The Juiciest Bacon-Wrapped Beef Tenderloin Recipe
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Bacon-wrapped beef tenderloin is the perfect choice if you’re craving a steakhouse-worthy meal without the hefty price tag or hassle. Tender beef is wrapped in smoky, crispy bacon, seared in herb butter for extra flavor, and baked to perfection. This dish feels elegant and indulgent, yet it’s surprisingly easy to make and ready in just 25 minutes. Perfect for special occasions, holidays, or even a weeknight dinner, it delivers big flavor with minimal effort.
The inspiration for this dish came from a cozy date night when I wanted to create something memorable for my husband. One of his favorite dishes is bacon-wrapped chicken thighs, so I wanted to make something similar. This bacon-wrapped beef tenderloin turned out to be a juicy, flavorful meal that felt like dining at a 5-star restaurant. It’s a simple, fuss-freeway to wow your family, friends, or guests without any of the stress.
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Why You’ll Love This Recipe
- Unbeatable taste: Juicy, tender beef wrapped in smoky, crisp bacon and topped with rich herb butter delivers savory perfection in every bite.
- Texture you’ll crave: The melt-in-your-mouth tenderness of the beef pairs beautifully with the satisfying crunch of crispy bacon, making every bite unforgettable.
- Effortless to make: Enjoy a dish that tastes and looks fancy but takesless than 30 minutes to make.
- Everyday ingredients: With only five simple ingredients, this dish is easy to shop for and even easier to prepare.
- Flexible: Whether you want to experiment with spices, add a bold sauce, or pair it with creative sides, this recipe adapts to your preferences and occasions.
- Impress without stress: Perfect for date nights, family gatherings, or entertaining friends, this restaurant-quality dish ensures a standout meal without the hassle.
How to Make Bacon-Wrapped Beef Tenderloin
Looking for a recipe that’s both impressive and easy to make? Bacon-wrapped beef tenderloin is the perfect choice for meat lovers who want big flavor with minimal effort. With a quick pan-sear to lock in all the juices and a simple oven finish, you’ll enjoy perfectly tender beef wrapped in smoky, crisp bacon with every bite.
Scroll down for the complete recipe, including all the ingredients and step-by-step instructions to make this steakhouse-quality meal at home!
Ingredients You Need
- Filet mignon steaks: For the best flavor, look for steaks that are rich in color and plump. You’ll want them about 1 1/2 to 2 inches thick to ensure they cook just right. Try to pick steaks that are similar in size so they cook evenly. I prefer steaks with some marbling, but I trim off any excess fat for a cleaner cut.
- Salt: A pinch of salt brings out the natural beef flavor and helps tie all the other ingredients together.
- Bacon: Regular-cut bacon is my go-to. Thick-cut bacon can take too long to crisp, so go for a balanced fat content, not too lean and not too fatty. Love bacon? Chicken bacon ranch casserole is another easy dinner idea you can try!
- Butter: I go for unsalted butter since we’re seasoning with salt. It adds that rich, smooth flavor that makes everything taste indulgent without going overboard.
- Fresh rosemary: Rosemary adds a lovely fresh note that pairs perfectly with steak. It helps cut through the richness of the butter and enhances the overall flavor.
Step-By-Step Instructions
You don’t need hours to make something that tastes as amazing as it looks. With just 5 minutes of prep and 15 minutes in the oven, you’ll have perfectly cooked beef tenderloin wrapped in crispy bacon. The inside stays tender and juicy, while the outside gets that golden, caramelized finish. It’s foolproof, fast, and perfect for any occasion!
Step 1: Wrap the steaks
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.
Step 2: Sear
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.
Step 3: Bake and rest
Stand the steaks upright. Transfer the skillet to a 450 F 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!
Substitutions
This bacon-wrapped beef tenderloin is easy to make your own, so you can enjoy it just the way you like. If you’re looking for alternatives, here are a few simple swaps:
- Bacon: Swap out traditional pork bacon for turkey bacon or prosciutto if you prefer a lighter option or a different flavor twist. Both work beautifully and add their own unique texture.
- Rosemary: No rosemary on hand? Don’t worry. Fresh thyme, parsley, chives, or sage are all great substitutes that pair perfectly with the richness of the steak and bacon.
Variations
After nailing the basics of bacon-wrapped beef tenderloin, it’s time to get creative! Experiment with these fun and flavorful twists to make it your own.
- Blend minced garlic and fresh herbs like rosemary or thyme into your butter for a fragrant, savory taste.
- Lightly brush maple syrup onto the bacon before cooking for a subtle sweetness that complements the savory meat.
- Coat the tenderloin with crushed black peppercorns prior to wrapping it in bacon for a spicy, aromatic crust.
- For an earthy finish, top the cooked tenderloin with a pat of truffle-infused butter just before serving.
- Sprinkle crumbled blue cheese over the tenderloin during the final minutes of cooking to add a creamy, tangy layer of flavor.
Expert Tips
- Pat steaks dry: Before seasoning, pat the steaks dry with paper towels. This helps them sear flawlessly and gives you that gorgeous caramelized crust everyone loves.
- Focus on quality: This recipe is all about simple ingredients, so make them count. Go for a premium cut of beef, fresh herbs, and real butter. The better the ingredients, the better the flavor!
- Handle toothpicks with care: 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.
- Let it rest: 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 and makes each bite incredibly tender.
How to Store This Recipe
Don’t let any of this delicious dish go to waste! Store leftovers in an airtight container in the fridge for up to 3 days or freeze them for up to 1 month. When you’re ready to enjoy them again, thaw frozen steaks in the fridge overnight.
For reheating, use a skillet over medium heat to gently warm the steaks while keeping the bacon crisp. Alternatively, place them on a wire rack in a 250°F oven for 10–15 minutes. These methods ensure the beef stays juicy and flavorful, so your leftovers feel taste just like the first serving.
What to Serve with Bacon-Wrapped Beef Tenderloin
Bacon-wrapped beef tenderloin is as versatile as it is delicious. Customize your plate with a mix of flavors and sides that suit your meal vibe. For a fresh and vibrant pairing, try a crisp salad with Caesar salad dressing or seasonal roasted veggies. Want something more filling? Go for creamy mashed cauliflower potatoes, fluffy cauliflower rice, slow cooker French onion soup, or your favorite pasta dish.
Looking to enhance the flavor? Top your steaks with rosemary garlic butter, a rich gravy, or even a simple garlic herb sauce. Whether you keep it light or hearty, this dish easily adapts to any occasion!
More Easy Dinner Ideas (With Bacon!) To Try
- Alice Springs chicken
- Slow cooker crack chicken
- Keto beer cheese soup with toasted slices of psyllium husk bread
If you try this bacon-wrapped beef tenderloin, I’d love to hear your feedback! Your 5-star ratings mean so much and help others discover this recipe too.
Quick and Flavorful Bacon-Wrapped Beef Tenderloin Recipe
Ingredients
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 a 45 °F 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.
Nutrition & Macros
To obtain the most accurate representation of the nutritional information in a given recipe, please calculate the nutritional information with the actual ingredients and amounts used, using your preferred nutrition calculator. Under no circumstances shall the this website and the author be responsible for any loss or damage resulting for your reliance on the given nutritional information.
