Filet mignon is considered one of the most tender, delicious cuts of beef. It comes from the tenderloin, which runs along the spine of the cow. As a very lean cut, filet mignon has little internal fat marbling. This makes it prone to drying out when cooking. Many chefs and home cooks wrap filet mignon in bacon to help keep it moist and add flavor. But why exactly does bacon help improve filet mignon? There are a few key reasons.
Keeps Filet Mignon Moist
One of the main benefits of wrapping filet mignon in bacon is that it helps keep the meat moist and juicy as it cooks. Bacon contains high amounts of fat that melt and baste the filet mignon while cooking. The rendered bacon fat not only bastes the meat, but also seals in its natural juices. The bacon essentially acts as a protective barrier, preventing the lean filet from drying out. This produces a juicier, more tender and flavorful final product.
Without the bacon wrap, filet mignon is prone to overcooking very quickly. The very low fat content allows heat to penetrate the meat rapidly, squeezing out moisture. Even a few minutes over the ideal cooking time can leave an unwrapped filet dry and chewy. The bacon shield helps control the cooking rate, allowing the inner filet to cook more gently and retain its juices.
How Much Bacon is Needed?
When wrapping filet mignon, you generally want enough bacon to cover the surface. Strips of bacon about 1/4 inch thick work best. Cut them to a length that can fully enclose the filet, with a slight overlap for security. Two to four slices is usually sufficient, depending on the thickness and shape of the filet. Make sure to tuck the bacon ends securely under to seal the moisture in.
Adds Flavor
In addition to keeping the filet mignon moist, bacon wrapping also infuses it with smoky, savory, salty flavor. Bacon’s distinctive taste comes from the curing process, in which pork belly is salt-cured with nitrites and sometimes smoked over aromatic wood chips.
These curing and smoking processes allow the bacon flavor to permeate into the outer surface of the filet during cooking. This adds another layer of taste without overpowering the flavor of the beef itself. The flavors marry together into a cohesive, well-balanced profile.
The smoky aromas and salty flavor of the bacon also help season and enhance the naturally mild, delicate flavor of the filet mignon. Bacon complements and builds on the flavor in an way that plain filet cannot achieve on its own.
Thickness of Bacon
Thicker, wider sliced artisanal bacon tends to work better than thin breakfast bacon when wrapping filet mignon. The more substantial slices contain more fat to baste the meat during cooking. Thicker bacon also provides more surface area for flavor infusion. Look for bacon about 1/4 inch thick from a butcher or gourmet grocer. Applewood or hickory smoked flavors are ideal picks.
Browning and Texture
Wrapping filet mignon in bacon also improves the external texture and appearance. Bacon provides an irresistible crispy texture and lovely browned color to the surface of the filet.
As the bacon sizzles around the meat, the fat renders out while the pork belly becomes crisp and crusty. This adds a fantastic textural element, contrasting the very soft, tender interior of the filet. Additionally, the browned bacon looks quite appealing against the rich red steak underneath.
Without the bacon, filet mignon generally lacks much color or external crust since it contains little collagen or fat. Bacon simmers this aesthetic issue, promoting appetizing caramelization and crisping.
Pan Searing Method
To maximize bacon browning and texture when cooking filet mignon, use a hot cast iron skillet. Heat it over high heat until smoking hot. Place the bacon-wrapped filets in the dry skillet and let sear undisturbed for 2-3 minutes. Then flip and repeat to finish cooking to desired doneness. The sizzling hot pan crisps the bacon beautifully.
Drawbacks of Bacon Wrapped Filet
While wrapping certainly provides some benefits, it also has a few drawbacks:
- Can soften the bacon – Wrapping while cooking prevents the bacon from becoming fully crisp.
- Longer cooking time – The bacon insulation slows cooking, extending time 10-15 minutes.
- Messy fat splatters – Exposed bacon fat causes smoking and splattering grease.
- Dulling of flavor subtleties – Bacon’s salty flavor can mask the filet’s delicate notes.
Despite these issues, most find the positives outweigh the negatives, making bacon wrapping well worthwhile.
Cooking Method
Wrapping filet mignon in bacon is easy. Here is a simple step-by-step process:
- Pat filet mignon dry with paper towels. Season with salt and pepper.
- Lay bacon strips along the filet, overlapping slightly. Wrap evenly around filet.
- Tuck bacon ends under to secure wrap. Use toothpicks sparingly if needed.
- Preheat oven or pan to high heat. Cook filets flipping once until bacon is browned and filet is cooked to desired doneness.
- Rest filets 5-10 minutes before serving.
Aim for medium rare by cooking to 135F internal temperature. Check temperature using an instant read meat thermometer.
Cooking Times and Temperatures
Here are approximate cooking times for bacon wrapped filet mignon:
| Doneness | Internal Temp | Cooking Time |
|---|---|---|
| Rare | 120-125F | 10-15 minutes |
| Medium Rare | 130-135F | 15-20 minutes |
| Medium | 140-145F | 20-25 minutes |
| Medium Well | 150-155F | 25-30 minutes |
Cooking times are for a 1-2 inch thick filet. Use an instant read thermometer to test doneness, regardless of time. Ovens and stovetops vary.
Serving Suggestions
Bacon wrapped filet mignon deserves some classic pairings:
- Sauteed mushrooms – The earthy flavor complements the filet and bacon.
- Wine reduction sauce – A red wine pan sauce adds richness.
- Roasted potatoes – Crispy roasted potatoes or hash browns.
- Sauteed spinach – Quick-cooked garlic spinach balances the richness.
- Creamed corn – Sweet corn puree makes a pleasant foil.
A simple salad of mixed greens or a wedge salad are also excellent options. Consider adding caramelized onions or blue cheese crumbles.
Conclusion
Wrapping filet mignon in bacon is a simple technique to improve moisture, flavor and texture. The bacon fat bastes the lean filet mignon during cooking, keeping it tender and adding a lovely smoky, salty flavor. Crispy browned bacon also provides texture contrast and great visual appeal. While there are a few potential drawbacks, overall bacon wrapped filet mignon is hard to beat! Use high quality, thick sliced bacon and cook over high heat to maximize rendering and crisping. Pair with classics like mushrooms, potatoes and spinach for a fantastic steak dinner.