Bacon Wrapped Filet Mignon Recipe

A Special Meal for Special Times

This recipe is my go-to for celebrations. It feels fancy but is quite simple. I love making it for my grandson’s birthday.

He always asks for it. That makes my heart feel so full. It turns a regular dinner into a memory. What meal makes you feel like you’re celebrating?

Why We Wrap It in Bacon

Wrapping the filet in bacon does two wonderful things. First, it adds a salty, smoky flavor to every single bite. Second, the bacon fat keeps the steak incredibly juicy.

I once forgot the bacon. The steak was fine, but it wasn’t magical. The bacon makes it magical. This matters because good food is about layering simple flavors.

The Sizzle and The Butter

That sizzle when the steak hits the hot pan is the best sound. Doesn’t that smell amazing? It means flavor is happening. Searing locks in all the good juices.

Then we add the butter at the end. It melts into a creamy, herby sauce on top. This step makes the dish feel restaurant-quality. It’s my little secret for a wow finish.

A Little Story About Patience

My husband, Arthur, was never a patient man. The first time I made this, he cut into the steak right from the pan. Juice ran everywhere! The steak was tough.

Letting the meat rest is so important. Those few minutes let the juices settle back in. Now Arthur waits. I still laugh at that. Do you have a kitchen mistake that taught you a good lesson?

Fun Fact & Your Turn

*Fun fact: The name “filet mignon” is French for “dainty fillet” or “cute fillet.” I think that’s just charming.

This recipe matters because cooking for someone is an act of love. It’s a way to say “you are special” without any words. What’s your favorite “special occasion” dish to make or eat? Share with me, if you’d like.

Ingredients:

Ingredient	Amount	Notes
beef tenderloin filets	2 (8-ounce)	center cut and 2 inches thick
coarse kosher salt	½ teaspoon
ground black pepper	½ teaspoon
vegetable or canola oil	1 teaspoon
bacon	2 center-cut pieces
maître d’ hotel butter	2 tablespoons
Chives	for garnish	sniped
Horseradish Sauce	for dipping

My Special Bacon-Wrapped Steak

Hello, my dear. Come sit with me in the kitchen. I want to share my special steak recipe. It feels like a fancy dinner from a restaurant. But we can make it right here at home. It is perfect for a celebration. Or just a Tuesday that needs a little joy. Doesn’t that smell amazing?

The secret is wrapping the steak in bacon. It keeps the meat so juicy and tender. My grandson calls it the “flavor blanket.” I still laugh at that. Let’s get our pan ready. I will walk you through it, step by step.

Step 1: First, turn your oven on to 450 degrees. Let it get nice and hot. Now, take your filets and pat them dry. Sprinkle both sides with the salt and pepper. Be generous with it. This makes a tasty crust.

Step 2: Grab your big, oven-safe pan. Put it on the stove over medium heat. Lay the two bacon strips in the cold pan. We are not cooking them until they are crispy. Just until they get a little wobbly. This is called par-cooking. (My hard-learned tip: crispy bacon now won’t wrap nicely later!).

Step 3: Take the bacon out and put it on a paper towel. Dab off the extra grease. Now, wrap that warm bacon around the side of each filet. Use a toothpick to pin it in place. It’s like putting a belt on. Do you think the toothpick goes in straight or at an angle? Share below!

Step 4: There should be lovely bacon fat in your pan. That is pure gold for cooking. Put the pan back on the heat. When it’s hot, carefully add your steaks. You will hear a happy sizzle. Sear them for a minute or two on each side. This locks in all the good juices.

Step 5: Now, move the whole pan into your hot oven. This part is quick. It only takes about five to eight minutes. I always use a little thermometer to check. It takes the guesswork out. Let the steaks rest for a few minutes after. This makes them even more tender.

Step 6: For the final touch, add a pat of that special butter on top. Watch it melt over the warm steak. Sprinkle on some fresh chives for a pop of color. Serve it with a little horseradish sauce for dipping. It is a dream.

Cook Time: 15 mins
Total Time: 25 mins
Yield: 2 servings
Category: Dinner, Special Occasion

Three Fun Twists to Try

This recipe is wonderful as it is. But sometimes, it is fun to play with your food. Here are a few ideas to make it your own. I love seeing what people create.

Herb Garden: Mix chopped rosemary right into the butter before you put it on the steak. It smells like a summer garden.

A Little Spice: Add a tiny pinch of cayenne pepper to your salt and pepper rub. It gives it a warm, happy kick.

Sweet and Smoky: Brush a very thin layer of maple syrup on the bacon before you wrap it. It gets all caramelized and lovely.

Which one would you try first? Comment below!

How to Serve Your Masterpiece

Now, what to have with your beautiful steak? I have a few favorites. A big pile of creamy mashed potatoes is my go-to. They are so comforting. Or some simple roasted asparagus. It feels elegant and is easy to make.

For a drink, a glass of dark red wine pairs wonderfully. It sips like a cozy blanket. For a non-alcoholic treat, try sparkling apple cider. The bubbles cut through the rich flavor perfectly. Which would you choose tonight?

Keeping Your Steak Tasty Later

Let’s talk about storing this lovely meal. In the fridge, it will keep for three days. Just let it cool completely first. Then wrap it up tight.

You can freeze it for a month too. I wrap each one in foil. Then I pop them in a freezer bag. This stops them from getting freezer burn.

To reheat, use your oven. A microwave will make the bacon soft. I learned this the hard way once. My first steak came out a bit soggy.

This matters because good food should never be wasted. A little planning means a great meal anytime. It saves you money and time.

Have you ever tried storing it this way? Share below!

Fixing Little Kitchen Mistakes

Is your bacon not wrapping nicely? It might be too crispy. You only need to cook it until it’s soft. It should still be bendy.

I remember when my steak was always overcooked. I did not let the pan get hot enough. A hot pan gives you a perfect sear. This locks in all the good juices.

Is your butter sliding right off? Let your steak rest after cooking. Just wait a few minutes on a plate. This lets the meat relax.

Getting the sear right builds your cooking confidence. Letting the meat rest makes every bite more tender. These small steps make a big difference.

Which of these problems have you run into before?

Your Quick Questions Answered

Q: Is this recipe gluten-free? A: Yes, it is! All the ingredients are naturally safe.

Q: Can I make it ahead? A: You can wrap the steaks early. Keep them in the fridge until cooking time.

Q: What if I don’t have chives? A: Use a little green onion instead. It will still taste wonderful.

Q: Can I cook for more people? A: Yes, just use a bigger pan. Give each steak some space to cook.

Q: Is the butter necessary? A: It adds a lovely, rich finish. But your steak will still be good without it. *A fun fact: This butter is sometimes called “housekeeper’s butter.”

Which tip will you try first?

Until Next Time, My Dear

I hope you love making this special dinner. It always feels like a celebration to me. Cooking for others is an act of love.

I would be so happy to see your creation. It makes my day to see your kitchen wins. Share a picture with all of us.

Have you tried this recipe? Tag us on Pinterest!

Happy cooking! —Elowen Thorn.