Bacon Wrapped Filet Mignon: The Ultimate Guide to Juicy Perfection

You’ve got a dinner party coming up, and you’re aiming to impress. What better way to do it than with a classic dish that’s sure to make everyone drool? I’m talking about bacon-wrapped filet mignon, of course! The rich, juicy beef enveloped in gloriously crispy bacon—it’s a symphony of textures and flavours that never fails to delight.

But let’s be real: making bacon-wrapped filet mignon isn’t always a walk in the park. Getting the filet mignon cooked to the perfect level of tenderness, ensuring the bacon is beautifully crisp without burning the beef, and choosing the right sauce to complement the whole thing—it can all feel a bit daunting.

Don’t worry, though! I’ve been in the kitchen for years, and I’ve learned a thing or two about making this classic dish sing. In this guide, I’ll walk you through every step, from selecting the perfect cut of meat to achieving that irresistible sear and creating a sauce that will elevate your culinary game.

Grab a notepad, a glass of something refreshing, and get ready to become a bacon-wrapped filet mignon master. Let’s dive in!

(Part 1) The Meat of the Matter: Choosing the Right Filet Mignon

First things first, we need to talk about the star of the show—the filet mignon. This cut of meat comes from the centre of the tenderloin, and it’s known for its incredible tenderness. A good filet mignon should be a beautiful, even piece of meat with a good amount of marbling, which is the fat that runs through the muscle. This marbling is what gives the meat its incredible juiciness.

Picking the Perfect Cut

Here’s the thing: not all filet mignons are created equal. When you’re at the butcher or the supermarket, keep your eyes peeled for these key features:

Size: For a bacon-wrapped filet mignon, you want a piece that’s about 1.5 inches thick and 6-8 ounces in weight. If it’s too thick, it might be difficult to cook evenly. If it’s too thin, it could dry out before the bacon gets crispy.

Shape: Ideally, you’re looking for a nice, rectangular shape. This makes wrapping the bacon much easier. Avoid cuts with weird bumps or bulges, as they can make it tricky to cook evenly.

Marbling: As I mentioned before, you want a good amount of fat running through the meat. This marbling is what makes the meat incredibly juicy and flavorful.

The Butcher’s Choice

If you want to be sure you’re getting a prime cut, chat with your local butcher. They’re experts on meat, and they can help you find a filet mignon that’s perfect for your needs. Tell them what you’re planning to do with it, and they’ll point you in the right direction. They might even have some secret tips on how to get the most out of your chosen cut!

(Part 2) The Bacon Wrap: The Crispy Embrace

Okay, so we’ve got our filet mignon. Now, it’s time to give it that delicious, crispy bacon embrace. This is where things get really fun, and the right bacon can make a world of difference.

Bacon Choices, Choices, Choices

There’s a lot of bacon out there, but not all of it is created equal. For this dish, you want a good quality, thick-cut bacon. Avoid the flimsy, thin stuff—it’s more likely to burn before it gets nice and crispy. Here are a few of my favourite bacon choices:

Thick-Cut smoked bacon: This is my go-to. It’s got a great smoky flavour, and it cooks up beautifully crispy. It’s the classic bacon choice for a reason!

Maple Smoked Bacon: For a touch of sweetness and a more intense flavour, try maple-smoked bacon. It works really well with a more delicate sauce.

Peppered Bacon: Want to add a little kick? Peppered bacon brings a bit of spice and works well with a bolder sauce.

The Art of the Wrap

Now, here’s where things get a bit hands-on. You want to make sure your bacon is wrapped tightly and securely, so it cooks evenly and stays in place. Here’s how I do it:

1. Lay It Out: Place the filet mignon on a piece of parchment paper or a cutting board.

2. Bacon Lineup: Lay out the bacon slices, slightly overlapping each other, to create a long strip wide enough to completely encase the filet mignon.

3. The Wrap: Carefully lift one end of the bacon strip and start wrapping it tightly around the filet mignon. Use toothpicks or kitchen twine to secure the bacon in place.

4. Finishing Touch: Trim any excess bacon and give the whole thing a good pat with some kitchen paper.

(Part 3) The Culinary Dance: Perfecting the Cook

Now, we’re ready for the grand finale—the cooking process. This is where you can really make your bacon-wrapped filet mignon shine.

Searing for Perfection

It’s all about getting that perfect sear, right? We want the exterior of the bacon to be gloriously crisp, while the inside of the filet mignon stays juicy and tender. Here’s how I tackle it:

1. The Right Heat: Preheat your oven to 400°F (200°C). You want your oven to be good and hot, but not too hot, so the bacon doesn’t burn before the meat is cooked.

2. The Sizzle: Place a heavy-bottomed skillet on the stovetop over medium-high heat. Add a bit of olive oil or butter to the skillet, let it get hot, and then sear the bacon-wrapped filet mignon on all sides. This gives the bacon a beautiful crisp and the meat a delicious crust.

3. To the Oven: Transfer the seared filet mignon to a baking sheet and pop it into the preheated oven. Cook for 15-20 minutes, or until the internal temperature reaches 130°F (54°C) for medium-rare.

Temperature Check: The Key to Juicy Tenderness

Here’s a little trick to ensure your filet mignon is cooked to the perfect level of doneness. Invest in a meat thermometer—it’s a lifesaver for any serious cook! Here’s a quick guide to internal temperatures:

| Doneness | Internal Temperature (°F) | Internal Temperature (°C) |

|---|---|---|

| Rare | 125-130 | 52-54 |

| Medium-rare | 130-135 | 54-57 |

| Medium | 140-145 | 60-63 |

| Medium-well | 150-155 | 65-68 |

| Well-done | 160-165 | 71-74 |

The Resting Ritual

Once your filet mignon is cooked, resist the urge to carve into it immediately. Let it rest for 10-15 minutes before slicing. This allows the juices to redistribute, ensuring a more tender and flavorful piece of meat.

(Part 4) The Saucy Symphony: Elevating the Dish

Now, let’s talk about the perfect accompaniment for our bacon-wrapped masterpiece. A delicious sauce can take this dish from good to phenomenal.

The Sauce That Makes the Difference

Here are a few of my favourite sauce options, each with its own unique flavour profile:

Red Wine Reduction Sauce: This classic sauce is rich, complex, and complements the flavour of the beef beautifully. It’s a great choice for a more elegant dining experience.

Mushroom Sauce: Creamy, earthy, and rich, this sauce pairs beautifully with the bacon and the filet mignon. It’s a winner for any mushroom lover.

Peppercorn Sauce: For a touch of heat and a bit of boldness, try a peppercorn sauce. It adds a bit of kick without overpowering the other flavours.

A Tip for Sauce-Making

Here’s a little tip: make your sauce while the filet mignon is resting. This ensures the sauce is nice and hot when you serve it.

(Part 5) The Finishing Touches: Presentation is Key

Alright, so the meat is cooked to perfection, the sauce is simmering, and now it’s time to plate up your masterpiece. Presentation is everything when it comes to making a good impression.

A Plate Worthy of Praise

Here are a few ideas for presenting your bacon-wrapped filet mignon:

The Classic: Slice the filet mignon into thick medallions and arrange them artfully on a plate. Drizzle with the sauce and garnish with fresh parsley or a sprig of rosemary.

The Elegant: Serve the filet mignon whole on a bed of mashed potatoes or creamy polenta, with a drizzle of sauce and a few roasted vegetables.

The Rustic: For a more casual touch, serve the filet mignon with a side of roasted asparagus and a simple salad.

A Side of Simplicity

Now, let’s talk sides. You don’t want to overwhelm your palate with too many flavours. Keep it simple and focus on dishes that complement the richness of the filet mignon. Here are a few ideas:

creamy mashed potatoes: A classic side that always works well.

Roasted Vegetables: Asparagus, broccoli, carrots, and Brussels sprouts are all great choices.

Polenta: A creamy, comforting side that complements the richness of the meat.

Simple Salad: A light and refreshing side, such as a mixed green salad with a vinaigrette dressing.

(Part 6) Let’s Get Experimental: Bacon-Wrapped Filet Mignon Variations

So, you’ve mastered the classic bacon-wrapped filet mignon, and you’re feeling adventurous? Let’s explore some exciting variations that will take your culinary game to the next level.

Flavour Adventures

The Herb-Infused Filet: Elevate the flavour profile by infusing the filet mignon with herbs like rosemary, thyme, or garlic. You can simply rub the herbs onto the meat before wrapping it with bacon, or create a compound butter with herbs to top the finished dish.

The Spicy Kick: For a bolder flavour, add a dash of cayenne pepper or a pinch of chili powder to the bacon mixture before wrapping the filet mignon.

The Sweet and Savoury: For a unique twist, add a touch of sweetness to the dish. Consider using maple-smoked bacon or drizzling a touch of honey or balsamic glaze over the finished dish.

Beyond the Traditional

The Stuffed Filet: For a truly decadent dish, stuff the filet mignon with a mixture of herbs, cheese, or mushrooms before wrapping it in bacon.

The Grilled Filet: Instead of baking, try grilling the filet mignon over medium heat for a smoky, charred flavour.

(Part 7) FAQs: Your Bacon-Wrapped Questions Answered

Okay, so you’ve got some questions buzzing around your head. Let’s clear up any confusion and answer those burning queries.

1. What’s the Best Way to Cook a Bacon-Wrapped Filet Mignon?

The method I shared in Part 3, with a combination of searing and oven baking, is the most reliable way to achieve a perfectly cooked filet mignon that’s both juicy and tender. It’s a combination that’s been tried and tested by many chefs, myself included!

2. How Long Should I Cook a Bacon-Wrapped Filet Mignon?

The cooking time will depend on the thickness of the filet mignon and the desired level of doneness. As a general rule, a 1.5-inch thick filet mignon will take about 15-20 minutes in a preheated oven at 400°F (200°C). But remember, a meat thermometer is your best friend for ensuring your filet mignon is cooked to perfection.

3. Can I Cook a Bacon-Wrapped Filet Mignon in the Air Fryer?

Yes, absolutely! The air fryer is a fantastic option for cooking bacon-wrapped filet mignon. It cooks quickly and evenly, resulting in crispy bacon and a tender, juicy filet mignon.

4. What’s the Best Way to Store Leftover Bacon-Wrapped Filet Mignon?

To ensure the best flavour, store leftover bacon-wrapped filet mignon in an airtight container in the refrigerator. It’s best to consume it within 3-4 days.

5. What Other Sides Can I Serve with Bacon-Wrapped Filet Mignon?

Honestly, there are countless possibilities! But I think the best sides are those that complement the richness of the filet mignon without being too overpowering. Think creamy mashed potatoes, roasted vegetables, polenta, or a simple salad.

(Part 8) The Final Verdict: A Culinary Triumph

And there you have it! My ultimate guide to creating the most delicious and impressive bacon-wrapped filet mignon. With the right cuts of meat, the perfect bacon, and a touch of culinary artistry, you’ll be whipping up a dish that will impress your guests and leave them wanting more.

So go forth, my fellow foodies, and experiment with flavours, sauces, and side dishes. With a little practice and a whole lot of enthusiasm, you’ll be a bacon-wrapped filet mignon master in no time!