Grilling a bacon-wrapped filet can be tricky—the bacon might burn before the steak is done, or flare-ups can turn your dinner into a sad charred mess. The oven, though? It’s like that chill friend who lets you take your time.
You get even heat that renders the bacon fat slowly and cooks the steak to perfection without any guesswork. Plus, you can finish it with a quick broil to crisp things up. It’s practically foolproof.
Ever tried to flip a bacon-wrapped steak on a hot grill? Yeah, it’s like trying to hold a slippery fish. The oven keeps everything stable, so your bacon stays put and your filet stays gorgeous.
What You’ll Need
Don’t stress—the ingredient list is short and sweet. Grab 2 (6-ounce) filet mignons, 4 slices of thin-cut bacon, salt, pepper, and a little olive oil if you’re feeling fancy. Thin-cut bacon is key here; thick-cut takes too long to crisp up and might leave your steak overdone.
You also want an oven-safe skillet or a baking sheet with a wire rack. The rack lets air circulate under the steak, so the bacon gets crispy all around. Nobody wants soggy bacon, am I right?
And preheat your oven to 400°F (200°C). That’s the sweet spot where magic happens.
