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Decadent Bacon Wrapped Filet Mignon Recipe with Easy Red Wine Mushroom Sauce

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A rich and indulgent bacon wrapped filet mignon paired with a silky red wine mushroom sauce, perfect for a special dinner or a cozy night in. This recipe is easy to make with simple ingredients and delivers restaurant-quality flavor at home.

Ingredients

  • Filet mignon steaks (6 oz / 170 g each, trimmed and patted dry)
  • Bacon strips (thin-cut, about 2 slices per filet)
  • Olive oil (2 tbsp / 30 ml)
  • Salt and freshly ground black pepper
  • Cremini or baby bella mushrooms (8 oz / 225 g, sliced)
  • Shallots (1 small, minced)
  • Garlic cloves (2, minced)
  • Dry red wine (3/4 cup / 180 ml)
  • Beef broth (1/2 cup / 120 ml)
  • Butter (2 tbsp / 28 g)
  • Fresh thyme (1 tsp, chopped)
  • Flour (1 tsp, optional)
  • Salt and pepper to taste

Instructions

  1. Preheat your oven to 400°F (200°C).
  2. Wrap each filet mignon with two bacon strips. Secure with toothpicks if necessary. Season all sides generously with salt and freshly cracked black pepper.
  3. Heat 2 tablespoons of olive oil in a heavy skillet over medium-high heat. When shimmering hot, add the bacon-wrapped filets. Sear for about 2-3 minutes per side, turning carefully with tongs so the bacon crisps up without burning.
  4. Transfer the skillet (or move steaks to a prepared baking sheet) into the preheated oven. Roast for 6-8 minutes for medium-rare (internal temp ~130°F / 54°C) or longer if you prefer more done. Use a meat thermometer for best results.
  5. Remove steaks from oven and let rest for 5 minutes to redistribute juices.
  6. While steaks are roasting, prepare the red wine mushroom sauce: In a medium saucepan over medium heat, melt 1 tablespoon of butter. Add minced shallots and garlic, sautéing until fragrant and translucent, about 2 minutes.
  7. Add sliced mushrooms and cook until browned and their moisture has evaporated, about 5-7 minutes, stirring occasionally.
  8. Pour in 3/4 cup dry red wine and 1/2 cup beef broth. Increase heat to medium-high and simmer until the liquid reduces by half, about 8-10 minutes.
  9. If you want a thicker sauce, sprinkle 1 teaspoon flour over the mushrooms and stir well to combine. Cook for another 2 minutes, stirring frequently.
  10. Turn off heat and whisk in remaining 1 tablespoon butter and fresh thyme. Season with salt and pepper to taste.
  11. Serve the bacon wrapped filet mignon hot, topped generously with red wine mushroom sauce. Optionally garnish with fresh parsley or chives.

Notes

Use room temperature steaks for even cooking. Pat steaks dry before searing to get a good crust. Use a meat thermometer to achieve perfect medium-rare or medium doneness. Rest steaks for 5 minutes after cooking to retain juices. For gluten-free, omit flour or use a gluten-free thickener. Thick-cut bacon gives a meatier bite but thin-cut crisps faster and wraps easier. A splash of balsamic vinegar can brighten the sauce before serving.

Nutrition

Keywords: bacon wrapped filet mignon, red wine mushroom sauce, steak recipe, easy dinner, gourmet steak, bacon wrapped steak

Find it online: https://prismtaste.com/decadent-bacon-wrapped-filet-mignon-recipe-with-easy-red-wine-mushroom-sauce/