Skip the restaurant and make your own filet mignon at home! This filet mignon recipe is a steakhouse menu classic, but save your dollars and grill these at home, to your exact liking. The 90’s called and want their steak back, but let’s be honest, this is a timeless steak classic that’s perfect for a special occasion.
These tenderloin steaks paired with a Caesar salad or even a Greek pasta salad for the perfect easy dinner!
Filet Mignon vs Tenderloin
These are commonly called tenderloin steaks, which in essence they are. However beef tenderloin is the larger, longer beef roast and the steaks are the “filets” of the larger tenderloin roast, usually cun into 2 – 2/12 inch thick steaks as shown. Thus called filet mignon. I have another bacon wrapped beef tenderloin recipe that has a cream mushroom sauce, ( sooo good!) but this time I wanted a fast, delicious and no fuss filet mignon recipe that anyone can make.
How to Cook Filet Mignon
Simple is always better when cooking filet mignon. The cut is expensive – for good reason, as it’s buttery soft, melts in your mouth when you eat it and needs so little work and effort to make it spectacular.
- Wrap each filet in bacon, securing the bacon with toothpicks.
- Sprinkle a generous amount of steak spice on each side.
- Let the steaks come to room temperature for 20 minutes.
- Cook on a hot grill, searing each side for 5-6 minutes.
- Filet should be cooked rare to medium rare for the best texture experience.
You’re all going to ask why one steak is plain, but I bet that parents of picky eaters know EXACTLY why that steak is plain. (insert eye roll here.) My daughter loves steak, but not any flavoring on it at all. She took the bacon off the cooked steak as well.
That said, this does mean that it’s a family friendly ( albeit expensive) meal that can be customized for everyone’s liking.
What is the difference between Chateaubriand and filet mignon?
The two terms are sometimes used interchangeably, but there is a difference! Traditionally Chateaubriand is the choicest, largest part of the fillet and is served as a roast. Chateaubriand is cut out of the middle of the fillet, leaving the ends to be smaller filet mignon steaks. Traditionally the Chateaubriand is roasted up with potatoes and a Chateaubriand sauce.
Chateaubriand in restaurants is rarely seen on the menu anymore and being a larger cut of meat was served as a dish for two people. It definitely was one of those decadent dishes that used be on high end restaurant menus.
You could try ordering the cut from your local butcher if you have a special occasion coming up!
More Beef Steak Recipes
We love a good steak in oue house so we have lots of recipes! A few faves are:
- easy grilled rib eye steak simple and easy!
- Osso bucco (braised beef shanks recipe) – this is a WILDLY popular recipe with everyone that tries it!!!
- Learn how to cook a porterhouse steak (another retro steak that was popular in the 80’s, but not so much now. It’s a GREAT steak!)
- How about some amazing steak enchiladas? Easy and a great way to use up steak!
Seaking of special occasions, it’s our 20th wedding anniversary today, so I thought what a perfect time to share a fancy dish that we can make at home! This year thanks to quarantining and staying apart, we are not doing anything to celebrate it, other than ordering a bunch of carbs from our favorite restaurant (sourdough and doughnuts are the key to my heart.) Mr Magpie got me some roses and a plant subscription box, I bought him some office chairs – not even close to the china that apparently is the traditional gift for 20 year anniversary. Here’s to another 20 full of food and fun, and hopefully we can celebrate this big milestone next year with some travel!
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Bacon Wrapped Grilled Filet Mignon
- Prep Time
- 5 minutes
- Cook Time
- 15 minutes
- Main Course
- Karlynn Johnston
- four 8 ounces filet mignon (beef tenderloin steaks)
- 4 pieces thin cut bacon
- 1-2 tablespoons Montreal steak spice
- Remove each tenderloin steak from the packaging and pat dry with paper towel.
- Wrap a piece of bacon around the edge of each tenderloin, securing the ends with a toothpick,
- Sprinkle a generous amount of steak spice on each side of the tenderloin.
- Preheat your grill to 450 °F.
- Grill the steaks for 5-6 minutes on each side. If desired, you can also turn the steak on it's side to grill the bacon more.
- Cook until the temperature is 120 °F for rare or 130 °F for medium rare.
- Remove and let the steaks rest for 5 minutes covered loosely with aluminum foil, then plate.
- Using thin sliced bacon means that the bacon will cook. If you want to use thicker bacon, pre-cook it in the microwave for a few minutes, cool it, then wrap it around the filets.
All calories and info are based on a third party calculator and are only an estimate. Actual nutritional info will vary with brands used, your measuring methods, portion sizes and more.
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Nancy Henry says