These Bacon Wrapped Filets with Mushroom Cream Sauce recipe is so tasty and straightforward. We have enjoyed this meal several times over the past month and decided it was time to share it with y’all! Adding bacon around the filets helps to add some fat to the lean but tender filet mignon, and also… Who doesn’t love bacon?! Seared and cooked to perfection, and served with a mushroom cream sauce that will blow your mind!
Why You’ll Love Bacon Wrapped Filets with Mushroom Cream Sauce
Bacon Wrapped Filets with Mushroom Cream Sauce are sure to become one of your favorite recipes for various reasons. The combination of delicate filet mignon covered in crunchy bacon is just delicious to begin with. Then, the dish gets an extra layer of flavor and richness from the mushroom cream sauce, making it the ideal delight for any meat lover.
This recipe is very simple to make and can be prepared ahead of time, making it a practical choice for dinner parties or hectic weeknights. You’ll adore the fusion of tastes and textures in Bacon rapped Filets with Mushroom Cream Sauce, whether you’re preparing it for a special occasion or just searching for a luxurious meal to enjoy at home.
How to Make Bacon Wrapped Filets with Mushroom Cream Sauce
Bacon Wrapped Filets with Mushroom Cream Sauce Ingredients
Steak:
- Filet Mignons
- Bacon Slices
- Bourbon Prime Seasoning
- Canola Oil (Olive Oil works too)
Mushroom Cream Sauce:
- Sliced Mushrooms
- Beef Broth
- Heavy Cream
- Grated Parmesan
- Steak Sauce
- Champagne Vinegar
- Dijon Mustard
- Worcestershire Sauce
Let’s Get Cooking
Wrap the Filets
First, carefully wrap one whole slice of bacon around each filet and pin it with a toothpick, string, or a grilling pin. Lather your steaks with oil and season with my Bourbon Prime Seasoning . Then, place the steaks in the fridge for 40 minutes to dry brine.
For more with my Bourbon Prime seasoning, check out Smoked Fried Prime Rib, Seared Duck Breast with Bourbon Cherry Sauce and Grilled Steak Crostini.
Pro Tip: Pull the steaks out of the refrigerator 15 minutes before cooking to come to room temperature. This will help you achieve a better crust on the steak while cooking it.
Start Grilling Bacon Wrapped Filets
Preheat your grill to medium heat temperature (around 375F) for direct cooking. Add your steak to the grill to cook for 3-3.5 minutes per side or until 120F internal.
Make sure to sear off the bacon because we want it to get nice and crispy. Once the steaks are done, pull them off and let them rest for 10 minutes.
Make the Mushroom Cream Sauce
Reset your grill for direct cooking at 375F. Add a large skillet and then add some canola oil into that skillet. Add your sliced mushrooms and cook for 5-7 minutes until they are golden brown, then pull off once cooked.
Next, add your beef broth, steak sauce, champagne vinegar, dijon mustard, and Worcestershire sauce. Let that simmer until reduced by half (about 10 minutes), stirring frequently.
Finally, add your heavy cream and grated parmesan. Let it simmer until the sauce thickens (about 2-3 minutes) over a low simmer. Finally, add your mushrooms back in and stir until well incorporated. Once done, pull off the heat and keep warm.
Serve
Top your steaks with the Mushroom Cream Sauce, garnish with chopped parsley, slice and enjoy!
For more fun bacon recipes try my, Bacon Wrapped Salmon Bites, Bacon Wrapped Chorizo Dogs, and Bacon Stuffed Lobster Tails!
How to Serve Bacon Wrapped Filets
Bacon rapped Filets with Mushroom Cream Sauce make for a delicious and indulgent main course. To complete the meal, consider serving it with a variety of sides that will complement the rich flavors of the filets and sauce. Some options include roasted vegetables, such as asparagus or broccoli, or a simple green salad with a tangy vinaigrette. Mashed potatoes or creamy polenta would also be tasty accompaniments. You could also try a loaf of crusty bread for dipping into the mushroom cream sauce.
Storing Bacon Wrapped Filets with Mushroom Cream Sauce
Your Bacon Wrapped Filets with Mushroom Cream Sauce need to be stored properly to remain tasty and nutritious. If you have any leftovers, let the filets cool fully before putting them in the fridge in an airtight container. In the refrigerator, they can last up to 3 or 4 days.
For extended storage, you might also freeze the filets. To accomplish this, wrap the filets firmly in plastic or aluminum foil before putting them in a freezer-safe bag or container. The bag or container should be marked with the date and placed in the freezer for up to three months.
Reheating/Leftovers
The filets should be defrosted in the refrigerator overnight before being heated in the oven or on the stovetop when you’re ready to consume them. There are a few different ways to reheat leftover Bacon Wrapped Filets with Mushroom Cream Sauce, depending on your preference and available tools. Here are a few options:
Oven:
- Preheat your oven to 350°F.
- Place the filets on a baking sheet and cover them with aluminum foil to help keep them moist.
- Heat the filets in the oven for 15-20 minutes or until they are warm.
Stovetop:
- Heat a skillet over medium-high heat.
- Add a little bit of oil or butter to the pan, then place the filets in the skillet.
- Cook them for 3-4 minutes on each side or until they are heated through.
Microwave:
- Place the filets on a microwave-safe plate and cover them with a damp paper towel.
- Heat the filets in the microwave on high for 1-2 minutes or until they are heated through.
Just be sure to check the internal temperature of the filets with a meat thermometer to ensure that they are fully cooked and safe to eat.
These Bacon Wwrapped Filets will make you feel like you’re enjoying a meal at a high end steak house without leaving the comforts of home. This recipe is so freakin’ delicious. I seriously can’t get enough of it. Once you try it, you’ll have it on repeat for a while! When you give this recipe a go, let us know how it turned out by leaving a comment!
For more delicious recipes, check out my second cookbook Flavor X Fire or my first cookbook Food X Fire!
Needing more spice in your life? My spice line can help with that. Check them out here.
Bacon Wrapped Filets with Mushroom Cream Sauce
Ingredients
Steak:
- 3 Filet Mignons
- 3-4 Bacon Slices
- 2 tbsp Bourbon Prime Seasoning
- Canola Oil as needed
Mushroom Cream Sauce:
- 1.5 cups Sliced Mushrooms
- 1 cup Beef Broth
- ¼ cup Heavy Cream
- ¼ cup Grated Parmesan
- 1.5 tbsp Steak Sauce
- 1.5 tbsp Champagne Vinegar
- 1 tbsp Dijon Mustard
- 1 tsp Worcestershire Sauce
Instructions
- Carefully wrap one whole slice of bacon around each filet and pin with a toothpick, string or a grilling pin. Lather your steaks with oil and season with my Bourbon Prime Seasoning (or salt, pepper and garlic powder). Place the steaks in the fridge for 40 minutes to dry brine. Pull the steaks out of the fridge 15 minutes before cooking to come to room temperature.
- Preheat your grill to medium high heat temperature (around 375F) for direct cooking. Add your steak to the grill to cook for 3-3.5 minutes per side or until 120F internal. Make sure to sear off the bacon as well to get nice and crispy. Once the steaks are done, pull off and let rest for 10 minutes.
- Reset your grill for direct cooking at 375F. Add a cast iron skillet and add some canola oil. Add your sliced mushrooms and cook for 5-7 minutes until they are golden brown, then pull off once cooked. Next, add your beef broth, steak sauce, champagne vinegar, dijon mustard and worcestershire sauce. Let simmer until reduced by half (about 10 minutes) making sure to stir frequently. Finally, add your heavy cream and grated parmesam. Let simmer until the sauce has thickened more (about 2-3 minutes) over a low simmer. Finally, add your mushrooms back in and stir until well incorporated. Once done, pull off the heat and keep warm.
- Top your steaks with the Mushroom Cream Sauce, garnish with chopped parsley, slice and enjoy!
