Forget the grill. The oven is your secret weapon. It’s consistent, hands-off, and perfect for beginners. You can even do this in a tiny apartment.
Start with a hot oven: 400°F (200°C). That’s the sweet spot. Too low and the bacon stays flabby. Too high and the steak burns before the bacon crisps.
First, sear the wrapped steak in a hot skillet for 2 minutes per side. This jumpstarts the crust. Then pop it in the oven for 12-15 minutes.
Bacon Wrapped Filet Mignon paired with Australian Shiraz - Vin Bon
Pro tip: use a meat thermometer. Pull it at 130°F for medium-rare. The bacon continues to cook the steak as it rests. Yes, resting is mandatory. Don’t skip it or you’ll lose all the juice.
Funny Details You Didn't Ask For
Did you know filet mignon comes from the tenderloin? That muscle does almost no work. It’s the lazy cow’s part. The cow just stands around, so the meat is super soft.
Bacon, on the other hand, is from the belly. That muscle works hard. It’s literally the fat that kept the pig warm. So you’re combining a lazy cow’s muscle with a hardworking pig’s belly fat. That’s comedy and chemistry rolled into one.
Also, the word “filet mignon” is French for “cute little steak.” Yes, “mignon” means cute. You’re basically making a cute little bacon-wrapped steak. Adorable and delicious.
