Prep 5 mins
Cook 12 mins
This is a basic recipe to make bacon wrapped fillet. The searing keeps the meat moist while baking. Note: I prefer a local uncured, applewood smoked bacon. Choose based on preference but try to select a more meaty cut if possible.
- 2 filet mignon steaks (~16-20 oz. total)
- 4 -6 slices bacon
- 1 tablespoon butter
- fresh ground black pepper
- sea salt
- toothpick (preferably un-dyed)
- 1⁄4 cup gorgonzola, crumbled (optional)
- Preheat the oven to 375 degrees.
- Trim the perimeter of the fillets to remove the large segment of fat that's usually present. Be very careful not to remove any meat. When complete, the entire fillet should be considered edible without further trimming based on your (guest's) preference.
- Cut the fillets into small, round steaks 2-3" in diameter. Each fillet should yield 2 to 3 fillets.
- Add the butter to a 12", oven safe skillet and begin to melt over low heat.
- Tightly wrap each fillet with one slice of bacon, pinning the bacon to the fillet where the bacon overlaps itself with a single toothpick.
- Add a small dash of salt and pepper to taste on top of each fillet. Flip and repeat.
- Increase the heat under the skillet to medium and then add the fillets.
- Cook for two minutes to sear the meat. Flip the fillets and sear the other side for 1-2 minutes. If possible, very gently nudge the fillets against the edge of the pan just enough to make contact to help sear the bacon during this time. DO NOT squeeze the fillets!
- (Optional) Add just a few crumbles of blue cheese to the top of each steak. Don't overdo this; blue cheese is strong and not the centerpiece of this dish.
- Immediately remove the entire skillet and place it in the oven for 7-10 minutes. This can vary depending on the thickness of the steaks (assumes about 1") and wellness preference. I prefer to err on the side of rare for these small steaks. You can always heat them further.
- Remove the skillet from the oven and allow the fillets to sit for 2 minutes before you move them. This allows time for the juice to re-absorb.
- Gently remove the steaks from the skillet, and then the toothpicks from the steak. Serve immediately.
This was awesome. I'd made bacon-wrapped seasoned filets mignon and then realized I had no charcoal for the grill (HORRORS! This is Texas after all, that's a capital crime here!). Had no idea how to do them in the stove/oven. This method turned out a nice rare, but seared, juicy steak without making it dry or chewy or otherwise wasting this prime cut of steak. 2 minutes per side searing time, 7 minutes bake time, plus the resting time, was perfect (wish I could have browned the bacon better), and all my Texans were happy. Thank you!
A friend made these for me, they were the most delicious fillets Ive ever eaten. Better than restaurants for sure! I also made these on my own a second time. The directions were very easy to follow and the end product came out just as good as when my friend made them for me. One note, it took about 3-4 minutes longer in my oven to make them about medium-rare.
This is a great recipe ... very easy but looks impressive enough to serve to company. I actually used elk filets instead of beef and it was so good. I didn't have any gargonzola but I bet it would really be an excellent addition.