FREE 5-Ingredient Recipe EBook
- My Bacon Wrapped Filet Mignon Is The Juiciest Around With The Crispiest Bacon
- Ingredients & Substitutions
- How To Cook Bacon Wrapped Filet
- My Recipe Tips
- Bacon Wrapped Filet Mignon Recipe card
- Cook Time Chart
- Serving Ideas
- Recipe Reviews
My Bacon Wrapped Filet Mignon Is The Juiciest Around With The Crispiest Bacon
Many of you know that I love making fancy dishes approachable, and this bacon wrapped filet mignon was something new for me to do with my favorite cut of beef. If you like my classic filet mignon recipe , here’s why I think you’ll love this one even more:
- Tender steak with so much flavor – This rich, buttery filet mignon is flavored with garlic and fresh herbs to make it taste even better. And I have a time chart to help you cook it perfectly, using my trusty oven steak method.
- Super crispy bacon – Many bacon wrapped filet mignon recipes, while flavorful, have soggy bacon. And I just wasn’t okay with that. My method is unique because I partially cook the bacon first and later sear it against the pan, getting it extra crisp.
- Surprisingly easy – With how special this meal feels, you’d be surprised how simple it is to make.
- Perfect special occasion dinner – If you need an anniversary or Valentine’s Day recipe , hint hint! 😉 It’s elegant for any date night or holiday, though.
Crispy bacon on the outside, juicy and garlicky steak tucked inside… it’s the kind of dish that will impress, but actually takes only 20 minutes. Make it with me!
Ingredients & Substitutions
Here I explain the best ingredients for my bacon wrapped filet mignon recipe, what each one does, and substitution options. For measurements, see the recipe card .
- Filet Mignon Steaks – I highly recommend 2-inch-thick steaks for this recipe, to accommodate for the wide bacon strips and for the cook times to be accurate. I usually go for Choice grade, in the middle between Select and Prime. You can also get a beef tenderloin and slice it into steaks.
- Bacon – Get regular thickness, as thick-cut bacon won’t crisp up enough.
- Aromatics – Fresh rosemary, thyme, and garlic. They’ll get pretty dark in the oven, so you can toss them afterward. The tops of the garlic cloves are usually fine, and they taste like roasted garlic , so I’ve definitely enjoyed those!
- Olive Oil & Unsalted Butter – The oil is for searing. Then, just a tablespoon of butter takes your bacon wrapped filet mignon to the next level. You can even use herb butter for even more flavor.
- Salt & Pepper – My rule of thumb is 1 teaspoon of salt and 1/4 teaspoon of pepper per pound of steak. I actually tried cutting back on the salt here, thinking the bacon would make up for it, but no! Stick to these amounts for the best flavor. If you like a little heat, double the black pepper.
How To Cook Bacon Wrapped Filet
I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card .
- Season the steaks. Pat them dry with paper towels, then season both sides with salt and pepper. Let them sit at room temperature for about half an hour.
- Partially cook the bacon. Fry it in a large cast iron pan over medium-low heat, turning occasionally, until it renders some bacon fat but doesn’t shrink too much. Drain on paper towels and wipe the grease from the pan.
- Wrap it around. After cooling a bit, wrap a slice of bacon around the edge of each filet mignon and tie tightly with kitchen twine .
- Prep the aromatics. Tie the rosemary and thyme sprigs with another piece of twine. Have them ready next to the stove along with the peeled garlic and butter.
- Sear the steaks on the first side. Heat the olive oil in the same skillet over medium-high heat. Add the bacon wrapped filet mignons in a single layer and sear until a browned crust forms on the bottom.
- Flip, and add the butter and garlic. Once the butter melts, add the fresh herbs and move them around to coat. Sear until a crust forms on the second side.
- Crisp the bacon sides. Use tongs to lift each filet and hold the bacon sides against the pan, rotating once each side is crispy. Place the steaks back down on the same side when moving to the next one.
- Bake. Flip the steaks again to coat the other side in butter, then transfer the skillet to the preheated oven. Bake the bacon wrapped filet mignon to your desired doneness (see my time and temperature chart ). Rest and enjoy! I like an extra pat of butter on top at the end.
My Recipe Tips
- Precooking the bacon helps it crisp up better later, but be careful not to precook too long. It should be soft and pliable, or you won’t be able to wrap it around the filet mignon. Watch it closely, as cook time can vary depending on how fatty it is. I use this 10-inch skillet , and it’s ready when it shrinks just enough to fit across the pan. Once you see a little shrinkage, it’s time to take it off!
- Wrap the bacon and tie the twine tightly, but don’t stretch. I find it helpful to squeeze each filet to get the bacon around, then tie right away. This also helps the filets stand up nice and tall, and improves their final texture (similarly to how tying a roast, such as beef tenderloin accomplishes the same thing). But if you stretch the bacon, it can unravel during cooking.
- You can secure the bacon with toothpicks instead of twine. I prefer twine because it doesn’t stick out and doesn’t burn.
- Make sure to sear the bacon edges until crispy. They will not crisp up more in the oven!
- Remove the steak from the pan quickly, then let it rest. Like any steak, bacon wrapped filet mignon will overcook if you leave it in the hot pan. And letting it rest helps the juices re-absorb, keeping your filet tender.
- Prefer to cook on the stovetop without the oven? After the initial searing steps in this recipe, you can continue cooking on the stove. Just flip frequently and turn down the heat a bit if needed to avoid burning. I have more tips on this in my pan seared filet mignon post!
Recipe Video
Ingredients
Tap underlined ingredients to see the ones I use.
- 4 8-oz Filet mignon steaks (2 inches thick) ▢
- 4 slices Bacon ▢
- 2 tsp Sea salt ▢
- 1/2 tsp Black pepper ▢
- 1 tbsp Olive oil ▢
- 2 sprigs Fresh rosemary ▢
- 4 sprigs Fresh thyme (plus more for serving, optional) ▢
- 1 tbsp Butter (plus more for serving, optional) ▢
- 4 cloves Garlic (peeled) ▢
Instructions
Tap on the times in the instructions to start a kitchen timer.
- Pat the steaks dry with paper towels. Season both sides with salt and pepper. Set aside and let the steaks sit at room temperature for 30 minutes .
- Meanwhile, place the slices of bacon in a large cast iron skillet at room temperature. Place the skillet on the stove and cook over medium-low heat for 3-6 minutes , turning occasionally, until the bacon renders some fat but doesn’t shrink very much yet. (I use a 10-inch skillet and the bacon goes up the sides at first. I find it’s done when it shrinks just enough to fit all the way across the pan in the middle, but not smaller.) Drain the bacon on paper towels and blot away extra grease. Wipe the bacon grease from the pan and set aside for later.
- Preheat the oven to 400 degrees F (204 degrees C).
- Let the bacon cool for 5 minutes . Then, wrap a bacon slice around the edge of each filet mignon and tie tightly with kitchen twine .
- Tie the rosemary and thyme sprigs with another piece of twine. Have them ready next to the stove along with the peeled garlic and butter.
- Turn on the stovetop fan and heat the olive oil in the same skillet over medium-high heat, until it’s very hot. Add the steaks to the pan in a single layer, with the bacon on the sides (not against the pan). Sear for 2-3 minutes , without moving them around, until a browned crust forms on the bottom.
- Flip the steaks over. Immediately add the butter and garlic to the skillet in the middle between the steaks. Move them around for the butter to coat the bottom of the pan. Once the butter melts, add the bundle of fresh herbs in the middle and move around to coat in butter. Sear the steaks for 1-2 minutes on the second side, until a crust starts to form but is not fully dark yet.
- After 1-2 minutes, use tongs to lift each filet and hold the bacon sides against the pan for about 20-30 seconds at a time, rotating until crispy on all sides. Place each steak back down on the same side when moving on to the next one. (The other pieces will continue to sear on the 2nd side.)
- Flip the steaks over again to get the other side coated in butter. Transfer the skillet to the preheated oven. Bake the bacon wrapped filet mignon to the doneness you want. (I recommend medium rare or medium.) For 2-inch thick steaks, here is a time guideline, but I recommend relying on internal temperature because the time can vary depending on how long your bacon takes to crisp up: * Rare – 120 degrees F (52 degrees C) – Usually no oven time needed * Medium rare -130 degrees F (54 degrees C) – 2-3 minutes * Medium – 140 degrees F (60 degrees C) – 3-4 minutes * Medium well – 150 degrees F (65 degrees C) – 4-5 minutes * Well done – 160 degrees F (71 degrees C) – 5-7 minutes The temperature will rise by another 5 degrees F while resting (see next step).
- Transfer the steaks to a plate. You can discard the fresh herbs and garlic from the pan, as they will be very dark on the bottom. Remove the twine. Let the steaks rest for 5 minutes before serving and slicing. If you like, serve with an additional pat of compound butter and a sprinkle of fresh thyme leaves.
LAST STEP: Leave a rating to help other readers, or tag me @wholesomeyum on Instagram. I’d love to hear from you!
Maya’s Recipe Notes
Serving size: 1 bacon wrapped filet mignon
- Tips: Check out my recipe tips above for the right way to cook and wrap the bacon, and prevent overcooking.
- Time and temperature chart: See my time chart to cook your bacon wrapped filet mignon to the doneness you like, including tips to help you do this.
- Store: Steak is best fresh, but you can keep leftovers in the refrigerator for up to 3-4 days or freeze for up to 3 months.
- Reheat: Since you want your steak juicy but the bacon crisp, I find a couple minutes in the air fryer is the best way to reheat.
- Note on nutrition info: The optional ingredients are not included.
I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy .
Add Your NotesYour Notes
© Copyright Maya Krampf for Wholesome Yum. Please DO NOT SCREENSHOT OR COPY/PASTE recipes to social media or websites. We’d LOVE for you to share a link with photo instead.
Bacon Wrapped Filet Mignon
Cook Time Chart
Use my chart below to help you cook your bacon wrapped filet mignon the way you like it (I recommend medium rare to medium). Don’t miss my notes on timing below the chart!
- Searing time: This includes 2-3 minutes on the first side, 1-2 minutes on the second side, and ~2 minutes where the bacon is (20-30 seconds per edge).
- I always recommend a probe thermometer for oven proteins, but it’s especially important for this bacon wrapped filet mignon, because the time can vary depending on how long it takes for the bacon to crisp up (as well as steak thickness). You can also use a regular meat thermometer . I always check the temp before placing in the oven to see if it’s even needed — sometimes it’s done without the oven step.
- These internal temperatures are before resting. The steak inside will get a little hotter as it rests after removing from the pan.
Serving Ideas
Bacon wrapped filet mignon is an elegant meal, so I recommend sides to match the vibe:
- Vegetables – My balsamic brussels sprouts or garlic butter green beans (pictured above) make this dinner feel fancy without much effort. Roasted cauliflower or air fryer asparagus pair well, too.
- Starches – For something more comforting, try my air fryer baked potato , mashed cauliflower , rice, or cauli rice .
- Salads – I especially love cucumber avocado salad or classic Caesar salad (minus the chicken) with this meal.
- Toppings – I honestly don’t think that bacon wrapped filet mignon needs any, but if you’re feeling fancy, try some sauteed mushrooms , caramelized onions , compound butter , or blue cheese sauce .
Free Printable: Low Carb & Keto Food List
- Want The Keto Cheat Sheet Printable PDF System?
- The Basic Keto Meal Formula
- Understanding Macros
- Keto Food Swaps
- Keto Food List
- Electrolyte Basics
- Keto Diet Types
- Want The Keto Cheat Sheet Printable PDF System?
- Recipe Reviews
Even though I have a great guide to starting a keto diet , people often ask me for a quick keto cheat sheet they can use. That’s why I created this simple keto diet cheat sheet , so that you can have all the info you need handy. We’ll cover the basic keto formula for building meals, foods to eat and to avoid, delicious keto swaps for high-carb foods, electrolyte basics, and 4 ways to follow the keto lifestyle.
You can keep reading to view this info, or download my keto cheat sheet printable pdf to print out or save ad-free on any device (plus the pdf has more details!).
Want The Keto Cheat Sheet Printable PDF System?
Get all this information and MORE in convenient printer-friendly format – 13 cheat sheet pages you can take with you anywhere or keep in your kitchen, plus 4 recipe cookbooks! Includes:
- Keto food list (230+ foods) – Super detailed & color-coded, with net carb counts, so you’ll know exactly what to eat.
- Foods to avoid on keto – Detailed and specific list so that you know exactly what to watch out for.
- Macros cheat sheet – Explains everything you need to know about macros to succeed on keto.
- Keto food swaps (60+ foods) – Covers virtually every food you love, so you don’t have to miss out!
- Keto meal formula – With specific food ideas, so it’s easy to mix-and-match.
- Keto flu guide – Understand what it is and exactly how to avoid it.
- Electrolyte cheat sheet – With whole food ideas + bonus keto tips.
- Keto Diet Types – Summary of 4 ways to do keto, so you can choose what fits you best.
- FOUR (4!) Keto Swaps Recipe EBooks – Dozens of recipes to replace bread, rice, potatoes, pasta, desserts, and other carbs you’d otherwise miss.
Get The Printable Keto Cheat Sheet System + EBooks (Only $37)
The Basic Keto Meal Formula
Eating keto doesn’t have to be complicated! While there are plenty of delicious easy keto recipes to choose from, you don’t even have to cook from a recipe to get started.
Simply follow the keto cheat sheet formula of protein + veggie + fat for your meals.
Be sure to choose a moderate amount of protein, only low carb vegetables (mostly ones that grow above ground), and generous fat to attain an optimal macro ratio. That’s approximately 60-75% of calories from fat, 20-25% protein, and 5-10% from carbohydrates. The table below will give you ideas for what to choose.
| Pick A Protein | Pick A Veggie | Add Fat |
|---|---|---|
| Beef Chicken Pork Eggs Lamb Turkey Fish Shellfish Protein powder Venison | Cauliflower Broccoli Zucchini Leafy Greens Cucumbers Brussels Sprouts Cabbage Asparagus Radishes Bell Peppers Jicama Celery | Butter Avocado Oil Cheese Bacon Avocado Lard Ghee Mayo Nuts MCT Oil |
Understanding Macros
Macros are macronutrients for short. They include fat, protein, and carbohydrates.
You can calculate your own macros using the macro calculator , but the macro keto cheat sheet below will explain how to look at macros when following a keto lifestyle.
Carbs Are A Limit.
Keeping carbs low is what gets you into ketosis and keeps you there. Ketosis means that you’re using fat as your primary energy source instead of sugar, and requires keeping carbs very low.
A good starting point is 20-25 grams net carbs per day, but you can experiment after a few weeks to see if your body stays in ketosis at higher levels. People who are very active may be able to do more and stay in ketosis, up to around 50 grams per day.
“Carbs are a limit” means that you set a limit for how many carbs to eat per day and don’t exceed it. You don’t have to hit that limit, so if you’re under that’s okay, just don’t go over. Ideally most of your carbs would come from low carb vegetables, and if you’re eating enough veggies, you’ll usually get close to the limit naturally.
A common misconception is that reaching ketosis requires a certain macro ratio, but it’s really only restricting your carb intake that gets you there [ * ]. In the absence of sufficient carbs to use as energy, the body will switch to using fat as fuel. This is called the metabolic state of ketosis.
Protein Is A Goal.
Protein is made up of amino acids, the building blocks of all our cells. It’s a crucial for keeping our muscles strong and for many cellular functions [ * ].
“Protein is a goal” means that you always want to eat enough protein to reach the goal each day, but not exceed it too much. You want enough for your needs, but excess protein can trigger gluconeogenesis, which is protein being converted to sugar [ * ] and can kick you out of ketosis.
Fat Is A Lever.
Fat is the primary macronutrient in a keto lifestyle, because being in ketosis means that fat is your primary fuel source. Fat as a fuel source will come from your food, and if you are losing weight, from your body.
A big advantage of a keto lifestyle is the high fat intake. It keeps you full and satisfied, making it easier to stick to, and using it as the primary fuel source makes it easier on your body to burn body fat, with a lower chance of breaking down your muscle (provided you get enough protein).
Aside from reaching your protein goal and limiting your carbs, the remainder of your calories on a keto diet comes from fat.
Don’t fear fat – it’s your main energy source on keto, and getting enough of it trains your body to use fat for fuel instead of sugar. That means that as long as you are not overdoing your overall calorie intake, you’ll efficiently burn your body fat for fuel as well.
“Fat is a lever” means that you can increase or decrease your fat intake depending on your goals and hunger levels. Increase it (along with exercise) to gain muscle, or decrease it to lose weight.
Keto Food Swaps
One of my favorite challenges is creating recipes, or just discovering, keto food swaps. These are delicious keto replacements for traditionally high-carb or high-sugar foods.
So, I created this keto diet cheat sheet with all the swaps in one place! I also have more keto food swaps in my Easy Keto Cookbook .
Keto Swaps For Breakfast
| Instead Of This… | Eat This |
|---|---|
| Pancakes | Almond flour pancakes or coconut flour pancakes |
| Oatmeal | Keto oatmeal with hemp seeds |
| Cinnamon rolls | Fathead cinnamon rolls |
| Cereal | Keto nut granola |
| Muffins | Almond flour muffins or coconut flour muffins |
| Donuts | Almond flour donuts |
| Scones | Almond flour scones |
| High-sugar smoothies | Smoothie with berries or avocado |
| Hash browns | Cauliflower hash browns |
| Breakfast casserole | Breakfast casserole with no potatoes |
| Egg whites | Whole eggs |
| Turkey bacon | Bacon |
| Waffles | Chaffles |
Keto Swaps For Bread
| Instead Of This… | Eat This |
|---|---|
| Bagels | Fathead bagels |
| English muffin | Almond flour English muffin |
| White bread | Keto white bread |
| Multigrain bread | Coconut flour bread with seeds |
| Tortillas for wraps | Coconut flour tortillas |
| Corn taco shells | Cheddar cheese taco shells |
| Burger buns | Oopsie rolls , portobello mushroom caps |
| Breadsticks | Cauliflower breadsticks |
| Biscuits | Almond flour biscuits |
| Cornbread | Almond flour cornbread |
| Croutons | Parmesan crisps |
| Rice | Cauliflower rice , konjac rice |
Keto Swaps For Meals & Side Dishes
| Instead Of This… | Eat This |
|---|---|
| Breaded wings | Crispy air fryer wings (unbreaded) |
| Low-fat meat & poultry | High-fat cuts, or cook low-fat cuts with fat |
| Mashed potatoes | Mashed cauliflower |
| Roasted potatoes | Roasted or fried radishes |
| Tacos | Taco salad |
| Pizza | Fathead crust , chicken crust , or cauliflower crust pizza |
| Lasagna | Eggplant lasagna |
| Potato salad | Cauliflower “potato” salad |
| French fries | Jicama , rutabaga , or zucchini fries |
| Tater tots | Cauliflower tots |
| Wraps | Lettuce wraps , almond flour tortillas |
| Sushi | Naruto-style or homemade rice-free sushi |
| Breaded chicken or fish | Breaded cuts with almond flour or pork rinds |
| Spaghetti | Zoodles , spaghetti squash , shirataki noodles, kelp noodles |
Keto Swaps For Snacks & Sauces
| Instead Of This… | Eat This |
|---|---|
| Nachos | Cheese crisps |
| High-sugar fruit | Berries & other keto fruits |
| Crackers | Almond flour crackers |
| Hummus | Cauliflower hummus |
| Soft pretzels | Fathead pretzels |
| Popcorn | Puffed cheese |
| Granola bars | Grain-free granola bars |
| Jam | Sugar-free berry chia jam |
| Sweet fruity yogurt | Full-fat plain Greek yogurt with berries |
| Sweet salad dressing | Ranch , blue cheese , or plain vinaigrette |
| Ketchup | Mustard and/or sugar-free ketchup |
| BBQ sauce | Sugar-free BBQ sauce |
| Sweetened peanut butter | Natural, sugar-free nut butters |
| Light mayo | Avocado oil mayo |
| Maple syrup | Sugar-free, maple flavored syrup |
| Potato chips | Zucchini chips , pepperoni chips , pork rinds |
Keto Swaps For Cooking & Baking
| Instead Of This… | Eat This |
|---|---|
| Sugar | Monk fruit or allulose |
| Powdered sugar | Powdered monk fruit or allulose |
| White flour | Almond or Coconut flour (use in tested recipes) |
| Making baked goods soft/chewy | Xanthan gum, flax seed meal, psyllium husk powder |
| Breadcrumbs | Pork rinds or almond flour |
| Margarine | Butter, coconut oil, or ghee |
| Vegetable oil | Olive or avocado oil |
| Bananas | Banana extract |
| Chocolate chips | Sugar-free chocolate chips |
| Cornstarch or flour roux | Xanthan gum or gelatin powder (used at the end) |
| Simple syrup | Dissolve monk fruit allulose blend in water over heat |
Keto Swaps For Drinks
| Instead Of This… | Eat This |
|---|---|
| Lemonade | Water with lemon |
| Soda | Flavored sparkling water |
| Milk | Almond milk, coconut milk, heavy cream |
| Latte | Butter coffee |
| Coffee creamer | Heavy cream |
| Sweet wine | Dry wine |
| Beer | Ultra light beer |
| Mixed drinks | Hard liquor with soda + lemon |
If you’re looking specifically for keto alcohol options, browse the full keto alcohol guide .
Keto Food List
When looking for a keto cheat sheet printable, the most-requested information is a keto food list.
The great thing is that keto doesn’t have to feel restrictive. It’s incredibly satisfying and there’s such a wide variety of foods you can eat!
Foods To Eat On Keto
- Leafy greens – Such as spinach, chard, and lettuce.
- Above-ground veggies – Such as peppers, zucchini, and cauliflower.
- Full-fat cream & cheese – Such as heavy cream, sour cream, and full-fat hard cheeses.
- Natural meats – Such as beef, lamb, and pork.
- Berries – Such as raspberries, blackberries, and strawberries.
- Avocados
- Unsweetened nut milks – Such as almond milk and coconut milk.
- Almond flour and coconut flour
- Eggs
- Healthy fats – Such as coconut oil, avocado oil, olive oil and butter.
Foods To Avoid On Keto
- White flour & sugar
- Rice & grains – Such as barley, wheat, and corn.
- Milk & yogurt – Such as fruit on the bottom yogurt, sweetened Greek yogurt, and all milk.
- Cereal
- Processed food – Such as granola bars, candy
- Most fruit – Such as apples, bananas, and grapes
- Hydrogenated fats – Such as vegetable oil, soybean oil, and margarine
- Sweetened beverages & condiments – Such as soda, ketchup, and sweet dressings
- Starchy veggies – Such as peas, carrots, and beets.
- Potatoes – Such as sweet potatoes and white potatoes.
That’s the short keto diet cheat sheet version of all the keto food categories, but I recommend downloading the full Keto Cheat Sheet System. It includes a super detailed printable keto food list with over 100 items, including 2 color-coded pages with net carb counts, along with 6 more pages of keto cheat sheets:
Get The Keto Cheat Sheet System PDF (Only $37)
Electrolyte Basics
Getting enough electrolytes is crucial for anyone, but especially so on a keto diet. The reason is that ketosis has a diuretic effect, which increases excretion of water and electrolytes, especially sodium [ * ]. This is often the cause of the keto flu.
For more details on electrolytes and avoiding keto flu, check out the full keto flu guide here .
The important thing to know about electrolytes is that replenishing them will keep keto flu away and keep your body functioning well. I always recommend an electrolyte drink and whole food sources of anything your body needs before resorting to supplements, so I made a list of what to eat to get each of the 3 major electrolytes – sodium, magnesium and potassium.
Here’s your keto diet cheat sheet for getting electrolytes from food:
| Sodium | Magnesium | Potassium |
|---|---|---|
| Bone broth Boullion cubes Bacon Salted nuts Pickles | Seaweed Seeds Nuts Avocado Leafy greens | Potassium chloride Avocado Bone broth Spinach Broccoli Mushrooms Beef Pork |
Keto Diet Types
People follow a keto lifestyle for different reasons. Some do it just to lose weight, others are after better overall health, increased energy, and reduced inflammation.
Strictly speaking, the defining factor of a keto diet is the metabolic state of ketosis, which is achieved by restricting carbs. However, many people (myself included) also reduce or eliminate processed, inflammatory, or low-nutrient foods.
Below is your keto cheat sheet summary of the different ways that people follow keto. You choose what works best for your goals and lifestyle!
- Strict Keto – Up to 20-30g net carbs daily, count all calories and macros, and eat clean, unprocessed foods.
- Lazy Keto – Up to 20-30g net carbs daily, and track only net carbs OR eat keto foods without tracking.
- Dirty Keto – Up to 20-30g net carbs daily, with “if it fits your macros” approach including processed foods.
- Low Carb – Up to 50-100g net carbs daily, less strict.
For a more detailed listing of these different types of keto with pros and cons, grab the Easy Keto Cheat Sheet Printable PDF below!
Want The Keto Cheat Sheet Printable PDF System?
Get all this information and MORE in convenient printer-friendly format – 13 cheat sheet pages you can take with you anywhere or keep in your kitchen, plus 4 recipe cookbooks! Includes:
- Keto food list (230+ foods) – Super detailed & color-coded, with net carb counts, so you’ll know exactly what to eat.
- Foods to avoid on keto – Detailed and specific list so that you know exactly what to watch out for.
- Macros cheat sheet – Explains everything you need to know about macros to succeed on keto.
- Keto food swaps (60+ swaps) – Covers virtually every food you love, so you don’t have to miss out!
- Keto meal formula – With specific food ideas, so it’s easy to mix-and-match.
- Keto flu guide – Understand what it is and exactly how to avoid it.
- Electrolyte cheat sheet – With whole food ideas + bonus keto tips.
- Keto Diet Types – Summary of 4 ways to do keto, so you can choose what fits you best.
- FOUR (4!) Keto Swaps Recipe EBooks – Dozens of recipes to replace bread, rice, potatoes, pasta, desserts, and other carbs you’d otherwise miss.
Get The Printable Keto Cheat Sheet System (75 pages, Only $37!)
Bacon Wrapped Filet Mignon
My bacon wrapped filet mignon recipe gets you tender, garlicky steak and bacon that’s super crispy. The perfect date night or holiday dinner!
Scan this QR code with your phone’s camera for the full recipe, including tips, step-by-step photos, and storage, or to save it to your account. You can also find it at: https://www.wholesomeyum.com/bacon-wrapped-filet-mignon/
Ingredients
- 4 8-oz Filet mignon steaks (2 inches thick)
- 4 slices Bacon
- 2 tsp Sea salt
- 1/2 tsp Black pepper
- 1 tbsp Olive oil
- 2 sprigs Fresh rosemary
- 4 sprigs Fresh thyme (plus more for serving, optional)
- 1 tbsp Butter (plus more for serving, optional)
- 4 cloves Garlic (peeled)
Instructions
- Pat the steaks dry with paper towels. Season both sides with salt and pepper. Set aside and let the steaks sit at room temperature for 30 minutes .
- Meanwhile, place the slices of bacon in a large cast iron skillet at room temperature. Place the skillet on the stove and cook over medium-low heat for 3-6 minutes , turning occasionally, until the bacon renders some fat but doesn’t shrink very much yet. (I use a 10-inch skillet and the bacon goes up the sides at first. I find it’s done when it shrinks just enough to fit all the way across the pan in the middle, but not smaller.) Drain the bacon on paper towels and blot away extra grease. Wipe the bacon grease from the pan and set aside for later.
- Preheat the oven to 400 degrees F (204 degrees C).
- Let the bacon cool for 5 minutes . Then, wrap a bacon slice around the edge of each filet mignon and tie tightly with kitchen twine .
- Tie the rosemary and thyme sprigs with another piece of twine. Have them ready next to the stove along with the peeled garlic and butter.
- Turn on the stovetop fan and heat the olive oil in the same skillet over medium-high heat, until it’s very hot. Add the steaks to the pan in a single layer, with the bacon on the sides (not against the pan). Sear for 2-3 minutes , without moving them around, until a browned crust forms on the bottom.
- Flip the steaks over. Immediately add the butter and garlic to the skillet in the middle between the steaks. Move them around for the butter to coat the bottom of the pan. Once the butter melts, add the bundle of fresh herbs in the middle and move around to coat in butter. Sear the steaks for 1-2 minutes on the second side, until a crust starts to form but is not fully dark yet.
- After 1-2 minutes, use tongs to lift each filet and hold the bacon sides against the pan for about 20-30 seconds at a time, rotating until crispy on all sides. Place each steak back down on the same side when moving on to the next one. (The other pieces will continue to sear on the 2nd side.)
- Flip the steaks over again to get the other side coated in butter. Transfer the skillet to the preheated oven. Bake the bacon wrapped filet mignon to the doneness you want. (I recommend medium rare or medium.) For 2-inch thick steaks, here is a time guideline, but I recommend relying on internal temperature because the time can vary depending on how long your bacon takes to crisp up: * Rare - 120 degrees F (52 degrees C) - Usually no oven time needed * Medium rare -130 degrees F (54 degrees C) - 2-3 minutes * Medium - 140 degrees F (60 degrees C) - 3-4 minutes * Medium well - 150 degrees F (65 degrees C) - 4-5 minutes * Well done - 160 degrees F (71 degrees C) - 5-7 minutes The temperature will rise by another 5 degrees F while resting (see next step).
- Transfer the steaks to a plate. You can discard the fresh herbs and garlic from the pan, as they will be very dark on the bottom. Remove the twine. Let the steaks rest for 5 minutes before serving and slicing. If you like, serve with an additional pat of compound butter and a sprinkle of fresh thyme leaves.
Maya’s Recipe Notes
Serving size: 1 bacon wrapped filet mignon
- Tips: Check out my recipe tips above for the right way to cook and wrap the bacon, and prevent overcooking.
- Time and temperature chart: See my time chart to cook your bacon wrapped filet mignon to the doneness you like, including tips to help you do this.
- Store: Steak is best fresh, but you can keep leftovers in the refrigerator for up to 3-4 days or freeze for up to 3 months.
- Reheat: Since you want your steak juicy but the bacon crisp, I find a couple minutes in the air fryer is the best way to reheat.
- Note on nutrition info: The optional ingredients are not included.
I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy .
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