Filet mignon, or "dainty filet," is an exceptionally tender cut of meat. Filet mignon is very lean, so it is important to take care that it does not overcook. Wrapping the filet in bacon bastes the steak, keeping it moist and imparting flavor while it cooks. This delectable cut of steak is at its best when by quick cooking, broiling it to a fork-tender medium rare.
Remove the filet mignon from the refrigerator 30 minutes prior to cooking. Take a strip of bacon and wrap it snugly around the steak. Insert a toothpick into the steak to hold the bacon in place while cooking.
Preheat your broiler. Such a tender and flavorful cut does not require any seasoning, but if you wish to season the steak, use a pinch of salt and pepper or rub both sides with a garlic clove.
Place the steaks on a broiler pan and slide into the broiler, positioning the pan as close as you can to the heating element. Cooking times vary depending on the thickness of the steaks and how close you are able to cook them to the heat source. Cook for approximately 7 to 10 minutes on each side, flipping once during cooking. Check with an instant-read meat thermometer; when the internal temperature reaches 135 to 140 degrees Fahrenheit, the steak is medium rare.
Remove the filet mignon from the broiler and let it rest for 5 minutes before serving.