Sear-iously Good Bacon-Wrapped Filet Mignon

Filet mignon…is there any cut of beef more tender? It’s no wonder that it’s one of the top choices for a fancy meal. If you’re planning on serving filet mignon, here’s a great recipe to follow.

Don’t Fear the Sear

A great cut of meat doesn’t need much in the way of seasoning. You want that delicious natural beef flavor to steal the show. There is one step, however, that is critical and that’s the searing. Searing the outside adds both a texture and a flavor to your filet. It also seals in those delicious juices. Cast iron skillets work perfectly, but if you don’t have one, just be sure to use a heavy skillet so you can crank up the heat and it will hold it for a good sear.

Drizzle some light olive oil into the skillet and then lay the filet in the skillet and gently press the top to ensure good contact for a nice sear. Don’t press too hard or you will cause the juices to leak out and you could dry out your filet. Sear each side of the filet for one to two minutes and then transfer to a foil-lined baking sheet. The foil will make cleanup easy. Cook in the oven for about ten minutes for a medium steak, this is for a one-inch thick filet. Adjust the time accordingly if your filet is thicker or thinner.


  • 1 filet mignon steak, 6 to 8 ounces
  • 1 piece thin bacon
  • salt
  • freshly ground black pepper
  • 2 Tbsp. olive oil


Preheat the oven to 450ºF.

Wrap the bacon around the filet and use toothpicks to secure it.

Season both sides with salt and pepper.

Heat a heavy skillet over high heat. Sear both sides of the filet for one to two minutes on each side.

Put filet on a baking sheet lined with foil and bake for approximately 10 minutes for a medium steak.

Let filet rest for at least 5 minutes before serving.

For the best filet mignon in KC, it must be McGonigle’s. Stop by McGonigle’s Market on Ward Parkway at 79th Street for beef, pork, chicken, lamb and more!


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