Bacon Wrapped Filet Mignon Recipe Easy Perfect Steak with Blue Cheese

Introduction

Let me paint you a picture: the sizzle of thick-cut bacon, the smoky aroma curling around a juicy filet mignon, and just when you think it couldn’t get any better—a melting blanket of tangy blue cheese. The first time I made this bacon wrapped filet mignon with blue cheese, I was in college, trying to impress my then-boyfriend (now husband, so I guess it worked!). I remember standing in my tiny apartment kitchen, feeling like a real chef for the first time. The smell alone was enough to send my roommates wandering in, noses in the air, hoping for a taste.

This is the kind of meal that makes you pause, fork in hand, just to appreciate what’s about to happen. There’s something almost magical about the combination—the salty, crisp bacon hugs the tender steak, locking in every drop of flavor, and the blue cheese? Well, it’s creamy, bold, and adds the perfect punch. It’s pure, nostalgic comfort, but with a little hint of fancy restaurant vibes. Honestly, I wish I’d discovered this recipe years ago, back when I thought steak night was reserved for special occasions.

Whenever I serve this up, my family can’t help but sneak bites before it even hits the plate (my little one actually tried to nab the bacon before it was wrapped—can’t really blame him!). It’s become a staple for birthdays, cozy date nights, and even last-minute dinner parties. You know what? It feels like a warm hug in steak form. I’ve tested it more times than I can count—in the name of research, of course—and every single time it gets rave reviews. If you’re looking for the perfect recipe for Pinterest-worthy steak, a wow moment at your next gathering, or just a way to treat yourself on a Wednesday, you’re going to want to bookmark this one.

Why You’ll Love This Recipe

I’ve cooked hundreds of steaks in my day—some good, some not so good, and a handful that made me believe I could open a steakhouse (okay, maybe I’m getting ahead of myself). This bacon wrapped filet mignon with blue cheese is one of those tried-and-true recipes that delivers every single time. Here’s why you’ll fall in love with it, too:

• Quick & Easy: Comes together in under 30 minutes, perfect for busy weeknights or last-minute guests.
• Simple Ingredients: No fancy grocery trips required—you probably have everything you need in your fridge right now.
• Perfect for Special Occasions: Ideal for date night, birthday dinners, holiday gatherings, or when you just want to treat yourself.
• Crowd-Pleaser: Kids and adults alike rave about this combo—my picky eaters even ask for seconds!
• Unbelievably Delicious: The bacon keeps the filet juicy, and the blue cheese melts just enough to create a rich, savory sauce right on top.

What sets this bacon wrapped filet mignon recipe apart? The technique—wrapping the steak tightly and searing it before finishing in the oven—locks in all those mouthwatering juices. The blue cheese isn’t just crumbled on top; it’s gently pressed into the steak for maximum flavor in every bite. If you’ve ever been let down by dry steak or bacon that just wouldn’t crisp, this recipe fixes all that. It’s not just another steak night—it’s the steak night. You might even find yourself closing your eyes after that first bite, savoring the perfect balance of smoky, creamy, and beefy flavors.

Whether you want to impress guests with minimal stress or just enjoy a restaurant-quality meal at home, this is the dish that turns any meal into a celebration. Trust me, once you try it, you’ll wonder how you ever did steak without bacon and blue cheese. Comfort food, but with a touch of class—what more could you ask for?

What Ingredients You Will Need

This bacon wrapped filet mignon with blue cheese recipe uses simple, wholesome ingredients that come together for maximum flavor. Most are pantry staples, and you can easily swap things out depending on what you have. Here’s what you’ll need:

• For the Steak:
  • 2 filet mignon steaks (6-8 oz each, about 170-225g; look for center-cut if possible for best tenderness)
  • Salt and freshly ground black pepper (for seasoning)
  • Olive oil (1 tablespoon, for searing; I like California Olive Ranch for its robust flavor)
• For Wrapping:
  • 2-4 slices thick-cut bacon (enough to wrap each filet fully; smoky or applewood works great)
  • Toothpicks (for securing the bacon, optional but super helpful)
• For the Blue Cheese Topping:
  • 1/3 cup crumbled blue cheese (about 50g; Maytag or Point Reyes are fantastic picks)
  • 1 tablespoon unsalted butter (softened, adds richness)
  • 1 teaspoon chopped fresh parsley (or chives, for color and a hint of freshness)
• Optional for Extra Flavor:
  • 1 clove garlic, minced (rubbed onto the steak for a subtle aroma)
  • 1/2 teaspoon smoked paprika (adds a little depth)
  • Fresh thyme sprigs (to tuck under the bacon, if you’re feeling fancy)

If you need substitutions, here are some easy switches:

• Bacon: Turkey bacon works if you’re watching calories, or try prosciutto for an extra gourmet twist.
• Filet mignon: Beef tenderloin medallions or sirloin filets can stand in if needed (though filet is worth the splurge).
• Blue cheese: Gorgonzola or goat cheese brings a different tang if blue cheese isn’t your thing.
• Dairy-free: Use a plant-based cheese alternative and vegan butter.

For best results, let your steaks come to room temperature before cooking, and always use fresh herbs if you can—they make a world of difference! If you’re prepping for a crowd, just double or triple everything. No need to overthink it. The beauty of this recipe is how forgiving it is (trust me, I’ve swapped in all sorts of cheeses and bacon types over the years).

Equipment Needed

You don’t need a fancy steakhouse kitchen to pull off this bacon wrapped filet mignon with blue cheese—just a few trusty tools:

• Cast iron skillet or heavy oven-safe pan: This gets the best sear and can go straight from stove to oven. If you don’t have one, a stainless steel pan works too (just avoid nonstick for high-heat cooking).
• Tongs: For flipping the steaks—metal tongs grip best and keep your hands safe.
• Oven mitts: Don’t skip these, especially if your pan gets blazing hot.
• Meat thermometer: Essential for nailing that perfect medium-rare steak. I use a simple instant-read; digital ones are super reliable.
• Toothpicks: Optional, but they help keep the bacon wrapped snug around the steak.
• Small bowl: For mixing butter, blue cheese, and herbs.

If you’re missing a cast iron skillet, you can use a regular pan and transfer the steaks to a baking sheet for the oven step. Don’t stress about fancy equipment—some of my best steaks have come from a $10 thrift store pan. Just make sure your tools are clean and dry before starting (bacon and water don’t mix well, trust me). For budget-friendly options, Lodge makes solid skillets that last forever with proper care. Keep your meat thermometer handy—overcooked filet is a heartbreaker.

Preparation Method

1. Prep the Filet Mignon: Remove the steaks from the fridge 30 minutes before cooking. Pat dry with paper towels. Season generously with salt and pepper (about 1/2 teaspoon salt and 1/4 teaspoon pepper per steak).
2. Wrap with Bacon: Lay 1-2 slices of bacon flat and wrap each steak, overlapping slightly. Secure with toothpicks if needed. The bacon should hug the steak but not squeeze it—too tight, and it’ll shrink oddly.
3. Preheat Oven: Set your oven to 400°F (200°C). Position rack in the middle.
4. Make Blue Cheese Topping: Mix 1/3 cup blue cheese, 1 tablespoon butter, and 1 teaspoon parsley or chives in a small bowl. Mash with a fork until combined. Set aside (I sometimes sneak a taste for “quality control”).
5. Sear the Steaks: Heat 1 tablespoon olive oil in your skillet over medium-high. When it shimmers, add the bacon-wrapped filets. Sear for 2-3 minutes on each side until bacon is browned and steak is deep golden. Sear the side edges for 1 minute if possible. Note: If bacon unravels, press it gently with tongs or reposition the toothpick.
6. Finish in Oven: Transfer skillet to oven. Roast 5-7 minutes for medium rare (internal temp 135°F/57°C), 8-10 minutes for medium (140°F/60°C). Insert the thermometer into the center (not touching bacon) for accuracy. If you like it rare, check at 4 minutes. The bacon crisps up, and the steak cooks gently—don’t overdo it!
7. Add Blue Cheese & Melt: Remove steaks from oven. Top each with a generous spoonful of the blue cheese mixture. Return to oven for 1-2 minutes, just until cheese starts to melt. Watch closely—blue cheese goes from melt to puddle fast.
8. Rest & Serve: Transfer steaks to a plate and tent loosely with foil. Let rest 5 minutes (the juices settle and bacon stays crisp). Remove toothpicks before serving.
9. Final Touches: Sprinkle extra herbs if you like. Serve hot, with your favorite sides.

Pro Tips: If you find your bacon isn’t crisping, broil for 30 seconds—just keep an eye out! If cheese melts too much, let steaks cool for a minute before topping next time. For perfectly even cooking, flip steaks gently with tongs and don’t crowd the pan. If you’re making more than two, work in batches to keep the heat steady. The aroma at this stage is unreal—you’ll know you’re close when the kitchen smells like steakhouse heaven.

Cooking Tips & Techniques

Years of steak nights have taught me a lot (some lessons were hard-earned). Here are my best tips for bacon wrapped filet mignon with blue cheese:

• Room Temperature Steak: Always let your filet mignon sit out for 30 minutes before cooking. Cold steak cooks unevenly—trust me, I learned the hard way.
• High Heat Sear: Get your pan hot before adding steaks. If the oil doesn’t shimmer, wait—otherwise, you’ll just steam the meat.
• Bacon Wrapping: Use thick-cut bacon for the best flavor and texture. Thin bacon burns before the steak cooks. If bacon unravels, use toothpicks or tuck the ends underneath. It’s not cheating!
• Don’t Overcrowd: Two steaks per pan max. If you crowd the pan, you risk steaming instead of searing—crispy bacon is the goal.
• Meat Thermometer: Don’t guess—check temps. Overcooking filet is the quickest way to steak sadness.
• Resting Matters: Give your steak a few minutes to rest before slicing. The juices redistribute and bacon stays crispy.
• Melting Cheese: Add the blue cheese right at the end. Too soon and it’ll run everywhere. Watch carefully—blue cheese melts fast.
• Multitasking: While the steak finishes in the oven, prep your sides or set the table. Timing is everything!

I’ve ruined a few filets by rushing or skipping steps (once tried to cook a frozen steak—don’t ask). Bacon can be stubborn, but patience pays off. If your first attempt isn’t perfect, keep going—it’s worth it for that steakhouse moment at home. Consistency comes from practice and a reliable thermometer.

Variations & Adaptations

One of the best parts about bacon wrapped filet mignon with blue cheese is how flexible it is! Here are some fun twists I’ve tried:

• Low-Carb & Keto: Skip the blue cheese and use herbed goat cheese for fewer carbs. Pair with cauliflower mash or sautéed spinach.
• Seasonal Swap: In summer, top the steak with grilled peaches or roasted cherry tomatoes instead of cheese. Adds a sweet, tangy contrast.
• Dietary Adaptation: For dairy-free, use a plant-based cheese and vegan butter. Turkey bacon works well if you’re avoiding pork.
• Cooking Method: Grill the bacon-wrapped steaks over medium-high heat for a smoky finish. Just keep an eye on flare-ups—bacon drips can cause drama!
• Flavor Variations: Add a spoonful of garlic-herb butter instead of blue cheese for a classic French twist. Or use smoked gouda for a mellow, creamy finish.
• Personal Favorite: I sometimes tuck fresh rosemary sprigs under the bacon. The aroma is unreal and adds a subtle earthy note.

If you’re cooking for a crowd, try making mini bacon-wrapped filet bites—just cut the steak into medallions and adjust cooking time. For allergies, double check bacon and cheese ingredients (some blue cheeses contain gluten!). Customize for your tastes—honestly, you can’t go wrong with steak and bacon as the base.

Serving & Storage Suggestions

Bacon wrapped filet mignon with blue cheese is best served hot, straight from the oven. Plate it with a sprinkle of fresh herbs and let the cheese glisten for that Pinterest-perfect look. I like to serve mine with roasted garlic mashed potatoes, steamed asparagus, or a crisp garden salad. For drinks, a bold red wine or sparkling water with lemon is a great match.

Leftovers? They’re rare, but here’s what to do: Cool steaks completely, wrap tightly in foil, and store in the fridge up to 3 days. For freezing, double-wrap in plastic and foil—good for 1 month. Reheat gently in the oven at 300°F (150°C) until warmed through, or slice and use in steak salads or sandwiches. The flavors deepen after a day or two—the blue cheese melds with the bacon, and the steak stays tender.

If you’re serving for a party, slice the filets and arrange on a platter. Garnish with extra herbs, and maybe a drizzle of balsamic glaze for extra wow. The bacon keeps everything moist, so even leftovers feel special. Just don’t microwave—bacon gets rubbery and the cheese separates. Oven or stovetop is best for reheating.

Nutritional Information & Benefits

Here’s a quick look at what’s in each serving of bacon wrapped filet mignon with blue cheese (based on one 6 oz steak, 2 slices bacon, 1/6 cup blue cheese):

• Calories: ~520
• Protein: 44g
• Fat: 38g (saturated fat: 17g)
• Carbs: 1g
• Sodium: ~900mg

Filet mignon is leaner than many steaks—packed with protein and iron. Bacon adds flavor and a little crunch, while blue cheese provides calcium and healthy fats (plus a dose of probiotics). If you’re gluten-free, this recipe fits the bill. For low-carb diets, it’s a winner, too. Allergens? Dairy from the cheese, pork from the bacon—always check labels if you have sensitivities.

I’m a big believer in balance—this steak is indulgent, but when paired with veggies and enjoyed mindfully, it fits into a healthy lifestyle. It’s comfort food with a little extra nutrition boost!

Conclusion

If you’re searching for a steak recipe that’s easy, impressive, and totally crave-worthy, bacon wrapped filet mignon with blue cheese is it. The combo of juicy steak, crispy bacon, and creamy cheese is pure magic—whether you’re celebrating or just want a killer dinner. Customize it to suit your tastes, and don’t be afraid to experiment with different cheeses or herbs.

I love this recipe because it brings friends and family together—every time I make it, there’s laughter, clinking glasses, and the kind of contented sighs that mean you nailed dinner. Give it a try, and let me know how you make it your own!

If you enjoyed this recipe, please leave a comment below, share your photos, or tag your steak night on Pinterest. I’d love to hear your twists and stories. Here’s to more delicious, bacon-wrapped moments!

FAQs

Can I make bacon wrapped filet mignon with blue cheese on the grill?

Yes! Just preheat the grill to medium-high, sear steaks over direct heat, then finish with indirect heat until desired doneness. Watch for bacon flare-ups.

What’s the best bacon for wrapping filet mignon?

Thick-cut, smoky bacon works best—it crisps up nicely without burning before the steak cooks. Applewood or hickory-smoked are both delicious.

Can I use another cheese instead of blue cheese?

Absolutely! Try goat cheese, gorgonzola, or smoked gouda for a different flavor profile. Pick your favorite or mix a few.

How do I know when my filet mignon is cooked perfectly?

Use a meat thermometer. For medium-rare, aim for 135°F (57°C) internal temperature. Steak should feel slightly springy but not firm.

What sides go well with bacon wrapped filet mignon with blue cheese?

Classic mashed potatoes, steamed asparagus, roasted veggies, or a crisp green salad are all great. For a special touch, add a glass of bold red wine or sparkling water with lemon.

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