Among all my surf and turf recipes, Bacon Wrapped Filet Mignon is a personal favorite. There are few things more satisfying than the combo of juicy and tender filet mignon steaks and crispy thick-cut bacon. Paired with garlic shrimp sautéed in melted butter, it’s a hearty meal you’ll crave again and again!
Filet mignon is a tender cut of meat that amazes my tastebuds every time I make it on the grill. If you have never tried this combo before, your taste buds are in for a treat.
Table of Contents
- Why You’ll Love Bacon-Wrapped Filet Mignon
- Bacon Wrapped Filet Mignon Ingredients
- Easy Seafood Seasoning Recipe
- MOre Bacon-Wrapped goodness
- How to Make Bacon-Wrapped Filet Mignon with Garlic Shrimp
- What to Serve with Bacon-Wrapped Filet Mignon
- How to Store Leftovers and Reheat
- Flavor X Fire & FOOD X Fire
- Bacon Wrapped Filet Mignon Recipe
Why You’ll Love Bacon-Wrapped Filet Mignon
The allure of surf and turf on any menu is real. It’s that decadent classic steakhouse dinner most of us only feel worthy of ordering on a special occasion.
You can certainly make this perfect combination of bacon wrapped around tender steaks with shrimp on top for Valentine’s Day. Or, make it anytime you’re craving an impressive meal with a juicy steak and some killer shrimp!
With an overall cook time of only 35 minutes, this is a versatile recipe for all occasions.
For more filet recipes, check out my Grilled Filets with Chile Vinegar Sauce, Charcoal Broiled Filet Mignon, Bourbon & Bacon Filet Mignon and Filet Mignon Burger.
Bacon Wrapped Filet Mignon Ingredients
Filets
- Filet Mignon – Filet mignon is the cut of beef that comes from the smaller end of the tenderloin filet. It’s the tender muscle in the cow’s loin section.
- Sliced Bacon – Make sure to invest in a high-quality bacon that has a good balance of meat and fat.
- Kosher Salt – Kosher salt is my go-to coarse, pure salt for all my favorite grilling recipes.
- Black Pepper – No dish of mine is quite complete without a little bit of black pepper.
- Garlic Powder – This is a must-have flavor and ingredient I always keep well stocked in my pantry staples.
- Canola Oil – Canola oil is my go-to neutral cooking oil. This high smoke point olive oil blend is another good option.
Shrimp
- Shrimp – Fresh is the preference, however, in a pinch, frozen is fine.
- White Wine – The traditional choice for making shrimp scampi is a dry white wine with good acidity. Sauvignon Blanc, Pinot Grigio, and unoaked Chardonnay are also excellent options.
- Unsalted Butter – When it comes to butter, I prefer grass-fed for its rich flavor and nutrition.
- Seafood Seasoning – Most seafood seasonings have paprika as the first ingredient. If you want less red pepper with your shrimp, you are welcome to experiment with some alternatives like my garlic herb blend.
- Minced Garlic – For the easiest prep, keep a jar of minced garlic in the fridge.
- Chopped Parsley – Fresh green parsley is the ultimate garnish. It looks vibrant and it’s super nutritious!
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Easy Seafood Seasoning Recipe
Mix 2 tablespoons of paprika powder with a tablespoon each of garlic powder, onion powder, oregano, and thyme. Add a teaspoon each of black pepper, cayenne pepper, and salt. For a superfine texture, you can use a mortal and pestle or a coffee grinder.
With these simple ingredients, you’ll soon see why cooking filet mignon wrapped in a slice of bacon is so freakin’ delicious. This beautiful steak recipe made with the most tender King of Steaks is going to blow you away!
MOre Bacon-Wrapped goodness
How to Make Bacon-Wrapped Filet Mignon with Garlic Shrimp
Surprisingly, lean filet mignon by itself has a mild, neutral flavor. Therefore, adding a little bacon fat to the steak makes this dish pop with insanely good flavor.
My preferred cooking method for this steak and shrimp dinner is the outdoor grill. The shrimp will also get cooked over the fire in a cast-iron skillet.
The Prep
Carefully wrap your slices of bacon around each filet and pin it with a toothpick, string, or grilling pin. Make sure to use one whole piece of bacon for each filet.
Next, lather all sides of the steak wrapped with one strip of bacon each with oil. Then go ahead and season the meat with my favorite trio: salt, pepper, and garlic powder. Then place the steaks in the fridge uncovered for 40 minutes to dry brine.
While the steaks are in the fridge, prepare your shrimp. If your shrimp has shells, peel them by pinching the tail with your forefinger and thumb to gently remove them. To devein, use a small knife to make a shallow cut along the back of the shrimp. Then, toss the dark vein that runs along the back.
After taking the steaks out of the refrigerator, let them rest for another 15 minutes. This lets them come up to room temperature.
Grill the Filet Mignon and Bacon
Preheat your grill to medium-high heat (around 375 degrees F) for direct cooking. Transfer the steaks to the grill. For the perfect sear of the bacon cook on each side for about 3-3.5 minutes. You’ll be looking to reach an internal temperature of 120 degrees F for rare steak.
For the most accurate temperatures, make sure to use your digital instant read thermometer.
Once the steaks are done, using your tongs, sear off the bacon over the fire until crispy on all sides. Pull off, and lastly, let the steaks and bacon rest for 10 minutes on a large cutting board.
Sauté the Garlic Shrimp
Add a large cast iron skillet onto the grill. Heat it to a slightly lower temperature (around 325 degrees F) before adding the oil, minced garlic, and shrimp. Cook until the shrimp are golden brown in your cast iron pan before deglazing with the white wine.
Let the shrimp simmer for 1 minute, then add the butter and the seafood seasoning. Next, add a little hot sauce (optional) to the melted butter mixture.
Cook the shrimp for 2-3 minutes until they develop into a nice “C” shape and change from opaque to white. When done, pull off and let the shrimp rest.
Plating
Place the steaks on plates and serve them with your shrimp on top. Lastly, garnish with chopped parsley. Hands down, the best way to enjoy your Bacon Wrapped Filet Mignon is to serve it immediately. So, don’t wait too long before chowing down!
What to Serve with Bacon-Wrapped Filet Mignon
This tender steak recipe wrapped in crispy bacon is the perfect main and goes with many sides. My recommendations are mashed potatoes, green beans, roasted vegetables, or a classic Caesar salad.
How to Store Leftovers and Reheat
If you have any leftover steak, store it tightly wrapped in an airtight container. Then keep it in the fridge for up to 3-5 days.
To reheat your leftovers, preheat your oven to medium heat, around 350 degrees F. Arrange your bacon-wrapped filets on a baking sheet and pop them in the oven to cook until warm. Add the Garlic Shrimp to the baking sheet close to when your filets are done.
Alternatively, you can use an air fryer to reheat your filets, although the bacon might get a little crispier.
It comes down to supply and demand. Each cow has a small amount of filet mignon, which is why this lean cut of beef is so coveted.
Yes, you can make this delicious steak recipe with various seafood options. I’d never say no to lobster tail or scallops!
Of course! Sear the bacon-wrapped filets in a hot pan on the stovetop for a couple of minutes on each side. Then pop the steaks in a 400-degree F oven in an oven-safe skillet for about 15 minutes. Make sure to use your meat thermometer to check for the level of doneness. While the steak cooks, sauté the shrimp on the stove with the minced garlic in a skillet.
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Bacon Wrapped Filet Mignon
Ingredients
Filets:
- 3-4 Filet Mignon
- 3-4 Sliced Bacon
- 1 tbsp Kosher Salt
- 1 tbsp Black Pepper
- 1 tbsp Garlic Powder
- Canola Oil as needed
Shrimp:
- 1 lb Shrimp peeled & deveined
- ¼ cup White Wine
- 2 tbsp Unsalted Butter
- 1.25 tbsp Seafood Seasoning
- 1 tbsp Minced Garlic
- Chopped Parsley garnish
Instructions
- For prepping the steaks, carefully wrap one whole slice of bacon around each filet and pin with a toothpick, string, or grilling pin. Lather your steaks with oil and season with salt, pepper, and garlic powder. Place the steaks in the fridge for 40 minutes to dry brine. Pull the steaks out of the fridge for 15 minutes to reach room temperature.
- Prep your shrimp by removing any shells, deveining, and rinsing with cool water. Pat dry with paper towels and set aside in a bowl.
- Preheat your grill to medium-high heat temperature (around 375 degrees F) for direct cooking. Add your steak to the grill to cook for 3-3.5 minutes per side or until it reaches an internal temperature of 120 degrees F.
- Using your tongs, sear off the bacon so that all sides get nice and crispy. Once done, pull the steaks off and let them rest for 10 minutes.
- Add the skillet back onto the grill at a slightly lower temperature (around 325 degrees F) along with oil and your minced garlic. Cook until golden brown, then deglaze with white wine. After simmering for 1 minute, add your butter, seafood seasoning, and the shrimp. Optionally, add some of your favorite hot sauce next to the garlic butter.
- Cook the shrimp for 2-3 minutes until they develop into a nice “C” shape and change from opaque to white. When done, pull off and let the shrimp rest.
- Slice into your steaks and serve with your shrimp on top. Garnish with chopped parsley and enjoy!
