This filet mignon recipe makes an impressive and delicious holiday dinner. Tender beef filet is wrapped in bacon and pan seared. The steak is finished off with a savory, creamy pan sauce!
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WHAT’S THE BEST THICKNESS FOR A FILET MIGNON?
The thickness of filet mignon usually varies from between 1/2 inch and 3 inches. When you order one from a restaurant, they are almost always 3 inches thick, which is the standard size.
Restaurants often favor thicker cuts, because they often start by pan searing steaks, then finish cooking them in an oven. As a result, thinner cuts tend to overcook and dry out.
For this filet mignon recipe, I recommend at least 2 inches thick steaks.
HOW TO COOK A PERFECT FILET MIGNON
Because filet mignon is a pricier cut of beef, you want to ensure that it is cooked perfectly. Keep in mind that filet is a lean cut of beef, with very little fat or marbling, which means it lacks flavor. That’s why wrapping them in flavorful bacon makes this dish super indulgent!
Step 1. Prepare the steaks
- Bring the steaks to room temperature and pat them dry with paper towel.
- Wrap each steak with bacon slice, securing the ends with toothpicks.
- Generously salt and pepper on both sides.
Step 2. Sear the steaks
- Heat a large skillet over medium high heat until really hot, 2-3 minutes. Then add oil and heat it until shimmering.
- Add the steaks and sear for 3 minutes without disruption, until nice golden brown crust forms. Using a pair of kitchen tongs, turn the steaks and continue to cook for another 3 minutes.
- Don’t forget to sear the steaks on their sides to cook the bacon.
- Using a meat thermometer, check the internal temperature. If it’s reached 125°F, the steaks are cooked till medium-rare, which is perfect doneness for me. If you need to cook more, place the steaks on a baking sheet and continue cooking in the preheated oven until desired doneness.
- Once the steaks are done to your desired doneness, transfer them onto a clean plate, cover and rest for at least 5 minutes. Remove the toothpicks.
Step 3. Make the creamy pan sauce
- Pour in cognac and deglaze the pan with a wooden spoon.
- Add minced shallot and cook, stirring frequently, until tender, about 2 minutes.
- Add garlic and beef broth and continue to cook, stirring frequently, for another minute or so.
- Stir in cream and cook until the sauce has thickened, about 5 minutes.
- Add Dijon mustard and mix well. Serve immediately.
TIPS FOR THE BEST PAN SEARED STEAK
These tips will help you create the perfect sear on any steak:
- Allow steaks to come to room temperature before searing.
- Use paper towels to pat the meat dry. It’s very difficult to create a nice sear if the meat is cold and/or wet.
- Avoid non-stick pans. Cast iron pans are the best for pan seared steak. You want the meat to stick to the pan!
- Preheat the pan very well. To create that delicious crust, your pan must be smoking hot when you place the meat into it.
- Sear the edges. This important step is often overlooked. You want a crust on all surfaces of the meat, even the sides. Use kitchen tongs to help you hold the meat up on its edges.
- Don’t sear too long. To prevent thinner cuts from overcooking and the crust from becoming burnt, sear each side for no more than 3 minutes. Then, sear the edge for a minute or two at most.
WHAT GOES GOOD WITH FILET MIGNON?
As with any good steak dinner, a filet mignon will be the star of the meal. You can pair it with your favorite vegetable and hearty carbohydrates. Side dishes that pair well with filet mignon recipe include:
- Roasted Garlic Mashed Potatoes
- Rice Pilaf
- Mushroom Risotto
- Creamed Spinach
- Steamed Asparagus (or any other vegetable)
- Garden Salad
Bacon-Wrapped Filet Mignon with Creamy Pan Sauce
This filet mignon recipe makes an impressive and delicious holiday dinner. Tender beef filet is wrapped in bacon and pan seared till perfection. And the steak is finished off with a savory, creamy pan sauce!
Prep: 15 minutes
Cook: 15 minutes
Total : 30 minutes
Ingredients
- 4 6-8oz filet mignon steaks, 2-inch thick
- 4 slices bacon
- 1 teaspoon salt
- 1 teaspoon freshly cracked black pepper
- 4 teaspoons olive or avocado oil
For pan sauce:
- 2 tablespoons cognac bourbon, or dry white wine
- 1 shallot finely minced
- 1-2 garlic cloves pressed
- ½ cup beef broth
- 1 cup heavy whipping cream
- 1 teaspoon Dijon mustard
Note: I test all my recipes with both measurements for the most precise and accurate result!
Instructions
- To prepare the steaks, bring the steaks to room temperature, about 30 minutes on the counter. Pat dry the steaks with paper towel and wrap each steak with bacon slice, securing the ends with toothpicks. Salt and pepper on both sides.
- To cook the steaks, preheat the oven to 400°F.
- Heat a large stainless steel, or cast iron skillet (10-12-inch pan) over medium high heat until really hot, 2-3 minutes. (TIP: We don’t recommend non-stick pan, as you won’t get that nice sear!)
- Add oil and heat it until shimmering.
- Add the steaks into the skillet and sear for 3 minutes without disruption, until nice golden brown crust forms. Using a pair of kitchen tongs, turn the steaks and continue to cook for another 3 minutes. (TIP: If the steaks are stuck, don’t force it, instead wait for 30 seconds or so and try again.) Then sear the steaks on their sides, rotating frequently, to brown the bacon on all sides. (I use kitchen tongs and stand each steak on their side, then quickly rotate the steaks starting with the first steak and moving onto the next until each steak has been cooked on all sides.) Using a meat thermometer, check the internal temperature. If it’s reached 125°F, the steaks are cooked till medium-rare, which is perfect doneness for me. If you need to cook more, place the steaks on a baking sheet and continue cooking in the preheated oven until desired doneness. (This Thermapen Mk4 meat thermometer is my favorite! Super quick and reliable! <- affiliate link)
- Once the steaks are done to your desired doneness, transfer them onto a clean plate, cover and rest for at least 5 minutes. Remove the toothpicks.
- Meanwhile, make the pan sauce. Reduce the heat to medium. Pour in cognac and deglaze the pan with a wooden spoon.
- Add minced shallot and cook, stirring frequently, until tender, about 2 minutes.
- Add garlic and beef broth and continue to cook, stirring frequently, for another minute or so.
- Stir in cream and cook until the sauce has thickened, about 5 minutes.
- Add Dijon mustard and mix well. Serve immediately.
* Disclaimer: All nutrition information are estimates only. Read full disclosure here.
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