Bacon-wrapped filet mignon is not only delicious – it is truly an impressive dish that is super easy and fast to make!
Last week I recreated a most spectacular dinner for my husband! This dinner not only was reminiscent of the first dinner he made me, but it was just down-right delicious! When he served me this dinner, I was completed swept off my feet. He thought of so many details and had a beautiful spread ready for us to enjoy.
Now that I turned the tables on my hubby and recreated his menu, I learned just how easy it is to pull off this rather impressive and romantic dinner.
It is this easy…
How to Make Easy Bacon-Wrapped Filet Mignon
- Two beautiful filet mignons approximately one inch thick
- Two pieces of uncooked bacon
- Kitchen twine
- 1 Tablespoon Butter
- Salt and Pepper
- Oven-Safe Cast Iron Skillet
- Allow your steaks to sit at room temperature for 30 minutes.
- Preheat oven to 450 degrees.
- Wrap strip of bacon around the edge of your steak. Stretch bacon a bit if it is needed so that it can fully encase the edge.
- Secure the bacon onto the steak using kitchen twine.
- Generously season steak with salt and pepper.
- Heat a large oven-safe cast iron skillet over medium-high heat and allow it to get hot.
- Add butter to the hot pan and swirl pan to coat evenly with the melted butter.
- After the butter begins to bubble, add the steaks to the pan. Sear each side for 2 minutes.
- Transfer pan directly to the oven. Cook the steaks until they reach your desired doneness. Tuning once at mid-point. Refer to the chart below for times. Use a meat thermometer at the thickest part of the meat to determine doneness.
- When steaks are done, remove from the oven and transfer to a clean plate. Cover with foil and let rest 5-6 minutes to allow juices to redistribute.
- Remove twine from steaks before serving.
Here is a steak doneness chart for a one-inch thick steak
- Rare: (120°- 130°F) Five minutes on the first side and three minutes after turning.
- Medium Rare: (130°-140°F) Five minutes on the first side and four minutes after turning.
- Medium: (140°-150°F) Six minutes on the first side and four minutes after turning.
- Well Done: (160°-170°F) Eight minutes on the first side and six minutes after turning.
Using tongs, I tossed the asparagus to rotate and cook evenly. As I had very thin and young asparagus, it cooked up very quickly – five minutes.
I had cleaned and ready salad greens. I simply topped with salad fixings that I picked up from the grocery store’s salad bar. This was super easy, and I tossed it all together with favorite bottled balsamic dressing.
Here is a printable version of the recipe for you:
Enjoy! This is a super easy and oh-so delicious and impressive dinner!
You may need:
Do you have a favorite over-the-top impressive meal you like to prepare?