Baking Bacon-Wrapped Filet Mignon: A Keto Delight!

Bacon-wrapped filet mignon is an easy and elegant dish that is surprisingly simple to cook. The process involves wrapping a strip of bacon around a filet mignon steak, securing it with a toothpick or kitchen twine, and then searing it in a skillet before transferring it to the oven to finish cooking. The total cooking time depends on the desired doneness of the steak, with a medium-rare steak requiring a shorter cooking time than a well-done steak. This dish can be served with a simple mushroom sauce or a side of potatoes or salad, making it a delicious and special meal for any occasion.

How to get the bacon crispy

There are a few methods you can use to get crispy bacon for your keto bacon-wrapped filet mignon. One way is to cook the bacon in the oven. Preheat your oven to between 375 and 400 degrees Fahrenheit. Line a baking sheet with parchment paper and lay your bacon strips on top, ensuring they don't overlap. Bake for 10 minutes, flip the bacon, and then bake for another 10 minutes. If you like your bacon less greasy, you can blot it with a paper towel after cooking.

Another method is to cook the bacon in a frying pan. Place the bacon in a single layer in a non-stick frying pan. Top the bacon with another heavy pan or frying pan that fits snugly inside. Fry on medium-low heat for 10-15 minutes until golden and crispy, checking halfway through. If there is a lot of liquid in the pan, increase the heat slightly and flip the bacon. Keep cooking until the bacon is uniformly golden and crispy. Drain on kitchen paper before serving.

If you're cooking your filet mignon on the stovetop, you can also use the bacon fat to cook the steaks. First, render some fat out of the trimmed bits of bacon by cooking them in the pan. Then, remove the bacon and spread the fat around the pan before adding the steaks.

When wrapping your filet mignon, use thin-sliced bacon and ensure there is as little overlap as possible. This will help ensure the bacon becomes crispy. Secure the bacon with a toothpick, which can be removed before cooking. Start by searing the bacon-wrapped steak with the overlapping section of bacon in contact with the pan. Cook undisturbed for 30 seconds or until the bacon is crispy, then turn the steaks every 30 seconds to crisp the bacon all the way around.

Finally, if you're short on time, you can cook the bacon in the microwave. Place the bacon between two paper towels on a microwave-safe dish and cook for about 3-4 minutes. However, this method may not produce bacon that is as crispy as the other methods.

How to secure the bacon

To secure the bacon on your filet mignon, you can use either toothpicks or kitchen twine.

Toothpicks are a good option if you are working with cold ingredients or dry-brining the steaks in the fridge. However, it is recommended that you remove the toothpicks before cooking, as they can prevent the bacon from fully rendering and becoming crispy.

Kitchen twine, on the other hand, can be left on while cooking and will hold the bacon securely in place.

• Cut your bacon strips to size. You will need about half or three-quarters of a strip of bacon for each filet. The goal is to have as little overlap of bacon as possible to ensure it becomes crisp.
• Wrap the bacon strip around the filet.
• Secure the bacon with a toothpick or kitchen twine. If using a toothpick, leave about a 1/4-inch overlap of bacon. If using kitchen twine, tie the bacon securely in place.
• If using toothpicks, cut away any excess bacon with kitchen scissors. Save the excess bacon for cooking or another recipe.
• If desired, sprinkle salt and pepper over the steaks. Be careful not to season the bacon strips.
• At this point, you can either cook the steaks immediately or place them in the refrigerator for dry-brining.
• Before cooking, remove the toothpicks.

Now your bacon-wrapped filets are ready for the next step—searing!

Oven temperature and timing

The oven temperature you'll want to cook your bacon-wrapped filet mignon at is between 420°F and 450°F.

Before cooking, remove your steaks from the fridge and let them come to room temperature for 30 minutes. Preheat your oven to 450°F.

The cooking time will depend on the thickness of your filet mignon and your desired level of doneness. For a 1-inch thick steak, 5 minutes per side (10 minutes total) in the oven at 450°F will get you to about a medium-rare doneness. If you want your steak medium-rare, you should stop cooking when it hits an internal temperature of 135°F.

If you're cooking thicker filets, you can expect the cooking time to increase. For a 1.5-inch thick steak, you'll want to cook it for 4 minutes per side for rare, 6 minutes per side for medium, or 8 minutes per side for well-done.

For a 2-inch thick steak, you can expect a total cooking time of around 15-20 minutes for a medium-rare steak. Aim for an internal temperature of 130°F when removing the filets from the oven, keeping in mind that the temperature will continue to rise as the meat rests. For a medium steak, cook to an internal temperature of 140°F, and for a rare steak, cook to 120°F.

It's important to use a meat thermometer to check the internal temperature of your steak to ensure it's cooked to your desired level of doneness.

Pan-searing

Preparation

Before cooking, let your steaks sit at room temperature for 30 minutes to slowly bring them to the right temperature. This is an important step, as it will ensure your cooking times are more accurate.

Season the steaks with salt and pepper on all sides. You can also add other seasonings of your choice, such as steak seasoning, to enhance the flavor.

Next, wrap each steak with a strip of bacon. The bacon should be thin-cut, as thicker bacon may not cook through properly. Secure the bacon in place with a toothpick, leaving about 1/4 inch of overlap. You can also use kitchen twine to hold the bacon in place.

If you're using a cast-iron skillet, you may want to render some fat out of your trimmed bacon bits before cooking the steaks. Simply cook the bacon pieces in the skillet until they're crispy, then remove them and spread the rendered fat around the pan.

Cooking

Preheat your skillet to medium-high heat. If you're using an oven-safe skillet, you can place it on the stove over medium-high heat. For a non-stick skillet, you don't need to add any fat to the pan.

Once the pan is hot, add a tablespoon of butter and swirl it around to coat the pan. When the butter is bubbling, it's time to add the steaks.

Sear the steaks for about 90 seconds to 2 minutes on each side. If your skillet is not oven-safe, you can sear the steaks on the stovetop and then transfer them to a baking sheet lined with a wire rack before placing them in the oven.

After searing, use tongs to hold each steak on its side to sear the bacon. Hold it in place for 30 seconds to 1 minute, then move to another area on the side and repeat until all sides are seared and the bacon is crispy. This should take about 5-10 minutes.

Doneness

For a rare steak, cook each side for 4 minutes; for medium, cook for 6 minutes; and for well-done, cook for 8 minutes.

To check the doneness of your steaks, use a meat thermometer. For a medium-rare steak, the internal temperature should be 135°F in the thickest part of the steak.

Once the steaks have reached your desired level of doneness, remove them from the skillet and transfer them to a clean plate. Cover them with foil and let them rest for 5-10 minutes before serving.

Tips

• If your steak is larger or longer rather than circular, compress it inward to shorten the circumference, which will help the bacon wrap all the way around.
• When wrapping the steaks with bacon, use kitchen scissors to cut away any excess bacon. Save the excess for other recipes or cook it up as a snack!
• If you're cooking more than four steaks, you may need to adjust the cooking times. Cooking more than six steaks at a time in a single skillet is not recommended due to heat loss.
• Cooking steaks at high temperatures in a skillet can create a lot of smoke. Open a kitchen window and turn on your vent fan before you start cooking to help with ventilation.
• If you don't have an oven-safe skillet, you can sear the steaks on the stovetop and then transfer them to a baking sheet lined with a wire rack before placing them in the oven. This method will add a few extra minutes to the cooking time.
• To prevent the bacon from becoming rubbery, sear the edges of the steak before transferring to the oven. You can also try reverse searing, which will increase the oven duration for the bacon.

Serving

Bacon-wrapped filet mignon is a delicious and elegant dish that can be served with a variety of sides. Some suggested sides include a fresh salad, roasted carrots, sauteed spinach with a splash of lemon juice, mashed potatoes, or roasted Brussels sprouts with bacon.

Enjoy your perfectly cooked, bacon-wrapped filet mignon!

How to get a medium-rare finish

To get a medium-rare finish on your bacon-wrapped filet mignon, there are a few key steps to follow. Firstly, let your steaks sit at room temperature for around 30 minutes before cooking. This helps to bring them to the right temperature and ensures even cooking.

Once your steaks are at room temperature, it's time to wrap them in bacon. You can use thin-cut bacon, securing it with kitchen twine or toothpicks. Make sure the bacon doesn't overlap too much, as you want it to get crispy.

Now, it's time to season your steaks. Sprinkle both sides with salt and pepper, and you can also add some Chicago steak seasoning if you like.

For the cooking process, you'll need an oven-safe skillet. Place the skillet on the stove over medium-high heat, and add some butter. Sear the steaks for about 90 seconds on each side, or until they have a nice brown crust.

After searing, transfer the skillet to an oven preheated to around 450°F. Cook the steaks for about 5-8 minutes for medium-rare. The exact cooking time will depend on the thickness of your steaks and your desired level of doneness.

To ensure your steaks are cooked to perfection, use a meat thermometer. For a medium-rare finish, you want to stop cooking when the internal temperature reaches 130-135°F.

Once your steaks have reached the desired temperature, remove them from the skillet, cover them with foil, and let them rest for a few minutes before serving.

Following these steps will result in a delicious, tender, and juicy medium-rare bacon-wrapped filet mignon.

Frequently asked questions