This delicious and easy bacon-wrapped filet is a quick yet elegant meal that delivers restaurant-quality flavor at home. The juicy, tender steak is wrapped in crispy, smoky bacon and seared to perfection before finishing in the oven. It’s simple to make with pantry staples and can be paired with your favorite sides for a special occasion or weeknight treat!
Recipe Ingredients:
- Kosher salt and freshly ground black pepper
- 1 beef filet steak, 8 to 10 ounces, 2 inches thick
- 1 piece thin bacon
- 1 tablespoon butter, more if needed
- 1 tablespoon olive oil
How To Make Bacon-Wrapped Filet?
- Preheat the oven: Set your oven to 450°F (230°C).
- Season the steak: Generously sprinkle salt and pepper on both sides of the filet.
- Wrap with bacon: Wrap the bacon strip around the steak and secure it with a toothpick.
- Sear the steak: Heat an ovenproof skillet over medium-high heat. Add butter and olive oil. Once melted, place the steak in the pan and sear for about 1 minute per side until a deep golden crust forms.
- Finish in the oven: Transfer the skillet to the preheated oven and cook for 7–10 minutes for medium-rare.
- Rest before serving: Remove the steak from the oven and let it rest for 5 minutes to allow the juices to redistribute. Serve and enjoy!
Recipe Tips:
- Use room-temperature steak : Take the steak out of the fridge 30 minutes before cooking. This helps it cook evenly and stay juicy inside.
- Pre-cook the bacon slightly : Cook the bacon in a pan for 1–2 minutes before wrapping it around the steak. This makes it crisp up nicely without overcooking the steak.
- Sear for a perfect crust : Get your pan very hot before adding the steak. A quick 1-minute sear per side locks in flavor and creates a golden-brown crust.
- Use an oven thermometer : For perfect doneness, use a meat thermometer. Medium-rare is 130°F (54°C) and will rise a few degrees as it rests.
- Rest before slicing : Let the steak rest for 5 minutes after cooking. This keeps the juices inside, making each bite tender and flavorful.
How To Store & Reheat Leftovers?
- Refrigerate: Let the leftover bacon-wrapped filet cool to room temperature. Then, place it in an airtight container or wrap it tightly in foil. Store in the fridge for up to 3 days.
- Freeze: Wrap the cooled filet in plastic wrap, then in foil, and place it in a freezer-safe bag. Store for up to 2 months.
- Reheat: Heat a skillet over medium-low heat and add a little butter or oil. Cook for 3–4 minutes per side, covering the pan to help it heat evenly. This method keeps the steak tender and flavorful.
Nutrition Facts
- Calories: 490
- Total Fat: 40g
- Saturated Fat: 16g
- Cholesterol: 120mg
- Sodium: 80mg
- Potassium: 502mg
- Total Carbohydrate: 0g
- Dietary Fiber: 0g
- Sugars: 0g
- Protein: 30g
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Bacon-Wrapped Filet
Description
This delicious and easy bacon-wrapped filet is a quick yet elegant meal that delivers restaurant-quality flavor at home. The juicy, tender steak is wrapped in crispy, smoky bacon and seared to perfection before finishing in the oven. It’s simple to make with pantry staples and can be paired with your favorite sides for a special occasion or weeknight treat!
Ingredients
Instructions
- Preheat the oven: Set your oven to 450°F (230°C).
- Season the steak: Generously sprinkle salt and pepper on both sides of the filet.
- Wrap with bacon: Wrap the bacon strip around the steak and secure it with a toothpick.
- Sear the steak: Heat an ovenproof skillet over medium-high heat. Add butter and olive oil. Once melted, place the steak in the pan and sear for about 1 minute per side until a deep golden crust forms.
- Finish in the oven: Transfer the skillet to the preheated oven and cook for 7–10 minutes for medium-rare.
- Rest before serving: Remove the steak from the oven and let it rest for 5 minutes to allow the juices to redistribute. Serve and enjoy!
Notes
- Use room-temperature steak : Take the steak out of the fridge 30 minutes before cooking. This helps it cook evenly and stay juicy inside.
- Pre-cook the bacon slightly : Cook the bacon in a pan for 1–2 minutes before wrapping it around the steak. This makes it crisp up nicely without overcooking the steak.
- Sear for a perfect crust : Get your pan very hot before adding the steak. A quick 1-minute sear per side locks in flavor and creates a golden-brown crust.
- Use an oven thermometer : For perfect doneness, use a meat thermometer. Medium-rare is 130°F (54°C) and will rise a few degrees as it rests.
- Rest before slicing : Let the steak rest for 5 minutes after cooking. This keeps the juices inside, making each bite tender and flavorful.
Bacon-Wrapped Filet