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How to Cook Bacon Wrapped Fillet Mignon

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Easy and quick

Why is filet mignon so good?

Filet mignon comes from the small end of the tenderloin, a non weight-bearing muscle that has very little connective tissue, resulting in a tender, melt-in-your-mouth cut of beef. Filet mignon is expensive because there is just a small piece in each cattle, as you can see from this Wikipedia graphic:

Filet Mignon | Something New For Dinner


How to Cook Bacon Wrapped Fillet Mignon

  1. Preheat the oven to 450ºF, secure a slice of bacon around each filet with a toothpick, rub both sides of the filet with olive oil and season generously with salt and pepper.
  2. Sear each side of the filets for 1-2 minutes in a cast iron skillet on a high heat.
  3. Place the skillet in the oven and cook for about 5 minutes each side for medium rare, then remove and allow the steaks to rest for 5-10 minutes.

A treat for Valentine's Day or any day

The nice thing about filet mignon is it is very easy to cook, and always feels special, whether you are making it for a special occasion for two, to entertain friends, or just because you need a special, but quick weeknight meal. Costco sells beautiful filet mignon at very good prices.

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Everything is better with bacon

Wrapping your filet in a strip of bacon makes for a beautiful presentation. All you do is wrap the bacon around the filet and secure it with a toothpick. Done!

Sear on the stovetop and finish in the oven

Sear your filets on the stovetop to get a nice crust and then finish in a hot oven. All the cooking is done in about than 15 minutes. I use this Le Creuset to grill pan to get nice grill marks on the stove top.

Le Creuset Pan | Something New For Dinner

Cook to perfection by using a thermometer

 Once the filet is seared, you put it in a hot oven to finish. The time in the oven depends on how well you seared it and how thick the filet is. Whatever you do, don't cut into the filet to see if it is done. This will spill the meat's juices. Instead, use a thermometer and insert it in the middle of the filet, about half way through. Remove the steak from the oven when it is about 5 degrees short of your desired doneness. Here is a quick guide for beef:

Rare: 125 to 130 degrees F

Medium rare: 130 to 140 degrees F

Medium: 140 to 150 degrees F

Let the steak rest for 10 minutes

This is critical. The resting time accomplishes two things:

  1. The steak will continue to cook about 5 degrees more while it rests. In other words, if you remove the steak at 130 degrees, it will continue to cook to about 135 degrees while it rests.
  2. The meat juices will be absorbed while the meat rests, resulting in a juicier, more flavorful steak. So avoid cutting into the steak until you are ready to serve.



Bacon-wrapped filet mignon

Bacon-wrapped filet mignon is a special treat that is quick and easy to make, presents beautifully and is always delicious. Perfect for any special occasion, whether it is Valentine’s Day or a deserving night in the middle of the week.

  • Author: Something New For Dinner
  • Prep Time: 5 minutes
  • Cook Time: 15 minutes
  • Total Time: 20 minutes
  • Yield: 2 servings 1x


  • 2 slices medium thick cut bacon
  • 2 filets mignon
  • Olive oil
  • Kosher salt & pepper


  1. Remove your steaks from the refrigerator 30 to 60 minutes before cooking to bring them to room temperature.
  2. Heat the oven to 450 degrees. Wrap a slice of bacon around each filet and secure with a toothpick. Rub the top and the bottom of the filets with a little olive oil. Season generously with salt and pepper. Heat a cast iron skillet over high heat. Put the filets in the pan and sear each side for 1-2 minutes until you get a nice crust.
  3. Turn the stove off and put the pan in the oven. Cook times will vary depending on how long you seared the steaks and how thick they are. Check internal temperature after about 5 – 7 minutes. Remove at 125 degrees F for rare, 130 degrees for medium rare and 140 degrees for medium.
  4. Allow steaks to rest for 5 to 10 minutes before serving or cutting into.

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  1. Kym77 says:

    Recipe was spot on except I used 2 tablespoons butter with 2 tablespoons EVOO and then browned the sides of the filet with the bacon on it first so the bacon crisped up, then seared both sides of the filet for a nice crust. I will use some garlic rubbed on the filet next time. Very yummy!!

    1. Kim Pawell says:

      Thank you Kym, browning the sides of the filet with the bacon on is a great enhancement. Thanks for the tip!

  2. Blanca says:

    Great but how do you cook 30 or more bacon/filets at the same time??

    1. Kim Pawell says:

      Hi Blanca,

      Actually this is a great recipe for serving a large group. Prep all the fillets and wrap them with the bacon. Sear them on the stove in multiple pans or in batches. Put the seared steaks on sheet pans and put them in the oven to finish. Sounds like you have a special dinner in the making. Enjoy!

  3. antonio d' silva says:

    delicious recipe and fillet steak with wrap around becon makes an excellent combination

    1. Kim Pawell says:

      Thank you Antonio!

  4. Andrew Marshall says:

    When letting the steaks rest, do you wrap them in foil?

    1. Kim Pawell says:

      No need to do that. The idea is just to let the steaks reabsorb their juices. That said, I do have one friend who likes to put them in a small lidded pot to rest. He thinks they are happier and stay warmer in the pot! Try it and tell us what you think?

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