Bacon Wrapped Pan Seared Filet Mignon Steaks create a perfect romantic dinner, or an elegant dinner party. The cast iron skillet sear keeps the juices in and creates a delicious crust.
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 a hot hot grill, but I prefer to sear the filets in a hot cast-iron skillet then finish them in the oven. The sear seals in the beef juices and flavors; plus, you get the added flavor of the bacon.
Once the steaks are seasoned and the skillet is very hot, start the steaks on their sides with the bacon rendering in the pan. You want the bacon to render so you use the fat to then cook the filets. After you’ve cooked the bacon on all sides, then lay the steaks flat to sear and caramelize.
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!
Edited from original post of May 20, 2017.