Best 8 Bacon Filet Mignon Recipes

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Bacon-wrapped filet mignon is a classic dish that is both elegant and delicious. The combination of tenderloin wrapped in savory bacon creates a mouthwatering experience that is sure to impress your guests. This dish can be prepared in a variety of ways, allowing you to customize it to your own taste preferences. Whether you prefer a simple preparation with just salt and pepper, or a more elaborate recipe with a flavorful marinade or sauce, there is a bacon-wrapped filet mignon recipe out there for everyone.

Check out the recipes below so you can choose the best recipe for yourself!

FILET MIGNON WITH BACON CREAM SAUCE



Filet Mignon with Bacon Cream Sauce image

Amazing, easy-to-make filet mignons with a bacon cream sauce.

Provided by Michael.B

Categories     Meat and Poultry Recipes     Pork

Time 35m

Yield 4

Number Of Ingredients 7

4 (4 ounce) filet mignon (beef tenderloin)
1 teaspoon olive oil
3 slices bacon, chopped
1 tablespoon butter
4 shallots, diced
¼ cup half-and-half cream
salt and pepper to taste

Steps:

  • Preheat an outdoor grill for medium-high heat, and lightly oil the grate.
  • Brush the filets with olive oil, and cook on the preheated grill to desired doneness (about 4 minutes per side for medium rare). An instant-read thermometer inserted into the center should read 130 degrees F (54 degrees C). Set the steaks aside on a platter tented with aluminum foil to rest.
  • While the steaks are resting, prepare the sauce: cook and stir the chopped bacon in a small saucepan over medium heat until the bacon pieces are crisp, 3 to 5 minutes. Stir in the butter and shallots, and cook and stir until the shallots are soft and translucent, about 5 minutes more.
  • Stir in the half-and-half, bring the mixture to a simmer over medium-low heat, and cook, stirring occasionally, until the sauce is slightly thickened, about 8 minutes. Season to taste with salt and pepper, and serve over the steaks.

Nutrition Facts : Calories 382.8 calories, Carbohydrate 9.2 g, Cholesterol 85.1 mg, Fat 28.9 g, Fiber 0.3 g, Protein 21.1 g, SaturatedFat 11.6 g, Sodium 285.9 mg, Sugar 1.6 g

BACON WRAPPED, FILET MIGNON



Bacon Wrapped, Filet Mignon image

Using real thick and smokey bacon really gives this plenty of flavor. It's cooked slow, because of the bacon, and, as a result, the fillet comes out real moist. There's so much flavor in the meat, additional sauce isn't needed. For additional Pictures, please visit: http://www.capnrons.com/R_M_Bacon_Wrapped_Fillet_Mignon.html?ID=RZ_12_2009

Provided by Capn Ron

Categories     Steak

Time 45m

Yield 4 Steaks, 4 serving(s)

Number Of Ingredients 7

2 lbs filet mignon, 4 pieces, about 1 1/2-inch thick
4 slices thick-sliced bacon
toothpicks or butcher's kitchen twine
vegetable oil, as needed
cajun seasoning, Butt Kickin' Blacken, Original Recipe, to taste
kosher salt, to taste
fresh coarse ground black pepper, to taste

Steps:

  • 1. Remove any silver skin, and extra fat from the fillets. Wrap a piece of bacon around the outside, and either secure with a toothpick, or wrap with butcher's twine. Don't overlap the bacon by more than 1/4", you want to make sure that the bacon will cook. However, if your using thin bacon, you might want to use 2 pieces to get the extra thickness and flavor. Securing the bacon with toothpicks works, but by tieing the bacon, you're forming a more rounded piece of meat that will look nicer on the plate.
  • 2. Oil the meat liberally, dust with the blacken. salt, and pepper, and rub it into both sides of the meat. Se the meat on a platter and place back in the refrigerator until you're ready to cook it. Don't be afraid to use a little more slat than you think you should, it's on the grill and won't end up as strong.
  • 3. Cook over a medium hot grill for about 10 minutes per side. Ultimately you want the meat to reach an internal temperature of 110 degrees. If you cook on too hot a fire, the bacon will flame up and you'll end up with burned bacon, and burned meat. The oil on the outside helps the meat to sear (keeping in the juices), and helps keep the meat from sticking to the grill.
  • 4. When testing the internal temperature of a thin pieces of meat, be sure to insert the thermometer in from the side.

BACON-WRAPPED FILET MIGNON WITH HORSERADISH SAUCE



Bacon-Wrapped Filet Mignon With Horseradish Sauce image

This is Cook's Illustrated method of cooking a filet mignon. If you're cooking for someone who insists on well-done steaks, use a thinner cut of meat. I recently cut small steaks from a petite fillet and cooked in this manner and they were fantastic . . . so cute too!

Provided by Galley Wench

Categories     Steak

Time 25m

Yield 2 serving(s)

Number Of Ingredients 10

2 (8 ounce) center-cut filet mignon, 1 1/2 inches thick, 7 to 8 ounces each, dried thoroughly with paper towels
2 slices bacon
2 teaspoons olive oil
salt and pepper
1/4 cup mayonnaise
1/4 cup sour cream
3 teaspoons horseradish (to taste)
1 teaspoon Dijon mustard
1 teaspoon lemon juice
1/2 teaspoon Worcestershire sauce

Steps:

  • Sauce:.
  • At least two hours prior, mix together the mayonnaise, sour cream, horseradish, mustard and lemon juice; cover and place in refrigerator.
  • Steak:.
  • Adjust oven rack to lower-middle position, place rimmed baking sheet or cast iron griddle on oven rack, and heat oven to 450 degrees.
  • When oven reaches 450 degrees, heat 10-inch heavy-bottomed skillet (not nonstick) over high heat on stovetop until very hot, about 3 minutes.
  • Meanwhile, rub each side of steaks with 1/2 teaspoon oil and sprinkle generously with salt and pepper.
  • Wrap 1 slice bacon around circumfrence of each filet, overlapping ends and securing to meat with toothpick.
  • Place steaks in skillet and cook, without moving steaks, until well-browned and a nice crust has formed, about 3 minutes.
  • Turn steaks with tongs and cook until well-browned and a nice crust has formed on second side, about 3 minutes longer. (watch carefully).
  • Hold filets on their sides briefly with tongs in skillet to crisp bacon slightly.
  • Remove pan from heat, and use tongs to transfer steaks to hot baking sheet in oven (which has been lightly sprayed with non-stick cooking oil).
  • Roasting times:.
  • Very Rare: 2 to 4 minutes (center of steaks will appear cherry red and feel very soft and loose when cut with tip of paring knife),.
  • Rare: 4 to 6 minutes (centers will appear red and soft),.
  • Medium Rare: 6 to 8 minutes (centers will appear pink and feel firm but juicy).
  • Medium: 8 to 10 minutes (centers will appear light pink and feel firm and compact).
  • Transfer steaks to large plate; loosely tent with foil, and let rest about 5 minutes before serving.
  • Serve with horseradish sauce.

TURKEY FILET MIGNON WRAPPED IN TURKEY BACON



Turkey Filet Mignon Wrapped in Turkey Bacon image

I had some turkey medallions and needed a recipe to go with them. This came from eatturkey.com.It was delicious. Enjoy.

Provided by Bay Laurel

Categories     Poultry

Time 25m

Yield 2 medallions, 1-2 serving(s)

Number Of Ingredients 5

1 tablespoon molasses
2 tablespoons unsalted butter, softened
2 turkey, medallions
2 slices turkey bacon
1 dash black pepper

Steps:

  • Combine molasses and softened butter. Cover and hold for service.
  • Wrap each turkey medallion with one strip of bacon. Lightly sprinkle with black pepper.
  • Bake in a preheated 350 degree F oven for 15-20 minutes or until food thermometer reaches 170 degrees F.
  • Pipe molasses butter into a star on top of the turkey filet.

TEIXEIRA'S PAN-SEARED BACON WRAPPED FILET MIGNON



Teixeira's Pan-Seared Bacon Wrapped Filet Mignon image

This is a basic recipe to make bacon wrapped fillet. The searing keeps the meat moist while baking. Note: I prefer a local uncured, applewood smoked bacon. Choose based on preference but try to select a more meaty cut if possible.

Provided by Thevenin

Categories     Meat

Time 17m

Yield 4-6 filets, 2-4 serving(s)

Number Of Ingredients 7

2 filet mignon steaks (~16-20 oz. total)
4 -6 slices bacon
1 tablespoon butter
fresh ground black pepper
sea salt
toothpick (preferably un-dyed)
1/4 cup gorgonzola, crumbled (optional)

Steps:

  • Preheat the oven to 375 degrees.
  • Trim the perimeter of the fillets to remove the large segment of fat that's usually present. Be very careful not to remove any meat. When complete, the entire fillet should be considered edible without further trimming based on your (guest's) preference.
  • Cut the fillets into small, round steaks 2-3" in diameter. Each fillet should yield 2 to 3 fillets.
  • Add the butter to a 12", oven safe skillet and begin to melt over low heat.
  • Tightly wrap each fillet with one slice of bacon, pinning the bacon to the fillet where the bacon overlaps itself with a single toothpick.
  • Add a small dash of salt and pepper to taste on top of each fillet. Flip and repeat.
  • Increase the heat under the skillet to medium and then add the fillets.
  • Cook for two minutes to sear the meat. Flip the fillets and sear the other side for 1-2 minutes. If possible, very gently nudge the fillets against the edge of the pan just enough to make contact to help sear the bacon during this time. DO NOT squeeze the fillets!
  • (Optional) Add just a few crumbles of blue cheese to the top of each steak. Don't overdo this; blue cheese is strong and not the centerpiece of this dish.
  • Immediately remove the entire skillet and place it in the oven for 7-10 minutes. This can vary depending on the thickness of the steaks (assumes about 1") and wellness preference. I prefer to err on the side of rare for these small steaks. You can always heat them further.
  • Remove the skillet from the oven and allow the fillets to sit for 2 minutes before you move them. This allows time for the juice to re-absorb.
  • Gently remove the steaks from the skillet, and then the toothpicks from the steak. Serve immediately.

BACON-WRAPPED FILET MIGNON WITH HORSERADISH SAUCE



BACON-WRAPPED FILET MIGNON WITH HORSERADISH SAUCE image

Categories     Beef     Bacon

Yield 2 people

Number Of Ingredients 11

2 (8 ounce) center-cut filet mignon, 1 1/2 inches thick, 7 to 8 ounces each, dried thoroughly with paper towels
2 slices bacon
2 teaspoons olive oil
salt and pepper
Horseradish Sauce
1/4 cup mayonnaise
1/4 cup sour cream
3 teaspoons horseradish (to taste)
1 teaspoon Dijon mustard
1 teaspoon lemon juice
1/2 teaspoon Worcestershire sauce

Steps:

  • 1 Sauce:. 2 At least two hours prior, mix together the mayonnaise, sour cream, horseradish, mustard and lemon juice; cover and place in refrigerator. 3 Steak:. 4 Adjust oven rack to lower-middle position, place rimmed baking sheet or cast iron griddle on oven rack, and heat oven to 450 degrees. 5 When oven reaches 450 degrees, heat 10-inch heavy-bottomed skillet (not nonstick) over high heat on stovetop until very hot, about 3 minutes. 6 Meanwhile, rub each side of steaks with 1/2 teaspoon oil and sprinkle generously with salt and pepper. 7 Wrap 1 slice bacon around circumfrence of each filet, overlapping ends and securing to meat with toothpick. 8 Place steaks in skillet and cook, without moving steaks, until well-browned and a nice crust has formed, about 3 minutes. 9 Turn steaks with tongs and cook until well-browned and a nice crust has formed on second side, about 3 minutes longer. (watch carefully).

BACON-WRAPPED FILET MIGNON RECIPE - (4.3/5)



Bacon-Wrapped Filet Mignon Recipe - (4.3/5) image

Provided by á-46334

Number Of Ingredients 6

2 (8-to10-ounce) filets, 2 inches thick
Kosher salt and freshly ground black pepper, to taste
Garlic powder, to taste
2 thin bacon slices
2 tablespoons unsalted butter
2 tablespoons extra-virgin olive oil

Steps:

  • Preheat the oven to 450°F. Pat each filet dry with paper towels and liberally season both sides with salt, pepper and garlic powder. Wrap each filet with a slice of bacon and secure with a toothpick. In an ovenproof skillet over medium-high, heat the butter and oil. Add the filets and sear until nicely browned on each side, 1 to 2 minutes per side. Transfer the pan to the oven and cook until the filets are medium-rare, about 10 minutes (or longer depending on your preference of doneness). Remove the pan from the oven and loosely tent with foil. Allow the filets to rest 5 minutes before serving. Enjoy!

BACON-WRAPPED FILET MIGNON W/BALSAMIC ONIONS



Bacon-Wrapped Filet Mignon w/Balsamic Onions image

Perfect every time, make at home restaurant-style filet at a fraction of the cost! And just as good if not better! (I don't always have good luck at restaurants.) Great for Valentine's day, anniversaries, birthdays, Christmas or New Year's Eve! Very easy to make. Enjoy! (Photo from bing images)

Provided by Kelly Williams

Categories     Sandwiches

Time 1h20m

Number Of Ingredients 13

BALSAMIC ONIONS:
1/8 cup canola oil
2 medium onions sliced thin (1/4")
1/8 tsp. salt
1/4 tsp. pepper
1/4 cup sugar
1/2 cup good balsamic vinegar
STEAK:
1 1/2-2 tbl. canola oil
1 lb. filet mignon, cut into 4 pieces
4 slices bacon
coarse ground black pepper to taste
seasoning salt to taste, i use johnny's

Steps:

  • 1. Sauce: In a large frying pan heat oil over high heat. Add onions and lower the heat to medium. Add salt and pepper, mix thoroughly. Sweat onions down for about 15 minutes stirring often. You want the onions very soft. Add sugar and reduce heat to low. Mix well and cook 5-10 minutes or until most of liquid is absorbed. Add balsamic vinegar. Mix well and cook for 20-40 minutes until sauce becomes a dark rich syrup. Steak: Pre-heat ove to 450 degrees. Heat oil in an oven proof skillet. (Metal or cast iron.) Wrap a piece of bacon around each filet, secure with toothpick if needed. Sprinkle steaks with salt and pepper. Sear each side of filets about 2 minutes. Place skillet in oven and bake 10 minutes. Steakes will be medium rare. (8 minutes for rare. 12 minutes for medium.) Remove filets from skillet. Allow to rest 1-2 minutes. Pour warm onions over top and serve. I like to serve this with my Twice-Baked Alfredo Potatoes and Roasted Asparagus Wrapped in Prosciutto. Salad and garlic bread on the side. *Remember to use heavy hot pads (or several) when taking skillet out of oven! Handle will be VERY hot!

Tips:

  • Select high-quality ingredients: Choose a thick and tender filet mignon steak, and use good-quality bacon and seasonings.
  • Cook the bacon perfectly: Cook the bacon until it is crispy but not burnt. This will add a delicious smoky flavor to the steak.
  • Don't overcook the steak: Filet mignon is a delicate cut of meat, so it is important not to overcook it. Cook it to your desired doneness, but be careful not to overcook it or it will become tough.
  • Let the steak rest: After cooking the steak, let it rest for a few minutes before slicing and serving. This will allow the juices to redistribute throughout the steak, making it more tender and flavorful.
  • Serve with your favorite sides: Bacon-wrapped filet mignon can be served with a variety of sides, such as mashed potatoes, roasted vegetables, or a salad.

Conclusion:

Bacon-wrapped filet mignon is a delicious and impressive dish that is perfect for a special occasion. By following these tips, you can create a perfectly cooked steak that is sure to impress your guests. So next time you're looking for a special dish to make, give bacon-wrapped filet mignon a try!

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