Bacon Wrapped Filet Mignon Under 20 Minutes

Love juicy and elegant steaks? Try my skirt steak, ribeye steak, ranch steak, and New York steak next. I thought nothing could beat my classic filet mignon, but that was until I wrapped bacon around it and cooked them together. I mean, wrapping bacon around various proteins is one of my favorite ways to elevate my family dinners. You get the richness of the beef and the crispy saltiness from the bacon, which balances everything so perfectly.

Why I love this recipe

It looks fancy. I mean, even the name sounds fancy, but this looks it, too. It is a quick cook. It takes about 5 minutes on the pan and a few minutes in the oven, and that is it. The BEST texture. The bacon’s crispiness and the steak’s melt-in-your-mouth tenderness create an absolute flavor explosion! Versatile. My steak works so well as a special weekend dinner but is fancy enough for special occasions, too.

Ingredients needed

Filet mignon. Pick even-sized, bright red colored, 1 ½ – 2-inch thick steaks for this recipe. Trim the fat layer and silverskin from the filet before using. If your butcher is anything like mine, they’ll do this for you. Bacon. I like to choose thinly sliced bacon so it doesn’t take forever to crisp up. Depending on the size of your filets and bacon strips, you’ll need two to three bacon slices per steak (mine is usually two). Kosher salt and black pepper. To taste. Olive oil and butter. Using a combination of both fats guarantees a perfect sear while adding a fabulous depth of flavor. Thyme. I love using fresh thyme sprigs to flavor the butter.

How to make bacon-wrapped filet mignon

I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post.

Arman’s recipe tips

Use thin bacon strips to wrap your filets to ensure a quick and crispy cook on the bacon. If you only have thick-cut bacon, slice each piece down the middle to create two thin ones. Start with room temperature steaks so they cook quickly and evenly, and most importantly, remain juicy. To cook the filets to your desired doneness, use a meat thermometer to know when to take them off the heat. These steaks are best served rare, which should have an internal temperature of 135F. I prefer a medium-rare steak, which would be 145F. For more doneness, opt for 155F for medium-well done, and 165F for well done. To achieve a beautiful brown caramelization, pat dry your steaks with a paper towel before seasoning them.

Storage instructions

To store. Place leftover steaks in an airtight container and store them in the refrigerator for up to three days. Like any good steak, this pairs well with pretty much anything. I like to cover all the bases (salads, potatoes, starches, and vegetables), and here are some of my family’s favorites:

Sauces. Top the steak with a compound butter or herb butter, or make a simple gravy or a garlic red wine sauce. Salads. Brighten up the dish by serving filet mignon with a refreshing salad like coleslaw, 7-layer salad, or wedge salad. These are on all the heartier sides that can complete the meal. Potatoes. Stick to the classics and pair your filet mignon with your favorite potatoes. To keep things a little healthier, I like to whip up some air fryer french fries or air fryer baked potato. Veggies. Sauteed, steamed, or grilled vegetables are always a plus. If this is a weekend dinner meal, I actually love roasted root vegetables. You can also double-dose the bacon-ness with some bacon wrapped asparagus. Starches. Some steamed rice, couscous, or any kind of simple pasta dish.

To freeze. Allow filets to cool down before freezing them in resealable freezer-safe bags for 2-3 months. Let the steaks thaw in the fridge overnight before reheating. To reheat. Sear the filets in a pan for a few minutes with butter or oil. Alternatively, reheat in the microwave for 20-30 seconds until warm.