|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 19g||24%|
|Saturated Fat 7g||36%|
|Total Carbohydrate 0g||0%|
|Dietary Fiber 0g||0%|
|Total Sugars 0g|
|Vitamin C 0mg||0%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Filet mignon feels like a special-occasion kind of cut of meat, and adding bacon is one of the easiest ways to add delicious flavor to the steak. While filet mignon rarely needs help in the flavor department, bacon just seems to make it better—and that's hard to argue with.
If you can find a pre-wrapped steak, then that is a plus. However, wrapping the steak yourself will give you the ability to choose what kind of bacon to use, and that's where things can get interesting. Use your favorite kind.
It's a great recipe for when you're having company, but don't reserve it just for those times. Despite how luxurious it sounds, this bacon-wrapped filet recipe can be made on a weeknight very easily with no stress, in less than half an hour. Serve this classic dish with a combination of the following: garlic mashed potatoes or baked potatoes, a green veggie such as steamed broccoli or green beans, and a crisp tossed green salad.
Gather the ingredients.
Preheat grill to high heat. Season both sides of steak with salt and black pepper.
Carefully wrap steaks with bacon. You might need to cut bacon if it is too long. Secure with toothpicks if necessary.
Place on grill and cook for about 5 minutes per side. Bacon should be nicely browned, but not overly crispy.
Once cooked to desired doneness, remove steaks from grill and let rest for 5 minutes before serving.
How to Store and Freeze Bacon-Wrapped Filet Mignon
Leftover steak will keep in the refrigerator for 3 to 4 days as long as it's wrapped well. Use the steak cold the next day in a Caesar salad, or dress it up the next day with a bearnaise sauce. You can freeze leftover filet for 2 to 3 months but it will start to dry out the longer it's kept in there. You can help protect the meat by freezing it in a sauce; even just drizzling some olive oil or melted butter over it before wrapping it can help, too.