Name: Bacon Wrapped Filet Mignons
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 2 people
Ingredients: 8 tbsp 1 stick unsalted butter (113g, softened); 3 ounces blue cheese (85g, crumbled); ¼ cup panko breadcrumbs (28g); 2 tbsp chopped fresh flat-leaf parsley (8g); ¼ tsp kosher salt (1g, heaping); 1/8 tsp freshly ground black pepper (1g); 2 2-inch-thick filet mignons; 2 slices thick-cut bacon; Kosher salt and freshly ground black pepper; 2 tbsp canola or neutral oil (30mL); 12 ounces wild mushrooms (330g); 2 tbsp Blue Cheese Crunch Butter; ½ cup panko breadcrumbs (56g); Crumbled blue cheese (to serve)

These melt in your mouth filet mignons get topped with a flavorful homemade blue cheese crunch butter, wrapped in bacon and served with seared wild mushrooms and toasted breadcrumbs.

A top down photo of a bacon wrapped filet mignon served with sauteed mushrooms on a white plate.

These steaks are the ultimate date-night indulgence. To get a jumpstart on this recipe, make the butter a day or two ahead, and store in the refrigerator. It’s also delicious stuffed into a hot baked potato.

What is the difference between beef tenderloin and filet mignon?

A filet mignon, French for tender/delicate filet, is actually a slice of the smaller end of the beef tenderloin. So while all filet mignons are cuts of beef tenderloin a beef tenderloin is not a filet mignon.

How many calories are in an 8 oz filet mignon?

An 8-ounce serving of filet mignon has about 493 calories, 227 of which are from fat. It contains 12 grams of saturated fat and 253mg of cholesterol. This means that filet mignon falls under the USDA classification for a lean cut of beef. Cooking your meat in butter and serving with various preparations will alter these numbers of course.

If you’re looking for a healthier cut of beef you can try substituting the filet for rib eye.

How To Make Bacon Wrapped Filet Mignons

For the blue cheese crunch butter; in a small bowl, stir together all of the ingredients; butter, cheese, breadcrumbs and seasoning.
Reserve 4 tablespoons of the mixture in a small bowl at room temperature. Spoon the remainder onto parchment paper and form it into a log shape.
Wrap the butter log in parchment paper, twisting the ends in opposite directions to seal (like a candy wrapper). Refrigerate it until firm, about 30 to 40 minutes. After, slice 4 tablespoon-sized pats of butter. Keep it refrigerated.
For the steaks; Preheat the oven to 400 degrees F. Spread each bacon slice with the softened blue cheese crunch butter.
Let the steaks come to room temperature, pat them dry with paper towels, wrap them with the bacon (cheese side facing the steak) and secure it with a wooden pick.
Sear them until a crust forms on the bottom, about 2 to 3 minutes. Using tongs, turn the steaks to brown the bacon-wrapped sides lightly.
Place the steaks browned side up, top each one with a pat of blue cheese crunch butter then add mushrooms to the skillet.
Toss the mushrooms to coat them in the pan drippings. Now place the skillet in the preheated oven and set a timer for 6 minutes.
For the topping; melt the reserved crunch butter in a small skillet over medium heat. Add panic and stir until golden brown (2-3 minutes). Check the steaks after 6 minutes and cook for an additional 2 minutes or until desired. Let them rest 10 minutes before serving. To serve, divide the steaks and mushrooms between two plates. Sprinkle on mushrooms, toasted breadcrumbs and additional blue cheese, if desired.

IF YOU LOVE THIS RECIPE TRY THESE OUT!

Pork Tenderloin

Bacon Wrapped Chicken

Apricot & Rosemary Chicken

Chicken Parmesan

Glazed Salmon

If you’ve tried this bacon wrapped filet mignons then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you!

A photo of a filet mignon wrapped in bakong on a white plate with mushrooms

5 from 1 vote