Bacon-Wrapped Filet - For the Carnivore Diet
This bacon-wrapped filet is built for rich flavor and reliable results. A quick par-cook on the bacon ensures it crisps up without overcooking the steak. Sear the wrapped filets in hot fat, then finish in the oven to your preferred doneness and rest briefly so the juices settle.
Use a cast-iron skillet for the best crust and monitor doneness with a meat thermometer: aim for 120–125°F for rare, 130–135°F for medium-rare, and 140–145°F for medium. A final butter baste is optional but adds extra richness while keeping everything strictly animal-based.
Ingredients
- 2 beef tenderloin filets (6–8 oz each)
- 4 slices bacon
- 1 teaspoon coarse salt (or to taste)
- 1 tablespoon beef tallow or butter, for searing
- 1–2 tablespoons butter, for optional finishing
Instructions
- Preheat oven to 425°F (220°C). Pat steaks dry and bring to room temperature for 15–20 minutes.
- Par-cook the bacon in a skillet over medium heat for 3–4 minutes, just until some fat renders and the strips are pliable but not crisp. Remove and cool slightly.
- Wrap each filet with two bacon slices, overlapping edges. Secure with butcher’s twine or toothpicks. Season the top and bottom of each filet with salt.
- Heat a cast-iron skillet over medium-high with tallow or butter until shimmering. Sear filets 2 minutes per side until well-browned. Use tongs to sear the bacon-wrapped edges for 30–60 seconds.
- Transfer the skillet to the oven and cook 4–8 minutes, depending on thickness and desired doneness (120–125°F rare, 130–135°F medium-rare, 140–145°F medium).
- Optional: Return to stovetop on low, add finishing butter, and baste for 30–60 seconds.
- Rest steaks on a warm plate for 5 minutes. Remove toothpicks/twine and serve.