Bacon-Wrapped Filet Mignon Recipe (2024)

FAQs

Should you sear filet mignon before roasting? ›

Place the filet mignon in the searing hot pan. Cook the steak and sear just ONE side for 2-3 minutes or until well browned. You do not need to sear the other side. Flip the steak, add butter, a few crushed cloves of garlic and a sprig of fresh thyme or rosemary, then place on the lower rack in a preheated oven.

Quickly butter baste the steaks with a spoon for exactly 1 minute. Bake the steaks. Transfer the hot pan to the oven and bake for an additional 4 to 10 minutes at 400°F (200°C), depending on your desired level of doneness (see chart below). Make sure to use an instant-read thermometer to check in on your steaks!

Technically, filet mignon is as kosher as any other cut of meat. The problem with filet mignon and other cuts from the rear is that they are located near the sciatic nerve and fatty deposits known in Hebrew as chelev, which are Biblically forbidden.

The solution is simple. Roast the bacon on a rack at 400 degrees first, she says, “just until both sides begin to brown but are not crisp. The goal is to have a parcooked piece of flexible bacon that's easy to wrap around the spears, but isn't raw…

Sear the steaks in vegetable oil (rather than butter or olive oil), because the vegetable oil has a higher smoke point. You can add that great butter for flavor at the end! The total cooking time will vary depending on the size, thickness, and temperature of your filet mignon when you cook it.

Since one of the most challenging aspects of cooking filets is preventing it from overcooking, you may want to try the reverse sear method to make the process a little easier. You'll also have the benefit of getting a fresh crust on the outside edges of the steak, which ups the already-tasty factor of filet mignon.

The best method for how to cook filet mignon is quickly with direct heat. Opt for cooking methods such as broiling, grilling, and pan-frying. Long, slow cooking (or any overcooking) will dry out this cut of steak, robbing it of its flavor and tenderness.

Cook steaks, uncovered, until internal temperature reaches 5°F lower than the desired final temperature, according to the chart below. For the perfect medium-rare, 2.5-inch thick filet mignon, cook in oven for 13-14 minutes. A meat thermometer should read 130°F.

If you want a juicy steak that's not overcooked, be sure to use a reliable meat thermometer, removing the steak from the grill when it reaches 125-130 degrees for medium rare.

This cut is extracted from the tenderloin area of the animal, a relatively small muscle that produces only a small portion of meat per animal. As a result, there is a limited supply of filet mignon available compared to other cuts, which increases its overall value.

What does wrapping meat in bacon do? ›

The technical term for wrapping food in a layer of fat to add flavor and moisture is “barding.” Bacon is commonly used because aside from its signature fat content, the flavor is sweet, salty, and smoky at the same time.

This cut is often wrapped in bacon for flavor and extra fat (since it has little fat marbling on it's own) but it is filet mignon nonetheless, with or without the bacon.

A bacon-wrapped filet steak is a delicious and flavourful dish that consists of a tender filet steak wrapped in strips of bacon. The bacon adds a smoky and savoury taste to the steak, while also keeping it moist and juicy.