Bacon-Wrapped Filet Mignon

Bacon-Wrapped Filet Mignon


Bacon-Wrapped Filet Mignon is a steakhouse classic you can easily make at home. Grilling steak wrapped with bacon combines their juices for a savory, tender steak with a touch of crispiness and irresistible flavor. Top it with compound butter and it’s, well…did we already say irresistible?

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For the Filets
beef filet steaks, 2 1/2 inches thick
tablespoon coarse sea salt
tablespoon fresh ground black pepper
tablespoon dried onion flakes
strips of bacon
For the Compound Butter
ounces butter, softened
tablespoons oregano
tablespoon minced garlic
tablespoon hot pepper flakes
lemon, zested



Season the steaks on both sides with sea salt, pepper and onion flakes. Wrap 1 or 2 slices of bacon around each steak and tie securely using butcher string. You can also secure using toothpicks.


Combine butter, oregano, garlic, hot pepper flakes and lemon zest in a medium-size bowl.


Spoon mixture onto parchment paper or plastic wrap. Roll into a log with about 2 inches in diameter.


Chill in the refrigerator for at least 20 minutes.


Preheat grill to 450°F.


Grill the steaks over high heat for 5 to 6 minutes per side with the lid closed.


Flip the steaks a quarter turn so that the bacon faces the grate. Rotate and grill for 15 seconds per side or until the bacon is brown and lightly crisp.


Use an instant read thermometer toward the end of the cook to achieve desired doneness: 120°F for rare, 130°F for medium rare. Remove steaks from the grill and let rest.


While the steaks are resting, cut compound butter into 1/8  to 1/4-inch thick slices and place one on each steak. Let the butter melt over the steaks for 8 to 10 minutes before serving.

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  • thela | Feb 25, 2019

    do it to 115* ,then let it sit.

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  • Bikeoffrd | Aug 27, 2019

    Butcher string is the trick, allows one to cook the bacon sides better. Slice the butter thin so it completely melts and doesn't cool the meat. I use a stick thermometer and removed the meat at 130°F mine was done perfect. My guest said their piece was too rare. Delicious.

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    • Char-Broil | Sep 5, 2019

      Thanks for the tip!

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  • Mike | Jun 17, 2020

    This recipe was spot on perfect. Didn't have butcher string so soaked toothpicks in water for about 5 minutes beforehand.

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    • Char-Broil | Jun 18, 2020

      Great idea!

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