Bacon Wrapped Pan Seared Filet Mignon Steaks…doesn’t that just sound yummy! This is one of those throwback recipes that was popular in the 70s. But bacon is ALWAYS in style and so is filet! When Vince and I were hosting our Vegas Gr8 Dinner we wanted classic food, so we chose an entrée consisting of Bacon Wrapped Filet Mignon served with Lobster Tails.
This is an easy main course to create. Since Filet Mignon doesn’t have much fat, the bacon adds a nice amount of fat and flavor; not to mention making a beautiful presentation!
You can do these on the grill, but I prefer to sear the filets in a hot cast-iron skillet then finish them in the oven. The sear seals the beef juices and flavors; plus, you get the added flavor of the bacon.
I don’t salt the meat, because the bacon is fairly salty and the garlic rub adds a nice flavor. And I like to taste the finished product before salting. But by all means, add salt if you prefer it!
If you want to add some romance to these Bacon Wrapped Pan Seared Filet Mignon Steaks add these broiled Lobster Tails. What a meal! And Jurga’s Lemon Bars with Shortbread Crust would make a Gr8 dessert!
Edited from original post of May 20, 2017.
It's best to take the steaks out of the refrigerator about 30 minutes before cooking to get the chill off.
Cut the garlic clove in half the long wide way so you have a large surface of cut raw garlic.
Pat the steaks dry and rub the cut side of one half of the garlic over the surface of 2 steaks. Repeat with the 2nd half of garlic for the other 2 steaks.
Wrap one piece of bacon around the edge of each filet. If the filet is too big for just one piece, cut another piece of bacon in half and add that so the bacon completely encircles the steak. Secure with toothpicks.
Sprinkle freshly ground pepper over each of the steaks.
Preheat oven to 425ºF.
Heat a cast-iron skillet large enough to hold all four steaks over high heat.
When skillet is very hot, take one steak and put it on it's side so the bacon sizzles in the pan. If it will stand on it's own, let it stand then repeat with another steak. Basically, you want to render the fat from some of the bacon and use it to then sear the steaks.
Continue turning the steak to cook the bacon. Once there is a thin coating of hot fat in the skillet, lay the filets flat to sear.
Sear for 1 to 2 minutes until nicely browned. Then flip over to sear the other side for 1 to 2 minutes.
Put the skillet into the oven and cook until done to your liking. Flip steaks half way through cooking.
Rare - 4 to 6 minutes - internal temperature: 130º
Medium Rare - 6 to 9 minutes - internal temperature: 135º
Medium - 9 to 12 minutes - internal temperature: 140º
Medium Well - 12 to 15 minutes - internal temperature 150º
The amount of time depends on a lot of factors, the thickness of the beef, how much it cooked will searing, and your particular oven.
If some of your eaters like rare and some like medium-well, just remove the rare ones to a warm platter and let the other steaks continue cooking until done.
Steaks can be prepared up through Step 4 early in the day. Cover and refrigerate. Remove from the refrigerator about 30 minutes to take the chill off. Then continue with Step 5.