Bacon-Wrapped Filet Mignon

Fire up the grill! These flavorful, protein-rich recipes are sure to be crowd pleasers.
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Yields: 4 servings


  • 4 beef filet steaks, 2 inches thick
  • 4 to 8 slices of bacon
  • 3 Tbs. coarse sea salt
  • 3 Tbs. freshly ground black pepper
  • 2 Tbs. dried onion flakes

For the Compound Butter

  • 16 oz. butter, softened
  • 2 Tbs. oregano
  • zest of one lemon
  • ½ Tbs. hot pepper flakes 
  • 1 Tbs. minced garlic


  1. Mix all of the compound butter ingredients in a bowl then spoon onto parchment paper or plastic wrap. Roll into a log of about 2 inches in diameter and chill in the refrigerator for at least 1 hour.
  2. Preheat your grill at maximum temperature. Season the steaks on both sides with the salt, black pepper and dried onion flakes. Wrap 1 or 2 slices of bacon around each steak and tie them securely using butcher string.
  3. Grill the steaks over high heat for 4 to 6 minutes per side with the lid closed. Flip the steaks a quarter turn for the bacon to face the grate and grill for 15 seconds per side or until the bacon is brown and lightly crisp. Use an instant-read thermometer toward the end of cooking to achieve desired temperature: 120º for rare, 130º for medium rare. Remove steaks from the grill.
  4. Cut four slices of compound butter up to ¼-inch thick and place them on each steak. Let the butter melt over the steaks for 8 to 10 minutes before serving.
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