Bacon Wrapped Filet Mignon: The Ultimate Guide

Let’s be honest, folks, there’s something undeniably glamorous about bacon-wrapped filet mignon. It’s a dish that instantly elevates any occasion, evoking images of fancy dinners and celebratory feasts. But you know what? It’s not just for special occasions. I’ve learned that this recipe, while undeniably delicious, is actually quite approachable. Trust me, even a kitchen novice like myself can pull it off! This guide is your roadmap to mastering the art of bacon-wrapped filet mignon. I’ll share my personal experiences, the little tips and tricks I've picked up along the way, and even some of the mistakes I’ve made (because, let’s face it, we all do!). So, grab your favorite beverage, get cozy, and let's dive into this delectable culinary adventure together!

(Part 1) The Beef: Choosing Your Filet Mignon

Finding Your Perfect Cut

The filet mignon, also known as the tenderloin, is a prized cut for a reason. It’s known for its remarkably tender texture and rich, buttery flavour. But when you're picking out your filet, there are a few key things to keep in mind. First, you want a good, thick piece of meat, something that’ll hold its shape during cooking and give you a nice, juicy result. I'm talking about a filet that's at least 1.5 inches thick, ideally closer to 2 inches.

The Significance of Marbling

Now, let's talk about marbling. Those streaks of fat you see in the meat aren't just for show; they're what gives your filet that incredible flavor and juicy tenderness. Look for a filet that has good marbling throughout, ensuring it’s evenly distributed. It’ll make all the difference in the final dish.

Knowing Your Grades

You'll often see terms like "Prime," "Choice," and "Select" on your meat. These are the quality grades from the USDA, essentially giving you a rundown of the amount of fat in the meat, which directly impacts its flavour and tenderness. Honestly, I've found that "Choice" is often a great sweet spot – it offers a good balance of quality, marbling, and affordability. If you're looking for the crème de la crème, "Prime" is the top tier, but be prepared to pay a premium.

The Whole Vs. the Center

You'll have the option of getting the whole filet or just a center-cut. The whole filet is the entire muscle, which can be quite long, while the center-cut is a portion from the middle of the filet, usually around 6 to 8 inches long. I find that the center-cut is a good option for most home cooks – it’s manageable, cooks evenly, and offers a beautiful, uniform shape for wrapping in bacon.

(Part 2) The Bacon: The Crispy Embrace

Thick Cut Is King

Okay, now let’s talk about the star of the show – bacon! When it comes to bacon-wrapped filet mignon, thick-cut bacon is my go-to choice. It holds its shape better, doesn’t shrink as much during cooking, and adds a wonderfully crispy layer to the whole dish.

Flavour Variations

Don’t be afraid to experiment with different bacon flavors! There's classic smoky bacon, of course, but you can also find maple bacon, pepper bacon, even jalapeno bacon – each adding a unique twist to the classic dish. Personally, I’m a sucker for a good maple bacon-wrapped filet mignon – the sweetness of the maple really complements the savory beef.

The Art of the Wrap

Now, here’s where a little finesse comes in handy. Wrapping the filet mignon in bacon is a bit of a culinary art form. There are different ways to do it, but I've found that the classic criss-cross method works best for me. You're essentially creating a lattice of bacon, ensuring the filet is completely covered and the bacon cooks evenly.

Securing the Wrap

So you've got your filet beautifully wrapped in bacon. But how do you keep it all together? Toothpicks are your best friends in this situation. They’re easy to use, reliable, and ensure your bacon stays snug and doesn’t unravel during cooking. Just insert a few toothpicks at strategic points around the filet.

(Part 3) Preparing the Filet Mignon: The Pre-Game Ritual

Seasoning It Up

Before we get to the bacon, let's give your filet a flavour boost with some good seasoning. I usually keep it simple with salt and pepper, but you can definitely get creative. Garlic powder, onion powder, paprika, or even a pinch of cayenne pepper – the possibilities are endless.

The Herb Rub

For an extra layer of flavour, try making a simple herb rub. Mix together some dried herbs like rosemary, thyme, oregano, and a bit of garlic powder. Gently rub this mixture into the filet, ensuring every inch gets a little flavour love.

A Little Butter Love

Now, before you put that filet on the grill or in the oven, give it a little extra love with a pat of butter. I like to use unsalted butter, and I usually sprinkle a little bit of garlic powder and chopped parsley on top. This adds a rich, buttery flavour and creates a lovely crust when it’s cooking.

(Part 4) Cooking the Filet Mignon: A Journey to Perfection

Grill Master

You've got your perfectly wrapped and seasoned filet mignon. Now, the moment of truth – cooking it! I'm a big fan of grilling for that smoky flavour, but you can also bake it in the oven or pan-sear it on the stovetop.

The Grill Method

If you're going the grill route, preheat your grill to medium-high heat. Place your filet on the grill and cook for about 5-7 minutes per side, or until the bacon is crispy and the internal temperature reaches 130°F for medium-rare.

The oven method

For oven baking, preheat your oven to 400°F. Place the filet on a baking sheet lined with parchment paper. Bake for 20-25 minutes, or until the internal temperature reaches your desired doneness.

The Pan-Searing Method

To pan-sear, heat a heavy skillet over medium-high heat. Add a tablespoon of olive oil and sear the filet for about 5-7 minutes per side, or until the bacon is crispy and the filet is browned.

Monitoring the Temperature

No matter which cooking method you choose, using a meat thermometer is essential. It’s the only way to ensure your filet is cooked to your desired level of doneness.

(Part 5) The Resting Ritual: Patience is a Virtue

The Crucial Rest

This might sound boring, but letting your filet mignon rest is absolutely crucial. It allows the juices to redistribute throughout the meat, resulting in a more tender and flavorful result. I usually let it rest for at least 10-15 minutes before carving and serving.

Covering the Filet

While it rests, cover it loosely with some foil to keep it warm and prevent it from drying out.

A Dash of Pan Sauce

While your filet is resting, you can make a quick pan sauce. Add a tablespoon of butter and a tablespoon of chopped shallots to the pan where you cooked the filet. Sauté for a couple of minutes, then deglaze the pan with a splash of red wine or beef broth. Season with salt and pepper to taste.

(Part 6) The Serving Ceremony: A Feast for the Senses

The Perfect Garnish

Now, the filet is cooked to perfection, resting, juices redistributed, and you've got a delicious pan sauce. Time to serve! I love to add a sprinkle of fresh herbs like parsley or chives for a touch of freshness.

The Sidekick

What's a great filet mignon without a stellar sidekick? I'm talking about your sides – potatoes, asparagus, mushrooms, the possibilities are endless! I love roasted vegetables, but mashed potatoes or a creamy risotto are also fantastic options.

The Wine Pairing

Of course, no meal is complete without a glass of wine. A Cabernet Sauvignon or a Merlot pairs beautifully with the richness of the filet mignon.

(Part 7) The Aftermath: Reflections and Memories

The Aftermath

After that amazing feast, there’s a certain satisfaction, you know? A sense of accomplishment, of having cooked something truly delicious. It’s more than just a meal; it’s a shared experience, a memory you hold onto, a story you tell.

The Leftover Magic

And the best part? Leftovers! I'll tell you, a leftover filet mignon, a little warmed up, is pure magic. You can reheat it in the oven, or even make a fantastic sandwich with it.

(Part 8) FAQs: Your Bacon Wrapped Filet Mignon Questions Answered

1. What temperature should I cook my filet mignon to?

This is all about personal preference! Here's a handy chart:

Doneness	Internal Temperature (°F)
Rare	125-130
Medium Rare	130-135
Medium	135-140
Medium Well	140-150
Well Done	150

2. Can I use pre-cooked bacon?

You can, but I wouldn't recommend it. Pre-cooked bacon tends to get rubbery when cooked further, so it’s best to stick with raw bacon for the best results.

3. What if I don’t have a grill?

No problem! You can absolutely cook your filet mignon in the oven or on the stovetop. Just make sure to follow the cooking instructions for each method.

4. How do I know when the bacon is cooked?

You'll know the bacon is cooked when it's golden brown and crispy. You can also test it by gently pressing on the bacon with a fork. It should be firm and springy, not soft and flabby.

5. What are some other ways to flavour the filet mignon?

The possibilities are endless! You can use a mustard rub, a marinade, or even a glaze. Just remember to adjust the cooking time accordingly.

6. Can I use a different cut of meat instead of filet mignon?

While filet mignon is the classic choice for this dish, you can absolutely experiment with other cuts of beef. A tender sirloin or even a thick-cut ribeye could be excellent options. Just make sure to adjust the cooking time based on the thickness of the cut you choose.

7. How can I prevent the bacon from burning before the filet is cooked through?

A common challenge with bacon-wrapped meat is ensuring the bacon doesn't burn before the filet is cooked to your desired doneness. One trick is to wrap the filet in a thin layer of foil before adding the bacon. This helps protect the filet from direct heat and allows it to cook more evenly. Just be sure to remove the foil for the last few minutes of cooking to crisp up the bacon.

8. How can I make the pan sauce more flavorful?

A great pan sauce is the perfect finishing touch to your bacon-wrapped filet mignon. To elevate it, you can add a splash of your favorite liquor, like brandy or cognac, while deglazing the pan. You can also incorporate a tablespoon or two of your favorite Dijon mustard or a tablespoon of fresh herbs, like thyme or rosemary. Experiment and find what works best for your palate!