You want to know how to cook bacon wrapped filet in the oven. It’s a classic method for a impressive meal that feels special, and getting it right is easier than you might think. This guide will walk you through every step, from picking the perfect steak to serving a juicy, perfectly cooked masterpiece.
Oven-cooking is a fantastic way to achieve a consistent doneness throughout the steak while getting that bacon beautifully crisp. It’s a hands-off approach that lets you focus on side dishes or guests. With a few simple tips, you can avoid common pitfalls and create a restaurant-quality dish at home.
How to Cook Bacon Wrapped Filet in the Oven
This is the core method. We’ll break it down into simple, numbered steps. First, let’s talk about what you’ll need to gather before you start.
Essential Ingredients and Tools
Using good ingredients makes a big difference. Here’s your shopping and tool list.
- Filet Mignon Steaks: Aim for 6 to 8 ounce steaks, cut about 1.5 to 2 inches thick. Thicker steaks are better for oven cooking.
- Bacon: Use regular-cut bacon, not thick-cut. Thin bacon wraps easier and crisps better in the oven. Applewood or hickory smoked are great choices.
- Oil & Seasonings: High-heat oil like avocado or canola. Kosher salt, freshly ground black pepper, and optional additions like garlic powder.
- Kitchen Twine: This is crucial for securing the bacon.
- Oven-Safe Skillet: A cast-iron or heavy stainless steel skillet is ideal.
- Instant-Read Thermometer: The single most important tool for perfect doneness.
- Tongs and a Plate for resting the steak.
Step-by-Step Cooking Instructions
Follow these steps in order for the best results. Don’t rush the preheating or resting steps.
1. Preparing the Steaks
Start by patting your filet mignon steaks completely dry with paper towels. This is key for a good sear. Season all sides generously with salt and pepper. Let them sit at room temperature for about 30 minutes. This helps them cook more evenly.
2. Wrapping with Bacon
Take a slice of bacon and wrap it around the circumference of the steak. Overlap the ends slightly. Use a piece of kitchen twine to tie it securely. Tie it like you’re tying a package, making a simple knot. You can also use a toothpick to secure it, but twine is more reliable in the oven’s heat.
3. Preheating and Searing
Place your oven-safe skillet on the stove over medium-high heat. Add a small amount of oil. Once the oil is shimmering hot, carefully add the bacon-wrapped steaks. Sear them for 2-3 minutes per side, including the edges, until a nice brown crust forms. This step locks in juices and adds flavor.
4. The Oven Finish
Now, transfer the entire skillet to a preheated oven. For a medium-rare finish, cook until the internal temperature reaches 130-135°F. This usually takes 6-10 minutes depending on thickness and your oven. Always use your thermometer to check.
5. Resting is Non-Negotiable
Remove the skillet from the oven. Immediately transfer the steaks to a clean plate or cutting board. Loosely tent them with foil and let them rest for at least 5-8 minutes. This allows the juices to redistribute. If you skip this, the juices will run out on the plate.
6. Serving Your Creation
After resting, carefully snip and remove the twine. Serve the steaks whole. They pair wonderfully with simple sides like mashed potatoes, roasted asparagus, or a crisp green salad. A pat of herb butter on top as it melts is a fantastic finishing touch.
Pro Tips for Guaranteed Success
These extra tips will help you avoid mistakes and improve your technique.
- Bacon Par-cooking: For extra-crispy bacon, you can partially cook the bacon strips in a pan for 2-3 minutes before wrapping. This renders some fat and helps it crisp in the oven without overcooking the steak.
- Don’t Crowd the Pan: When searing, make sure the steaks aren’t touching. This ensures proper browning instead of steaming.
- Temperature Guide: Use this as your guide: Rare (120-125°F), Medium Rare (130-135°F), Medium (140-145°F). Remember, temperature will rise about 5 degrees during resting.
- Basting Option: During the last minute in the oven, you can add butter, garlic, and thyme to the skillet and baste the steaks for extra richness.
Common Mistakes to Avoid
Knowing what not to do is just as important. Here’s a few pitfalls.
- Using cold steaks straight from the fridge. This leads to uneven cooking.
- Skipping the sear. The oven alone won’t create that flavorful crust.
- Overcooking. Filet is lean and best at medium-rare. Rely on the thermometer, not guesswork.
- Cutting into the steak immediately after cooking. You’ll lose all those precious juices.
- Choosing thick-cut bacon. It often stays rubbery and doesn’t adhere to the steak well.
Variations and Flavor Ideas
Once you master the basic method, try these easy twists to keep things interesting.
Adding a Flavor Paste
Before wrapping with bacon, rub the steak with a paste. Mix together minced garlic, rosemary, black pepper, and a little olive oil. Spread it all over the steak. Then proceed with the bacon wrap. The flavors will penetrate the meat during cooking.
Stuffed Filet Mignon
Make a small pocket in the side of the filet. Fill it with a mixture of blue cheese crumbles and chopped walnuts, or with sautéed spinach and cream cheese. Secure the pocket with a toothpick, then wrap the whole thing in bacon. This creates a delicious surprise inside.
Glazed Bacon
For a sweet and savory note, brush the bacon with a little maple syrup or a brown sugar glaze before the steak goes into the oven. Do this in the last few minutes of cooking to prevent burning. The sugar will caramelize nicely.
Choosing the Right Cut and Bacon
Not all filets are created equal. Here’s what to look for at the store or butcher.
Look for filet mignon that has a consistent shape and a bright red color. Some light marbling (thin white fat streaks) is good for flavor, even though it’s a lean cut. The steaks should feel firm to the touch. For bacon, center-cut bacon often has less fat and more meat, which can be preferable. Avoid bacon labeled as “hardwood smoked” if it has a slimy texture.
Side Dish Suggestions
A great steak deserves great sides. Here are some classic and easy options.
- Potatoes: Creamy mashed potatoes, crispy roasted potato wedges, or a sophisticated potato gratin.
- Vegetables: Roasted asparagus with lemon, garlic sautéed green beans, or a simple arugula salad with shaved Parmesan.
- Bread: A warm, crusty dinner roll or slice of baguette to soak up any juices.
- Sauces (Optional): A classic Béarnaise sauce, a simple red wine reduction, or a creamy peppercorn sauce can be served on the side.
Storing and Reheating Leftovers
Leftover bacon-wrapped filet is rare, but it happens. Here’s how to handle it.
Let the steak cool completely. Store it in an airtight container in the refrigerator for up to 3 days. To reheat, avoid the microwave, which will make it tough. Instead, place it on a baking sheet in a 250°F oven until just warmed through. You can also slice it cold and add it to a salad for a tasty lunch.
Frequently Asked Questions (FAQ)
Can I cook bacon wrapped filet mignon without searing first?
You can, but you shouldn’t. Searing creates the Maillard reaction, which gives the steak its deep, savory flavor and appealing texture. Skipping this step will result in a steak that tastes steamed and looks pale.
What temperature should the oven be for bacon wrapped filet?
A high oven temperature, between 400°F and 425°F, is best. This high heat helps crisp the bacon and finishes cooking the steak quickly without drying it out. Always preheat your oven fully.
How long to cook bacon wrapped filet in oven at 400 degrees?
After searing, for a 1.5-inch thick filet mignon, plan on 6 to 10 minutes in a 400°F oven to reach medium-rare. The only way to know for sure is to use an instant-read thermometer. Cooking time varies based on many factors like starting temperature and your oven’s accuracy.
Why is my bacon not getting crispy on my filet?
This is a common issue. It’s often caused by using thick-cut bacon or not rendering enough fat first. The solution is to par-cook your bacon slightly before wrapping, or to ensure your skillet is very hot during the sear to start the bacon cooking. Also, make sure your oven is fully preheated.
Can I prepare bacon wrapped filet ahead of time?
Yes, you can wrap and tie the steaks up to 24 hours in advance. Keep them covered on a plate in the refrigerator. Let them come to room temperature for 30 minutes before you cook them. This can actually help the bacon adhere to the steak better.
What’s the best way to secure the bacon?
Kitchen twine is the best method. Toothpicks can work, but they can burn or fall out. With twine, you can make a tight, secure wrap that holds up during the searing and oven cooking process. Just remember to take it off before serving!
Troubleshooting Guide
If something didn’t go as planned, check this list for likely causes and fixes for next time.
- Steak is overcooked: You likely cooked it too long in the oven. Use a thermometer and pull it out 5 degrees below your target temperature. Also, ensure you didn’t start with a thin steak.
- Bacon is burnt: Your oven temperature might be too high, or you may have used a glaze with sugar too early. Try lowering the oven to 400°F and watch it closely. If using a glaze, apply it only for the last few minutes.
- Bacon is soggy: The bacon likely didn’t render enough fat. Par-cooking is the best solution for this. Also, make sure you’re not using an overly fatty slice of bacon.
- Steak is unevenly cooked: This happens if the steak wasn’t brought to room temperature first, or if your oven has hot spots. Let the steak sit out before cooking, and consider rotating the skillet halfway through the oven time.
Cooking a perfect bacon-wrapped filet in the oven is a skill that will impress your family and friends. It combines simple techniques with high-quality ingredients. The key takeaways are: season well, sear hot, use a thermometer, and always let the meat rest. With this guide, you have all the information needed to make it successfully on your first try. Now, it’s time to preheat that oven and get started.