How To Grill Bacon Wrapped Filet Mignon

Picture of Grilled Bacon-Wrapped Filet Mignon

Tenderloin filet, also called “Filet Mignon” is the most tender steak of all. It’s also one of the most lean cuts of steak with very little fat marbling. That’s why the ladies love the filet. Lean yet very tender. Learn more about Filet Mignon. But because it has little fat marbling, it is a difficult steak to grill without becoming dry.

Wrap it with bacon to make it juicier and more tasty.

What You Will Need

Filet cut to about 1 1/2″ thick
Strips of bacon
Long toothpicks
Kosher salt
Cracked peppercorn
Olive oil or vegetable oil
BBQ tongs
Aluminum foil
Barbecue grill
Hungry tummy

Grilling The Filet To Perfection. The Instructions

Take the chill out of the filet. Take in out of the fridge and set it on the kitchen counter for about 20-30 minutes. A chilled steak slows down the searing process. Right before you’re ready to start preparing your steak, set the grill to high heat, about 500 degrees F.

Wrap 2 strips of bacon around each filet. Keep the bacon even with the top and bottom of each steak. It doesn’t matter if the strips overlap. Secure the bacon in place with evenly spaced long toothpicks.

Salt and pepper both sides of the steak. Be liberal. The steak will absorb the salt and it will also create a nice crusty, tasty surface. Pat the Kosher salt and cracked peppercorn firmly into each steak.

Lightly rub olive or vegetable oil on both sides of the bacon-wrapped filet Mignon. It will keep them from sticking to the grill and will help keep the steaks more moist.

Turn the heat on your grill down to medium-high.

While the grill is still very hot, place the steaks on the grill to sear. Keep the lid closed. After about 3 minutes, flip the steaks over to sear the other side for another 3 minutes. By this time the grill should have begun to cool to medium-high. Continue turning the steaks until reaching preferred doneness. Use tongs, not a long fork.

Turning steaks often does not harm them unless punctured in which case natural moisture will be lost. Turning a steak often will produce a nice consistent charred surface.

Testing doneness. Using your index finger, gently push on center of the steak. Never cut into a steak to check doneness.

Very rare. Feels extremely soft
Rare. Soft to the touch
Medium rare. Yields gently to the touch
Medium. Yields on slightly
Medium well. Beginning to feel firm
Well done. Firm to the touch

Using an instant read meat thermometer

120 Degrees F. Rare. Cool red throughout.
130 Degrees F. Medium Rare. Warm red center.
140 Degrees F. Medium. Pink with a slightly warm center.
150 Degrees F. Medium Well. Slightly Pink.
165 Degrees F. Well Done. No pink at all.

When the steak is done, let it rest

Place on a clean plate and lightly cover with foil for about 5 to 10 minutes. Resting will even the temperature. When cooking, natural juices are pushed-out towards the surface. By allowing the steak to rest, it will reclaim the juices.

Make sure you pull the toothpicks out.

Tony Subia Author
I’m a veteran of the marketing, promotion and graphic communications industry. Today, my passion is writing and publishing articles about travel venues, attractions, restaurants, food and other topics of interest.

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