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–+ servings
Filet mignon steak wrapped in bacon with a side of mushroom sauce and baby carrots.
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Bacon Wrapped Filet Mignon

Bacon Wrapped Filet Mignon is easy to prepare, tender, juicy, moist and flavorful beef tenderloin.
Course Main Course
Cuisine American
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 2
Calories 1084kcal

Ingredients

Steak Ingredients

  • 1 ¼ pounds 2 pieces tenderloin Filet Mignon steak
  • 1 tablespoon oil
  • 2 tablespoons unsalted butter
  • 2 slices pork bacon uncooked (I prefer thick cut bacon)
  • ½ to 1 teaspoon kosher salt or salt to taste
  • 1 teaspoon fresh ground pepper

Mushroom Sauce

  • 3 tablespoons yellow onion chopped
  • 5 ounces cream of mushroom ½ can of 10 ½ oz
  • ¼ - ½ cup water
  • ¼ teaspoon garlic powder
  • salt and pepper to taste
US Customary - Metric

Instructions

  • PREPARE FILET MIGNON - Thaw filet mignon overnight in the refrigerator, if frozen. Remove from fridge 1 hour before cooking and have it come to room temperature.
  • In the meantime, wrap bacon around filet mignon securing the ends with half toothpick. Note: I prefer to use thick cut bacon. Also, remove toothpick before serving.
  • Season both sides or one side (season other side while cooking ) with kosher salt and freshly ground pepper.
  • COOK FILET MIGNON STEAK - Preheat oven at 425 degrees F.
  • Get cast iron smoking hot, then reduce heat to medium and add oil and butter.
  • Sear each side of filet mignon steak for a minute. Use a tong and roll steak to sear bacon for 2 minutes.
  • Transfer cast iron in the bottom 2nd rack of oven. Bake depending on your preference. Use an instant read thermometer.
  • Rare 120 – 129 deg F about 4 minutes.
    Medium Rare 130 – 134 deg F 5-6 minutes
    Medium 135 – 144 deg F 6-7 minutes
    Medium Well 145 – 154 deg F 8-9 minutes
    Well Done 155 – 164 deg F 10+ minutes
  • Note: Thermometer should read 5 to 8 degrees lower your desired doneness. For example, if you prefer rare – remove steak from oven when thermometer reads 115 degrees .
  • Remove from oven and transfer to serving plate covered with foil and rest for 10 minutes. It will continue to cook until desired internal temperature is reached.
  • MAKE MUSHROOM SAUCE, if desired.
  • Remove and reserved half of liquid or oil from cast iron. Saute onion for a minute.
  • Stir-in cream of mushroom and garlic powder. Cook for a minute then add water.
  • Cook until desired consistency is reached. If sauce is too thick, add a little bit more water.
  • Season with salt and pepper to taste.
  • Pour over steak or serve on the side.
  • Enjoy!

Notes

  1. 1 slice of bacon might be too short to wrap around steak, cut another small piece of bacon to fill the gap. This is discussed in detail in the post.
  2. Filet Mignon is usually round but sometimes stores cut it with extended meat. Leave it and try to form it into a circle when wrapping in bacon. It is a total waste if you trim that extra meat.
  3. Be careful when transferring cast iron in the oven as it is hot. If you don’t have a cast iron, a heavy bottom pan will work as well. Transfer to a baking pan to bake.
  4. Use reserved liquid or oil from pan when reheating leftover steak.
  5. Store leftover steak and mushroom sauce in an airtight container up to 2 days in the refrigerator. You can freeze it as well but I suggest just cooking enough steak. It is much better if freshly made.
  6. Reheat leftover steak in the oven at 250 degrees F for 20 to 25 minutes depending on the size and thickness. You can also warm it in the stove or microwave.
  7. For more tips, refer to the post above.

Nutrition

Calories: 1084kcal | Carbohydrates: 6g | Protein: 58g | Fat: 91g | Saturated Fat: 37g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 38g | Trans Fat: 1g | Cholesterol: 247mg | Sodium: 1372mg | Potassium: 1038mg | Fiber: 1g | Sugar: 1g | Vitamin A: 364IU | Vitamin C: 1mg | Calcium: 37mg | Iron: 7mg