Mastering the Art of Bacon-Wrapped Top Sirloin Filet

Wrapping tender beef filet in crispy, savory bacon is a match made in heaven. The combination of flavors and textures takes this simple steak to a whole new level Grilling or pan searing creates a beautifully caramelized exterior while keeping the inside nice and rare

Cooking bacon-wrapped filet can seem intimidating for home cooks. But have no fear – with a few easy tips, you’ll be making restaurant-quality bacon wrapped steak in no time!

Benefits of Cooking Bacon-Wrapped Filet

There are several excellent reasons to give this recipe a try

• Maximizes flavor – The bacon adds a smoky, salty punch that perfectly complements the beef.

• Keeps meat moist – The bacon fat bastes the filet, preventing it from drying out during cooking.

• Adds texture – Crispy bacon gives a nice crunch to contrast the tender, buttery steak interior.

• Easy elegance – This dish seems fancy but is surprisingly simple to make for entertaining.

• Customization – Get creative with different bacon flavors and seasonings on the meat.

Tips for Selecting Filet Mignon and Bacon

The better quality your ingredients, the better the end result will be. Keep these tips in mind:

• Pick thick-cut bacon – Thinner slices may overcook and burn before the steak is done.

• Get center-cut filet – The uniform shape allows for even cooking on all sides. Avoid tapered tail ends.

• Check for marbling – Good marbling means more flavor and juiciness. Filet has less fat than other steaks.

• Calculate 1/3 lb per person – For a 4 oz cooked portion, allow 12 oz raw steak weight per guest.

• Look for flexibility – Opt for bacon that is pliable but not limp for best adhesion while wrapping.

Proper Techniques for Bacon-Wrapped Filet

Follow these simple methods for flawless bacon-wrapped steak:

• Pat steaks dry – Blot with paper towels before seasoning so spices stick properly.

• Season generously – Use lots of salt, pepper and any other dry rub flavors.

• Partially freeze steak – 30-60 minutes firms up the meat for easier bacon wrapping.

• Wrap bacon tight – Use whole slices and stretch slightly to adhere fully to the filet.

• Secure ends – Toothpicks or skewers through the bacon help prevent unraveling.

• Sear thoroughly – Brown steak on all sides in a very hot skillet to caramelize and crisp bacon.

Grilling Your Bacon-Wrapped Filet Perfection

If you want to take it outdoors, grilling creates fantastic charred bacon and smoky flavors:

1. Prepare grill for direct high-heat cooking. Clean grates and brush with oil.

2. Generously season steak all over with salt, pepper and any other dry rub.

3. Partially freeze steak for 30-60 minutes until very firm but not fully frozen.

4. Wrap bacon tightly around perimeter of steak so it adheres fully. Secure ends with toothpicks.

5. Grill steak over direct heat, uncovered, turning every 2-3 minutes until bacon is crisp and steak reaches desired doneness, about 15-20 minutes total.

6. Check for doneness using instant-read thermometer. Pull at 115°F for rare or 125°F for medium-rare.

7. Transfer to a cutting board and tent with foil. Let rest 5-10 minutes before slicing to serve.

Oven Roasting for Perfect Results

The oven gives you more control and evenly cooked results:

1. Heat oven to 450°F. Line a rimmed baking sheet with foil for easy cleanup.

2. Follow same seasoning and bacon wrapping steps as grilling method.

3. Place steaks on prepared baking sheet. Roast in preheated oven for 15-20 minutes until bacon is crisp and steak is cooked to desired doneness.

4. Use an instant-read thermometer to check for 115-125°F before removing from oven.

5. Transfer steaks to a cutting board, tent with foil and let rest for 5-10 minutes before serving.

Pan Searing for Delicious Crust

For a nice sear in a skillet on the stovetop:

1. Pre-wrap steaks in bacon and secure ends with toothpicks. Season all over with salt, pepper and any dry rub.

2. Heat a cast iron or stainless steel skillet over high heat until very hot. Add a tablespoon of vegetable oil.

3. Carefully place steaks in the hot pan. Sear for 2-3 minutes without moving to get a nice crust.

4. Use tongs to flip and sear another 2-3 minutes on all remaining sides until bacon is crisp and brown.

5. Finish in a 450°F oven for about 10 minutes until desired doneness is reached. Let rest before cutting to serve.

Cooking Times for Different Thickness

Follow these recommended cooking times based on the thickness of your bacon-wrapped filet:

• 1 inch thick – Grill or pan sear 4 minutes per side. Finish in 400°F oven for 8-12 minutes.

• 1.5 inches thick – Grill or sear 5 minutes per side. Oven roast at 400°F for 15-18 minutes.

• 2 inches thick – Sear 6 minutes per side. Oven roast 18-22 minutes at 400°F.

Always double check doneness with an instant-read thermometer for best results.

Doneness Temperature Guidelines

Checking temperature ensures perfectly cooked steak:

• Rare: 115-120°F – Bright red center
• Medium Rare: 125-130°F – Warm pink center
• Medium: 135-145°F – Hot pink center
• Medium Well: 150-155°F – Slightly pink center
• Well Done: 160°F and above – No pink remaining

Letting Your Steak Rest

An important step you don’t want to skip – letting the steak rest after cooking for 5-10 minutes. This allows juices to redistribute for maximum tenderness and flavor.

Tent the meat loosely with foil to keep warm. The temperature will rise about 5-10°F during this time. Resist the urge to cut in right away!

Serving Suggestions for Bacon-Wrapped Filet

This flavorful steak pairs nicely with:

• Chimichurri, béarnaise or peppercorn sauce
• Compound butter with herbs and spices
• Sautéed mushrooms or caramelized onions
• Roasted asparagus, Brussels sprouts or potatoes
• Leafy salad with tangy vinaigrette
• Crusty bread or rolls

Mix and match complementary sides and sauces for a complete meal. Getting creative with toppings and accompaniments is half the fun of cooking this dish!

Common Mistakes to Avoid

It’s easy to mess up bacon-wrapped filet if you’re not careful:

• Cooking at too high temperature resulting in burnt exterior before steak cooks through

• Undercooking and serving steaks that are cool and red in the center

• Overcooking so meat is well-done and rubbery

• Neglecting to let steak rest so juices run out when sliced

• Using cheap thin bacon that burns instead of getting crispy

• Forgetting to secure the bacon so it unravels during cooking

Frequently Asked Questions

Here are quick answers to some of the most common questions about making bacon-wrapped steak:

What is the best cut of steak to use? Tender, uniformly-shaped center cut filet mignon works best.

Can I freeze steaks after wrapping in bacon? Yes, wrap tightly in plastic and foil. Thaw in fridge before cooking.

What smoke point oil should I use? Avocado, grapeseed or refined coconut oil work well for high heat cooking.

How long does it take to grill 2-inch steaks? About 6 minutes per side direct heat plus 18-20 minutes to finish indirect.

Can I broil instead of oven roasting? Yes, just watch closely to avoid burning. Flip halfway through cooking.

Make Restaurant-Worthy Bacon-Wrapped Filet at Home

With its contrast of crispy, salty bacon and perfectly tender, juicy steak, this indulgent dish is sure to impress dinner guests or satisfy serious carnivorous cravings. The hands-on preparation is straightforward while the oven or grill does most of the work. Served with a few simple sides and sauces, you’ve got an easy yet elegant meal ready in under an hour. Once you master the basics, experiment with different seasoning or global spice rubs to put your own unique spin on bacon-wrapped filet mignon.