Double Smoked Bacon Wrapped Fillet Mignon with Caramelized Mushrooms

This is a true meat dish if I do say so myself! I’m a BIG bacon lover and really like to find any kind of recipe to incorporate it with. Well here we are with a to die for recipe mixing basically all my favorites; bacon, fillet mignon and caramelized mushrooms.



  • 1 tablespoon butter
  • 1 onion, diced
  • 8 ounces mushrooms, sliced
  • 2 cloves garlic, chopped
  • 1 teaspoon thyme, chopped
  • 1 tablespoon olive oil
  • salt and pepper to taste
  • 2 strips double smoked bacon
  • 2 (6 ounce) 1 1/2 inch thick filet mignon, room temperature
  • 1/2 cup red wine
  • salt and pepper to taste
  • 1 tablespoon butter
  • 1 handful parsley, (optional but suggested)
  • 1 tablespoon blue cheese, crumbled (I don’t like Blue cheese so I substitute a truffle cheese crumbled on top but all of this is optional)

Healthy LifestFillet Mignonyle


Melt the butter in a pan over medium heat.

Add the onion and saute until tender, about 5-7 minutes.

Add the garlic and thyme and saute until fragrant, about a minute.

Add the mushrooms and saute until they turn golden brown and caramelize, about 15-20 minutes.

Meanwhile heat the oil in an oven safe pan over medium high heat.

Season both sides of the filet mignon with salt and pepper and wrap the bacon around holding it together with a toothpick.

Sear both sides of the filet mignon in the pan until slightly caramelized, about 2 minutes per side.

Transfer the pan to a preheated 375F/190C oven and cook for 4-6 minutes for medium rare., If your filets are 2 inches thick cook for a minute or two longer.

Set the filet mignon aside to rest for 5 minutes.

Add the wine to the pan that the filet mignon was cooked in and deglaze it.

Transfer the wine to the pan with the mushrooms and deglaze it.

Add the butter and simmer to reduce the sauce by half.

Season with salt and pepper, remove from heat and mix in the parsley.

Serve the filet mignon on the mushrooms and top it with the blue cheese.

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