Bacon-wrapped filet mignon cooked medium-rare, topped with béarnaise butter and served with red wine reduction on a white ceramic plate.

Some meals aren’t rushed. They aren’t meant to fill time — they’re meant to hold it still. A quiet table. A fork slowly carving through a perfectly seared filet. The sizzle of bacon crisped just enough to contrast the center’s tenderness. And then, the butter — infused with herbs and citrus, melting over everything in a final whisper of richness. This isn’t just a recipe. It’s a ritual.

Bacon wrapped filet mignon walks that rare line between indulgent and elegant. It’s a dish made for quiet celebration, for those nights where you need to feel the moment — whether it’s just for yourself, or the one person across the table who really matters. Each element, from the sear to the rest, is simple, but deliberate. This is steak, elevated.


Ingredients You Will Need

Precision begins with quality. Choose ingredients that do the work for you — clean, fresh, full of flavor.

🥓 For the Filet Mignon:

  • 2 filet mignon steaks, about 6 oz each, 1.5–2 inches thick
  • 2 strips of thick-cut bacon
  • 1 tablespoon neutral oil (grapeseed or avocado recommended)
  • Salt, to taste
  • Freshly cracked black pepper, to taste
  • 2 toothpicks, for securing bacon

🌿 For the Herb Butter:

  • 3 tablespoons unsalted butter, room temperature
  • 1 teaspoon chopped fresh rosemary
  • 1 teaspoon chopped fresh thyme
  • ½ teaspoon lemon zest
  • Pinch of flaky salt

💡 Chef’s Tip: Make the butter at least an hour in advance so the herbs infuse fully. Keep it chilled until plating.


Step 1: Preparing and Wrapping the Filet

Ingredients Used:

✔ Filet mignon steaks, bacon, salt, pepper, toothpicks

Method:

1️⃣ Wrap with Purpose:

Lay a strip of bacon around each steak and secure the ends with a toothpick. The bacon should wrap snugly but not tightly.

2️⃣ Season with Simplicity:

Pat the steaks dry with paper towels. Season the tops and bottoms (not the bacon sides) with salt and pepper. Let sit at room temperature for 20 minutes.

3️⃣ Preheat the Pan:

Heat a heavy pan or cast iron skillet over medium-high heat with oil. You want the surface hot, but not smoking — a clean sear, not a burn.


Step 2: Searing and Cooking to Perfection

Ingredients Used:

✔ Bacon-wrapped filet, oil

Method:

1️⃣ Sear the Steak:

Place the steaks top-side down into the pan. Sear for 3–4 minutes until a golden-brown crust forms. Flip and sear the other side for another 3 minutes.

2️⃣ Render the Bacon:

Using tongs, hold each steak on its side to crisp the bacon edge. Rotate gently for even browning, about 1–2 minutes total.

3️⃣ Rest, Then Serve:

Transfer the steaks to a rack or cutting board and let them rest, tented loosely with foil, for 5–7 minutes.

💡 Wondering how do I cook bacon wrapped filet mignon and keep it tender? The secret is in the rest. Letting it sit ensures juices stay inside and bacon firms up just enough.


Step 3: Finishing with Herb Butter & Plating Like a Chef

Ingredients Used:

✔ Herb butter, rested filet steaks

Plating Technique:

✔ Place each rested filet onto a warm plate. Top immediately with a generous pat of herb butter so it begins to melt down the sides.

✔ Wipe the rim of the plate for a clean presentation. Garnish with a fresh thyme sprig or edible flower if desired.

✔ Serve immediately, with no sauce needed — the butter does everything.

💡 Presentation Tip: Use a light-toned plate to let the sear and butter shine. If serving with sides, offset them for visual contrast.


Perfect Pairings Suggestions

🧀 Cheese: A small wedge of triple-cream Brie complements the richness of the filet without overpowering the delicate herb butter.

🌿 Infused Oil: Drizzle a chive or garlic-infused olive oil onto the plate rim for an aromatic lift that frames the dish.

🍮 Dessert: Vanilla panna cotta with citrus zest provides the perfect light ending to a rich entrée.

🫖 Tea: A delicate silver needle white tea with floral undertones clears the palate between bites.


Frequently Asked Questions (FAQs)

1. Can I prep these ahead of time?

✔ You can wrap and season the filets in advance — just refrigerate them and let them sit out 30 minutes before cooking.

2. What temperature is best for filet mignon?

✔ Medium-rare (130–135°F) keeps the center tender and juicy. Always rest your steaks.

3. What’s the best pan for searing?

✔ A cast iron skillet holds heat evenly and gives you that perfect sear while crisping the bacon well.

4. Can I make this in the oven?

✔ Yes — finish in a 400°F oven for 4–6 minutes after searing for a more even center.


Final Thoughts

There’s no need for extravagance when you’re working with something this refined. Bacon wrapped filet mignon is indulgent by design — but when treated with care, it becomes something even more special. Add a pat of herb butter, keep your plating intentional, and you’ve got a dish that turns any night into a memory.

Serve it, slice it slowly, and enjoy what it means to truly savor something beautiful.

Tag your finished plate using #BeyondEveryBite — because moments like these deserve to be shared. 🥓🥩✨