Bacon Wrapped Filet Mignon
A surprising easy and elegant dinner option that takes minutes to prepare! Bacon Wrapped Filet Mignon is made with just four ingredients and will wow your guests at any gathering. Ready in less than 45 minutes, you can even prep ahead to make this dinner option even simpler.
Created in partnership with Iowa Corn.
Ever wonder what the easiest steak dinner is to make that’s almost impossible to ruin? A fool-proof dinner that would knock the socks off the biggest beef lover on the planet? Well, wonder no more because I’m here with the BEST Bacon Wrapped Filet Mignon dinner that ANYONE can make. It’s easy, it’s fast, and it’s made with corn-fed beef that’s juicy, tender and melt-in-your-mouth amazing.
This is THE recipe I make when I want to impress my dinner guests because it’s super easy to make with just FOUR ingredients: salt, pepper, Filet Mignon and bacon. And, as if Filet Mignon wasn’t amazing enough on it’s own, doesn’t bacon make EVERYTHING just infinitely better?
You guys already love my Filet Mignon recipe but this one is just a little more extra in that the pan seared steak is wrapped in bacon which adds so much flavor to the steak. It’s insanely simple to whip up and almost impossible to overcook.
AND I start the whole recipe with corn-fed beef because it’s super flavorful, tender and juicy.
BACON WRAPPED FILET MIGNON
With the holidays approaching, and let’s face it…there’s a holiday worthy of filet mignon from November until February, you’ll want to be ready with an easy dinner party recipe that’s dressed to impress.
This Bacon Wrapped Filet Mignon recipe is just that dinner. You’ll only need about 5-10 minutes to prep the filets and then you can either cook them immediately or stash them in the refrigerator for later. It’s a great way to get a jump on your party planning whether it be Christmas dinner, your New Year’s Eve celebration or a romantic Valentine’s Day dinner.
WHY CORN FED BEEF
Simply put, corn fed beef is much less expensive than grass fed AND it’s more flavorful.
While I was on the Iowa Corn Tour last month, we learned about about the corn industry…..including everything about corn-fed beef AND corn-fed pork! You can read everything about the trip HERE (and enjoy the insanely easy Caramel Corn recipe, while you’re there.)
I always heard that grass-fed beef was better for you than grain-fed beef but that’s actually not exactly true. In fact, the beef industry states that all cattle are grass-fed to a point and then grain-fed beef is then moved to grain-finished diet before going to market. The grain that is used for their feed often contains corn.
And because the feed can be stored over the winter months when grass isn’t available for the cattle to graze on, grain-fed beef can be fed a nutritious feed during the colder months.
The grain-finished beef gain weight more rapidly and store more fat than grass-fed beef which is why grain-feed beef has much more marbling. More marbling adds much more flavor to the beef which is why I love it so much more.
If you’ve ever wondered why grass-fed beef has a more gamey taste it’s, essentially, because that beef contains less fat which results in a much different flavor.
Add to that, grain-fed beef can make it to market much more quickly because of the rapid weight gain which helps keep the cost of the beef down. And since Filet Mignon is already a more expensive cut of beef, a grain-finished Filet Mignon will be much more affordable.
Lastly, much of the grass-fed beef in the US is imported from places like Australia where the grass grows almost year round. This also causes the cost to be much higher than grain-fed beef.
HOW TO COOK BACON WRAPPED FILET MIGNON
This filet mignon recipe is sooooo simple to make and the bacon makes the already forgiving cut of steak that much more fool-proof to cook. By wrapping a strip of bacon around your filet mignon, you’re infusing the meat with bacon-y flavor and sealing in the juices making this the most epically amazing filet mignon you’ll ever sink your teeth into.
- Preheat oven to 400 degrees.
- Season the filet mignon liberally with salt and pepper.
- Wrap one slice of thick cut bacon around the outside of the steak and secure the ends with a toothpick.
- Heat the olive oil in a large skillet over medium high heat.
- Add the steaks to the pan and cook for 4-5 minutes or until they are seared.
- Flip the steaks over and immediately transfer the skillet to the oven.
- Cook the steaks for 10-12 minutes or until the desired degree of doneness. (Medium Rare steak will register 125 degrees on an instant read thermometer)
- Remove the steaks from the oven and transfer to a plate or platter. Tent the steaks with foil and rest for 10 minutes.
If you want to cook your steak to medium or medium well, you can find the exact temperatures for steak HERE.
I love to cook my bacon wrapped filet mignon in a cast iron skillet because the heat is evenly distributed and it creates a great, flavorful crust on the outside. You can also use a heavy duty stainless steel pan with excellent results.
And if the weather is warm where you are, you can also GRILL your filet mignon.…..this is super easy clean up at it’s finest!
This steak recipe is so flavorful you don’t even need a marinade for it. The bacon acts like it’s own marinade and who doesn’t love bacon marinade…am I right?
To make your dinner party even more over the top, we love to pair our filet mignon with these Potatoes Lyonnaise…..they’re so easy to make! And start the dinner off with a steakhouse favorite Wedge Salad, also super simple to whip up.
Make your dinner extra special by serving it OSCAR STYLE! Now, this is for those super special occasions…..or just a fancy Monday night.
OTHER FAVORITE SIDE DISHES
- Easy Potatoes Au Gratin
- Baked Asparagus with Garlic and Parmesan
- Super simple Twice Baked Potatoes
- The BEST EVER Scalloped Potatoes
Bacon Wrapped Filet Mignon
Quick and easy, Bacon Wrapped Filet Mignon is the dinner party recipe you can't mess up. So simple to make and ready in about 45 minutes including rest time!
- 4 6-8 ounce Filet Mignon Steaks
- 2 tablespoons butter
- 2 tbsp kosher salt
- 2 tbsp fresh ground pepper
- 4 strips thick slice bacon
- Preheat oven to 400 degrees.
- Season the steaks liberally with kosher salt and black pepper on both sides.
- Wrap one piece of bacon around the outside edge of the steak and secure the ends with a toothpick. Repeat with remaining steaks and bacon.
- Melt the butter in a medium heavy bottom skillet over high heat.
- Add the steaks to the pan. Cook until a crust has formed and golden brown, approximately 4-5 minutes.
- Flip the steaks and transfer the entire skillet to the oven.
- Roast for 10-15 minutes or until cooked to the desired degree of doneness. (Remove when the temperature reaches 125 degrees for medium rare).
- Transfer the steaks to a platter and cover with foil. Allow the steaks to rest for 10 minutes.
Filet Mignon can be prepped up to 48 hours in advance. Store in an airtight container in the refrigerator.
Allow the steaks to come to room temperature for approximately 30 minutes before cooking to ensure they cook evenly.