Bacon Wrapped Filet Mignon
User Reviews
5
8 reviews
Excellent
-
Prep Time
10 mins
-
Cook Time
13 mins
-
Total Time
23 mins
-
Servings
2
-
Calories
828 kcal
-
Course
Main Course
-
Cuisine
American
Bacon Wrapped Filet Mignon
Report
Bacon wrapped filet mignon is a steakhouse dinner that’s easy to make at home! Make this steak recipe for a delicious and impressive meal.
Share:
Ingredients
- 16 oz beef filet mignon See Note 1 for size information, prime
- 4 lices Bacon 2 slices per filet, more if desired, thin cut
- 1 tsp kosher salt
- 1 tsp black pepper
- 1 tbsp butter
- 1 tbsp olive oil
Instructions
- Preheat oven to 450°F.
- Using a sharp knife trim all white membrane and fat from filets.
- Wrap a slice of bacon, slightly stretching as you wrap, completely around filet and secure with a piece of cotton butcher's twine or a toothpick.
- Season heavily with salt and pepper on both sides of the filets.
- Heat a cast iron skillet or any heavy bottom skillet over medium high heat. Add the butter and oil. When it starts to slightly smoke add the steaks. Sear on each side for 2 minutes.
- Transfer the skillet and filets to the oven and roast for 6-7 minutes. Check for desired doneness (see temps below in Notes).
Notes
- The USDA recommends a safe minimum internal temperature of 145° F. for any type of steak (beef, veal, pork, etc.). This translates to a steak of medium doneness. However, here are internal temperature ranges to consider.
- Keep in mind that steaks will continue to cook as they rest after removing them from the heat source. This can increase the internal temperature by 3 to 5 degrees F.
- Filet mignon are cut from beef tenderloin and typically cut 1 to 2 inches (2.5 cm to 5 cm) thick and 2 to 3 inches (5 cm to 7.6 cm) in diameter. Most often, you'll find them sold in 6 to 8 ounce portions, but they can also be found in 10, 12, or even up to 16 ounce portions.
- Crispy bacon when cooking for Rare: You could lightly cook the bacon in a pan over medium heat for about 2-3 minutes per side, until it just starts to render fat but is still flexible. Avoid overcooking, as it needs to be pliable for wrapping.Then wrap the par-cooked bacon around the filet and secure it with butcher’s twine or toothpicks.
- Rare- 120 to 125° Fahrenheit
- Medium rare- 130 to 135° Fahrenheit (54°Celsius)
- Medium- 140 to 145° Fahrenheit
- Medium well- 150 to 155° Fahrenheit
- Well done- for a filet mignon with no signs of pink left, the internal temperature should be 160° Fahrenheit or higher
Nutrition Information
Show Details
Calories
828kcal
(41%)
Carbohydrates
1g
(0%)
Protein
44g
(88%)
Fat
71g
(109%)
Saturated Fat
28g
(140%)
Trans Fat
1g
(50%)
Cholesterol
188mg
(63%)
Sodium
1170mg
(49%)
Potassium
748mg
(16%)
Fiber
1g
(4%)
Sugar
1g
(2%)
Vitamin A
189IU
(4%)
Calcium
24mg
(2%)
Iron
6mg
(33%)
Nutrition Facts
Serving: 2Serving
Amount Per Serving
Calories 828 kcal
% Daily Value*
| Calories | 828kcal | 41% |
| Carbohydrates | 1g | 0% |
| Protein | 44g | 88% |
| Fat | 71g | 109% |
| Saturated Fat | 28g | 140% |
| Trans Fat | 1g | 50% |
| Cholesterol | 188mg | 63% |
| Sodium | 1170mg | 49% |
| Potassium | 748mg | 16% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 189IU | 4% |
| Calcium | 24mg | 2% |
| Iron | 6mg | 33% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
8 reviews
Excellent
Other Recipes
You'll Also Love
