Bacon Wrapped Filet Mignon

If your holiday entertaining calls for something special, filet mignon is a good choice and couldn’t be easier to prepare. Cut from the tenderloin, filet mignon is the most tender cut of beef. It’s not the most flavorful cut, so wrapping the filets in a strip or two of bacon secured with toothpicks adds a bit of flavor as well as helping the steak hold it’s shape while cooking.

Because beef filet lacks the rich beefy flavor we love in other cuts of beef, I almost always grill it outdoors. Filet mignon can also be pan fried or broiled, but this is how we like it best.

Bacon Wrapped Filet Mignon
4 beef tenderloin steaks, about 2 inches thick
4 slices of smoked bacon, regular thickness
2 large cloves garlic
Salt & pepper

Place the tenderloins on a large dish and wrap a slice of room temperature bacon around each filet, gently stretching the bacon if needed. Secure the ends of the bacon with a toothpick.

Cut the garlic cloves in half and rub both sides of each filet with the cut ends of the garlic. Season well with salt and pepper on both sides.

Pre-heat grill to very hot. With tongs, place each steak on the grill and for medium-rare cook for 3-4 minutes, rotating the steaks halfway through 90 degrees for nice grill marks.
Turn the steaks over and cook another 3-4 minutes.

Remove from the grill and let rest loosely covered for 5 minutes before removing toothpicks and serving. Serve as is or with sautéed garlic mushrooms. Serves 4.

  1. To this day, I microwave the bacon for a minute before wrapping around the filet. That way we can devour it as well. This is a great recipe but to add more flavor, I smoke the steaks over hickory wood. Still, I need a lean meat or I can’t have it. I’d give anything for a good ribeye but if I don’t eat lean meat more than once a week, I’m relatively safe. Life is cruel when all of your past culinary indiscretions come back to haunt you…..

  2. you are right about it being not so flavorful, I like a béarnaise with maybe crebmeat topping… Momma always used bacon and I will have to remember that the next time…

    • Filet is actually my last choice in the steak department. Give me a steak with a bone and some fat on it and I’m in heaven (a big thick ribeye with a bit of dry aging on it!). I’ve actually had a filet with Bernaise and crab meat and OMG, you are so right,that is heaven. I’d order a filet just for that sauce & crab meat in a restaurant!

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