Making Bacon Wrapped Filets at home might sound fancy, but it’s actually quite simple. Many people think it’s a dish for experts only, but that’s not true! If you’re a beginner cook, you might worry about getting the steak just right or the bacon crispy.
Don’t you worry, we’ve got a super easy plan to help you make perfect Bacon Wrapped Filets every time. Get ready to impress everyone with your cooking skills. We’ll show you exactly what to do next.
How To Make Perfect Bacon Wrapped Filets
Choosing The Best Filets Mignon
Selecting the right cut of meat is the first step to amazing Bacon Wrapped Filets. Filet mignon is known for being tender and having a mild flavor. This makes it a great choice for wrapping in bacon, as the bacon’s salty, smoky taste complements the beef perfectly.
What To Look For In Filet Mignon
When you go to the store, look for steaks that are about 1 to 1.5 inches thick. Thicker steaks are easier to cook without overcooking the inside while the outside gets done. The color of the meat should be a bright red. You want to see some marbling, which are little white flecks of fat throughout the muscle. This marbling helps keep the steak moist and adds flavor. Avoid steaks that look dull or have a grayish tint.
Portion Size Matters
For most people, a 4 to 6 ounce filet mignon is a good size for a single serving. If you’re serving a large meal with many side dishes, you might opt for slightly smaller steaks. If the steaks are very thin, they will cook very quickly, making it harder to get a good sear on the outside without overcooking the inside.
Preparing Your Filets
Once you have your filets, it’s time to get them ready for cooking. This stage is simple but important.
Bringing Steak To Room Temperature
Take your filets out of the refrigerator about 30 to 60 minutes before you plan to cook them. Letting the steak come to room temperature helps it cook more evenly. A cold steak cooked on a hot pan will have a hot outside and a cold, raw inside. This simple step makes a big difference in how well your steak cooks.
Patting The Steaks Dry
This is a really important step for getting a nice crust on your steak. Use paper towels to pat each filet completely dry. Moisture on the surface of the steak will steam instead of sear when it hits the hot pan. Dry steak means a better sear and a more delicious finish.
Seasoning Your Steaks
Keep the seasoning simple to let the flavor of the beef and bacon shine. Coarse salt and freshly ground black pepper are usually all you need. You can add these generously on all sides of the steak. Some people like to add a little garlic powder or onion powder too, but salt and pepper are the basics.
Wrapping The Filets With Bacon
This is where the magic happens! Wrapping the steak in bacon is easy but there are a few tips to make sure it stays put and cooks nicely.
Choosing The Right Bacon
For Bacon Wrapped Filets, you’ll want to use regular-cut bacon, not thick-cut. Thick-cut bacon takes longer to cook and might not get as crispy as you like by the time the steak is done. It also might be too much bacon for the steak. Look for good quality bacon that has a nice balance of fat and meat.
How To Wrap
Start by placing one end of a bacon strip on the side of the filet. Wrap the bacon around the steak. You can use one or two strips of bacon per steak, depending on the size of the steak and the bacon. Some people like to secure the bacon with a toothpick. However, if you wrap it snugly and start the end tuck under the steak, it often stays in place without one. If you do use toothpicks, remember to remove them before serving!
Pre-cooking The Bacon
Some chefs like to partially cook the bacon before wrapping it. This helps ensure the bacon will be crispy by the time the steak is done. You can do this by laying the bacon strips flat on a baking sheet and baking them for a few minutes until they are slightly browned but not fully cooked. Then, let them cool slightly before wrapping them around the steaks. This is an optional step but can help guarantee crispy bacon.
Cooking Methods For Bacon Wrapped Filets
There are several ways to cook Bacon Wrapped Filets, and each can give you delicious results. Here are some popular and easy methods.
Pan-Searing Method
Pan-searing is a classic way to cook steak and works wonderfully for Bacon Wrapped Filets. It gives you a great crust on the outside.
Getting Your Pan Ready
Use a heavy-bottomed skillet, like cast iron. Heat it over medium-high heat. Add a little bit of high-smoke-point oil, such as canola or grapeseed oil. You want the pan to be hot enough that the steak sizzles immediately when you put it in. A hot pan is key for a good sear.
The Searing Process
Carefully place the Bacon Wrapped Filets into the hot skillet. Do not overcrowd the pan; cook them in batches if necessary. Sear each side for about 2 to 3 minutes, until a nice brown crust forms. Turn the steaks to sear the sides as well, especially the bacon. This might take another minute or two.
Finishing In The Oven
For thicker steaks, or to ensure they reach your desired doneness without burning the outside, you can finish them in the oven. After searing, transfer the skillet (if oven-safe) or the steaks to a baking sheet. Place them in a preheated oven at around 400°F (200°C). Cook for another 5 to 10 minutes, depending on the thickness of the steak and how you like it cooked.
Oven-Roasting Method
Oven-roasting is a very straightforward way to cook Bacon Wrapped Filets, especially if you’re making a larger batch.
Preheating The Oven
Preheat your oven to 400°F (200°C). You can place an oven-safe skillet inside the oven while it preheats if you plan to sear them first. Otherwise, you can place the steaks directly on a baking sheet.
Roasting The Steaks
Place your prepared Bacon Wrapped Filets on a baking sheet lined with parchment paper or foil for easy cleanup. If you didn’t sear them first, you’ll want to cook them longer in the oven. Roast for about 15 to 20 minutes, or until they reach your desired internal temperature.
Checking For Doneness
The best way to know if your steak is cooked is to use a meat thermometer.
Rare: 120-125°F (49-52°C)
Medium-Rare: 130-135°F (54-57°C)
Medium: 140-145°F (60-63°C)
Medium-Well: 150-155°F (66-68°C)
Well-Done: 160°F (71°C) and up
Remember that the temperature will rise a few degrees as the steak rests.
Broiling Method
Broiling can give you a quick and intense heat, similar to grilling, perfect for getting a nice char.
Setting Up The Broiler
Position an oven rack about 4 to 6 inches below the broiler element. Preheat your broiler on high.
Broiling The Steaks
Place the Bacon Wrapped Filets on a broiler pan or a baking sheet. Broil for about 4 to 6 minutes per side. Keep a close eye on them because broilers can cook very fast and can easily burn food. Rotate the pan if needed to ensure even cooking.
Watching Closely
This method requires a lot of attention. The high heat can char the bacon quickly, so it’s important to watch them constantly and adjust as needed.
Grilling Method
Grilling is a fantastic option for Bacon Wrapped Filets, adding a smoky flavor and beautiful grill marks.
Preparing The Grill
Preheat your grill to medium-high heat. Make sure the grill grates are clean. You can lightly oil the grates to prevent sticking.
Grilling The Filets
Place the Bacon Wrapped Filets on the hot grill. Grill for about 4 to 6 minutes per side for medium-rare, adjusting for your preferred doneness. You can also turn them to sear the sides briefly.
Flare-Ups
Be aware of flare-ups from the bacon fat. Move the steaks to a cooler part of the grill if you encounter them.
Resting Your Bacon Wrapped Filets
This step is just as important as cooking. It allows the juices to redistribute throughout the steak, making it more tender and flavorful.
The Importance Of Resting
Once your Bacon Wrapped Filets reach your desired temperature, remove them from the heat. Place them on a clean plate or cutting board. Tent them loosely with aluminum foil. This keeps them warm while allowing the juices to settle back into the meat.
How Long To Rest
Let the steaks rest for at least 5 to 10 minutes. For thicker steaks, a bit longer might be beneficial. Cutting into the steak too soon will cause all the delicious juices to run out onto the plate, leaving you with a drier steak.
Serving Your Delicious Filets
Now for the best part – enjoying your perfectly cooked Bacon Wrapped Filets!
What To Serve With Filets
Bacon Wrapped Filets are very versatile. They pair wonderfully with classic steakhouse sides like mashed potatoes, roasted asparagus, creamed spinach, or a fresh green salad. A simple red wine sauce or a garlic herb butter can also elevate the dish.
Presentation
Serve them whole on a plate, or slice them to show off the beautiful pink interior. The crispy bacon makes for a lovely presentation.
Frequently Asked Questions
Question: What is the best way to prevent the bacon from shrinking too much?
Answer: Using regular-cut bacon and not overcooking it before wrapping can help. Also, ensure the bacon is wrapped snugly but not too tightly around the steak. Sometimes, the bacon will naturally shrink less if it’s allowed to come to room temperature with the steak before cooking.
Question: Can I make Bacon Wrapped Filets ahead of time?
Answer: You can prepare the steaks by wrapping them in bacon and seasoning them a few hours in advance. Store them covered in the refrigerator. For the best results, cook them within a few hours of preparation.
Question: How do I know if my bacon is cooked enough?
Answer: The bacon should be golden brown and crispy. If you used the oven or grill, the fat should be rendered, and the meat should have a nice texture. You can also gently pull on the bacon to see if it’s starting to crisp up.
Question: What if my bacon starts to burn before the steak is done?
Answer: If your bacon is browning too quickly, you can cover the steak loosely with foil to protect the bacon while the inside of the steak continues to cook. You might also need to reduce the heat slightly or move the steak to a cooler part of the grill or oven.
Question: Can I use pork belly instead of bacon?
Answer: While not traditional, you could use thinly sliced pork belly. However, pork belly is much fattier and will render a lot more fat. You would need to adjust cooking times and potentially drain excess fat more frequently to prevent the steak from becoming greasy.
Final Thoughts
Making delicious Bacon Wrapped Filets is easy. You can achieve a tender steak with crispy bacon using simple steps. Choose good quality filets and bacon.
Prepare them by bringing them to room temperature and patting them dry. Season them well. Wrap them snugly.
Then, cook them using your preferred method: pan-searing, oven-roasting, broiling, or grilling. Always remember to let your steaks rest after cooking for maximum juiciness. Enjoy your fantastic home-cooked meal!