Meat-Wrapped Filet Mignon

Why You’ll Love This Recipe

This recipe is all about indulgence and simplicity. Filet mignon is one of the most tender cuts of beef, and when wrapped in bacon or cured meat, it gains an added layer of flavor and texture. The outer wrap crisps up beautifully while the inside remains juicy and soft. It’s a one-pan wonder that cooks quickly and impresses effortlessly. Ideal for date nights, holidays, or elegant dinners, it’s a showstopper without the stress.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Filet mignon steaks (1.5–2 inches thick)
• Bacon or prosciutto slices
• Olive oil or butter
• Garlic cloves, smashed
• Fresh rosemary or thyme sprigs
• Salt
• Black pepper
• Toothpicks or kitchen twine (for securing the wrap)

Directions

1. Preheat your oven to 400°F (200°C).
2. Pat the filet mignon steaks dry with a paper towel and season generously with salt and black pepper on all sides.
3. Wrap each filet with a slice of bacon or prosciutto, securing with toothpicks or kitchen twine.
4. Heat a cast-iron skillet or oven-safe pan over medium-high heat. Add olive oil or butter.
5. Sear the filets for 2–3 minutes per side, including the bacon edges, until nicely browned.
6. Add smashed garlic and herbs to the pan, spooning some of the infused oil over the steaks.
7. Transfer the skillet to the preheated oven and roast for 5–7 minutes for medium-rare, or longer to desired doneness.
8. Remove from oven and let the steaks rest for 5 minutes before serving.
9. Slice, serve, and enjoy with your favorite sides.

Servings and timing

This recipe serves 2 people.
Prep time: 10 minutes
Cook time: 10–12 minutes
Rest time: 5 minutes
Total time: about 25–30 minutes

Variations

• Cheese-Stuffed: Add a slice of blue cheese or goat cheese on top before roasting for added richness.
• Different Wraps: Use pancetta, serrano ham, or turkey bacon for a unique twist.
• Herb Crust: Roll the filet in chopped fresh herbs before wrapping for extra flavor.
• Pepper-Crusted: Coat the steak with coarsely crushed black pepper before searing for a steak au poivre-style variation.
• Garlic Butter Finish: Melt a pat of garlic herb butter over the filet just before serving.

Storage/Reheating

Store leftover filet mignon in an airtight container in the refrigerator for up to 3 days.
To reheat, place the steak in a low oven (300°F/150°C) for about 10 minutes or until warmed through. Avoid microwaving to preserve the texture and doneness.
Leftovers can also be sliced thin and used in sandwiches or salads.

FAQs

What’s the best meat to wrap around filet mignon?

Bacon is the most popular choice, but prosciutto or pancetta also work beautifully and add different flavor notes.

Why wrap filet mignon in meat?

The wrap adds flavor and helps insulate the tender filet, keeping it juicy during cooking.

Can I grill instead of bake the wrapped filet?

Yes. Sear on the grill over high heat and then move to indirect heat to finish cooking.

How do I know when it’s done?

Use a meat thermometer. For medium-rare, the internal temperature should be 130–135°F (54–57°C) after resting.

Can I make this ahead of time?

You can prep the wrapped steaks ahead and refrigerate for up to 24 hours. Sear and cook just before serving.

Should I remove the toothpicks before or after cooking?

Leave them in while cooking to keep the wrap secure, then remove before serving.

Is filet mignon better pan-seared or grilled?

Both methods work well. Pan-searing with a finish in the oven offers better control for perfect doneness.

What sides pair best with this dish?

Mashed potatoes, roasted vegetables, asparagus, or a fresh salad all complement it well.

Can I cook it to medium or well-done?

Yes, but filet mignon is best enjoyed medium-rare to maintain its tenderness.

What wine goes well with meat-wrapped filet mignon?

A full-bodied red like Cabernet Sauvignon, Merlot, or Syrah pairs beautifully with the richness of this dish.

Conclusion

Meat-Wrapped Filet Mignon is a refined and flavorful dish that’s surprisingly easy to make at home. With its juicy interior, crispy wrap, and gourmet flair, it’s the perfect centerpiece for a romantic dinner or special celebration. Once you master this simple technique, you’ll find yourself turning to it whenever you want to impress with minimal fuss.

Meat-Wrapped Filet Mignon

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Meat-Wrapped Filet Mignon is a luxurious entrée featuring tender beef filets wrapped in bacon or prosciutto, seared to perfection and finished in the oven. It’s an easy yet impressive dish ideal for special occasions or elegant dinners at home.

• Author: Laura
• Prep Time: 10 minutes
• Cook Time: 12 minutes
• Total Time: 30 minutes
• Yield: 2 servings
• Category: Main Course
• Method: Pan-Searing and Roasting
• Cuisine: American

Ingredients

• 2 filet mignon steaks (1.5–2 inches thick)
• 2 slices of bacon or prosciutto
• 1 tbsp olive oil or butter
• 2 garlic cloves, smashed
• 2 sprigs fresh rosemary or thyme
• Salt, to taste
• Black pepper, to taste
• Toothpicks or kitchen twine (for securing wrap)

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Instructions

1. Preheat your oven to 400°F (200°C).
2. Pat the filet mignon steaks dry and season generously with salt and black pepper on all sides.
3. Wrap each filet with a slice of bacon or prosciutto, securing with toothpicks or kitchen twine.
4. Heat a cast-iron skillet or oven-safe pan over medium-high heat. Add olive oil or butter.
5. Sear the filets for 2–3 minutes per side, including the bacon edges, until nicely browned.
6. Add smashed garlic and herbs to the pan, spooning some of the infused oil over the steaks.
7. Transfer the skillet to the oven and roast for 5–7 minutes for medium-rare or to desired doneness.
8. Remove from oven and let the steaks rest for 5 minutes before serving.
9. Slice, serve, and enjoy with your favorite sides.

Notes

• Use a meat thermometer to ensure perfect doneness—130–135°F (54–57°C) for medium-rare.
• Resting the steaks after cooking helps retain their juices.
• Swap bacon with pancetta or prosciutto for different flavors.
• Do not overcook to preserve the tenderness of the filet.
• Leftovers are great for salads or sandwiches.

Nutrition

• Serving Size: 1 filet mignon
• Calories: 460
• Sugar: 0g
• Sodium: 580mg
• Fat: 32g
• Saturated Fat: 12g
• Unsaturated Fat: 17g
• Trans Fat: 0g
• Carbohydrates: 1g
• Fiber: 0g
• Protein: 42g
• Cholesterol: 130mg