Bacon Wrapped Filet Mignon

Two perfectly seared bacon wrapped filet mignon steaks garnished with melting butter and fresh rosemary sit on a wooden serving board.

Bacon Wrapped Filet Mignon is a simple to prepare yet deliciously decadent meaty main. Perfect for Valentine’s Day dinner or any special occasion, the tender beef filets are wrapped in bacon then finished with luxurious blue cheese butter.

Valentine’s Day is the perfect ‘stay in’ holiday! With a bit of planning, you can still make it special and do most of the work ahead of time. Make and freeze Old Bay Crab Cakes, then enjoy filet mignon steaks with a simple Carrot Salad. Finally, don’t forget to finish with something sweet!

A bacon wrapped filet mignon steak topped with a square of melting blue cheese butter on a wooden cutting board.

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Bacon Wrapped Filet Mignon

Love is in the air… or is that the aroma of perfectly seared steak, bacon, and blue cheese butter? The way to anyone’s heart is through their stomach and this perfect filet mignon recipe is no exception. Even if you’ve never cooked a steak before, I’m here to tell you ANYONE can make this steak recipe!

Whether this is your first time pan frying a steak or your hundredth, you will fall in love with this simple recipe. The delicious bacon flavour soaks into the tender beef, basting it to juicy perfection. Finally, the blue cheese butter is the final step in creating an incredible mouthwatering steak.

A bacon wrapped filet mignon steak sliced open on a wooden cutting board.

All you’ll need is a sturdy cast iron skillet and a few toothpicks. February in Canada is rarely barbecue season, so these beefy beauties are seared to perfection in cast iron on the stove. In fact, these steaks should ONLY be cooked in a pan to avoid nasty bacon grease flare ups.

Besides your sweetie, these Bacon Wrapped Filet Mignon steaks are the main event. Side dish recipes to serve with steak include green peas in basil and cream, pesto beans, a simple side salad, marinated mushrooms, or twice baked sweet potato but avoid the garlic bread for obvious reasons.

A bacon wrapped filet mignon steak sliced open on a wooden cutting board.

What is Filet Mignon?

Filet mignon is arguably the most popular steak due to its tender texture and flavour. This sought after steak is cut from the smaller side of the beef tenderloin (the strip of muscle that runs along each side of the animal). Each animal yields 12 – 16 filets, only 2-3% of the total butchered weight.

Typically less than one inch in thickness, filet mignon steaks have a natural round shape of 2 to 3 inches in diameter. Their shape is a result of being cut from the middle of the tenderloin – towards the tapered tail end.

Ingredients required to make bacon wrapped filet mignon steaks.

Cooking Temperature Guidelines for Filet Mignon Steak

Though this melt in your mouth steak contains very little marbling, it can often be cut using only a fork if it is cooked correctly. The most important thing when cooking filet mignon at home is not to overcook it.

Always begin by searing the room temperature steak at a high temperature, then cook it through at a slightly reduced temperature. When the amino acids and sugars in the meat contact the hot pan, the resulting chemical reaction creates the perfect flavourful crust (sear) that steak lovers desire.

A series of process images showing how to prepare two filet mignon steaks in a cast iron skillet.

The perfect cooking temperature for Filet Mignon steaks is just below Medium Rare. Cook the steak to 125°F and it will increase slightly to 130°F as it rests. Pro tip: Medium rare is 130 to 135°F, Medium is 135 to 145°F, and Medium well is 145 to 155°F.

Ingredients for Bacon Wrapped Filet Mignon

Unsurprisingly, there are very few ingredients in this recipe because filet mignon steak is perfection. However, for the bacon lovers and the ‘extra’ fancy among us, there’s blue cheese butter. Feel free to omit both extras and sear yourself a well seasoned quality steak.

  • Filet Mignon Steaks
  • Bacon
  • Butter
  • Blue Cheese
  • Flaky Sea Salt
Two perfectly seared bacon wrapped filet mignon steaks garnished with melting butter and fresh rosemary sit on a wooden serving board.

When choosing filet mignon steaks, select properly trimmed (no silver skin or suet fat), even marbled (keeping in mind this is the least marbled steak), bright red round steaks that are no thicker than 1 – 1 1/4 inch.

For easy wrapping, choose regular bacon, not double or thick-cut bacon in this recipe as it won’t stick to the filet as well as regular bacon.

As you are already seasoning the steaks with flaky sea salt, use unsalted butter to sear the steaks and make the blue cheese butter.

There are two styles of blue cheese: creamy and crumbly. Creamy blue cheeses like Bleu l’Ermite (Blue Hermit – Canada) Gorgonzola Dulce (Italy), and Montagnolo Affine (Germany) mix perfectly with butter.

A bacon wrapped filet mignon steak topped with a square of melting blue cheese butter on a wooden cutting board.

How to Cook Bacon Wrapped Filet Mignon Steak

NOTE: Before you begin, remove steaks from the refrigerator and place them (uncovered) on a cutting board or paper towel for 30 minutes. They should reach room temperature before you start searing.

While the steaks are warming, make the Blue Cheese Butter by combining 1 tablespoon butter with the blue cheese in a small bowl. Mix them together until they are smooth. Next, place the butter mixture on a sheet of parchment paper and shape it into a round log or square rectangle. Finally, place the blue cheese butter in the freezer to set for 20 minutes.

Two perfectly seared bacon wrapped filet mignon steaks garnished with melting butter and fresh rosemary sit on a wooden serving board.

Prepare the Steaks

Once the steaks have reached room temperature, tightly wrap 2 strips of bacon around the sides of each filet mignon steak, making sure to overlap the start of the bacon strip with the end piece. Insert a few toothpicks where the seam is to keep the bacon intact. Repeat with the second filet.

Next, sprinkle flaky salt (or steak seasoning) on the exposed top and bottom of the filets.

Cook the Steaks

To begin searing the bacon wrap, melt 1 tablespoon of butter (or olive oil) in a heavy skillet over medium heat. Once the butter begins to foam, sear all along the bacon edges starting with the seam side down. Rotate the filets so all sides of the bacon are browned (sear longer if you want crispy bacon).

A bacon wrapped filet mignon steak sliced open on a wooden cutting board.

Remove any sediment from the skillet and add the remaining 2 tablespoons of butter. Increase the heat to medium-high and sear the top and bottoms of the filet mignon until browned. Start with searing one side of the steak and only flipping when it has achieved a nice sear.

Flip the steak and continue cooking it until the second side is seared similarly. Flip the steak again and test the meat temperature periodically using an instant read thermometer. Keep an eye on the sear colour and flip or lower temperature as needed. Once the internal temperature of the steaks reaches 125°F, transfer them to a cutting board. The meat will continue cooking to medium rare as it rests.

Slice the blue cheese butter log or rectangle into two and place on the steaks. Gently tent steaks with aluminum foil and allow them to rest for a few minutes. The general resting rule is 5 minutes of resting per inch of thickness.

Finally, remove the toothpicks and serve with optional freshly ground black pepper and rosemary sprigs.

A bacon wrapped filet mignon steak sliced open on a wooden cutting board.

Helpful Tips for this Recipe

  • If your filet mignon has a smaller circumference, you may only need one strip of bacon for wrapping.
  • Meat sears more evenly when it is at room temperature. If you try to sear cold meat, it won’t have the same browning effect; instead, it might look slightly gray.
  • It is best to wipe the skillet clean from any accumulated bacon pieces when searing the tops and bottoms of your filet. Having the meat free of any of these burnt pieces makes for a better presentation.
  • Use a meat thermometer to check the internal temperature of the meat. Slicing it open with a knife will drain all the juice and dry it out.
  • Rest the meat to allow the muscle to relax and reabsorb the juices. Five minutes per inch of thickness is standard resting time.

Storing the Leftovers

Any leftover filet mignon steak can be put into an airtight container and placed in the refrigerator for up to 5 days. Slice the leftover steak and grill it in a cheese toastie or add it to Steak and Egg Tacos.

A Pinterest image featuring photos of perfectly seared bacon wrapped filet mignon steaks topped with a square of melting blue cheese butter.

Hi! I’m Bernice Hill and I am the recipe developer, photographer, and writer at Dish ‘n’ the Kitchen. It is my pleasure to share easy to follow recipes that are delicious, nutritious, and approachable for the whole family.

If you make this Bacon Wrapped Filet Mignon recipe, I’d love to hear about it in the comments section or in a recipe rating. Be sure to follow me on Facebook and Pinterest for my latest recipes. Also, if you do make this recipe, please share your photos and tag me on Instagram. I hope you like this recipe!

Yield: 2 servings

Bacon Wrapped Filet Mignon

A bacon wrapped filet mignon steak topped with a square of melting blue cheese butter on a wooden cutting board.

Bacon Wrapped Filet Mignon is a simple to prepare yet deliciously decadent meaty main. Perfect for Valentine’s Day dinner or any special occasion, the tender beef filets are wrapped in bacon then finished with luxurious blue cheese butter.

Prep Time 5 minutes
Cook Time 15 minutes
Additional Time 15 minutes
Total Time 35 minutes

Ingredients

  • 2 (8-10 ounce) Filet Mignon Steaks
  • 4 strips Bacon
  • 4 Tablespoons unsalted Butter; room temperature, divided
  • 2 teaspoons Blue Cheese; crumbled
  • 1 teaspoon flaky Sea Salt
  • Optional: freshly ground Black Pepper and Rosemary for garnish

Instructions

  1. Remove steaks from the refrigerator and place them (uncovered) on a cutting board or paper towel for 30 minutes.
  2. In a small bowl, combine 1 tablespoon butter with the blue cheese. Mix until smooth and place the mixture on a sheet of parchment paper. Shape it into a round log or square rectangle then place the blue cheese butter in the freezer to set for 20 minutes.
  3. Once the steaks have reached room temperature, tightly wrap 2 strips of bacon around the sides of each filet mignon steak, making sure to overlap the start of the bacon strip with the end piece.
  4. Insert a few toothpicks where the seam is to keep the bacon intact. Repeat with the second filet.
  5. Sprinkle flaky salt on the exposed top and bottom of the filets. Melt 1 tablespoon of butter in a heavy skillet over medium heat.
  6. Once the butter begins to foam, sear all along the bacon edges starting with the seam side down. Rotate the filets so all sides of the bacon are browned.
  7. Remove any sediment from the skillet and add the remaining 2 tablespoons of butter. Increase the heat to medium-high and sear the top of the filet mignon until deeply browned. Flip the steak and continue cooking it until the second side is seared similarly.
  8. Flip the steak again and test the meat temperature periodically using an instant read thermometer. Keep an eye on the sear colour and flip or lower cooking temperature as needed. Once the internal temperature of the steaks reaches 125°F (medium rare), transfer them to a cutting board.
  9. Slice the blue cheese butter log or rectangle into two and place on the steaks. Tent with Aluminum foil and let rest for 5-7 minutes.
  10. Remove the toothpicks and serve with optional freshly ground black pepper and rosemary sprigs.






Nutrition Information:

Yield:

2

Serving Size:

1

Amount Per Serving: Calories: 633Total Fat: 52gSaturated Fat: 26gTrans Fat: 0gUnsaturated Fat: 22gCholesterol: 193mgSodium: 1538mgCarbohydrates: 2gFiber: 1gSugar: 0gProtein: 38g

Nutritional calculation was provided by Nutritionix and is an estimation only. For special diets or medical issues please use your preferred calculator.

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