How to Perfectly Bacon-Wrap Your Filet Mignon

A filet mignon is already a thing of beauty—tender, buttery, and full of flavor. But wrap it in bacon? Now you’ve taken it to the next level. The crispy, smoky bacon not only adds richness but also keeps the filet juicy while cooking. Whether you're grilling, pan-searing, or oven-roasting, here’s how to master the art of bacon-wrapping your filet mignon.

Why Wrap a Filet in Bacon?

Filet mignon comes from the tenderloin, the most tender cut of beef but also one of the leanest. Bacon adds a layer of fat, which enhances flavor and prevents the steak from drying out during cooking. Plus, who doesn’t love bacon?

What You’ll Need

• 2 filet mignon steaks (about 6 oz each)

• 2 slices of high-quality bacon

• Toothpicks or butcher’s twine

• Salt and freshly ground black pepper

• Olive oil or butter

• Optional: garlic, rosemary, or thyme for extra flavor

Step-by-Step Guide

1. Prep Your Steaks

Take your filet mignon out of the fridge about 30 minutes before cooking to bring it to room temperature. Pat it dry with a paper towel and season generously with salt and black pepper.

2. Wrap with Bacon

• Lay a slice of bacon flat and place the filet at one end.

• Wrap the bacon around the filet’s outer edge, overlapping slightly.

• Secure the bacon with a toothpick or tie it with butcher’s twine to keep it in place.

3. Sear for a Crispy Crust

• Heat a cast-iron skillet over medium-high heat and add a bit of oil or butter.

• Place the bacon-wrapped filet in the pan and sear for 2-3 minutes per side, including the bacon-wrapped edge. This locks in the juices and crisps up the bacon.

4. Finish Cooking

• For medium-rare (130-135°F): Transfer the skillet to a preheated 400°F oven for about 5-7 minutes.

• For medium (135-140°F): Cook for 7-9 minutes.

• Use a meat thermometer to check doneness—filet mignon is best enjoyed medium-rare to medium.

5. Rest & Serve

Remove from heat and let the steaks rest for 5 minutes before serving. This allows the juices to redistribute for maximum tenderness.

*Our Butcher Tips for the Perfect Bacon-Wrapped Filet

-Scrap the bacon with a butter knife - almost as though you're buttering the bacon. This creates a stickiness that is excellent for keeping intact while cooking. 

-Cut the bacon to the right size so you don't create a layer of bacon. This will help ensue proper cooking and crispiness. 

-Cook the bacon slightly before wrapping – If you love extra-crispy bacon, cook it halfway before wrapping the filet. Wrap the crispy side on the inside so the other half crisps up while filet cooks.

-Baste with butter & herbs – A little melted butter, garlic, and rosemary in the pan make a huge difference in flavor