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This bacon-wrapped beef tenderloin is a rich and savory main dish that delivers restaurant-quality flavor at home. With a beautifully caramelized crust, smoky bacon, and a juicy center, it's the perfect entrée for celebrations or a luxurious weekend meal.
Seared in butter and rosemary and finished in the oven, this steak is simple to prepare but feels gourmet. Serve it with creamy cauliflower mash or roasted vegetables for a complete keto-friendly dinner.
• 2 (8 ounce) filets mignon steaks
• ½ teaspoon salt
• 2 slices bacon, regular cut
• 1 tablespoon butter
• 1 sprig rosemary, fresh
1. Preheat your oven to 450 °F. Start by seasoning both sides of your filet mignon with salt.
2. Lay a strip of bacon flat on your cutting board, place the steak at one end, and roll it up so the seasoned sides stay exposed. Secure the bacon with a toothpick if it doesn’t stay in place.
3. Heat a heavy-bottom or cast iron skillet over medium-high heat. Melt the butter and add fresh rosemary to the pan.
4. Sear each steak for 2 minutes per side to lock in the juices, then use tongs to sear the bacon edges for 30 seconds each.
5. Stand the steaks upright. Transfer the skillet to the oven and bake for about 10–12 minutes until the steak reaches an internal temperature of 130 °F.
6. Rest the steaks for 5 minutes before serving. Remove toothpicks and pair with your favorite sides.
