on your preferred doneness, it will take from 4 to 10 minutes. Make sure to flip your steak halfway through. To determine desired internal cooking temperature use a meat thermometer to ensure it’s cooked to your liking. When the steak is done transfer to a serving plate, cover with foil and have it rest for 10 minutes.
MUSHROOM SAUCE:
- While the steak is resting you can make the mushroom sauce. Remove half of the oil from your cast iron/pan. Save the half you just removed as it can be added to your steak if you have leftovers. Heat your cast iron and saute chopped onions to caramelize the onions. Add the mushroom sauce, garlic powder, and ⅓ cup of water. If it’s too thick add a bit more water along with salt and pepper to taste. Stir until you’ve reached the desired consistency.
SERVE:
- When serving your steak you’ll want to either placed the mushroom sauce on the steak or serve on the side. Don't forget to add some sides like corn or even a simple salad.
Food safety
Safe steps in food handling, cooking, and storage are essential in preventing foodborne illness. You can't see, smell, or taste harmful bacteria that may cause illness. In every step of food preparation, follow the four guidelines to keep food safe:
- Clean—Wash hands and surfaces often.
- Separate—Separate raw meat from other foods.
- Cook—Cook to the right temperature.
- Chill—Refrigerate food promptly.
- Do not use the same utensils on cooked food, that previously touched raw meat
- Wash hands after touching raw meat
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
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