Bacon-Wrapped Filet Mignon
[As I send out recipes this summer, I will include with them my Snowflake Rating, as well as the why behind the rating and the changes that I would make to the recipe. This week’s recipe received a solid 4 out of 5 Snowflakes, as you might have seen above. My critique can be found below (after the recipe).]
You can make this special treat to celebrate your dad on Father’s Day! What is better than bacon-wrapped anything, especially Filet Mignon?!
This recipe, including the meat used for it, comes from our E-Commerce partner ButcherBox. They sell high-quality meat delivered to your doorstep.
Now, you may be wondering why someone would wrap a filet in bacon. According to ButcherBox’s own recipe site JustCook,
“Wrapping a filet in bacon allows for some of the savory, smokey goodness inherent in bacon to seep into the filet when cooking. The fat also burns off the bacon, creating a crispy sear when grilling or cooking in a cast iron pan, or other stovetop methods.”
This delicious recipe is to be served with Buttermilk Smashed Potatoes topped with a Mushroom Red Wine Sauce.
Ingredients
- 2 ea ButcherBox Filet Mignons
- 4 strips ButcherBox Bacon
- 1 Tbsp avocado oil for searing
- 2 Tbsp butter for basting
Buttermilk Smashed Potatoes
- 2 c potatoes marble size
- 3 Tbsp salt for boiling potatoes
- ¾ c buttermilk
- ¼ c butter for potatoes
- ¼ c chives
- 1 tsp kosher salt
- ½ tsp ground black pepper
Mushroom Red Wine Sauce
- ½ c dry red wine
- 1 c assorted mushrooms cleaned and quartered
- ½ c heavy cream
Instructions
Buttermilk Smashed Potatoes
- Place potatoes in pot, cover with salted cold water and and bring to simmer. Cook until fork-tender.
- Drain water and add buttermilk, butter, chives and gently smash potatoes until buttermilk and butter are fully absorbed. Season with salt and pepper.
Bacon Wrapped Filet
- Season Filet Mignons on both sides with salt and pepper.
- Preheat oven to 375°F. Lay two strips of bacon side by side with a tiny bit of overlap. Lay filet on top of bacon as though it was a wheel and roll up bacon around filet. Secure with two small pieces of string each tied around one strip of bacon, or just use toothpick to keep in place. Repeat for second filet.
- Preheat cast-iron pan, add oil and sear filets on all sides, 2-3 minutes per side. Add remaining butter and baste for additional 2 minutes on all sides. Place pan in oven and roast for 8-10 minutes.
- Remove pan from oven when thermometer inserted into center of filet reads 120°F. Set steaks aside.
- Place pan on stove top on medium heat. Add mushrooms to pan and sauté in pan juices for 3 minutes.
- Add red wine and cook until liquid is reduced by half.
- Add heavy cream and cook until liquid is reduced by half again, stirring every minute or so.
- Serve filet over potatoes and top with mushroom wine sauce. Happy Eating!
You can find this recipe by Dennis Keohane here and can view the ButcherBox website here.
My Critique:
I really enjoyed this recipe! There are just a couple of things that I would do differently.
- It doesn’t take as long for the Filet Mignon to cook as it does the bacon, and since I like crispier bacon, if I did this again, I would remove the bacon ring from the Filet Mignon until after the Filet was done cooking and would stick the bacon ring in the oven until it turned out a little crispier. At that point, I would place the bacon ring back on to the Filet.
- I didn’t care for the Mushroom Red Wine Sauce, so I wouldn’t pour it on top of the Filet if I did it again.
I would love to know what you thought of Bacon-Wrapped Filet Mignon! Please answer the poll below!
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