• Rock Rousseau

Butter-Basted, Bacon-Wrapped Filet Mignon

Updated: May 25, 2020

Filet Mignon is the king of steaks, and this is as perfect to preparing an epic filet mignon at home that you can get. The garlic butter recipe alone is incredible and when basted with a bacon-wrapped filet...the results are heavenly.

I realize that these cuts of meat are very costly, and providing you the best instruction to prepare them is greatly important. If you follow these instructions carefully, you will experience an epic meal that is well worth the money and time you have invested to prepare them.

There are two great techniques for preparing filet mignon: by grilling or by pan-searing. We show you both methods below, which greatly depend upon your preference. My favorite is the pan-seared which seams to produce a more moist, evenly cooked steak. Grilling slightly dries out the steak, but has a hearty fire-grilled taste. Both techniques produce amazing, flavor-filled steaks!

  • Two 8-10 oz filet mignon steaks, 1 1/2 to 2 inches thick

  • 4 slices uncooked bacon

  • 4 teaspoons kosher or Himalayan pink salt

  • 4 teaspoons fresh cracked pepper

INGREDIENTS for Garlic Butter:

  • 8 tablespoons unsalted butter, softened

  • 1 TBSN garlic, minced

  • 1 TBSN fresh rosemary, chopped

  • 1 TBSN fresh thyme, chopped

  • 1 TBSN lemon juice​

Grilling: Meat thermometer, aluminum foil, marinating brush, empty tin can or aluminum dish, aluminum pan or foil, BBQ tongs, wooden toothpicks.

Stovetop/Oven: Meat thermometer, aluminum foil, mixing spoon, cast iron skillet or pan, aluminum pan, tongs, wooden toothpicks.

Prep: 30 min prep, 5 min rest Cook: 10 min in BBQ grill or stovetop/oven Ready: 45 min Serves: Two filets

Before you handle any food, wash your hands thoroughly with soap and water. Clean your kitchen work area, pull back your hair or wear a cap or helmet that does not restrict your vision. You want to avoid contaminating your meal with harmful bacteria that could cause food illness.

First, make the garlic butter:

1. Soften butter so that it has a thickened texture and is easy to stir. DO NOT melt butter.

2. Use a tablespoon to combine the softened butter with the minced garlic, chopped herbs, and lemon juice. Stir together and mix thoroughly.

3. Form the butter mixture into a log inside aluminum foil and refrigerate for 30 minutes.

To make Grilled Filet Mignon:

1. Preheat grill between 425-450 degrees F. Remove steaks from refrigerator and sit in room temperature for 30 minutes prior to grilling.

2. Clean and oil grill grates.

3. Wrap bacon around the sides of both filets. You may need to overlap two slices in order to completely wrap the filet. Use toothpicks to secure bacon in place at the ends.

4. Generously season the filets with salt and pepper on both sides; approximately 1 teaspoon of each seasoning per side.

5. In a tin can or small aluminum dish, add four tablespoons of the garlic butter and sit on top rack of grill to melt butter.

6. Using tongs, place filets directly on the grill and sear for 2 minutes. Baste the top of the steaks with melted butter.

7. Using tongs, rotate 45 degrees and sear for 2 minutes. This will give your steaks nice crossed grill marks on one side.

8. Using tongs, flip steaks and sear the other side for 2 minutes. Baste the top of the steaks with meted butter.

9. Using tongs, rotate 45 degrees and sear for 2 minutes. Both sides will now have been seared for four minutes per side, giving crossed grill marks on both sides.

10. Using tongs, Lift steaks to the upper rack so not cooking directly above heat.

11. Close lid and grill for 6-8 minutes, basting and flipping halfway through cooking time.

12. Using tongs, remove steaks and let them "rest" for five minutes. I know what you're saying: "Rest? I'm the one doing all the work!" Taking the time to let meat ‘rest’ after cooking will ensure it is moist, tender, and juicy. To do this, remove it from the heat and place it on a warm plate or serving platter. Then cover the meat loosely with foil (If you cover or wrap it tightly with the foil

you will make the hot meat sweat and lose the valuable moisture you are trying to keep in the meat). The time taken to rest will depend on its size. A 8-10 oz filet should only take five minutes. A rule of thumb used by many chefs is 1 minute resting time for every 2 oz of meat.

13. Using a meat thermometer, test the internal temperature of your steak. It will be ready when approximately 130-150 degrees F in the center (refer to the Internal Temperature guide below for your preferred doneness)

14. Slice a 1 inch thick piece of garlic butter and place them on top of the steaks.

15. Serve immediately. Cut into the middle of the steaks to ensure the doneness of the steaks as preferred.

Here is a guide to the internal temperatures of your steaks:

  • Blue Rare (115°-119°): Also known as Very Rare, Blood Rare, or Bloody. Blue Rare steaks are only seared on the outside, and the inside remains almost completely uncooked and raw. Blue Rare steaks are often still cool on the inside, and may be placed in an oven at a low temperature to warm.

  • Rare (120°-129°): Rare steaks have a warm but very red center. This means the surface has the tasty flavor and texture but also means that the steak’s fats have not had a chance to properly melt. Because of this, Rare is a great choice for low-fat steaks, such as filet mignon, but should be avoided for well-marbled cuts such as rib-eyes, strips, and porterhouses.

  • Medium Rare (130°-139°): The gold-standard for steak. Considered the best tasting, most tender steak you can grill. At this temperature, the steak’s fat has had a chance to melt, distributing flavor, but not a lot of moisture has evaporated yet, meaning a supremely tender, juicy, and plump steak. A medium-rare steak is red at the center, with a ring of pinkness between the center and the crust.

  • Medium (140°-149°): A medium steak no longer contains a red center, but is pink throughout most of the steak. Medium steaks retain the buttery, flavorful taste of Medium-Rare steaks, but have slightly less juiciness and tenderness, due to moisture loss.

  • Medium Well (150°-159°): Medium Well steaks still retain a little bit of pinkness and tenderness, but have begun to lose enough moisture that they will be drier and less tender.

  • Well Done (160° or greater): “Over-Done” would be a better fit. By this point, enough moisture and fat has evaporated or leaked from the steak causing your meat to be drier and tougher.

To make Pan-Seared Filet Mignon:

1. Preheat oven to 425 degrees F. Remove steaks from refrigerator and sit in room temperature for 30 minutes prior to cooking.