If you're looking for a bacon-wrapped filet mignon recipe that feels worthy of a special occasion but is surprisingly simple to make at home, this cast-iron version with cowboy butter is it. Tender, juicy filet mignon wrapped in smoky bacon, basted with a rich, herby compound butter, it's steakhouse flavor without the steakhouse bill.
Ready in: about 30 minutes (plus dry brine time) | Serves: 2 | Difficulty: Easy (Moderate for thicker steaks) | Make-Ahead Friendly: Cowboy butter
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Why you'll love this recipe
- Steakhouse indulgence at home - bacon-wrapped filet with sizzling butter is always a win
- Cowboy butter steals the show with garlic, herbs, lemon zest, and a touch of heat
- Cast-iron cooking = perfect crust and beautifully rendered bacon
- Special-occasion worthy, but approachable enough for a weekend dinner
- Naturally low-carb and gluten-free, with big flavor payoff
If you're newer to cooking filet mignon, my How to Grill Filet Mignon guide walks you through doneness and timing step by step, so you can feel confident no matter which cooking method you choose.
Main ingredient notes and easy substitutions
Let's talk ingredients: what you need, what you can swap, and how to make it work with what's in your pantry. The full list is waiting down in the recipe card.
- Filet mignon: Choose evenly cut filets, about 1½ to 2 inches thick, for the most even cooking. Thinner steaks cook too quickly and won't give the bacon time to render properly, and thicker steaks will need to be finished in the oven.
- Bacon: Regular-cut bacon works best here. Thick-cut bacon may not crisp before the steak is done. Hardwood-smoked, peppered, or even maple bacon all work beautifully.
- Cowboy butter: This compound butter is what sets this recipe apart. Butter, garlic, herbs, Dijon, lemon zest, and spices melt into a luxurious sauce that clings to the steak. You can make it 2-3 days ahead, which makes this recipe feel even easier.
- Oil: Use a high-smoke-point oil, such as avocado, canola, or peanut oil, for searing. Olive oil isn't ideal for the heat level needed here.
Recipe variations and twists
- Grill instead of cast iron: Sear the bacon-wrapped filets over direct heat, then move to indirect heat and baste with cowboy butter at the end.
- Make it milder: Reduce or omit the crushed red pepper flakes in the cowboy butter.
- Herb swap: Try rosemary or basil in place of thyme for a different flavor profile.
- No bacon? Skip the wrap and cook the filet straight in the skillet; it’s still delicious with cowboy butter.
- Garlic Herb Butter: You might also enjoy my Garlic Herb Butter, which uses the same base technique as the Cowboy Butter but has a simpler flavor profile.
How to make bacon-wrapped filet mignon with cowboy butter
This is a summary of the steps; the complete directions are in the recipe card below.
- Dry brine the steaks: Place the filets on a wire rack set over a baking sheet. Season all sides generously with coarse salt. Refrigerate uncovered for 8-24 hours. Shortcut: If short on time, salt the steaks and let them sit at room temperature for 1 hour before cooking.
- Make the cowboy butter: In a small bowl, mix all cowboy butter ingredients until well combined. Cover and refrigerate until ready to use.
- Wrap with bacon: Wrap one slice of bacon around each filet, slightly overlapping, and secure with a toothpick. Season all sides with black pepper.
- Sear the steaks: Heat a cast-iron skillet over medium-high heat. Add oil and let it heat for about 1 minute. Place the filets in the skillet and sear without moving for 2-3 minutes per side.
- Render the bacon: Reduce the heat to medium and carefully sear the bacon edges, turning the steaks as needed, about 1 minute per side.
- Baste with cowboy butter: Add 2-3 tablespoons to the pan. Spoon the melted butter over the steaks as they cook. Cook to 130°F for medium-rare or 140°F for medium.
- Rest: Remove steaks from the skillet, top each with a tablespoon of cowboy butter, and loosely tent with foil. Rest for 10-15 minutes. Remove toothpicks before serving.
- Serve: Serve with your favorite sides
Serving ideas
To round out a steakhouse-style dinner at home, I love serving these bacon-wrapped filets with one of my classic steakhouse sides:
- Creamy twice-baked mashed potatoes or Parmesan potatoes au gratin
- Garlic parmesan green beans or green bean bundles wrapped in bacon
- A simple house salad or romaine wedge salad
- Crusty Texas toast garlic bread for swiping up every last bit of cowboy butter
- Lemony Lemon Cheesecake with Lemon Curd
Recipe FAQs
Store leftovers in an airtight container in the refrigerator for up to 5 days.
Reheat gently in a 250°F oven, loosely covered, until warmed through. Add a pat of butter to keep it moist.
Yes. Cowboy butter can be made 2-3 days in advance and stored in the refrigerator.
Absolutely. Wrap tightly and freeze for up to 3 months. Thaw overnight in the refrigerator.
Thicker filets often benefit from finishing in the oven. After searing, transfer the skillet to a 400°F oven and cook for a few minutes until the internal temperature reaches your desired doneness.
Tips for perfect results every time
- Adjust for thicker filets: Many store-bought filet mignons are closer to 3 inches thick rather than the 1½ to 2 inches this recipe was originally written for. For thicker steaks, sear in the skillet, then transfer the pan to a 400°F oven for about 4 minutes to reach medium-rare (around 130°F).
- Give the bacon a head start: Microwaving the bacon for about 1 minute before wrapping the filets helps render some of the fat early, allowing the bacon to crisp evenly without overcooking the steak.
- Be prepared for some smoke: Bacon and high heat in a cast-iron skillet will create smoke. Turn your exhaust fan on high or crack a window before you start cooking.
- Use a splatter screen: Bacon and butter both render as the steaks cook, which can cause grease splatter. A simple splatter screen keeps cleanup easy and your stovetop much cleaner.
- Use extra care when finishing in the oven: If you're using thicker filets, remember that cast-iron skillets retain heat exceptionally well. Use sturdy oven mitts when transferring the pan to and from the oven, and be careful when checking the internal temperature.
Reader favorites you'll also love
If filet mignon is one of your favorite special-occasion dinners, here are a few more tried-and-true steak recipes readers love:
If you need more menu inspiration, here is a link to all of my beef recipes.
Join the conversation
Is this a New Year's dinner, a Valentine's splurge, or just a "we deserve a great steak tonight" kind of meal? Please give it a star rating and leave a comment. I'd love to hear how you served it and whether cowboy butter has made its way into your regular rotation.
G&P Wisdom
A great steak doesn't need a special occasion; sometimes the occasion is simply cooking something extraordinary at home.
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Bacon-Wrapped Filet Mignon with Cowboy Butter
Equipment
- cast-iron skillet
Ingredients
- 2 filet mignons, 8 ounces each, 1½-2-inches thick.
- 2 slices bacon
- 1½ teaspoon coarse salt
- ½ teaspoon black pepper
- 2-3 tablespoons peanut oil, or another high smoke point oil
Cowboy Butter
- 6 tablespoons unsalted butter, softened
- 2 teaspoons minced chives
- 2 teaspoons minced parsley
- 2 garlic cloves, pressed through garlic press, or finely minced
- 1 teaspoon Dijon mustard
- 1 teaspoon lemon zest
- ¾ teaspoon paprika
- ½ teaspoon kosher salt
- ½ teaspoon minced fresh thyme
- ¼ teaspoon ground black pepper
- ¼ teaspoon crushed red pepper flakes
Instructions
Dry Brine Filets
- Place filets on a rimmed baking sheet lined with a wire rack. Salt all sides of the filets with 1-2 teaspoons of salt, then store them in the refrigerator, uncovered, for 8 hours or up to 24 hours. Alternatively, salt filets with 1-2 teaspoons of salt and allow them to set at room temperature for 1 hour before cooking.
Cowboy Butter
- Make the cowboy butter. In a bowl, combine all the ingredients, mix well until thoroughly incorporated, cover, and refrigerate until ready to use. Cowboy butter can be made 2-3 days in advance.
Filets
- Wrap bacon around the filets, overlapping slightly, and secure with a toothpick. Season all sides with black pepper. *See notes about pre-cooking the bacon.
- Heat a heavy-bottomed skillet or cast-iron pan over medium-high heat. Add 2-3 tablespoons of oil to the hot pan and let it heat for 1 minute. Place filets in the hot skillet, sear without moving for 2-3 minutes, then turn the filets and sear for an additional 2 minutes. Reduce the temperature to medium. To cook the bacon, sear the filets on all sides, about 1 minute per side.
- Add 2-3 tablespoons of cowboy butter to the pan, baste the filets regularly with the melted butter, and cook each side for 2-3 additional minutes for medium-rare (130°F) or medium (140°F), as measured with an instant-read digital meat thermometer inserted in the thickest part of the steak.
- Remove the steaks from the pan, top each steak with one tablespoon of cowboy butter, cover loosely with foil, and let rest for 10-15 minutes.
- To serve, remove the toothpicks, serve alongside the remaining cowboy butter softened or melted as a sauce.
Sharon Rigsby
My husband and I enjoyed this recipe last night, and let me tell you, it was delicious. Our steak was a little over 3 inches thick, so we finished it in the oven, and it turned out perfectly.