This filet mignon recipe makes an impressive dinner for any occasion. Tender beef filet is wrapped in bacon and pan seared till perfection.
Why you’ll love this steak recipe:
Filet mignon steak is a lean cut of beef with very little fat or marbling, which means it lacks flavor. But it’s an expensive cut, because it’s unbelievably tender.
And wrapping these tender steaks in flavorful bacon makes this dish extra indulgent! Plus, that creamy pan sauce is simply icing on the cake!
Once you try this recipe, you’ll understand why this’s the best filet mignon recipe!
But if you’re looking simpler way to cook filet mignon, you may also like my grilled filet mignon recipe.
Key Ingredient Notes:
- Filet mignon steaks – Since the steaks are wrapped in bacon, you don’t want thin steaks. Or by the time bacon is cooked, your steaks will most likely be overcooked. I recommend at least 2-inch thick filet mignon for this recipe.
- Bacon – Choose thin-cut bacon as it cooks faster. With thick-cut bacon, you risk overcooking the steaks, because it takes much longer to cook thick bacon strips.
- Shallot – You may substitute regular onion, but I love milder flavor of shallots for this sauce.
- Cognac – If you don’t have cognac, you may use bourbon or white wine. For alcohol-free version, use broth.
What’s the best thickness for 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 usually start by pan searing the steaks first, then finish cooking them in an oven. As a result, thinner cuts tend to overcook and dry out.
How to cook bacon wrapped filet mignon:
1. Prepare the steaks
Place the filet mignon steaks on a platter and pat them dry with paper towel. Then wrap each steak with bacon slice, securing the ends with toothpicks.
And finally, generously salt and pepper the steaks on both sides.
Drying the steaks with paper towel ensures a nicely seared crust!
2. Sear the steaks
Heat a large 12-inch skillet over medium high heat until really hot. Then add oil and heat it until shimmering.
Carefully 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.
Cook the steaks until internal temperature is reached 125°F for a perfect medium rare finish. A trusty meat thermometer is super handy for this job!
Don’t forget to sear the steaks on their sides to cook the bacon.
Transfer the steaks onto a clean plate, cover and rest for at least 5 minutes. Remove the toothpicks.
3. Make the creamy pan sauce
To deglaze the pan, pour in cognac and scrape off the bits from the bottom of the pan. And add minced shallot and cook until tender.
Then add garlic and beef broth and continue to cook, stirring frequently.
Pour in cream and cook the sauce until it has thickened, about 5 minutes. Then add Dijon mustard and mix well.
Tips for Success:
These tips will help you create the perfect sear on any steak:
- Use paper towels to pat the meat dry. It’s difficult to create a nice sear when the meat is wet.
- Preheat the pan well. To create that delicious crust, your pan must be smoking hot when you place the meat in 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?
Filet mignon pairs perfectly with pretty much anything, from your favorite vegetable to hearty carbohydrates. Here’re a few side dishes that pair well with filet mignon steaks:
Bacon-Wrapped Filet Mignon with Creamy Pan Sauce
- 4 (6-8oz) filet mignon steaks 2-inch thick Note 1
- 4 slices thin-cut bacon Note 2
- 1 teaspoon coarse kosher salt
- 1 teaspoon freshly cracked black pepper
- 4 teaspoons olive or avocado oil
For pan sauce:
- 2 tablespoons cognac bourbon, or dry white wine Note 3
- 1 shallot finely minced
- 1-2 garlic cloves pressed
- ½ cup beef broth
- 1 cup heavy whipping cream
- 1 teaspoon Dijon mustard
To prepare the steaks:
- Thoroughly 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 ( I use 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 the 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.
- Once the steaks are done, transfer them onto a clean plate, cover and rest for at least 5 minutes. Remove the toothpicks.
To 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.
- You can put the steaks back into the skillet to coat in sauce, or serve the steaks with the sauce on the side.
Tips & Notes:
This recipe was originally published on December 18th, 2019.