When you want to treat yourself, make this Bacon-Wrapped Filet Mignon. I’ve got tips for you that will get that bacon crispy, and the steak so tender too!.
If you want to make already delicious and tender filet mignon steaks even better, wrap them in bacon! I’m going to show you how to make the bacon really crispy and cook the steaks to perfection on the stovetop for ease of use.
Keep reading for more details on Bacon-Wrapped Filet Mignon or click here to head straight to the recipe.
Bacon wrapped filet mignon is a delicious, elegant steak recipe that is sure to impress. The combination of a tender filet mignon steak wrapped in savory, crispy bacon is a match made in heaven. While this dish may seem intimidating, it’s actually quite easy to make at home, even when starting with frozen bacon wrapped filet mignon. With a few simple tricks, you can cook frozen bacon wrapped filet mignon to juicy, tender perfection.
Overview of Cooking Frozen Bacon Wrapped Filet Mignon
When cooking frozen bacon wrapped filet mignon, there are a few key things to keep in mind:
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Properly thaw the steak before cooking Thaw in the refrigerator overnight or use a cold water bath method
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Use a two-zone indirect cooking method. This allows you to gently cook the steak while crisping the bacon
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Monitor the temperature using a meat thermometer. Cook to an internal temp of 145°F for medium-rare doneness.
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Let the steak rest before slicing into it This allows the juices to redistribute for maximum tenderness
With the right techniques, frozen bacon wrapped filet can turn out just as delicious as fresh. Follow this simple step-by-step guide for foolproof results.
Ingredients
- Bacon wrapped filet mignon steaks, frozen
- Olive oil
- Salt and freshly ground black pepper
- Butter (optional)
- Fresh thyme (optional)
- Garlic (optional)
Step-by-Step Guide
1. Properly Thaw the Steaks
For the best results, thaw frozen bacon wrapped filet mignon steaks overnight in the refrigerator. This allows the thick steaks to thaw gradually and evenly.
If short on time, do a cold water thaw instead. Seal the steaks in a plastic bag and submerge in cold water. Change the water every 30 minutes until thawed. Dry steaks well and pat off any water before cooking.
2. Bring the Steaks to Room Temperature
After thawing, let the steaks sit at room temperature for 30 minutes to take the chill off before cooking. This helps them cook more evenly.
3. Prepare the Grill for Two-Zone Cooking
To cook frozen bacon wrapped filet mignon, use a two-zone indirect cooking method. This means having both direct and indirect heat zones.
Heat one side of the grill to high heat. Leave the other side at a lower temperature. The cooler side will gently cook the steak while the hot side crisps the bacon.
Oil the grates before placing the steaks to prevent sticking.
4. Cook the Steaks Indirectly First
Place the steaks over the indirect, lower heat side of the grill. Cover the grill and cook for 15-20 minutes, flipping halfway through. This gently brings the steaks up to temperature without overcooking.
5. Crisp the Bacon on the Hot Side
Move the steaks over direct high heat. Cook for 2-3 minutes per side to crisp and render the bacon. Keep a close eye to avoid burning.
6. Check Temperature and Remove
Use an instant read thermometer to monitor the internal temperature of the steaks. Remove from grill when they reach 145°F for medium-rare. The temperature will continue rising as they rest.
7. Make a Pan Sauce (Optional)
For extra flavor, make a quick compound butter pan sauce. Sauté shallots and garlic in butter. Add thyme and beef broth to deglaze the pan. Whisk in cold butter to finish.
8. Let Steaks Rest
Never slice into the steaks immediately after cooking. Letting them rest for 10 minutes allows juices to redistribute for a tender, juicy interior.
9. Slice and Serve
Slice the bacon wrapped filet mignon into 1/2 inch thick slices. Fan out on a plate and pour over any pan sauce, if using.
Serve while hot alongside sides like roasted potatoes or grilled asparagus.
Tips for Cooking Frozen Bacon Wrapped Filet Mignon
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When in doubt, use a meat thermometer for perfectly cooked steaks.
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If the bacon browns too quickly, loosely tent with foil.
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Let thicker steaks rest up to 15 minutes before cutting.
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Make sure to dry steaks very well after thawing to prevent steaming.
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Brush with olive oil before grilling to promote browning.
Common Bacon Wrapped Filet Mignon FAQs
How long does it take to grill frozen bacon wrapped filet mignon?
Cooking time ranges from 35-45 minutes. Thicker filets will take more time. Use a thermometer for best accuracy.
Can you cook bacon wrapped filet mignon from frozen?
Yes, frozen bacon wrapped filet can turn out delicious when thawed and cooked properly. Take care not to overcook.
What temperature should frozen bacon wrapped filet mignon be cooked to?
Cook to an internal temperature of 145°F for medium-rare doneness. Let rest and temperature will rise another 5-10 degrees.
Can bacon wrapped filet mignon be refrozen after thawing?
For food safety, it’s best not to refreeze raw bacon wrapped filet mignon once thawed. Cook within 1-2 days.
Enjoy Restaurant Worthy Bacon Wrapped Filet at Home
Cooking frozen bacon wrapped filet mignon may seem daunting, but have no fear. With proper thawing, indirect grilling, temperature monitoring, and resting, you can achieve tender, juicy, and flavorful results right off the grill. Serve this elegant steak for date nights, holidays, or any special occasion.
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What Kind Of Bacon Should I Use?
Thin-sliced bacon worked perfectly, and I wouldn’t recommend any other kind for this recipe. Otherwise the steak will overcook before the thick-cut piece of bacon will render and crisp up. Save that thick-cut bacon for another use and stick to the thin cut here.
If you have regular-thickness bacon, don’t worry though. Just stretch it a bit to make it thinner before you wrap it around the steak.
How To Cook Bacon-Wrapped Filet Mignon
For my bacon-wrapped filet mignon recipe, I found it best to cook them completely on the stovetop. Some recipes have you sear on the stovetop and then finish in the oven. And because it’s hard to control what happens in the oven, I liked it better when it was on the stove. The filets would only be in the oven for a short time. That really allowed me to monitor the crispiness of the bacon, and the temperature of the steak closely.
If you are using a cast iron pan, you may want to render some fat out of your trimmed bits of bacon left from doing the wrapping before getting started. Just put those bacon pieces in there and cook them up. Remove the bacon (snack time!) and spread the fat around so you can cook your steak in there. For my nonstick skillet, it didn’t end up being necessary though.
The bacon is seared first, all around, until very crispy. Start with the section that overlaps, where the toothpick was to seal it together. Remove the toothpick and then sear where it was. After that, keep cooking the sides of the steak and sear each piece of bacon for about 30 seconds. Then, cook the steak on both sides until it’s done the way you like it: 4 minutes on each side for rare, 6 minutes on each side for medium, or 8 minutes on each side for well done. The bacon is fried one last time for a few seconds right before the steaks are taken out of the pan. After resting for 6 or so minutes, the steaks can be served.
The bacon will be perfectly rendered, crisp, and cooked through. But the bacon gets less crispy as the steaks sit for longer. It’s still thin, cooked all the way through, and has a good sear on it. With this recipe, the bacon does not end up rubbery at all, even after a 30-minute rest time.
Check out my favorite bacon recipes if you love bacon as much as I do: