Bacon-Wrapped Filet Mignon

10 mins
20 mins
15 mins
4

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?

Ingredients

FOR THE FILETS

  • 4 beef filet steaks, 2 1/2 inches thick
  • 3 tablespoon coarse sea salt
  • 3 tablespoon fresh ground black pepper
  • 2 tablespoon dried onion flakes
  • 4-8 strips of bacon

FOR THE COMPOUND BUTTER

  • 16 ounces butter, softened
  • 2 tablespoons oregano
  • 1 tablespoon minced garlic
  • 1/2 tablespoon hot pepper flakes
  • 1 lemon, zested

Directions

Step 1 Of 9
1
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.
2
Combine butter, oregano, garlic, hot pepper flakes and lemon zest in a medium-size bowl.
3
Spoon mixture onto parchment paper or plastic wrap. Roll into a log with about 2 inches in diameter.
4
Chill in the refrigerator for at least 20 minutes.
5
Preheat grill to 450°F.
6
Grill the steaks over high heat for 5 to 6 minutes per side with the lid closed.
7
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.
8
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.
9
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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