Grilled Filet Mignon with Bacon Wrap

There is a reason the filet mignon is considered the absolute king of the steakhouse. It is incredibly tender, cuts like actual butter, and offers a refined, elegant dining experience. But because it is so lean, it can sometimes lack the robust, fatty punch of a ribeye. That is exactly where our hero enters the picture: smoky, savory bacon. Wrapping a delicate filet in thick-cut bacon not only infuses the meat with a rich, salty flavor, but it also physically protects the steak on the grill, ensuring a juicy grilled filet every single time.

Whether you are planning an anniversary dinner, trying to impress your future in-laws, or simply looking for the best steak recipe for date night, this is the dish that will earn you a standing ovation. Learning how to grill filet mignon might seem intimidating because of the price tag on the meat, but I promise you, mastering a bacon wrapped steak on grill is much easier than you think. Let’s fire up those grates!

Key Info

  • Difficulty: Medium
  • Total Time: 45 minutes (includes resting time)
  • Active Time: 20 minutes

Nutrition Information (Per Serving)

  • Calories: 670 kcal
  • Protein: 49 g
  • Fat: 52 g
  • Carbohydrates: 1 g
  • Sodium: 1200 mg

(Note: Nutritional values are estimates based on an 8 oz steak and standard thick-cut bacon, including the garlic herb butter finish. Sodium levels will vary based on how much of the coarse salt adheres to the meat during grilling).

Why You’ll Love This Recipe

  • The Ultimate Flavor Contrast: You get the melt-in-your-mouth tenderness of the filet perfectly balanced by the crispy, salty crunch of charred bacon.
  • Built-in Basting: As the bacon renders on the grill, the savory fat slowly bastes the lean beef, keeping it incredibly moist.
  • Steakhouse Quality at Home: You will save a fortune making this at home, and with a few simple tricks, it will taste better than a $70 restaurant steak.
  • Foolproof Temperature Control: We use a two-zone grilling method that guarantees a perfect medium-rare center without burning the bacon wrapper.

Required Equipment

  • Outdoor Grill (Gas or Charcoal both work great)
  • Instant-Read Meat Thermometer (Non-negotiable for perfectly cooked steak!)
  • Long-Handled Grilling Tongs
  • Wooden Toothpicks (For securing the bacon)
  • Aluminum Foil (For resting the meat)

Ingredients

For the Steak & Wrap

  • 2 (6-8 oz) center-cut Filet Mignon steaks, about 2 inches thick
  • 2 slices thick-cut bacon (Avoid maple or sugary flavors as they burn quickly)
  • 1 tbsp olive oil (Just enough to help the seasoning adhere)
  • 1 tbsp coarse Kosher salt
  • 1 tbsp freshly cracked black pepper
  • 1 tsp garlic powder

For the Garlic Herb Butter Finish

  • 2 tbsp unsalted butter, softened
  • 1 clove garlic, finely minced
  • 1 tsp fresh rosemary or thyme, finely chopped

Step-by-Step Instructions

Step 1: Prep and Season

  1. Remove the steaks from the refrigerator 30 minutes before grilling to allow them to come to room temperature.
  2. Soak two wooden toothpicks in a small bowl of water for 15 minutes to prevent them from catching fire on the grill.
  3. Pat the steaks completely dry with paper towels.
  4. Rub the steaks lightly with olive oil.
  5. Season generously on all sides with Kosher salt, black pepper, and garlic powder.
Raw seasoned filet mignon steaks and thick-cut bacon strips on a wooden cutting board.

Step 2: Wrap and Secure

  1. Wrap one slice of thick-cut bacon tightly around the circumference of each steak.
  2. Stretch the bacon slightly as you wrap to ensure a snug fit.
  3. Secure the bacon in place by piercing the overlapping ends with a soaked toothpick, pushing it straight through into the meat.

Step 3: Grill to Perfection

  1. Preheat your grill for two-zone cooking (one side on high heat, the other side on low heat).
  2. Sear the steaks over the high-heat zone for exactly 2 to 3 minutes per side to develop a gorgeous, crusty sear on the top and bottom.
  3. Roll the steaks on their sides using tongs, searing the bacon edges for about 1 to 2 minutes to render the fat and crisp it up.
  4. Move the steaks to the low-heat zone of the grill.
  5. Close the grill lid and let them roast indirectly for another 4 to 6 minutes, or until your instant-read thermometer registers 130-135°F for medium-rare.
Close-up of bacon-wrapped steaks searing on a hot grill with flames.

Step 4: Rest and Serve

  1. Transfer the cooked steaks to a clean cutting board or warm platter.
  2. Top each steak immediately with a tablespoon of the garlic herb butter so it melts over the hot crust.
  3. Tent the steaks loosely with aluminum foil.
  4. Rest the meat undisturbed for 5 to 10 minutes to allow the juices to redistribute.
  5. Remove the toothpicks before serving!
Plated bacon-wrapped steaks topped with melted garlic herb butter, served alongside roasted asparagus.

Chef’s Tips

  • Mind the Sugar: Always buy classic, hardwood-smoked bacon. Brown sugar or maple-cured bacon contains too much sugar, which will scorch and turn bitter over the high heat of a grill.
  • The Thermometer is Your Best Friend: Cooking by time alone is a gamble because grills and steak thicknesses vary. Pull your steak at 125°F for rare, 135°F for medium-rare, or 145°F for medium.
  • Do Not Skip the Rest: If you cut into that gorgeous filet right off the grill, all the flavorful juices will spill onto your plate. Resting guarantees a juicy bite every time.

Variations & Adaptations

  • Blue Cheese Crust: Skip the garlic butter and top the steaks with a handful of crumbled blue cheese during the last 2 minutes of indirect grilling until it melts into a glorious, funky crust.
  • Pan-Seared to Oven: No grill? No problem. Sear the steaks in a blazing hot cast-iron skillet for 2 minutes per side, then transfer the whole skillet into a 400°F oven for 5-7 minutes.
  • Prosciutto Swap: If thick-cut bacon feels too heavy, wrap the filets in two thin slices of prosciutto for a more delicate, Italian-inspired twist.

Serving & Storage

Serving: A steak this decadent deserves classic steakhouse sides. Serve alongside garlic mashed potatoes, grilled asparagus, or a crisp wedge salad with blue cheese dressing. Storage: Store any leftover steak in an airtight container in the refrigerator for up to 3 days. To reheat, slice the steak thinly and warm it gently in a skillet with a little butter over medium-low heat to avoid overcooking the beef.

FAQ

How do I prevent the bacon from burning before the steak is done?

The key is the two-zone grilling method. You sear the meat quickly over high heat, but finish cooking it over low, indirect heat. This allows the steak to cook through perfectly without incinerating the bacon wrapper.

Can I prep these ahead of time?

Yes! You can wrap and season the steaks up to 8 hours in advance. Keep them uncovered in the refrigerator (this actually helps dry out the surface of the meat for a better sear), but be sure to pull them out 30 minutes before grilling to take the chill off.

Does the bacon need to be pre-cooked?

No, do not pre-cook the bacon. Raw bacon will stretch tightly around the filet and adhere to it as it cooks. If you pre-cook it, it will be too stiff to wrap and will likely burn on the grill.

Why do I need to let the steak come to room temperature before grilling?

Letting the steak sit out for 30 minutes takes the chill off the meat, ensuring it cooks evenly from edge to center. A cold steak hitting a hot grill will sear beautifully on the outside while remaining completely raw in the middle.

What type of wood chips or charcoal is best for grilling filet mignon?

Hickory and oak provide a classic, robust steakhouse flavor, while fruitwoods like apple or cherry add a subtle sweetness that pairs beautifully with the savory, smoky bacon wrap.

Did you make this Perfect Grilled Filet Mignon with Bacon Wrap? We want to see your steakhouse-quality masterpieces! Tag us on social media or leave a comment below letting us know how it turned out. Happy grilling!

You might also be interested in:

Add Comment