Pan-Seared Bacon-Wrapped Filet Mignon

How to Pan Sear a Filet Mignon Wrapped in Bacon

Filet mignon is a tender cut of beef that comes from the beef tenderloin. It is often the most expensive choice of steak, but you can save money by cutting your own filet mignon steaks. Wrapping the steaks in bacon adds flavour and keeps the meat tender.

To pan-sear a filet mignon wrapped in bacon, you will need to start by preparing the steaks. Place the filet mignon steaks on a platter and pat them dry with kitchen paper. Then, wrap each steak with a slice of bacon, securing the ends with toothpicks. Generously salt and pepper the steaks on both sides.

Next, heat a large cast-iron skillet over medium-high heat. Add some butter or oil to the pan. When the butter is bubbling or the oil is shimmering, add the steaks and sear for 90 seconds to 3 minutes on each side.

Finally, transfer the skillet to the oven and cook until the steaks reach your desired level of doneness. For a medium-rare steak, cook for 5-6 minutes per side in the oven.

Let the steaks rest for 5-10 minutes before serving.

Choosing the right cut of steak

Thickness: Thicker cuts, such as those between 1 to 2 inches, are generally preferable as they allow for more cooking time without the risk of overcooking. Thinner cuts can be more challenging to master as they can quickly turn into a tough, overcooked mess.

Marbling: Marbling refers to the white lines of fat running through the steak. While you may think fat is undesirable, it is actually what gives your steak tenderness and flavour. Look for cuts with nice, thin lines of marbling rather than large chunks of fat.

Part of the Cow: Different parts of the cow offer varying levels of tenderness and flavour. Cuts closer to the legs and shoulders, such as the brisket and beef shanks, tend to be tougher as these muscles are more active. On the other hand, cuts from the back, like ribeye, strip, tenderloin, and T-bone, are much more tender as they don't work as hard.

Price: More tender cuts of steak, such as those from the back of the cow, tend to be more expensive. If you're looking to feed a large group, consider a more affordable cut like top sirloin, which still offers great flavour and can be cooked in a variety of ways.

Cooking Method: The way you plan to cook your steak can also influence your choice of cut. For example, ribeye and strip steaks are ideal for grilling as they can withstand the intense heat while maintaining a juicy, pink centre. If you're looking to pan-sear your steak, go for a thicker cut to achieve the perfect sear without overcooking the inside.

Personal Preference: Ultimately, the best cut of steak is the one that suits your taste and cooking method. Some people prefer the robust, beefy flavour of a strip steak, while others may opt for the milder, more tender filet mignon. Consider how you like your steak cooked and choose a cut that will deliver the desired taste and texture.

Selecting the right type of bacon

Thickness

It is recommended to use thin-sliced bacon for wrapping filet mignon. Thick-cut bacon takes longer to render and crisp up, which can lead to overcooking the steak. Thin-sliced bacon allows for even cooking of both the bacon and the steak. If you only have regular-thickness bacon, you can stretch it a bit to make it thinner before wrapping it around the steak.

Amount

You'll need about 1/2 to 3/4 of a strip of bacon for each filet. The goal is to have as little overlap of bacon as possible to ensure it becomes crisp. You can use kitchen scissors to cut the bacon to the right size.

Type of Bacon

You can use either pork bacon or turkey bacon, depending on your preference. Pork bacon will give you that classic savoury flavour, while turkey bacon can be a leaner option.

Preparation

Before wrapping the filet mignon, you can render some fat out of the bacon by cooking it in the pan first. This will give you bacon fat to cook your steak in, adding extra flavour. Just cook the bacon pieces until they release their fat, then remove them from the pan and spread the fat around.

Securing the Bacon

To secure the bacon in place, you can use toothpicks or kitchen twine. Toothpicks are useful for holding the bacon in place until you're ready to cook, but they should be removed before cooking to ensure even cooking and crispiness. Kitchen twine can be used to tie the bacon securely around the steak and left on while cooking.

Preparing the steaks

Firstly, take your steaks out of the refrigerator and let them come to room temperature. This step is important as it helps the steaks cook more evenly. Aim for around 30 minutes of resting time. You can use this time to prepare the other ingredients and tools you'll need. Preheat your oven to between 415°F and 450°F.

Next, you'll want to wrap your steaks in bacon. Look for thin-cut bacon as it cooks faster and ensures your steaks don't overcook. You'll need one slice of bacon per steak. Wrap the bacon around the edges of the steak, securing the ends with a toothpick or kitchen twine. Some recipes suggest trimming the bacon so that it doesn't extend above the flat plane of the steak—this prevents the bacon from burning when you sear the steaks.

Now it's time to season your steaks. Generously sprinkle salt and pepper on all sides of the steaks. You can also add other seasonings or a dry brine if you like.

At this point, your steaks are almost ready for cooking. Choose an oven-safe skillet, preferably cast iron, and place it on the stovetop. Turn the heat up high and add a tablespoon or two of oil with a high smoke point, such as vegetable or canola. You can also use butter, but be aware that it has a lower smoke point and may burn.

Once the oil is smoking hot, carefully place your steaks into the pan. Sear them for around 2 minutes on each side to get a nice crust. You can also sear the edges of the steaks to cook the bacon. This step is important to get that crispy bacon texture.

After searing, transfer your skillet directly into the preheated oven. The cooking time will depend on your desired doneness. For rare steaks, cook for 4 minutes, 5-6 minutes for medium-rare, 6-7 minutes for medium, and 8-9 minutes for medium-well. Use a meat thermometer to check the internal temperature, which should be 125°F for medium-rare.

Finally, remove the steaks from the oven and let them rest for 5-10 minutes before serving. This resting time is crucial as it allows the juices to redistribute and ensures a juicy, tender steak. Don't forget to remove the toothpicks before serving!

Pan-searing the steaks

To pan-sear filet mignon steaks wrapped in bacon, start by removing the steaks from the fridge 30 minutes before cooking and let them come to room temperature. This is an important step as it helps the steaks cook more evenly and ensures your cooking times are more accurate.

Next, season the steaks. Be generous with the salt and pepper, and make sure to season all sides. You can also add other seasonings of your choice, such as garlic powder or dried herbs, if desired.

If your bacon slices are long, you may need to stretch them out a bit to make them thinner and easier to wrap around the steaks. Wrap each steak with a strip of bacon and secure it with a toothpick, kitchen twine, or a piece of string. Make sure the bacon is wrapped tightly around the steak, with as little overlap as possible, to ensure it cooks evenly.

Choose a skillet or pan that is oven-safe and large enough to fit all your steaks without crowding. Cast iron skillets are a popular choice for searing steaks, but any heavy-bottomed skillet or pan will work. Place the skillet on the stove over medium-high heat and let it get hot. Add a tablespoon or two of oil with a high smoke point, such as vegetable or canola oil, to the pan. You can also use butter or olive oil, but be aware that they have lower smoke points and may burn at high temperatures.

Once the oil is hot and shimmering, carefully add the steaks to the pan. Sear the steaks for 2-3 minutes on each side, until a nice golden brown crust forms. Use tongs to turn the steaks and sear the edges to cook the bacon and get an even crust all over.

After searing, transfer the skillet to the oven and finish cooking the steaks to your desired doneness. For medium-rare steaks, bake for 5-6 minutes. Use a meat thermometer to check the internal temperature of the steaks—for medium-rare, the temperature should be 125°F to 135°F in the thickest part of the steak.

When the steaks are done, remove them from the oven and transfer them to a clean plate. Cover them with foil and let them rest for 5-10 minutes before serving. This resting time is important as it allows the juices to redistribute and ensures a juicy, tender steak. Don't forget to remove the toothpicks or kitchen twine before serving!

Making a sauce to accompany the dish

Now that you've mastered the art of pan-searing filet mignon wrapped in bacon, it's time to elevate your dish with a delicious sauce. Here are some ideas to get you started:

• Balsamic vinegar glaze: Drizzling a balsamic vinegar glaze over your filet mignon adds a touch of sweetness and a beautiful glossy finish to your dish. It's a simple yet impressive way to enhance the flavours of the steak and bacon.
• Red wine reduction: For a classic steakhouse-style sauce, you can create a rich and tangy red wine reduction. Start by adding some butter to the pan after searing your steaks. Then, pour in a generous amount of red wine and let it simmer until it reduces and thickens. You can also add shallots, garlic, and herbs like thyme or rosemary to boost the flavour.
• Mushroom cream sauce: If you're looking for something creamy and indulgent, a mushroom cream sauce is a perfect choice. Sauté some minced shallots and garlic in butter, then add sliced mushrooms (button, cremini, or wild mushrooms work well). Cook until the mushrooms are tender, then pour in some heavy cream and let it simmer until thickened. Season with salt and pepper to taste.
• Peppercorn sauce: For a spicy kick, a peppercorn sauce is an excellent option. Crush some black peppercorns and add them to a pan with butter, cream, and a dash of brandy or cognac. Simmer until thickened, then season with salt to taste. This sauce adds a sophisticated warmth to your filet mignon.
• Béarnaise sauce: If you're feeling adventurous, try making a béarnaise sauce from scratch. It's a classic French sauce made with butter, egg yolks, and tarragon vinegar that pairs beautifully with steak. The process can be a bit tricky, but the result is a rich, tangy, and luxurious sauce that will take your dish to the next level.

When making sauces, it's important to work with a pan that still has the delicious browned bits and drippings from cooking your steaks. These bits add immense flavour to your sauce, so be sure to incorporate them by scraping them up while making your sauce.

Remember, when it comes to sauces, you can always adjust to your taste preferences. Don't be afraid to experiment with different ingredients and spices to create a unique sauce that complements the flavours of the bacon-wrapped filet mignon.

Frequently asked questions