' Al Lago Wines - Filet Mignon wrapped in Bacon

Filet Mignon Steaks Wrapped with Bacon and Topped with Compound Butter

Recipe by Simone Lagomarsino


These are simply the finest filet mignon steaks that you will try!

At a Glance

Prep Time: 05 minutes
Cook Time: 15 minutes
Serves: 4 Servings


It is important to have:

  • a meat thermometer


  • a poultry lacer skewer, and



  • either a cast-iron pan, or an oven-safe sauté pan

to prepare these fantastic steaks.



4 USDA-Prime, Filet Mignon Steaks (4 to six ounces each, at least an inch thick)

4 slices of Bacon (long enough to fit around the circumference of the steaks)

3 teaspoons of Montreal Steak Seasoning

1 tablespoon of Bacon Fat, and if you do not have bacon fat, use 1 tablespoon of Extra-Virgin Olive Oil (note: If this recipe is served with Zucchini and Yellow Squash – which you can easily access by clicking that recipe title, it includes bacon on top, so it is easy to reserve some of the bacon fat to use for cooking these Filet Mignon Steaks) 

Compound Butter with Blue Cheese, Garlic and Chives, which recipe you can easily access by clicking that recipe title



Bring the filet mignon steaks out of the refrigerator to allow them to come to room temperature for about a half of an hour in advance of starting to cook the steaks.  Heat the oven to 450 degrees F.  Wrap the bacon around the edges of the filet mignon, and secure with poultry lacer skewers…




….and use 2 of these on each filet mignon, so that they secure the steak lengthwise and across the width of it.


Sprinkle the top side of the steaks with half of the Montreal steak seasoning.  Heat a cast-iron pan on high heat with the bacon fat or the extra-virgin olive oil in the pan.  Once the pan is hot, gently add the steaks -- seasoned side down -- to the pan and let them sear for about one-and-a-half minutes.  Sprinkle the top of the steaks and turn the steaks over after the minute-and-a-half.  Sear the steaks on the second side for another one-and-a-half minutes.  Using culinary tongs, turn each of the steaks on their sides to sear the bacon for a few minutes, turning as the bacon cooks.  Place the steaks down flat in the pan again once the bacon is somewhat browned.


Move the cast-iron pan to the oven and cook the steaks for about 5-6 additional minutes. Turn them over and cook them in the oven on the other side for 5-6 minutes; it should be somewhere between 10-12 minutes total. This time will vary based upon the thickness of your steaks. If you like the steaks rarer (which is the recommended cooking temperature), then remove them from the oven after 10 minutes. If you prefer them more medium to well done (which is not the recommended approach), keep them in the oven for 12 minutes or longer.  Use a meat thermometer to check the internal temperature of the steak.  For rare/medium rare, the internal temperature of the steak should be 135 to 140 degrees.  If you want them more medium, the steaks should be between 150 and 160 degrees.  (Again, we do not recommend cooking them to a well-done point, but if that is how you like your steaks, the internal temperature should register 170 degrees).


Once the steaks are cooked to your preference, remove them from the oven and place them on a platter.  Let them rest for 5 to 10 minutes.  Add the pats of the Compound Butter with Blue Cheese, Garlic and Chives (which you can access easily by clicking the recipe title); plan on adding one or two pats per steak.  Serve the steaks and enjoy!!


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