Making a perfect Bacon Wrapped Beef Filet In Oven can seem tricky, especially if you’re new to cooking steaks. You might worry about getting the bacon crispy without overcooking the tender filet. It’s a common concern, but it doesn’t have to be hard!
This guide will show you an easy way to get delicious results every time. Get ready to impress yourself and your guests with a steak that’s both juicy and beautifully wrapped.
Why Bacon Wrapped Beef Filet Is A Treat
A bacon-wrapped beef filet is a classic for a reason. It takes a premium cut of beef, like a tenderloin steak, and elevates it with the salty, smoky flavor of bacon. The bacon not only adds taste but also helps keep the filet moist as it cooks.
This combination is a guaranteed hit for any special occasion or even just a nice weeknight dinner.
The Magic Of The Oven Method
Cooking a bacon-wrapped filet in the oven is a great way to get even heat and a perfectly cooked steak. It’s less intimidating than pan-searing for some, and you have more control over the temperature. This method allows the bacon to render its fat and crisp up nicely while the steak cooks to your desired doneness.
It’s a forgiving technique that leads to restaurant-quality results at home.
Choosing Your Beef Filet
The quality of your beef filet is the first step to a great dish. Look for steaks that are at least 1 to 1.5 inches thick. This thickness helps ensure that the outside can cook and the bacon can crisp without the inside becoming overdone.
Center-cut filets are generally the most tender and consistent.
Filet Mignon vs. Other Cuts
While you can wrap other cuts of beef in bacon, the term “filet” usually refers to filet mignon, which comes from the tenderloin. This is the most tender part of the cow. Its mild flavor pairs wonderfully with the robust taste of bacon.
Other cuts might be more flavorful but less tender. For this recipe, sticking to filet mignon is ideal.
Selecting The Best Bacon
The type of bacon you choose makes a difference.
- Regular Sliced Bacon This is the most common and works very well. It’s easy to wrap around the steak.
- Thick Sliced Bacon This can add more flavor and create a richer crust.
It might require slightly longer cooking to crisp up.
- Uncured or Lower Sodium Bacon If you prefer, these options are available and can still provide great flavor.
You want bacon that has a good balance of fat and meat. The fat renders out during cooking, basting the steak and helping the bacon get crispy.
Preparing Your Filets
Once you have your filets and bacon, it’s time to get them ready for cooking. This part is simple but important for a great final dish.
Patting The Steaks Dry
Before anything else, pat your beef filets completely dry with paper towels. This is a crucial step. Moisture on the surface of the steak will steam rather than sear when it first hits the heat.
Dry meat allows for better browning, which adds flavor. This step is important for any steak cooking method.
Seasoning The Steaks
Filet mignon has a delicate flavor, so don’t overdo the seasoning.
- Salt Use coarse salt like kosher salt or sea salt. Season generously on all sides.
- Black Pepper Freshly ground black pepper is best.
Season well.
- Optional Seasonings Some people like to add garlic powder or onion powder. A little goes a long way.
Season the steaks at least 30 minutes before cooking, or right before you wrap them in bacon. Salting too early can draw out too much moisture if left uncovered.
Wrapping With Bacon
This is where the magic happens. You’ll need about 2-3 strips of bacon per filet, depending on their size.
- Lay the bacon strips side-by-side on a clean surface.
- Place the seasoned steak on top of the bacon.
- Wrap the bacon strips around the steak, overlapping them slightly if needed.
- You can secure the bacon with toothpicks if it seems loose.
This helps it stay in place during cooking.
- Try to wrap snugly but not so tight that it squeezes all the fat out immediately.
Some people like to tie the bacon on with kitchen twine, but toothpicks are usually sufficient and easier to remove later.
The Oven Cooking Process
Now for the part where the oven does most of the work. This method aims for a tender interior and crispy bacon exterior.
Preheating Your Oven
Preheat your oven to a moderately high temperature. 400°F (200°C) is a good starting point. This temperature is hot enough to crisp the bacon and cook the steak without drying it out too quickly.
Using The Right Pan
A sturdy baking sheet or a cast-iron skillet works perfectly. If using a baking sheet, you can line it with parchment paper for easier cleanup, though it’s not essential. A cast-iron skillet can be preheated on the stovetop before transferring to the oven, which can help with searing.
Initial Searing (Optional but Recommended)
For an extra layer of flavor and a better crust, you can briefly sear the bacon-wrapped filets on the stovetop before they go into the oven.
- Heat a tablespoon of oil (like canola or vegetable oil) in an oven-safe skillet over medium-high heat.
- Carefully place the bacon-wrapped filets in the hot skillet.
- Sear for about 1-2 minutes per side until the bacon starts to brown.
- Do not cook through; this is just for color and a little initial crispness.
If you skip this step, the oven alone will still yield great results.
Oven Cooking Times and Temperatures
The cooking time will vary based on the thickness of your steaks, how you like them cooked, and your oven. Use a meat thermometer for the most accurate results.
Rare (120-125°F / 49-52°C)
Cook for approximately 8-12 minutes.
Medium-Rare (130-135°F / 54-57°C)
Cook for approximately 12-15 minutes.
Medium (140-145°F / 60-63°C)
Cook for approximately 15-18 minutes.
Medium-Well (150-155°F / 66-68°C)
Cook for approximately 18-20 minutes.
Always remove the steaks from the oven a few degrees before they reach your target temperature, as they will continue to cook while resting.
Checking For Doneness
The best way to know if your Bacon Wrapped Beef Filet In Oven is ready is to use an instant-read meat thermometer. Insert it into the thickest part of the steak, avoiding the bacon.
- For rare, aim for 120-125°F.
- For medium-rare, aim for 130-135°F.
- For medium, aim for 140-145°F.
Visually, you’re looking for the bacon to be nicely browned and somewhat crispy, and the steak to have a good sear.
Resting The Steaks
This step is non-negotiable for a juicy steak. Once cooked, remove the filets from the oven and let them rest on a cutting board or warm plate for 5-10 minutes. This allows the juices to redistribute throughout the meat.
If you cut into it too soon, all those delicious juices will run out onto the plate, leaving you with a drier steak.
Removing Toothpicks
Don’t forget to carefully remove any toothpicks before serving. A simple pair of kitchen tongs can make this easy.
Serving Your Bacon Wrapped Beef Filet
Once rested, your Bacon Wrapped Beef Filet In Oven is ready to be served. It’s delicious on its own or with your favorite steak sides.
Perfect Side Dishes
Consider pairing your steak with:
- Roasted asparagus
- Garlic mashed potatoes
- A simple green salad
- Baked potatoes
- Sautéed mushrooms
The richness of the steak and bacon means it pairs well with lighter, fresh sides to balance the meal.
Tips For Crispier Bacon
If you want extra crispy bacon, you can try a few things:
- Broil at the end After the steak reaches your desired internal temperature, you can switch the oven to broil for 1-2 minutes. Watch it very closely to prevent burning!
- Cook at a higher initial temp Some recipes suggest starting at 425°F (220°C) for a shorter time.
- Ensure bacon isn’t too thick Thinner cut bacon tends to crisp up faster.
Remember that the steak’s doneness is the priority, so adjust these steps to avoid overcooking the beef.
Troubleshooting Common Issues
Even with simple recipes, things can sometimes go sideways. Here are a few common problems and how to fix them.
Bacon Not Crispy Enough
This often happens if the bacon is too thick, the oven temperature was too low, or it simply didn’t cook long enough. As mentioned, a final broil or ensuring good rendering during cooking can help. Sometimes, the fat from the bacon doesn’t have enough time to render and crisp up.
Steak Overcooked
The most common reason is cooking for too long. Always use a meat thermometer and remove the steak a few degrees early. Resting is also key to a tender steak, even if it’s cooked perfectly.
Steak Undercooked
If your steak is too rare for your liking, it’s easy to pop it back into the oven for a few more minutes. Keep a close eye on it and check the temperature frequently.
Bacon Falling Off
Make sure to use toothpicks to secure the bacon if it seems loose. Tying with kitchen twine is also an option for a more secure wrap.
Frequently Asked Questions
Question: How long does it take to cook a Bacon Wrapped Beef Filet In Oven
Answer: Cooking time varies by thickness and desired doneness, but typically ranges from 8 to 20 minutes in a 400°F oven. Always use a meat thermometer for accuracy.
Question: Can I use a different type of bacon
Answer: Yes, you can use regular, thick-cut, or even uncured bacon. Thick-cut bacon might take a bit longer to crisp up.
Question: Do I need to preheat the oven
Answer: Yes, preheating your oven to 400°F (200°C) is important for even cooking and crisping the bacon.
Question: What if I don’t have an oven-safe skillet
Answer: A standard baking sheet works well. You can skip the stovetop sear if you don’t have an oven-safe pan and just cook them entirely in the oven.
Question: How do I know when the steak is done
Answer: The best way is to use an instant-read meat thermometer. Aim for your desired internal temperature and remove the steak a few degrees early as it will continue to cook while resting.
Final Thoughts
Cooking a Bacon Wrapped Beef Filet In Oven is a simple way to create an impressive meal. By following these easy steps for preparing, cooking, and resting your steaks, you’ll achieve tender, juicy results with perfectly crispy bacon. Don’t stress about perfection; focus on the delicious outcome.
Enjoy your wonderfully cooked steak!