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Bacon-wrapped beef tenderloin partially cut to reveal its pink interior.
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3 from 1 vote

Quick and Flavorful Bacon-Wrapped Beef Tenderloin Recipe

You don’t need to dine out when you can make bacon-wrapped beef tenderloin at home in under 30 minutes. With just 5 basic ingredients and a little prep, you’ll whip up a tender, juicy steak wrapped in crispy, delicious bacon. It’s the perfect way to make any night feel special without spending a fortune or overcomplicating things. It's great for date nights, celebrations, or just treating yourself to something extra tasty!
Prep Time5 minutes
Cook Time15 minutes
Resting Time5 minutes
Total Time25 minutes
Course: Dinner
Cuisine: American
Keyword: bacon wrapped beef tenderloin
Servings: 2
Calories: 310kcal
Author: Jessica Haggard

Ingredients

US Customary - Metric

Instructions

  • Preheat your oven to 450 °F. Start by seasoning both sides of your filet mignon with salt.
  • Lay a strip of bacon flat on your cutting board, place the steak at one end, and roll it up so the seasoned sides stay exposed. Make sure the steak is wider than it is tall to help it cook evenly. Secure the bacon with a toothpick if it doesn’t stay in place on its own.
  • Heat a heavy-bottom or cast iron skillet over medium-high heat. Melt the butter and add fresh rosemary to the pan for extra flavor.
  • Sear each steak for 2 minutes per side to lock in the juices, then use tongs to sear the bacon edges for 30 seconds each.
  • Stand the steaks upright. Transfer the skillet to the preheated oven and bake for about 10-12 minutes until the steak reaches an internal temperature of 130 °F.
  • Rest the steaks for 5 minutes to allow the juices to settle and finish cooking (carryover heat usually adds about 5 degrees). Remove the toothpicks before serving with your favorite sides!

Notes

  • Pat the steaks dry with paper towels. This helps them sear flawlessly and gives you that gorgeous caramelized crust everyone loves.
  • Go for a premium cut of beef, fresh herbs, and real butter. The better the ingredients, the better the flavor!
  • Remember to remove the toothpicks before serving for a clean presentation. For extra care, soak them in water before cooking to keep them from burning.
  • Once the steaks are out of the oven, resist the urge to cut into them right away. Letting them rest for at least 5 minutes locks in the juices.
Serve: Season it with your favorite spices or finish it off with a dollop of rosemary garlic butter or a drizzle of rich gravy. Keep it fresh and light with a crisp salad or roasted veggies, or make it hearty with creamy mashed cauliflower potatoes, fluffy cauliflower rice, or your favorite pasta dish.
Store: Store any leftover bacon-wrapped beef tenderloin in an airtight container. It’ll stay fresh in the fridge for up to 3 days or in the freezer for up to 1 month. When you’re ready to enjoy it again, thaw frozen steaks in the fridge overnight. To reheat, warm them gently in a skillet over medium heat or place them on a wire rack in a 250F oven for 10 to 15 minutes until perfectly warmed through.

Nutrition

Calories: 310kcal | Carbohydrates: 0.3g | Protein: 28g | Fat: 21g | Saturated Fat: 9g | Sodium: 834mg | Fiber: 0.02g
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