You want to make a special dinner that feels fancy but is actually simple to prepare. Learning how to cook bacon wrapped filet in the oven is a fantastic way to do just that. This method gives you a perfectly cooked, tender steak with the added flavor of crispy bacon, all without needing to stand over a grill. It’s a classic combination that’s sure to impress, and your oven does most of the work.
This guide will walk you through every step, from choosing the right ingredients to serving your masterpiece. We’ll cover tips for getting that bacon crispy and the filet cooked exactly how you like it. Let’s get started.
How To Cook Bacon Wrapped Filet In The Oven
This is the core method for creating your bacon-wrapped filet mignon. The process is straightforward, but a few key techniques make all the difference. We’ll break it down into simple, managable steps.
What You’ll Need: Ingredients & Tools
Gathering everything before you start makes the process smooth and enjoyable. Here’s your checklist.
Ingredients (for two steaks)
- 2 filet mignon steaks, 1.5 to 2 inches thick
- 4 slices of thin-cut bacon (regular bacon, not thick-cut)
- 1 tablespoon high-heat cooking oil (like avocado or canola)
- 1 tablespoon unsalted butter
- 2 cloves garlic, lightly crushed
- 2 sprigs fresh thyme or rosemary (optional but recommended)
- Kosher salt and freshly ground black pepper
- Optional for finishing: a pat of compound herb butter
Essential Tools
- A heavy, oven-safe skillet (cast iron is ideal)
- Tongs
- Instant-read meat thermometer (this is non-negotiable for perfect results)
- Paper towels
- A small bowl for seasoning
- A wire rack and baking sheet (an alternative method)
Step-by-Step Cooking Instructions
Follow these steps in order for the best outcome. Don’t rush the preparation—it sets the stage for everything else.
Step 1: Prepare the Steak and Bacon
First, take your filets out of the refrigerator about 30-45 minutes before cooking. Letting them come closer to room temperature helps them cook more evenly. This is a crucial step many people skip.
While the steaks rest, pat the bacon slices dry with a paper towel. Moisture is the enemy of crispiness. Lay out two slices of bacon per steak on a cutting board, slightly overlapping them if needed to cover the height of the filet.
Step 2: Season and Wrap
Generously season all sides of the filet mignon with kosher salt and black pepper. Don’t be shy with the seasoning; some will fall off during cooking.
Place a seasoned filet at one end of the bacon strips. Carefully roll the bacon around the filet, wrapping it snugly. The bacon should cover the sides of the steak; it’s okay if the top and bottom remain exposed. Use toothpicks to secure the bacon ends. Make sure to use wooden toothpicks that are safe for the oven.
Step 3: Preheat and Sear
Place your oven-safe skillet on the stove over medium-high heat. Preheat your oven to 400°F (200°C). Add the high-heat oil to the hot skillet—it should shimmer.
Carefully add the bacon-wrapped filets to the hot skillet. Sear them for about 2-3 minutes per side, including the edges, until the bacon is browned and has some crispness. This step locks in juices and starts the bacon cooking process. The sizzle is a good sign!
Step 4: The Oven Finish
Once seared, add the butter, crushed garlic, and herb sprigs to the skillet. As the butter melts, tilt the pan and use a spoon to baste the steaks with the flavorful butter for about 30 seconds.
Immediately transfer the entire skillet to your preheated oven. The high heat will finish cooking the steak and continue to crisp the bacon.
Step 5: Check for Doneness
Cook time in the oven varies. For a 1.5-inch filet, check after 6-8 minutes. This is where your meat thermometer is essential. Insert it horizontally into the thickest part of the steak.
- Rare: 120-125°F (49-52°C)
- Medium-Rare: 130-135°F (54-57°C) – This is the recommended temp for filet.
- Medium: 140-145°F (60-63°C)
Remember, the temperature will rise about 5 degrees while the steak rests. So, pull it out about 5 degrees before your target temperature.
Step 6: Rest and Serve
Using tongs, move the steaks to a clean plate or cutting board. Tent them loosely with foil and let them rest for a full 5-7 minutes. This allows the juices to redistribute throughout the meat. If you cut into it right away, those precious juices will just run out onto the plate.
After resting, remove the toothpicks. You can top with a pat of butter if you like. Serve immediately while hot.
Alternative Method: Using a Wire Rack
If you’re worried about the bacon not getting crispy enough, or if you’re cooking more than two steaks, this method works great. It allows heat to circulate all around the bacon.
- Follow steps 1 and 2 for prepping and wrapping the steaks.
- Place a wire rack on top of a baking sheet lined with foil (for easy cleanup).
- Preheat your oven to 400°F (200°C).
- Heat an oven-safe skillet on the stove. Sear the bacon-wrapped filets on all sides as described in Step 3.
- Instead of finishing in the skillet, transfer the seared steaks to the wire rack on the baking sheet.
- Place the baking sheet in the oven. The rack elevates the steak, letting the bacon crisp evenly on all sides. Cooking times are similar, but always use your thermometer.
Choosing the Right Ingredients
Your results depend heavily on the quality of what you start with. Here’s what to look for.
Selecting Filet Mignon
Look for filets that are at least 1.5 inches thick. Thinner steaks will cook too quickly, making it hard to get the bacon crispy without overcooking the beef. Choose steaks with good marbling (those little white flecks of fat) for the best flavor and tenderness. The filet is a lean cut, so a little marbling goes a long way.
Choosing the Best Bacon
Thin-cut, standard bacon is best. Thick-cut bacon takes much longer to crisp and may not be fully rendered by the time your steak is done. Also, avoid pre-cooked or flavored bacon. You want the bacon fat to render and flavor the steak during cooking.
Common Mistakes to Avoid
Steering clear of these errors will ensure your success every single time.
- Using cold steak: Putting a cold steak in a hot pan shocks it and leads to uneven cooking. Always let it temper on the counter first.
- Skipping the sear: The initial sear in the skillet is vital for flavor and texture. Don’t try to cook it entirely in the oven from raw.
- Overcrowding the pan: If cooking multiple steaks, use a large skillet or cook in batches. Crowding creates steam and prevents a good sear.
- Not using a thermometer: Guessing doneness is a recipe for disappointment. A reliable instant-read thermometer is the best tool in your kitchen for cooking meat.
- Skipping the rest: Cutting into the steak too soon is a major mistake. Be patient and let those juices settle.
Serving Suggestions
A great steak deserves great sides. Here are some classic and simple ideas to complete your meal.
- Potatoes: Creamy mashed potatoes, crispy roasted potatoes, or a simple baked potato.
- Vegetables: Garlic sautéed green beans, roasted asparagus, or a simple side salad with a tangy vinaigrette to cut the richness.
- Sauces: A classic Béarnaise sauce, a creamy peppercorn sauce, or a simple red wine reduction. A dollop of compound butter melting over the top is also perfect.
Storing and Reheating Leftovers
It’s rare to have leftovers, but if you do, here’s how to handle them. Let the steak cool completely, then wrap it tightly or place it in an airtight container. Store in the refrigerator for up to 3 days.
To reheat, avoid the microwave—it will make the steak tough and the bacon rubbery. Instead, place it on a wire rack over a baking sheet in a 250°F oven until just warmed through. You can also gently reheat it in a skillet over very low heat.
FAQ Section
How long to cook bacon wrapped filet mignon in oven at 400?
For a 1.5-inch thick filet, after searing, plan for about 6-10 minutes in a 400°F oven. The exact time depends on your desired doneness and your specific oven, so always use a meat thermometer for accuracy.
Should I cook bacon before wrapping filet mignon?
No, you should not fully cook the bacon first. Wrapping with raw bacon is correct. The bacon will cook and crisp during the searing and oven-roasting process. Partially cooked bacon can become overdone and chewy.
Why is my bacon not crispy on my bacon wrapped filet?
This is a common issue. The main culprits are using thick-cut bacon, not patting the bacon dry before wrapping, or not getting a good initial sear. Using the wire rack method described above can also help immensely by allowing air to circulate all around the bacon.
Can I make bacon wrapped filet ahead of time?
Yes, you can wrap and season the steaks up to a day in advance. Keep them covered on a plate in the refrigerator. Let them sit out for 30-45 minutes to temper before you cook them, just as you normally would.
What other cuts of steak work for this method?
While filet mignon is classic, you can use this method with other tender cuts like beef tenderloin tips or even thick-cut pork tenderloin medallions. Adjust cooking times based on the thickness and type of meat.
Making a bacon wrapped filet in the oven is a reliable technique for a special meal. The key is in the preparation: good ingredients, proper searing, and trusting your thermometer. With this guide, you can create a restaurant-quality dish right in your own kitchen. It’s a simple process that delivers impressive results every time.