Because filet mignon is lean and delicate. It’s like velvet – rich, buttery, and melts in your mouth. The only problem? It’s not naturally super fatty.
Bacon fixes that. It drapes over the steak like a cozy blanket. As it cooks, the bacon crisps up and drips its smoky, salty fat all over the filet.
The result? You get that perfect contrast: a tender, melt-in-your-mouth center wrapped in a crunchy, savory shell. It’s a culinary marriage made in heaven. Or on your stovetop. Same thing.
Picking your team (the ingredients)
First, pick your filet. Get one that’s about two inches thick. Thicker is always better because it gives you room to sear the outside without turning the inside into shoe leather.
Now, the bacon. Don’t use the thin, flimsy stuff. It’ll burn before the steak is even warm. Get thick-cut bacon. It’s a chunkier, more patient friend.
And season? Keep it simple. Generously salt and pepper the filet before you wrap it. You don’t need fancy rubs. The bacon will do the heavy lifting.
