Bacon-Wrapped Filet Mignon in the Oven: A Step-by-Step Guide (Kroger)

Updated on Feb 26, 2025 08:59

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Let's break down the different phases of this culinary adventure, highlighting the key ingredients and techniques involved:

Phase	Description	Key Techniques
Prepping the Ingredients	Selecting the best quality filet mignon and bacon. Patting the filet dry and seasoning it with salt, pepper, and optional herbs.	Filet Mignon, thick-cut bacon, Salt, Black Pepper, Fresh Herbs (Rosemary or Thyme)	Patting dry, seasoning, optional dry-brining
Wrapping the Filet	Laying bacon strips side-by-side, rolling the filet up, securing it with toothpicks or kitchen twine.	Filet Mignon, Thick-Cut Bacon, Toothpicks or Kitchen Twine	Rolling, securing with toothpicks or kitchen twine
Searing the Filet	Heating a heavy-bottomed pan over medium-high heat, adding olive oil, searing the filet on all sides for 3-4 minutes each.	Heavy-Bottomed Pan, Olive Oil	Searing on all sides, allowing to sear undisturbed
Baking the Filet	Preheating the oven, transferring the seared filet to a baking dish, baking for the desired time and temperature.	Baking Dish, meat thermometer	Preheating oven, baking for desired time and temperature
Finishing Touches	Preparing a glaze (optional) and garnishing the cooked filet with fresh herbs, salt, and olive oil.	Dijon Mustard, Honey, Red Wine Vinegar, Fresh Herbs, Salt, Olive Oil	Preparing a glaze, garnishing with herbs, salt, and olive oil

Let's break down the different phases of this culinary adventure, highlighting the key ingredients and techniques involved:

Phase	Description	Key Techniques
Prepping the Ingredients	Selecting the best quality filet mignon and bacon. Patting the filet dry and seasoning it with salt, pepper, and optional herbs.	Filet Mignon, Thick-Cut Bacon, Salt, Black Pepper, Fresh Herbs (Rosemary or Thyme)	Patting dry, seasoning, optional dry-brining
Wrapping the Filet	Laying bacon strips side-by-side, rolling the filet up, securing it with toothpicks or kitchen twine.	Filet Mignon, Thick-Cut Bacon, Toothpicks or Kitchen Twine	Rolling, securing with toothpicks or kitchen twine
Searing the Filet	Heating a heavy-bottomed pan over medium-high heat, adding olive oil, searing the filet on all sides for 3-4 minutes each.	Heavy-Bottomed Pan, Olive Oil	Searing on all sides, allowing to sear undisturbed
Baking the Filet	Preheating the oven, transferring the seared filet to a baking dish, baking for the desired time and temperature.	Baking Dish, Meat Thermometer	Preheating oven, baking for desired time and temperature
Finishing Touches	Preparing a glaze (optional) and garnishing the cooked filet with fresh herbs, salt, and olive oil.	Dijon Mustard, Honey, Red Wine Vinegar, Fresh Herbs, Salt, Olive Oil	Preparing a glaze, garnishing with herbs, salt, and olive oil