Things You'll Need
Filet mignon contains virtually no fat marbling, so the fat from a strip of bacon wrapped around the steak adds flavor and a bit of grease to keep it from sticking to the pan. For best results, start bacon-wrapped filet mignon in the skillet, then transfer it to an oven broiler to finish cooking. When wrapping filet mignon at home, use thick-cut bacon of the highest quality and secure each strip with a toothpick.
Take the filet mignon steaks out of the refrigerator about 30 minutes before you cook them. Pat the exterior with paper towels to remove as much surface moisture as possible. Lightly season the outside with spices such as garlic, salt and pepper. This quality beef cut needs little if any seasoning, but a sprinkling of salt helps dry the exterior for more even browning.
Wrap each filet mignon with a piece of thick-cut bacon and overlap the ends. Insert a toothpick through the exposed end of the bacon and into the filet mignon.
Preheat a skillet over medium-high heat. Add just enough oil to cover the bottom of the pan, usually 1 to 2 tablespoons.
Place the bacon-wrapped filet mignon in the skillet in a single layer, leaving 1 to 2 inches of space between each piece. Sear the filet mignon for 1 to 2 minutes per side. Flip the steaks on edge so the bacon touches the skillet bottom. Sear for another minute while constantly turning the filet so the bacon browns a little. Turn them back over so a beef side faces upward. Use tongs to handle filet mignon without piercing the meat.
Transfer the filets to the oven's broiler with the rack positioned 4 to 6 inches below the heating element. Skillets with heat-proof handles can be placed directly in the oven without requiring a new pan. Broil 2-inch thick bacon-wrapped filet mignon steaks for 4 to 5 minutes, flipping once, for medium-rare, or an internal temperature of 135 to 140 degrees Fahrenheit. Adjust the broiling time according to the actual filet thickness and your preference for doneness. As a general rule, add or subtract 1 minute of cooking time for each desired degree of doneness, up to 8 to 10 minutes for well-done.
Remove steaks from the pan and onto a serving plate or carving board. Allow 2 to 3 minutes resting time before slicing the meat to avoid unnecessary loss of internal juices. Remove the toothpicks from the filet mignon, if applicable.
Use a meat thermometer to get an accurate reading of the internal temperature of the meat. Insert the thermometer into the center of the filet and use that measurement to translate the degree of doneness; the reading would be slightly higher closer to the surface or near the edge of the steak.
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