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Bacon Wrapped Filet Mignon

Bacon Wrapped Filet Mignon seared in garlic herb butter on the stove and finished in the oven might be the best steak ever.  It’s juicy, buttery tender, and dripping with unforgettable flavor.  Add a drizzle of balsamic chive cream sauce, herb butter or horseradish sauce for the perfect melt-in-your-mouth bite.  Best of all, this filet mignon recipe may look impressive but requires minimal prep and minutes of hands-on cooking time.  In this post, learn the easy chef-inspired techniques to obtain the perfect temperature, texture, and flavor every time even if you have never made steak before!  Serve your Bacon Wrapped Filets with twice baked potatoes and bask in the flood of compliments!
Course Main Course, Main Dish
Cuisine French
Prep Time 20 minutes
Cook Time 10 minutes
Servings 4 steaks



  • 4 (8-10 oz.) filet mignon steaks 1 ½- 2 inches thick
  • 2 teaspoons kosher salt
  • 1 teaspoon freshly cracked pepper
  • 1/2 tsp EACH garlic powder, onion powder, paprika, chili powder
  • 8 slices thin/regular cut bacon
  • 1 ½ tablespoons vegetable oil
  • 3 tablespoons butter
  • 3 cloves garlic, smashed
  • 2 large sprigs rosemary


  • 1/3 cup low sodium chicken broth
  • 1/2 cup heavy cream
  • 1 tablespoon balsamic vinegar
  • 1 teaspoon Dijon mustard
  • 1 1/2 tablespoons chopped fresh chives
  • pinch of cayenne (optional)
  • salt and pepper to taste

Other Serving Options


  • Remove steaks from refrigerator 60 minutes before cooking to bring to room temperature. Trim steaks of all white membranes and fat if needed.
  • Whisk the seasonings together in a small bowl (kosher salt through chili powder). Pat the steaks dry and season all sides with the spice mix, pressing it into the steaks so it sticks; set aside. It is best to season the steaks immediately so they have time to rest for at least 40 minutes. If you don’t season the filets immediealty, then season them right before cooking otherwise they will become dry.
  • Preheat oven to 425 degrees F. Arrange bacon strips on a foil lined baking sheet so they aren’t touching. Bake for 12-15 minutes at 425 degrees F or until strips are beginning to turn golden but are still pliable. Drain bacon on paper towels. (Don’t turn off the oven.)
  • Using two bacon strips per steak, wrap the steak completely with the bacon, securing with a piece of cotton butcher's twine or toothpicks (twine works much better, the toothpicks can tear the bacon).
  • Heat 1 1/2 tablespoons vegetable oil in a large cast iron skillet until smoking. Once hot, add the steaks and sear for 2 minutes without moving. Flip the steaks using tongs, add the butter, smashed garlic and rosemary. Cook an additional 2 more minutes, tilting the skillet (use an oven mitt!) and basting the steaks with the melted butter.
  • Insert a digital oven safe thermometer into thickest part of steak (if you have one) and transfer the skillet to the oven to finish cooking. Cook at 425 degrees F to your liking, about 4 to 9 minutes. Remove when internal temperature reaches 120 degrees F for rare, 130 degrees F for medium rare, and 140 degrees F for medium. The temperature will continue to rise another 5 degrees as the steaks rest. Immediealty transfer the steaks to a plate and let rest for 5-10 minutes before slicing. Meanwhile make the sauce:


  • Drain off all but 1 tablespoon fat/juices from the skillet but leave the rosemary and garlic. Add chicken broth and scrape up any bits on the bottom of the pan; simmer, stirring occasionally for 3 minutes to reduce. Stir in heavy cream, balsamic vinegar and Dijon. Simmer until slightly thickened, about 2 minutes. If you would like more sauce, you can add more cream ;).
  • Remove from heat and remove the rosemary and garlic with a slotted spoon. Stir in fresh chives. Season with plenty of freshly cracked salt and pepper to taste and a pinch of cayenne if desired. Drizzle sauce over steaks or serve alongside.



*Total prep time does not include steak resting.


If you'd like to forgo the Balsamic Cream Sauce, this butter is fantastic as well.
    • 8 tablespoons (1 stick) unsalted butter room temperature
    • 1 1/2 teaspoons lemon zest (optional if you have it)
    • 1-2 cloves garlic, finely minced
    • 1 teaspoon Dijon or horseradish
    • 1 1/2 tablespoons chopped fresh chives
    • 2 tablespoons finely minced fresh herbs (pick 2-3 of your favs: parsley, tarragon, thyme oregano, rosemary, basil, etc.)
    • 1/8 tsp EACH salt, pepper
Mix all of the ingredients together, transfer to plastic wrap and roll up into a log.  Refrigerate until firm.  Slice and serve over steak. 

Tips and tricks

  • Filet mignon: purchase filets from your local butcher or increasingly, groceries are selling the highest quality Prime meats as well.  I have purchased Prime Aspen Ridge Natural Angus Beef at Pavilions and Vons.  You can use their store locator here. 
  • Kitchen twine: despite the pics, I highly suggest securing with cotton butcher's twine instead of toothpicks.   The toothpicks will easily tear through the bacon.  If you must use toothpicks, use a few per steak.
  • Bacon: you must use regular bacon, NOT thick cut bacon or it will remain soggy when overlapped. 
  • Oil: use a neutral, high smoking point oil such as vegetable oil, canola oil or grapeseed oil.  Do NOT use olive oil because it has a lower smoking point and will break down.
  • Kosher Salt:  is a preferred for steaks because its large texture doesn’t clump like table salt. If you only have table salt, use HALF the amount.
  • Pepper: If you are using finely ground pepper instead of freshly cracked, you will need less.
  • Use a thermometer: I suggest this digital probe thermometer,  which is inserted into the steaks and reads the temperature while they are cooking in the oven. 
  • Test individual filets for doneness:  your filets will likely not be 100% uniform in size, so check the smallest filet for doneness first and be prepared to remove individual filets from the oven as needed. 
  • Storage: let steak cool to room temperature then transfer to an airtight container.  Store in the refrigerator for up to five days.
  • Make Ahead: you may spice rub the steaks and refrigerate them uncovered up to 48 hours in advance. Let the filets rest at room temperature for 60 minutes before cooking.