Imagine a perfectly seared, tender cut of filet mignon, lovingly embraced by crispy, savory bacon, all prepared right in your own kitchen. Sounds like a fancy restaurant meal, right? But what if we told you it’s incredibly simple to achieve this gourmet delight using just your stovetop? That’s right, no grill needed, no special equipment beyond a good skillet!
Cooking bacon-wrapped filet mignon on the stove is a fantastic way to get that incredible crusty sear while keeping the inside wonderfully juicy. The bacon not only adds a burst of flavor and texture but also helps keep the lean filet moist as it cooks. Ready to impress yourself and your loved ones with a restaurant-quality steak? Let’s dive in!
Contents
Your Kitchen Arsenal: What You’ll Need
Ingredients for a Dream Dinner:
- Filet Mignon Steaks: Aim for 1.5 to 2-inch thick cuts, about 6-8 ounces each. Fresh is best for flavor and texture.
- Bacon Strips: 1-2 slices per filet, preferably thin-cut. Thin bacon wraps more easily and crisps up faster.
- Seasoning: A simple mix of coarse salt (like kosher or sea salt) and freshly ground black pepper is classic. Feel free to add a pinch of garlic powder or onion powder for extra depth.
- High-Smoke Point Oil: A tablespoon or two of canola, grapeseed, or avocado oil is perfect for searing at high temperatures without burning.
- Butter (Optional, but Recommended!): A tablespoon of unsalted butter for basting at the end adds richness and a beautiful golden finish.
- Fresh Herbs (Optional): A sprig of rosemary or thyme can be added to the pan with the butter for aromatic flavor infusion.
Essential Equipment:
- Heavy-Bottomed Skillet: A cast-iron skillet is your best friend here! It heats evenly and retains heat beautifully, creating that perfect sear. A stainless steel skillet can also work.
- Tongs: Indispensable for safely turning your steaks and bacon.
- Meat Thermometer: The absolute key to cooking steak to your desired doneness. An instant-read thermometer is highly recommended.
- Butcher’s Twine (Optional, but Handy): If your bacon doesn’t stay put, a little twine will secure it nicely.
Your Step-by-Step Guide to Stovetop Perfection
Follow these steps for a perfectly cooked, bacon-wrapped filet mignon every single time:
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Prep Your Filet Mignon:
- Bring to Room Temperature: Take your steaks out of the fridge about 30-45 minutes before cooking. This helps them cook more evenly.
- Pat Dry: This is crucial! Use paper towels to thoroughly pat the steaks dry. Moisture on the surface prevents a good sear.
- Season Generously: Sprinkle both sides of the filet mignon liberally with salt and pepper (and any other desired seasonings). Don’t be shy; a thick steak can handle a good amount of seasoning.
- Wrap with Bacon: Take 1-2 slices of thin-cut bacon and wrap them snugly around the sides of each filet. If needed, secure the bacon with a piece of butcher’s twine.
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Heat Things Up:
- Preheat Skillet: Place your heavy-bottomed skillet over medium-high heat. Allow it to preheat for about 3-5 minutes until it’s smoking hot. This extreme heat is vital for a great sear.
- Add Oil: Pour the high-smoke point oil into the hot skillet. Swirl to coat the bottom evenly.
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Sear for Success:
- Lay Steaks Down: Carefully place the bacon-wrapped filets into the hot skillet. Make sure not to overcrowd the pan; cook in batches if necessary.
- Sear the Bacon: Cook for 2-3 minutes on each side, using tongs to turn and sear the bacon until it’s crispy and golden brown all around the edges of the steak. This also helps render some of the bacon fat, adding flavor to the pan.
- Sear the Flat Sides: Once the bacon is nicely browned, sear the top and bottom flat sides of the steak for 2-4 minutes per side, depending on your desired doneness and the thickness of the steak. You’re looking for a deep, rich brown crust.
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Finish with Flair (and Temperature Control):
- Reduce Heat & Add Butter: Once you have a beautiful sear on all sides, reduce the heat to medium-low. Add the tablespoon of butter (and optional herbs like rosemary or thyme) to the pan.
- Baste: Tilt the pan slightly and, using a spoon, baste the melting butter and pan drippings over the steaks for 1-2 minutes. This infuses incredible flavor and helps the exterior develop an even richer color.
- Check Internal Temperature: This is where your meat thermometer comes in! Insert it into the thickest part of the steak, avoiding the bacon. Cook until it reaches a few degrees below your target doneness (remember, it will continue to cook while resting).
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The Sacred Rest:
- Remove and Rest: Transfer the cooked filets to a cutting board and loosely tent them with aluminum foil. Let them rest for at least 5-10 minutes.
- Why Rest? Resting allows the juices within the steak to redistribute evenly throughout the meat. If you cut into it too soon, those precious juices will run out, leaving you with a dry steak. Patience is a virtue here!
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Serve and Savor!
- Carefully remove the twine (if used), slice, and serve your magnificent bacon-wrapped filet mignon!
Pro Tips for a Five-Star Filet
- Bacon Choice Matters: Thin-cut bacon is easier to wrap and crisps up more quickly than thick-cut. If you only have thick-cut, you might want to par-cook it slightly before wrapping.
- Don’t Overcrowd the Pan: Give your steaks plenty of space. If you put too many in the skillet at once, the temperature will drop, and the steaks will steam instead of sear, leading to a gray, sad exterior. Cook in batches if needed.
- Mastering Doneness with a Thermometer: This is key! Here’s a quick guide:
- Rare: 120-125°F (50-52°C)
- Medium-Rare: 130-135°F (54-57°C) – *Highly recommended for filet mignon!*
- Medium: 135-140°F (57-60°C)
- Medium-Well: 145-150°F (63-66°C)
- Well-Done: 155°F+ (68°C+) (Not recommended for filet mignon, as it can dry out)
- Remember to pull the steaks 3-5 degrees below your target temperature as they will continue to cook while resting.
- Optional Oven Finish: If your steaks are very thick (2 inches or more) or you’re having trouble getting the internal temperature right without over-searing the exterior, you can finish them in a preheated 400°F (200°C) oven after searing. Transfer the skillet directly to the oven and cook until your desired internal temperature is reached.
FAQs for Your Filet Fantasies
Q: What’s the ideal internal temperature for bacon-wrapped filet mignon?
A: For optimal tenderness and flavor, we recommend medium-rare, which is an internal temperature of 130-135°F (54-57°C). Remember to pull the steaks off the heat when they are 3-5 degrees below your target temperature, as they will continue to cook while resting.
Q: How long should I sear each side?
A: Generally, you’ll sear each side (including the bacon-wrapped edges, top, and bottom) for about 2-4 minutes over medium-high heat to achieve a beautiful, dark crust. Thicker steaks might need slightly longer. The total cooking time will vary based on steak thickness and your desired doneness.
Q: Can I finish filet mignon in the oven after searing on the stove?
A: Absolutely! This is a common and effective technique, especially for thicker steaks. After searing all sides to a beautiful crust, transfer your oven-safe skillet (like cast iron) to a preheated 400°F (200°C) oven and cook until the desired internal temperature is reached. This ensures even cooking without over-browning the exterior.
Q: Should I thaw frozen filet mignon before cooking?
A: Yes, always thaw frozen steaks completely before cooking. For best results, transfer them to the refrigerator overnight. Cooking from frozen will result in an unevenly cooked steak, with the outside potentially overcooked before the inside is done.
Q: Why wrap filet mignon with bacon?
A: Filet mignon is a very lean cut of beef, meaning it has little fat marbling. Bacon adds a delicious layer of fat, flavor, and moisture, preventing the steak from drying out during cooking. It also provides a wonderful crispy texture contrast to the tender steak.
Get Ready to Savor!
Cooking bacon-wrapped filet mignon on the stove might seem intimidating at first, but with these clear steps and helpful tips, you’ll be a pro in no time. The rich flavors, tender texture, and satisfying crunch of the bacon make this a truly unforgettable meal. So, grab your skillet, channel your inner chef, and get ready to enjoy a luxurious dinner right in your own home!