Bacon-Wrapped Filet Mignon Recipe (2024)

FAQs

How long to grill filet mignon wrapped in bacon? ›

Grill steaks, covered, over cooker side until crisp. Flip steaks and grill, covered, over hotter side of grill until steaks register 125 to130 degrees (for medium-rare), 5-10 minutes. Transfer to plate, tent with foil and let rest for 5 minutes. Remove toothpicks, serve crumbling bacon over steaks.

For a medium steak, we cooked our steak at medium-high heat on the stovetop for around 5 minutes, then flipped, added our butter, and cooked for an additional 3-5 minutes. We then transferred our skillet to a 400° oven and cooked for around 5 minutes.

Technically, filet mignon is as kosher as any other cut of meat. The problem with filet mignon and other cuts from the rear is that they are located near the sciatic nerve and fatty deposits known in Hebrew as chelev, which are Biblically forbidden.

When deciding how to season Filet Mignon, salt and pepper are all you really need for this cut of beef. But beyond that, it's a matter of personal preference. Fresh rosemary and cracked black pepper are a popular flavor combination for this steak, as are garlic-based mixtures and those that feature thyme and marjoram.

Filet Mignon on a Gas Grill

Preheat your grill on high. Sear both sides for 1–2 minutes, then reduce to medium heat and continue to grill for the times listed in the Cooking Times Chart below. Turn about 1 minute prior to the halfway point.

Place the filets on the grill over direct heat. Allow to sear for 4-5 minutes until a rich, golden-brown crust forms. Then, flip the filets over to the other side to sear for another 4-5 minutes. Using tongs, hold the filets on their sides, rotating them occasionally to sear all sides of the filets.

Comparing the two steaks, one thing was certain: both were delicious in their own right. The traditionally seared one went a lot faster and had a great crust on the outside. But the reverse seared one was cooked way more even all the way through, with no under-or overcooked areas.

This method is ideal for thicker steak, like filet mignon, to ensure the steak is cooked to the perfect doneness on the inside and has a beautiful crust on the outside. Reverse sear allows for more control during the cooking method, so you're less likely to overcook your steak when you follow these 5 simple steps.

How long should I reverse sear filet mignon? ›

To reverse sear a one-inch filet mignon, set your oven to 200-250 degrees. Cook the filet for about 45 minutes until its temperature reaches about 120 degrees. Then, sear in a preheated pan for 1-3 minutes on each side. Finally, let rest at room temperature for 5-10 minutes before serving.

Cook steaks, uncovered, until internal temperature reaches 5°F lower than the desired final temperature, according to the chart below. For the perfect medium-rare, 2.5-inch thick filet mignon, cook in oven for 13-14 minutes. A meat thermometer should read 130°F.

Cook the filet in your oven for 5-8 minutes, depending on your preferred level of doneness: 5-6 minutes for rare, 6-7 minutes for medium-rare or 7-8 for medium. Remember, depending on the size of the steak, the more or less time it will take.

A bacon-wrapped filet steak is a delicious and flavourful dish that consists of a tender filet steak wrapped in strips of bacon. The bacon adds a smoky and savoury taste to the steak, while also keeping it moist and juicy.

Tenting steak in aluminum foil after grilling keeps the meat warm during the resting period. When it's 3-5 degrees under its ideal doneness temperature, remove your steak from the grill and loosely wrap aluminum foil around it. Give your prime-grade beef, ribs, or chicken the time they need to rest before serving.

To seal in the flavors and help the tenderloin hold its shape as it cooks, you will want to truss the meat. All you'll need is about 2 yards of butcher's twine. Wrap the twine underneath and around one end of the beef tenderloin and tie a double knot.