Cast Iron Skillet Filet Mignon

Name: Cast Iron Skillet Filet Mignon
Prep time: 5 min
Cook time: 20 min
Total time: 30 min
Yield: 2 serving
Ingredients: 4 tablespoons unsalted butter; 2 tablespoons blue cheese; 2 ounce filet mignons; 4 trips Bacon; 1 teaspoon Flaky sea salt; optional: freshly ground black pepper and rosemary

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Prep Time
5 mins
Cook Time
5 mins
Additional Time
5 mins
Total Time
30 mins
Servings
2
Calories
409 kcal
Course
Main Course
Cuisine
American

Cast Iron Skillet Filet Mignon

Shannon Lee

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Juicy, tender filet mignon wrapped in crispy bacon and topped with blue cheese butter—steakhouse quality made easy! Plus, my foolproof trick for perfectly crisp bacon.

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Ingredients

Servings

4 tablespoons unsalted butter room temperature, divided (salted butter may be used but it will smoke and burn faster when searing)
2 tablespoons blue cheese crumbles, or Roquefort
2 ounce filet mignons or tenderloin, sliced 1" thick
4 trips Bacon not thick cut bacon
1 teaspoon Flaky sea salt or kosher coarse salt
optional: freshly ground black pepper and rosemary for garnish

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Instructions

Let the filet mignon steaks sit uncovered on a cutting board or paper towel for 30 minutes to bring them to room temperature, this is important to get the proper sear on the crust.
In a small bowl, combine 1 tablespoon butter with the blue cheese. Mix until smooth and place the mixture on a sheet of parchment paper to shape it into a round log or square rectangle. Place the blue cheese butter in the freezer to set for 20 minutes.
Tightly wrap 2 strips of bacon around the sides of each filet mignon steak, making sure to overlap the start of the bacon strip with the end piece. Insert a few toothpicks where the seam is to keep the bacon intact. Repeat with the second filet.
Sprinkle flaky salt on the exposed top and bottom of the filets and if desired, cracked black pepper.
In a cast iron skillet, melt 1 tablespoon of butter over medium-high heat until it begins to foam. Hold the bacon-wrapped side of the filets (seam side down) using tongs until browned. Rotate the filets so all sides of the bacon are browned.
Using tongs and a paper towel, clean the skillet and add the remaining 2 tablespoons of butter. Increase the heat to medium-high allowing that pan to get screaming hot! Sear the filet mignon until browned for number of minutes based on desired doneness (see the guide below), then turn to sear the other side and using an instant-read thermometer to determine the desired doneness.
For extra crispy bacon; repeat the process from the beginning. Hold the bacon-wrapped side of the filets using tongs until browned. Rotate the filets so all sides of the bacon are crispy.
Dot the filets with the blue cheese butter and transfer them to a cutting board to rest for 5 minutes.
Remove the toothpicks and serve with optional freshly ground black pepper and rosemary sprigs.

Equipments used:

Notes

Success Tips for Bacon-Wrapped Filet Mignon:
: Ensure your skillet is screaming hot before adding the filet. A hot pan helps create a beautifully browned, crisp crust.
: Timing is based on a
. Adjust accordingly:
: May need additional time or finishing in the oven.
: Cook faster and require shorter searing times.
: After cooking, rest the steak for
to allow the juices to redistribute and finish cooking. Always remove the steak from heat about
to account for carryover cooking.
: For bacon-wrapped filets, sear the edges of the bacon by holding the steak upright with tongs for a few seconds on each side, repeating at the end if necessary.
: Wipe the skillet clean of any burnt bacon pieces before searing the top and bottom of the filet for better flavor and presentation.
Additional Notes:
: Avoid thick-cut bacon—it won’t wrap properly. Use regular bacon for the best results.
: One strip of bacon may be enough to wrap around for thinner filets.
: If cooking thicker steaks or achieving specific doneness proves tricky on the stovetop, finish the steak in the oven for a few minutes.
Storing Leftover Bacon Wrapped Filet Mignon
While bacon-wrapped filet mignon is best enjoyed fresh, you can store leftovers if needed!
Unfortunately, reheated steak won't maintain the exact perfect doneness as when freshly cooked, but proper storage and gentle reheating will help preserve i
Preheat the Skillet: Ensure your skillet is screaming hot before adding the filet. A hot pan helps create a beautifully browned, crisp crust.
Thickness Matters: Timing is based on a 1-inch thick steak. Adjust accordingly:

Thicker steaks: May need additional time or finishing in the oven. Thinner steaks: Cook faster and require shorter searing times.
Thicker steaks: May need additional time or finishing in the oven.
Thinner steaks: Cook faster and require shorter searing times.
Resting Is Key: After cooking, rest the steak for 5 minutes to allow the juices to redistribute and finish cooking. Always remove the steak from heat about 5°F below your desired temperature to account for carryover cooking.
Crispy Bacon: For bacon-wrapped filets, sear the edges of the bacon by holding the steak upright with tongs for a few seconds on each side, repeating at the end if necessary.
Clean Skillet: Wipe the skillet clean of any burnt bacon pieces before searing the top and bottom of the filet for better flavor and presentation.
Warm Up Your Meat: Let the steak sit at room temperature for 20-30 minutes before cooking. Cold meat from the fridge won’t sear properly and may look gray or steamed.
Bacon Type: Avoid thick-cut bacon—it won’t wrap properly. Use regular bacon for the best results.
Bacon Wrap Tip: One strip of bacon may be enough to wrap around for thinner filets.
Finishing in the Oven: If cooking thicker steaks or achieving specific doneness proves tricky on the stovetop, finish the steak in the oven for a few minutes.
To store, wrap tightly in aluminum foil or place in an airtight container and refrigerate for up to 3 days.
To reheat, bring to room temperature first, then warm gently in a 275°F oven until just heated through to avoid overcooking.

Nutrition Information

Show Details

Calories 409kcal (20%) Carbohydrates 1g (0%) Protein 7g (14%) Fat 42g (65%) Saturated Fat 22g (110%) Polyunsaturated Fat 4g Monounsaturated Fat 14g Trans Fat 1g Cholesterol 94mg (31%) Sodium 1538mg (64%) Potassium 112mg (3%) Sugar 0.1g (0%) Vitamin A 769IU (15%) Calcium 47mg (5%) Iron 0.2mg (1%)

Nutrition Facts

Serving: 2Serving

Amount Per Serving

Calories 409 kcal

% Daily Value*

Calories	409kcal	20%
Carbohydrates	1g	0%
Protein	7g	14%
Fat	42g	65%
Saturated Fat	22g	110%
Polyunsaturated Fat	4g	24%
Monounsaturated Fat	14g	70%
Trans Fat	1g	50%
Cholesterol	94mg	31%
Sodium	1538mg	64%
Potassium	112mg	2%
Sugar	0.1g	0%
Vitamin A	769IU	15%
Calcium	47mg	5%
Iron	0.2mg	1%