How to Cook Bacon-Wrapped Beef Chuck Filets

Tenderloin steak wrapped in bacon with red sauce

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Beef is a good source of many nutrients, including zinc, iron, protein and B vitamins, making it a healthy addition to a well-balanced diet. Many cooking techniques work with beef, and a filet wrapped in bacon is a tasty way to indulge. Look for pre-wrapped filets in the meat cooler at your supermarket, or buy filets and wrap them yourself at home. Adults should get 5 to 6-1/2 oz. of meat each day.


Wrap the filets with a piece of raw bacon and secure with a toothpick.

Sprinkle the filet with salt and pepper.

Preheat the grill to medium-high heat. Place the filets on the center of the grill to ensure even cooking.

Cook a 1-inch bacon-wrapped filet for 5 to 10 minutes for a rare steak, 7 to 12 minutes for medium and 9 to 14 minutes for well done. Use tongs to turn the steaks halfway through grilling so both sides are evenly cooked.

Use a meat thermometer to test for doneness. A rare filet needs to reach an internal temperature of 140 F, medium-rare is 145 F, medium is 160 F, medium-well is 165 F and well done is 170 F.

Allow the bacon-wrapped filets to stand for about 5 minutes. If you cut the meat right away, the juices will run out, leaving you with a dry and chewy steak.


Preheat a non-stick skillet to medium-high heat.

Sprinkle the filet with salt and pepper and place it in the middle of the preheated pan.

Cook a 1-inch filet for 8 to 11 minutes for rare, 12 to 14 minutes for medium and 15 to 17 minutes for well-done. Flip the steaks every couple of minutes so each side is cooked to the same degree of doneness.

Insert a meat thermometer into the center of the filet to check for doneness.