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!
How to Sear the Steaks
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!
A Romantic Menu:
- Pear Hazelnut Green Salad
- Bacon Wrapped Pan Seared Filet Mignon Steaks
- Lobster Tails with Clarified Butter
- Green Beans and Onions
- Lemon Bars with Shortbread Crust
Bacon Wrapped Pan Seared Filet Mignon
Ingredients
- 4 6-8 ounce filet mignon steaks, about 1 ½ inches thick
- 4 to 6 strips bacon, not thick bacon
- 1 large garlic clove
- Freshly ground pepper
- Toothpicks
Instructions
- Cut the garlic clove in half the long wide way so you have a large surface of cut raw garlic.
- Pat the steaks dry and rub the cut side of one half of the garlic over the surface of 2 steaks. Repeat with the 2nd half of garlic for the other 2 steaks.
- Wrap one piece of bacon around the edge of each filet. If the filet is too big for just one piece, cut another piece of bacon in half and add that so the bacon completely encircles the steak. Secure with toothpicks.
- Sprinkle freshly ground pepper over each of the steaks.
- Preheat oven to 425ºF.
- Heat a cast-iron skillet large enough to hold all four steaks over high heat.
- When skillet is very hot, take one steak and put it on it's side so the bacon sizzles in the pan. If it will stand on it's own, let it stand then repeat with another steak. Basically, you want to render the fat from some of the bacon and use it to then sear the steaks.
- Continue turning the steak to cook the bacon. Once there is a thin coating of hot fat in the skillet, lay the filets flat to sear.
- Sear for 1 to 2 minutes until nicely browned. Then flip over to sear the other side for 1 to 2 minutes.
- Put the skillet into the oven and cook until done to your liking. Flip steaks half way through cooking.
- If some of your eaters like rare and some like medium-well, just remove the rare ones to a warm platter and let the other steaks continue cooking until done. OR, start cooking the medium steaks a few minutes before the rarer ones.
Notes
Nutrition Information
sm 1/5/19
Edited from original post of May 20, 2017.
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