Perfect Bacon Wrapped Filet Mignon Recipe with Roasted Garlic and Thyme – Easy Steak Dinner

Just picture this: the sizzle and smoky aroma of bacon as it crisps around a buttery-soft filet mignon, mingling with the sweet, mellow scent of roasted garlic and fresh thyme. There’s something about the first slice into that perfectly cooked steak—the way the juices glisten, the gentle resistance of the bacon giving way to the most tender beef you’ve ever tasted. Honestly, the first time I made this bacon wrapped filet mignon with roasted garlic and thyme, I stopped mid-bite, closed my eyes, and felt like I’d just been let in on the best-kept steakhouse secret. It’s the kind of moment where you pause, take a deep breath, and just smile because you know you’re onto something truly special.

This recipe isn’t just another entry in my weeknight dinner rotation—it’s got family history woven right in. Years ago, when I was knee-high to a grasshopper, my granddad would pan-sear filets for Sunday supper, always insisting on that little extra something (his was a secret garlic butter). I tried my hand at recreating his magic one rainy weekend, but you know me, I had to add my own twist—a roasty garlic and thyme rub and, of course, a generous wrap of bacon. The result? My family couldn’t stop sneaking bites off the platter. Even my steak-purist dad had to admit, “This is better than any restaurant.”

I wish I’d discovered this recipe years ago—it would have saved a lot of bland steak dinners and awkward date nights! It’s dangerously easy for how impressive it looks and tastes. Whether you’re planning a cozy date night, a holiday dinner, or just want to spoil yourself a bit, this bacon wrapped filet mignon is the answer. Friends text me for the recipe after every gathering. It’s become a staple for family birthdays, anniversaries, and “just because” steak nights. I’ve tested it more times than I can count (in the name of research, of course), and every single time, it feels like a warm hug and a little celebration, all in one. Trust me, you’re going to want to bookmark this one for every special occasion—and maybe a few ordinary ones, too.

Why You’ll Love This Perfect Bacon Wrapped Filet Mignon Recipe

Let’s face it, when you want to impress, nothing quite does the trick like a sizzling bacon wrapped filet mignon with roasted garlic and thyme. I’ve put this recipe through its paces—tried-and-true in my own kitchen, approved by picky eaters, and even chef-friend tested. Here are all the reasons this steak dinner is about to become your go-to for special nights and easy celebrations:

• Quick & Easy: Comes together in under 45 minutes, so you can have steakhouse-quality results without spending all night in the kitchen.
• Simple Ingredients: No need for fancy meat thermometers or obscure seasonings—you probably have everything you need on hand.
• Perfect for Date Night or Celebrations: Looks fancy, but even a beginner can nail it. Great for anniversaries, Valentine’s Day, or any time you want to treat someone (including yourself!).
• Crowd-Pleaser: Even the steak skeptics in my family devour this. Kids love the bacon, and adults can’t get enough of the roasted garlic and thyme aroma.
• Unbelievably Delicious: The combo of smoky, crispy bacon, juicy filet, and that gentle whisper of roasted garlic and thyme? Next-level comfort food, through and through.

What really sets this bacon wrapped filet mignon apart is the extra step of rubbing with a roasted garlic and thyme paste. It seeps right into the steak, so every bite is loaded with flavor—not just the top. I’ve tried the “just salt and pepper” method, but honestly, this version is pure magic. It’s the steak you crave on a chilly night, the showstopper you serve when you want a table full of “oohs” and “aahs.”

It’s also surprisingly forgiving—no need to stress about overcooking, because the bacon helps keep everything juicy. Whether you’re a seasoned home chef or just learning, this recipe will make you feel like you’re running your own bistro (without the stress). It’s that close-your-eyes kind of good. If you’re aiming for a memorable meal with minimal fuss, this is your answer. I’d say this is more than a steak—it’s an experience, every single time.

What Ingredients You Will Need

This bacon wrapped filet mignon recipe with roasted garlic and thyme uses simple, honest ingredients to deliver bold flavor and that melt-in-your-mouth texture. Most of these staples are probably already in your pantry or fridge, and a couple can be swapped to suit your taste or dietary needs. Here’s what you’ll need for steak perfection:

• Beef Filet Mignon Steaks (4 steaks, 6 oz each / 170g each) – Look for center-cut filets, about 1.5-2 inches thick. I love using local butcher filets for best flavor.
• Thick-Cut Bacon (4 slices) – The smoky, salty partner that keeps everything juicy. Go for applewood smoked bacon if you want an extra punch. Regular-cut works too, but thick-cut crisps up better without burning.
• Roasted Garlic Cloves (8 cloves) – Roasting brings out the sweetness and takes away that sharp bite. You can roast your own or use store-bought roasted garlic to save time.
• Fresh Thyme (2 tablespoons, chopped) – The herby backbone of this dish. I use thyme from my garden when I can, but store-bought is just fine.
• Olive Oil (2 tablespoons / 30ml) – Helps the garlic-thyme rub adhere and adds richness. I prefer extra-virgin olive oil.
• Kosher Salt & Freshly Ground Black Pepper – To taste. Don’t be shy—seasoning makes all the difference! I use Diamond Crystal kosher salt and fresh cracked pepper for the brightest flavor.
• Unsalted Butter (2 tablespoons / 28g) – For basting at the end. Adds gloss and even more richness (totally worth it).
• Toothpicks or Butcher’s Twine – For securing the bacon. Toothpicks are easier to remove, but twine gives a tighter wrap.

Optional Add-Ins:

• Crushed Red Pepper Flakes (pinch) – For a subtle kick, if you like a little heat.
• Fresh Rosemary (1 teaspoon, chopped) – Swap or add to the thyme for a woodsy note.

Ingredient Notes & Swaps:

• If you need a pork-free version, swap the bacon for turkey bacon or even thinly sliced prosciutto.
• For dairy-free, skip the butter and baste with olive oil or a vegan butter alternative.
• Prefer a more robust garlic flavor? Add a sprinkle of garlic powder to the rub.
• No fresh thyme? Dried thyme works too—just use half the amount since it’s more potent.

These ingredients come together in a way that’s both simple and spectacular—no need for steakhouse reservations, just a little time and a hot skillet!

Equipment Needed

You don’t need a fancy setup to make this bacon wrapped filet mignon with roasted garlic and thyme, but a few trusty kitchen tools will make things easier (and safer—nobody wants bacon grease on their shirt!). Here’s what I reach for every time:

• Cast Iron Skillet (10-12 inch) – My go-to for a great sear and even oven heat. If you don’t have cast iron, any heavy oven-safe skillet will work.
• Oven – For finishing the steaks to a perfect medium-rare.
• Tongs – Essential for flipping steaks and bacon without piercing the meat (keeps those juices inside!).
• Toothpicks or Butcher’s Twine – To secure the bacon. I’ve used both—if you use twine, remember to remove it before serving!
• Small Bowl & Fork – For mashing the roasted garlic and mixing the rub. A mortar and pestle work too, if you’re feeling fancy.
• Meat Thermometer – Not mandatory, but helps nail that perfect doneness. I use a digital instant-read thermometer for accuracy (and peace of mind).
• Aluminum Foil – For resting the steaks after cooking, so the juices redistribute nicely.

If you don’t have a cast iron skillet, a sturdy stainless steel or oven-safe nonstick pan can do the job. Just avoid thin pans—they can burn the bacon before the steak cooks through. For budget-friendly options, check thrift stores for well-loved cast iron (a little seasoning, and they’re as good as new!).

One more tip: keep a paper towel handy to blot extra bacon grease if needed. It keeps things crisp, not soggy. Clean your skillet right after cooking (while it’s still warm) to make things easier on yourself next time.

How to Make Bacon Wrapped Filet Mignon with Roasted Garlic & Thyme

1. Roast the Garlic (if not using store-bought)
   Time: 35 minutes (can be done ahead)
   Preheat your oven to 400°F (200°C). Slice the top off a whole garlic bulb, drizzle with a teaspoon of olive oil, wrap in foil, and roast for 30-35 minutes until golden and soft. Let it cool, then squeeze out the cloves—you’ll need 8 for this recipe. (Pro tip: roast extras and keep them in the fridge for spreading on bread!)
2. Prepare the Garlic & Thyme Rub
   In a small bowl, mash the roasted garlic cloves with 2 tablespoons chopped fresh thyme and 2 tablespoons olive oil. Stir until you have a chunky paste. Season with a pinch of salt and pepper. If you want a little heat, add a pinch of red pepper flakes here.
3. Wrap the Filets
   Pat the filet mignon steaks dry with paper towels. Rub both sides with the garlic-thyme paste, gently pressing it in. Wrap each steak with a slice of bacon, stretching the bacon slightly as you go for a snug fit. Secure the ends with a toothpick or tie with butcher’s twine. Let the steaks sit at room temperature for 10-15 minutes (helps them cook evenly).
4. Preheat the Skillet
   Place your oven-safe skillet on medium-high heat. When hot, add a thin film of olive oil (about 1 teaspoon), swirling to coat.
5. Sear the Steaks
   Add the bacon-wrapped filets to the skillet. Sear for 2-3 minutes per side until the bacon is browned and crisp. Don’t forget to stand the filets on their sides (use tongs to hold them upright) to render the bacon all the way around. The steaks should look golden and smell amazing.
6. Finish in the Oven
   Transfer the skillet to your preheated oven (still at 400°F / 200°C). Roast for 5-8 minutes for medium-rare (internal temp of 130°F / 54°C), or 8-10 minutes for medium (140°F / 60°C). Use a meat thermometer for best results. Warning: bacon can go from crisp to burnt quickly—keep an eye out!
7. Baste and Rest
   Remove the skillet from the oven (careful, it’s hot!). Immediately add 2 tablespoons unsalted butter to the pan. Spoon the melted butter over the steaks for extra gloss and flavor. Transfer the filets to a plate, tent loosely with foil, and let them rest for 5-7 minutes. This is crucial for juicy steak!
8. Remove Twine/Toothpicks & Serve
   Carefully remove all toothpicks or twine before serving. Slice and plate your bacon wrapped filet mignon with a sprinkle of extra thyme and a spoonful of pan juices.

Troubleshooting Tips:

• Bacon not crisping? Try broiling the steaks for 1 minute at the end—just watch closely so nothing burns!
• Steak overcooked? Reduce oven time next go-around. Pull them at 125°F (52°C) for rare; they’ll keep cooking as they rest.
• Bacon falling off? Use two toothpicks per steak and wrap tightly. The bacon shrinks as it cooks, so a snug start helps.

I always keep a clean plate handy for resting, and use a spoon to scoop up those buttery, garlicky pan juices. It’s a little thing, but it makes every bite even better!

Cooking Tips & Techniques for Filet Mignon Success

Making a perfect bacon wrapped filet mignon with roasted garlic and thyme isn’t just about the recipe—it’s about the little things you pick up along the way. Let’s talk shop:

• Room Temp Is Key: Letting your steaks sit out for 10-15 minutes before cooking helps them cook evenly. Cold steak straight from the fridge tends to burn on the outside before the inside cooks.
• Dry Your Filets Well: Pat your steak dry with paper towels. Excess moisture prevents a good sear (and we want that gorgeous crust!).
• Bacon Wrap Tricks: Stretch your bacon slightly as you wrap it around the filet—this keeps it snug as it cooks and shrinks. Secure with toothpicks placed parallel to the steak (easier to remove later).
• Searing for Flavor: Don’t move the steak too much during searing. Let it sit and build that crust! If it sticks at first, just wait a minute—it’ll release naturally when ready.
• Finishing in the Oven: The skillet-to-oven method means you get both crispy bacon and a juicy, perfectly pink center. Don’t skip it! If you cook entirely on the stovetop, the bacon can burn before the steak is done.
• Butter Baste = Wow Factor: This little flourish at the end adds shine and flavor. I sometimes throw in a sprig of thyme with the butter for even more aroma.
• Rest Your Steak! I learned this one the hard way—cutting in too soon lets all those delicious juices escape. Give it 5-7 minutes under foil, and you’ll be rewarded.

Common mistakes? Using thin bacon (it burns), skipping the rest period, or forgetting to season generously. I once tried to speed things up by using high heat only—ended up with a charred outside and a raw inside. Lesson learned! If you’re cooking more than four steaks, work in batches so you don’t overcrowd the pan.

One last tip: multitask by roasting a tray of veggies while your steaks finish in the oven. That way, everything comes out hot at the same time. Consistency is all about practice, so don’t be discouraged if the first try isn’t perfect—it’ll still taste amazing.

Variations & Adaptations

Want to make this bacon wrapped filet mignon with roasted garlic and thyme your own? Here are some creative twists and adaptations I’ve tried (or had readers rave about):

• Low-Carb & Keto: This recipe is naturally low in carbs, but if you want to make it even lighter, use turkey bacon and swap the butter for ghee or a high-quality olive oil. Serve with a cauliflower mash instead of potatoes.
• Gluten-Free: All ingredients here are gluten-free by nature, but always double-check your bacon and butter labels to be sure. For extra peace of mind, use certified gluten-free brands.
• Herb Variations: Try swapping out thyme for fresh rosemary, sage, or even a mix of Italian herbs. I love a rosemary and garlic combo for a wintery flavor.
• Cooking Method: No oven-safe skillet? Sear steaks in a pan, then transfer to a baking sheet lined with foil to finish in the oven. You can also grill these filets over medium-high heat (just watch the bacon—move to indirect heat if it flares up).
• Allergen Swaps: For dairy-free, skip the butter and use olive oil to baste. For pork-free, thinly sliced turkey bacon or prosciutto works—just know the prosciutto crisps up fast, so shorten sear time.
• Stuffed Filet: For a special occasion, slice a pocket into the filet and add a dollop of herbed cream cheese or blue cheese before wrapping with bacon. It’s decadent and always gets “wow” reactions.

Personally, I’ve thrown in a handful of chopped sun-dried tomatoes with the garlic-thyme paste for a Mediterranean twist—so good! The beauty of this recipe is its flexibility. Don’t hesitate to swap in your favorite herbs or play with the bacon style. It’s all about making it your own and having a little fun in the kitchen.

Serving & Storage Suggestions

The best way to enjoy bacon wrapped filet mignon with roasted garlic and thyme? Serve it hot, fresh out of the oven, while the bacon is crispy and the steak is juicy. I love to plate each filet on a warm dinner plate, drizzled with the buttery pan juices and a sprinkle of fresh thyme leaves.

Perfect Pairings:

• Classic mashed potatoes or roasted fingerlings
• Garlic sautéed green beans or asparagus
• A crisp Caesar salad or arugula salad with lemon vinaigrette
• For drinks, a bold red wine like Cabernet or Malbec complements the richness perfectly

Storage:

• Store leftover steaks wrapped in foil or in an airtight container in the refrigerator for up to 3 days.
• To freeze, wrap tightly in both plastic wrap and foil; freeze for up to 1 month. Thaw overnight in the fridge before reheating.

Reheating Tips:

• Reheat gently in a 300°F (150°C) oven, covered loosely with foil, until warmed through (about 10-12 minutes). This keeps the steak from drying out.
• Avoid microwaving—bacon turns rubbery and the filet can overcook.

Honestly, the flavors deepen after a day in the fridge, making leftovers (if you have any!) just as tempting. I’ve even sliced cold leftovers for a killer steak salad lunch the next day—just add a handful of greens and a squeeze of lemon.

Nutritional Information & Benefits

Each serving of this bacon wrapped filet mignon with roasted garlic and thyme (one 6 oz steak with bacon and garlic rub) clocks in around 430 calories, with approximately 32g protein, 28g fat, and 2g net carbs. It’s naturally low in carbs and high in protein, making it a smart choice for keto or low-carb eaters.

Filet mignon is a lean cut, rich in iron and B vitamins, while bacon adds flavor and healthy fats (especially if you use nitrate-free or uncured bacon). Roasted garlic brings antioxidants, and thyme is loaded with vitamin C and anti-inflammatory benefits. This recipe is gluten-free as written, but always check your bacon and butter labels if you have allergies.

From a personal wellness perspective, I find this recipe deeply satisfying—a little goes a long way, and it keeps me full for hours. If you’re watching sodium, use a light hand with the salt and choose lower-sodium bacon. Always listen to your body and make swaps that work for your needs.

Conclusion

If you’re searching for a steak night recipe that’s both foolproof and unforgettable, this bacon wrapped filet mignon with roasted garlic and thyme is the one to try. The flavors are bold yet balanced, the method is simple but feels downright fancy, and the end result always gets rave reviews. I love how it brings people together—whether it’s a quiet dinner for two or a big family celebration. There’s just something about that smoky bacon and tender filet that feels like a treat every single time.

Don’t be afraid to swap herbs, try different bacons, or play with the sides—this recipe is all about making it your own. It’s become a staple in my kitchen, and I hope it finds a place in yours, too. I’d love to hear how yours turns out—drop a comment below, share your favorite twists, or tag me if you post your creation on Pinterest!

Here’s to many delicious steak nights ahead—may every bite be as special as the first. Happy cooking!

FAQs About Bacon Wrapped Filet Mignon with Roasted Garlic & Thyme

How do I know when my filet mignon is done?

Use a meat thermometer for best results. Medium-rare is 130°F (54°C), medium is 140°F (60°C). The steaks will rise a few degrees as they rest, so pull them out just before your target temp.

Can I make this recipe ahead of time?

Yes, you can wrap the steaks with bacon and prepare the garlic-thyme rub up to 24 hours in advance. Keep them covered in the fridge and bring to room temperature before cooking.

What’s the best way to reheat leftovers?

Place steaks in a 300°F (150°C) oven, covered with foil, for 10-12 minutes until warmed through. Avoid microwaving to keep the bacon crispy and the steak tender.

Can I grill bacon wrapped filet mignon instead of using the oven?

Absolutely! Sear over high heat, then move to indirect heat to finish. Watch for bacon flare-ups and turn often for even cooking.

What sides go best with this steak?

Classic choices include garlic mashed potatoes, roasted veggies, or a crisp green salad. For a lighter option, try cauliflower puree or steamed asparagus.

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