Who doesn’t love a tender, juicy steak wrapped in crispy bacon? This Bacon Wrapped Filet Mignon with blue cheese butter is easy to make and ready in about 30 minutes—yet tastes like it came from a steakhouse. Plus, I’ll show you the secret to avoiding limp bacon—because no one wants that! Keep reading for all the tips to cook the perfect steak at home.
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You Will Love this Bacon Wrapped Filet Mignon
I don’t eat a lot of red meat, but when I do, it’s got to be something special. And for my family, bacon-wrapped filet mignon is always at the top of the list. My boys—including my hubby—go absolutely bonkers every time I make this!
The key to a perfect bacon-wrapped filet mignon isn’t just flavor—it’s texture. Tender, buttery steak with a crisp seared crust and smoky, crispy bacon make every bite irresistible. With this method, the bacon stays crispy, never limp.
The problem? Too many restaurant versions come out with limp, sad bacon. No thanks! That’s why I use this method for crispy bacon every time:
- Sear the bacon – Hold the filet upright with tongs and crisp the edges before searing the steak.
- Now the filet – Let it get a rich, golden crust in a screaming hot cast iron skillet.
- Finish with a final bacon crisp – Hold the filet with tongs, turn each side, and give it a quick last sear to make sure the bacon is crispy.
Steakhouse-quality results right in your own kitchen—no fancy ingredients, no complicated techniques. Whether it’s a date night, a family celebration, or just a treat-yourself kind of dinner, these bacon-wrapped filets are always a winner!
Success Tips for the Best Filet Mignon Recipe
- Preheat the skillet: For perfect crust on your steak, your pan needs to be screaming hot! I mean so hot, you need to turn the fan on, because you’ll smoke up the house a bit! But it’s so worth it!
- Trick to crisp bacon: For the crispiest bacon, crisp at the beginning of the recipe and again at the end.
- Rest for the best flavor: Always let the steaks rest for 5 minutes after cooking to keep them juicy and tender.
- Room temperature steaks: Let your filets sit out for 30 minutes before cooking for even searing and best results.
- Thickness counts: Adjust cooking times based on the thickness of your steak. Check out my handy filet doneness guide below. Thicker filets might need a quick finish in the oven. I love using an instant-read meat thermometer << this is my favorite.
Filet Mignon Cast Iron Skillet Ingredients
- Butter: Part of the butter is used to sear the steaks, and the other part is used to make a compound butter with the blue cheese crumbles! I recommend using unsalted butter since it won’t burn as easily. You may also cook in olive oil if preferred over butter.
- Blue Cheese Crumbles: Use your favorite blue cheese crumbles or Roquefort cheese. This adds a deep flavor to these filet mignons!
- Filet Mignon Steaks: These prized cuts come from beef tenderloin, offering exceptional tenderness and a mild, buttery flavor. Choose well-marbled pieces with a bright red color.
- Bacon: Regular bacon slices are key here – avoid thick-cut varieties as they won’t crisp properly around the steak. I prefer uncured, nitrate, nitrite free bacon.
- Flaky Sea Salt: For a concentrated salty flavor or use kosher salt.
- Cracked Black Pepper & Rosemary: These are totally optional for garnish! Or use chopped chives, parsley or fresh thyme.
Get the full recipe in the recipe card below.
How to make Filet Mignon in Cast Iron Skillet
Step 1 – Make Blue Cheese Butter
Remove the steaks from the refrigerator, uncovered on a cutting board or paper towel for 30 minutes to bring them to room temperature, this is important to get the proper sear on the crust.
In a small bowl, combine 1 tablespoon butter with the blue cheese. Mix until smooth and place the mixture on a sheet of parchment paper to shape it into a round log or square rectangle. Place the blue cheese butter in the freezer to set for 20 minutes.
Step 2 – Prep
Tightly wrap slice of bacon around the sides of each filet mignon steak, making sure to overlap the start of the bacon slices with the end piece. Insert a few toothpicks where the seam is to keep the bacon intact. Repeat with the second filet.
Sprinkle flaky salt on the exposed top and bottom of the filets and if desired, cracked black pepper.
Step 3 – Sear on Stovetop
In a cast iron pan, melt 1 tablespoon of butter (or olive oil) over medium-high heat until it begins to foam. Hold the bacon-wrapped side of the filets (seam side down) using tongs until browned. Rotate the filets so all sides of the bacon are browned.
Using tongs and a paper towel, clean the skillet and add the remaining 2 tablespoons of butter. Increase the heat to medium-high, allowing that pan to get screaming hot! Sear the filet mignon until browned for a number of minutes based on desired level of doneness (see the guide below), then turn to sear the other side and use an instant-read thermometer to determine the desired doneness.
For extra crispy bacon; repeat the process from the beginning. Hold the bacon-wrapped side of the filets using tongs until browned. Rotate the filets so all sides of the bacon are crispy.
Step 4 – Rest & Serve
Dot the filets with the blue cheese butter and transfer them to a cutting board to rest for 5 minutes, the butter melts beautifully seasoning the steak.
Remove the toothpicks and serve with optional freshly ground black pepper and rosemary sprigs.
Equipment
Ingredients
- 4 tablespoons unsalted butter room temperature, divided (salted butter may be used but it will smoke and burn faster when searing)
- 2 tablespoons blue cheese crumbles, or Roquefort
- 2 8-10 ounce filet mignons or tenderloin, sliced 1" thick
- 4 strips bacon not thick cut bacon
- 1 teaspoon flaky sea salt or kosher coarse salt
- optional: freshly ground black pepper and rosemary for garnish
Instructions
- Let the filet mignon steaks sit uncovered on a cutting board or paper towel for 30 minutes to bring them to room temperature, this is important to get the proper sear on the crust.2 8-10 ounce filet mignons
- In a small bowl, combine 1 tablespoon butter with the blue cheese. Mix until smooth and place the mixture on a sheet of parchment paper to shape it into a round log or square rectangle. Place the blue cheese butter in the freezer to set for 20 minutes.2 tablespoons blue cheese, 4 tablespoons unsalted butter
- Tightly wrap 2 strips of bacon around the sides of each filet mignon steak, making sure to overlap the start of the bacon strip with the end piece. Insert a few toothpicks where the seam is to keep the bacon intact. Repeat with the second filet.4 strips bacon
- Sprinkle flaky salt on the exposed top and bottom of the filets and if desired, cracked black pepper.1 teaspoon flaky sea salt, optional: freshly ground black pepper and rosemary
- In a cast iron skillet, melt 1 tablespoon of butter over medium-high heat until it begins to foam. Hold the bacon-wrapped side of the filets (seam side down) using tongs until browned. Rotate the filets so all sides of the bacon are browned.
- Using tongs and a paper towel, clean the skillet and add the remaining 2 tablespoons of butter. Increase the heat to medium-high allowing that pan to get screaming hot! Sear the filet mignon until browned for number of minutes based on desired doneness (see the guide below), then turn to sear the other side and using an instant-read thermometer to determine the desired doneness.
- For extra crispy bacon; repeat the process from the beginning. Hold the bacon-wrapped side of the filets using tongs until browned. Rotate the filets so all sides of the bacon are crispy.
- Dot the filets with the blue cheese butter and transfer them to a cutting board to rest for 5 minutes.
- Remove the toothpicks and serve with optional freshly ground black pepper and rosemary sprigs.
Notes
- Preheat the Skillet: Ensure your skillet is screaming hot before adding the filet. A hot pan helps create a beautifully browned, crisp crust.
- Thickness Matters: Timing is based on a 1-inch thick steak. Adjust accordingly:
- Thicker steaks: May need additional time or finishing in the oven.
- Thinner steaks: Cook faster and require shorter searing times.
- Resting Is Key: After cooking, rest the steak for 5 minutes to allow the juices to redistribute and finish cooking. Always remove the steak from heat about 5°F below your desired temperature to account for carryover cooking.
- Crispy Bacon: For bacon-wrapped filets, sear the edges of the bacon by holding the steak upright with tongs for a few seconds on each side, repeating at the end if necessary.
- Clean Skillet: Wipe the skillet clean of any burnt bacon pieces before searing the top and bottom of the filet for better flavor and presentation.
- Warm Up Your Meat: Let the steak sit at room temperature for 20-30 minutes before cooking. Cold meat from the fridge won’t sear properly and may look gray or steamed.
- Bacon Type: Avoid thick-cut bacon—it won’t wrap properly. Use regular bacon for the best results.
- Bacon Wrap Tip: One strip of bacon may be enough to wrap around for thinner filets.
- Finishing in the Oven: If cooking thicker steaks or achieving specific doneness proves tricky on the stovetop, finish the steak in the oven for a few minutes.
Storing Leftover Bacon Wrapped Filet Mignon
While bacon-wrapped filet mignon is best enjoyed fresh, you can store leftovers if needed!
- To store, wrap tightly in aluminum foil or place in an airtight container and refrigerate for up to 3 days.
- To reheat, bring to room temperature first, then warm gently in a 275°F oven until just heated through to avoid overcooking.
Nutrition
How to Grill Bacon Wrapped Filet Mignon
Don’t want to mess up the kitchen for this special occasion? Use your cast iron pan on the grill to cook bacon-wrapped filet mignon for the perfect sear and a hint of smoky flavor.
Preheat your grill to medium-high (400-450°F) and place the cast iron skillet on the grates for about 5 minutes. Add a little oil or butter, then sear the bacon edges first, holding the steaks upright with tongs until crispy. Lay the filets flat in the pan and sear for about 3-4 minutes per side until a golden crust forms. Check the internal temperature (130-135°F for medium-rare, etc.), then remove from the grill and let them rest for 5-10 minutes before serving. Ta-da — impressive meal in minutes!
Steak Doneness Guide: Temperatures & Cooking Times
How to serve Cast Iron Skillet Filet Mignon
Serve your cast iron filet mignon with classic steakhouse side dishes like creamy garlic mashed potatoes or au gratin potatoes, a vegetable side like air fryer asparagus, or a classic wedge steakhouse salad! Don’t forget a glass of red wine, we love a bold Cabernet Sauvignon or a velvety Pinot Noir — the perfect Valentine’s day meal.
Storing leftover Bacon Wrapped Filet Mignon
While bacon-wrapped filet mignon is best enjoyed fresh, you can store leftovers if needed!
- To store, wrap tightly in aluminum foil or place in an airtight container and refrigerate for up to 3 days.
- To reheat, bring to room temperature first, then warm gently in a 275°F oven until just heated through to avoid overcooking.
Unfortunately, reheated steak won’t maintain the exact perfect doneness as when freshly cooked, but proper storage and gentle reheating will help preserve its quality as much as possible. But try slicing it thin and adding it to an easy fried rice.
Bacon Wrapped Filet Mignon FAQs
Bacon serves multiple purposes in this dish. While filet mignon is prized for its tenderness, it’s relatively lean and sometimes lacks fattier cuts’ rich flavor. The bacon adds much-needed fat and flavor while also helping keep the steak moist during cooking! It bastes the filet with its smoky, savory flavors as the bacon renders.
No, the bacon should be raw when wrapping the filet. This allows it to cook alongside the steak, creating a tight seal as it renders and crisps. Pre-cooking the bacon would make it challenging to wrap correctly!
For the best results, use a meat thermometer to check the internal temperature (check out my chart above):
Rare: 120-125°F
Medium-Rare: 130-135°F (most recommended for filet mignon)
Medium: 140-145°F
Medium-Well: 150-155°F
Well-Done: 160°F and above
Remember, the steak will continue to cook slightly while resting, so remove it from the heat about 5°F before your target temperature.
To keep the bacon securely wrapped around the filet, use a toothpick to pin it in place. Make sure to wrap the bacon tightly around the steak and position the seam where it’s less likely to loosen during cooking. Remove the toothpick before serving.
Yes! Letting the steak sit at room temperature for 20-30 minutes before cooking ensures even cooking and helps create a more consistent crust on the outside.
While filet mignon is the traditional choice, you can use other tender cuts like sirloin or ribeye. Keep in mind that cooking times and results may vary based on the thickness and fat content of the cut.
A cast iron skillet is ideal because it retains heat well and creates a beautifully seared crust. However, if you don’t have one, you can use any heavy-bottomed skillet that can handle high heat.
Regular-cut bacon works best because it cooks evenly without overpowering the filet. Thick-cut bacon takes longer to cook and may remain chewy rather than crispy.
Rest the steaks for about 5-10 minutes before serving, loosely covered with foil. This redistributes the juices, ensuring a juicy and tender steak.
If the bacon is browning too quickly, reduce the heat slightly and continue cooking. You can also move the steaks to indirect heat or the oven to finish cooking without further browning the bacon.
What to serve with Bacon Wrapped Filet Mignon
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Robert E Langevin
Excellent description. Looking forward to trying this recipe as is. I cannot imagine it not coming out great.
Thanks so much Robert! Appreciate it!