Bacon Wrapped Filet Mignon: step-by-step preparation, temperature settings, cooking times, and ideal side dishes

Ingredients

For the perfect Bacon-Wrapped Filet Mignon, allow me to suggest these high-quality ingredients:

• Premium beef tenderloin: Fresh filet mignon cut weighing approximately 800–1000 grams, sliced into medallions about 3 cm thick.
• High-quality bacon: Thick-cut slices of premium bacon without artificial additives, preferably homemade smoked.
• Extra virgin olive oil: A few drops to grease the baking pan before cooking.
• Coarse kosher salt: For evenly seasoning and enhancing the depth of flavor.
• Freshly ground black pepper: To accentuate the taste notes and intensify the sensory experience.
• High-fat butter: A small amount needed for final garnishing and highlighting the moistness of the finished dish.
• Aromatic herbs: Optional sprigs of fresh thyme or rosemary for additional fragrance accents.

Using such top-notch products ensures maximum results, making your dish worthy of any festive occasion.

Step-by-step preparation

Step 1: Preparing Ingredients

First, prepare everything ahead of time. Remove the filet from the refrigerator at least half an hour before starting so it reaches room temperature. Cut the filet into smaller steak pieces around 3 centimeters thick. Make sure the bacon is high-quality, slightly smokey, and thin enough to wrap perfectly around each piece.

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Step 2: Wrapping the Steaks

Carefully cover each steak with two to three strips of bacon, wrapping them neatly and securing with toothpicks if necessary. Ensure all edges are fully covered with bacon—it’s what gives moisture and incredible aroma to your dish.

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Step 3: Seasoning & Marinade

Generously sprinkle the wrapped steaks with coarse salt and freshly ground black pepper both on top and bottom. If desired, place some sprigs of fresh thyme or rosemary between layers of bacon and meat to enhance the flavor profile.

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Step 4: Roasting Process

Preheat your oven to 200°C. Place the wrapped steaks onto a foiled-lined baking tray lightly brushed with olive oil. Bake for roughly 15 minutes until internal temperature reaches the desired doneness level (around 55–60°C for medium rare). Use a thermometer to check readiness.

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Step 5: Resting & Serving

Allow the cooked steaks to rest for at least five minutes before serving. This allows the juices to redistribute within the meat, adding even more tenderness. Before plating, brush the tops with a little bit of softened butter for added shine.

Serve hot with your choice of side dishes like roasted potatoes, green salad, or grilled vegetables. Your Bacon-Wrapped Filet Mignon is guaranteed to impress guests and deliver an exceptional dining experience!

Now go forth and transform ordinary days into feasts of flavor!

What kind of meat would be best suited for this dish?

Choosing the right type of meat plays a crucial role in creating a flawless Bacon-Wrapped Filet Mignon. Here are several recommendations from a professional chef based on years of experience and understanding different types of meat:

Types of Meat:

Filet Mignon (Beef Tenderloin). The ideal option! Its marbling structure makes the meat especially tender and soft. Perfect for quick searing followed by slow roasting. Known for its minimal fat content, which provides lightness when consumed. Suitable as a standalone star on the plate but also pairs well with various sauces.

Strip Loin. An alternative for those who prefer a stronger beef flavor. Strip loin has a slight toughness compared to tenderloin, however, its marbling adds moisture. It’s important to remember that proper searing technique is essential here, otherwise there’s a risk of drying out the meat.

Ribeye. Meat with higher fat content, providing deep aromas and rich flavor. Great for those who love heartier meals. Ribeye is easier to cook to the desired doneness since the fat helps maintain moisture. However, keep in mind that this version will be less diet-friendly than classic filet mignon.

Temperature Regime

Cooking temperatures play a critical role in achieving optimal tenderness and structure for Bacon-Wrapped Filet Mignon. Let’s explore recommended cooking regimes for several popular types of meat:

Classic Filet Mignon:

Known for its extreme tenderness and low connective tissue content, filet mignon should be cooked at 200°C (~400°F) for 12–15 minutes, reaching an internal temperature of approximately 55–60°C (130–140°F). This regime guarantees maximal juiciness and tenderness.

New York Strip (striploin):

With slightly more structural elements, striploin requires careful attention to prevent moisture loss. Prepare New York strip at 180–190°C (~350–375°F) for 15–20 minutes, aiming for an internal temperature of 60–65°C (140–150°F). Lower temperatures avoid overdrying the meat.

Ribeye:

Thanks to its high intramuscular fat content, ribeye handles high temperatures well. Optimal cooking conditions include 200–220°C (~400–425°F) for 15–20 minutes, targeting an internal temperature of 60–65°C (140–150°F). These settings highlight the ribeye’s juiciness and depth of flavor.

Chef Tip:

Regularly use a kitchen thermometer to monitor internal meat temperature. This practice minimizes errors and ensures consistent results regardless of the chosen meat type.

Proper temperature control creates the perfect balance between structure, moisture retention, and flavor intensity in your dish.

Type of Meat	Oven Temperature (°C/°F)	Internal Temperature (°C/°F)
Filet Mignon	200°C / 400°F	55–60°C / 130–140°F
New York Strip	180–190°C / 350–375°F	60–65°C / 140–150°F
Ribeye	200–220°C / 400–425°F	60–65°C / 140–150°

Cooking Time

The preparation of Bacon-Wrapped Filet Mignon demands meticulous execution to achieve optimal results. As a professional chef, I recommend following this sequence of steps and timing guidelines:

Preparation:

Time: ~15 minutes

Task: Slice the filet mignon, trim excess fat, and carefully wrap each slice with thin strips of bacon.

Sear:

Time: ~10 minutes

Objective: Quickly sear each side of the steaks in a skillet to create a light brown crust. Use high-quality vegetable oil and a preheated skillet.

Resting:

Time: ~5 minutes

Let the steaks rest briefly after searing to allow juices to distribute evenly throughout the meat.

Baking:

Time: ~15–20 minutes

Bake the steaks in a preheated oven set to 200°C (400°F) until they reach full doneness, monitoring progress every 5 minutes using a meat thermometer to determine precise internal temperature (ideally around 55–60°C (130–140°F)).

Final Stage:

Time: ~5 minutes

Before serving, give the steaks another brief rest period to complete the distribution of juices and relax the muscle fibers.

Total preparation time will take approximately 45–60 minutes, including prep work, searing, baking, and resting periods. Following this process will guarantee maximum enjoyment for your future guests and provide confidence in your mastery of this delicious dish.

Why is meat wrapped in bacon?

Wrapping meat in bacon for Bacon-Wrapped Filet Mignon serves several important purposes, each contributing to improving the overall perception of taste and texture:

Retains Moisture and Juiciness:

Filet mignon is known for its unique characteristic—low fat content—which sometimes leads to dryness during cooking. The layer of bacon acts as a natural barrier, retaining moisture inside the meat and preventing it from becoming too dry. As a result, the meat remains tender and juicy even after being baked.

Adds Flavor and Depth:

Bacon brings distinct smoky aromas and deep flavor notes that beautifully complement the neutral taste of filet mignon. Together, these two ingredients create a unique balance of salty-sweet, enriching the complexity and richness of the flavor profile.

Enhances Visual Appeal:

Form and appearance play a significant role in how food is perceived. Strips of bacon give the filets an elegant look, forming an attractive coating around each piece. After baking, a beautiful golden-brown crust forms, enhancing visual appeal.

Helps Hold Shape:

Filet mignon tends to lose shape during thermal processing. The bacon strips help hold the round form of the steaks, allowing each piece to appear aesthetically pleasing and professionally presented.

Thus, incorporating bacon into this dish isn’t merely decorative; it’s a vital component influencing taste, texture, and overall success.

What side dish goes perfectly with this dish?

A side dish for Bacon-Wrapped Filet Mignon plays a pivotal role in shaping the overall impression of the main course. I’ll offer several classical and modern options that harmoniously complement the rich flavor palette of the primary element:

Side Dish #1: Herb-Roasted Potatoes

Simplicity and universality make this side one of the best choices. Potatoes are baked in the oven with olive oil, large-grain salt, black pepper, and fresh herbs (thyme, rosemary). Golden-browned potato wedges emerge, emphasizing the meat’s flavor and offering an ideal accompaniment.

Side Dish #2: Grilled Vegetables

Grilling vegetables imparts bright colors and nuanced tastes. Eggplants, zucchini, bell peppers, and shallots drizzled with aromatic oil and freshly cracked pepper bring a refreshing tang and light acidity to counterbalance the heaviness of the main dish.

Side Dish #3: Arugula Salad with Parmesan

Lightness and freshness from a green salad dressed with lemon juice and balsamic vinegar delightfully offset the oily richness of the filet mignon. Baby arugula leaves, cherry tomatoes, and flakes of parmesan cheese create a balanced harmony, supporting the dish’s concept.

Side Dish #4: Shiitake Mushrooms with Shallot

Mushrooms add a special pungency and deep aroma, blending wonderfully with the main flavors. Shiitake mushrooms quickly sautéed in butter with shallots and a splash of red wine yield an expressive and sophisticated side dish.

Side Dish #5: Creamy Broccoli Purée

Unique mild flavor and smooth texture make this side delicately complement the spiced-up taste of the filet mignon. Boiled broccoli blended with cream and butter transforms into velvety purée with subtle undertones suitable for a grand occasion.

Each suggested option enhances the core notes of the dish, adding variety and sophistication to the overall gastronomic experience. Selection ultimately depends on personal preference and context of the event.

Master Secrets

Here are a few professional secrets used by real chefs to create the perfect Bacon-Wrapped Filet Mignon:

Secret #1: Using High-Quality Filet Mignon

The most important factor is selecting the right cut of meat. Choose the highest quality available, opting for large, uniform, and homogeneous pieces. The better the raw material, the greater the likelihood of a successful outcome.

Secret #2: Careful Preparation of the Filet

Before cooking, remove any excess fat and sinews from the surface of the filet. Then, carefully wrap each portion with strips of fresh, natural bacon. Lay the bacon strips flat and even, avoiding overlaps, to ensure heat distributes uniformly and protects against drying out.

Secret #3: Slow Sealing and Moderate Heat

Begin by searing the steaks over medium heat until a nice crust forms, then reduce the heat and continue cooking slowly, turning regularly. Maintain a steady temperature of around 180°C (350°F) in the oven to preserve juiciness and prevent overcooking.

Secret #4: Importance of Resting the Meat

After removing the steaks from the oven, always allow them to rest for at least 5–10 minutes. This enables the juices to redistribute throughout the meat, enhancing its tenderness and flavor.

Secret #5: Decoration and Presentation

Before serving, garnish the dish with fresh herbs, dots of butter, or a fine stream of truffle oil. Present the dish thoughtfully, paying attention to details and harmonious color combinations.
By following these simple tips, you’ll achieve a sublime Bacon-Wrapped Filet Mignon that wows guests with its appearance and unbeatable taste.

Varieties of the Dish and Step-by-Step Preparation

These recipes are perfect for special occasions like a dinner with friends, family celebrations or romantic evenings.

Classic Method

The simplest and most time-tested method that allows the true flavor and texture of filet mignon to shine through.

Ingredients:

• Choice cuts of filet mignon about 2 cm thick. 
• Thick-cut slices of bacon (about two per piece). 
• Coarse sea salt. 
• Freshly ground black pepper. 
• Extra virgin olive oil.

Steps:

• Cut equal-sized pieces of filet mignon into uniform thickness. 
• Season the meat generously with coarse sea salt and freshly ground black pepper. 
• Carefully wrap each steak tightly with one or two strips of bacon so it holds securely around the meat. 
• Heat up a heavy-bottomed pan or cast iron grill skillet until hot but not smoking. Add just enough olive oil to coat the bottom. 
• Place the wrapped filets onto the heated surface and sear them on both sides for 3-4 minutes each side until they form a golden crust. Then transfer them to an oven preheated at ~180°C and cook for another 7-10 minutes depending on desired doneness. 
• Allow the cooked fillets to rest on a plate for at least 5 minutes before serving.

Chef’s Tip: Use slow heat and high-quality bacon for best results. Classic never fails!

Spiced with Brown Sugar

Want more flavors? This recipe adds sweetness and spice to your dish.

Ingredients:

• Pieces of filet mignon. 
• Thick-cut bacon slices. 
• Dark brown sugar. 
• Cayenne pepper or chili flakes. 
• Smoked paprika. 
• Sea salt.

Steps:

• Let the filet come to room temperature. 
• Sprinkle evenly with smoked paprika, cayenne pepper, and a pinch of salt. If you want extra sweetness, add some brown sugar too. 
• Wrap each portion tightly with bacon strips. 
• Quickly sear the steaks over medium-high heat until the bacon develops a nice crispiness. 
• Bake in a preheated oven (~180°C) for 8-10 minutes based on size. 
• Rest for 5 minutes after baking then serve immediately.

Tip: For added richness, garnish with balsamic glaze or raspberry sauce.

Fiery Adobo & Salsa Style

A bold choice for lovers of fiery flavors.

Ingredients:

• Portions of filet mignon. 
• Thick slices of bacon. 
• Adobo chile paste. 
• Red onion rings or shallots. 
• Lime juice. 
• Chopped fresh parsley. 
• Italian seasoning mix (oregano, basil, thyme). 
• Vegetable oil.

Steps:

• Make small cross-cuts across each piece of filet mignon and fill these incisions with adobo paste using a knife tip or spoon handle. You can also apply a thin layer directly onto the surface. 
• Tightly wrap the meat with bacon slices. 
• Sear quickly on medium-high heat in a skillet or griddle until golden-brown. 
• Transfer to a preheated oven (~180°C) and roast for approximately 8-10 minutes. 
• Serve topped with lime wedges, red onions, and chopped parsley.

Tip: Optional: make a zesty salsa from fresh tomatoes, red onions, cilantro, and lemon juice.

Blue Cheese & Truffle Oil Luxury Recipe

An elegant treat for those who appreciate refined cuisine.

Ingredients:

• Premium filet mignon portions. 
• Salami or bacon slices. 
• Blue cheese (Roquefort, Gorgonzola). 
• Chives or young green onions. 
• Truffle-infused olive oil. 
• Salt and pepper.

Steps:

• Trim the filet mignon into smaller pieces against the grain. Season lightly with salt and pepper. 
• Spread a thin layer of blue cheese on top of each slice. 
• Secure by wrapping salami or bacon snugly around the meat. 
• Pan-sear briefly over medium-high heat to create a crispy exterior. Finish cooking in the oven (~180°C) for roughly 8-10 minutes. 
• Drizzle truffle oil over the finished product, sprinkling with chives or green onions as garnish.

Tip: Select a strong-flavored variety of blue cheese to complement this luxurious preparation.

Sweet-Sour Pineapple Fusion

For fans of exotic combinations, here’s a unique twist.

Ingredients:

• Small filet mignon pieces. 
• Strips of bacon. 
• Canned pineapple rings (without syrup). 
• Dijon mustard. 
• Orange juice or limoncello. 
• Honey. 
• Barbecue sauce (teriyaki or favorite type).

Steps:

• Marinate the filet mignon in honey mixed with orange juice and dijon mustard for at least half an hour. 
• Cover each piece of marinated beef with a strip of bacon, securing it firmly. Insert a ring of pineapple inside the wrap. 
• Grill over medium-hot coals, brushing regularly with barbecue sauce during cooking. 
• Remove when internal temperature reaches ~55-60°C. Let sit for several minutes before plating. 
• Enjoy right away while still warm.

Tip: Be sure to remove any seeds from the pineapple rings to avoid dental mishaps.