Air-Fryer Bacon-Wrapped Filet Mignon Recipe photo by Taste of Home
Total Time
Prep/Total Time: 30 min.
Bacon-wrapped filet mignon is surprisingly easy to make in the air fryer. A Scotch mushroom sauce turns the steak into an elegant, restaurant-quality dish.

Updated: Feb. 06, 2024

Filet mignon is always a fantastic choice for celebratory meals and special occasions. These steaks are cut from the beef tenderloin, a lean primal cut that’s prized for its beefy flavor. Unlike other types of steak which require marinating or tenderizing, filet mignon boasts a tender texture right out of the packaging. While you don’t need to do much to make filet mignon taste great, everything is better with bacon, and steak is no exception! Bacon-wrapped steak boasts an elegant, restaurant-style aesthetic.

The bacon isn’t just there for show, either. As the bacon cooks, its fat renders onto the steak, giving it a savory, rich and slightly smoky flavor. That rendered fat has a second benefit for the steak. Since filet mignon is a lean cut, it doesn’t have the fat content of other steaks, and it can quickly dry out and become chewy if overcooked. Bacon adds a protective fat layer to the steak, locking in moisture and keeping the meat tender and juicy as it cooks.

When you’re ready for more bacon, check out our collection of bacon-wrapped recipes so you can experience the glory of pork from breakfast through dinner.

Ingredients for Bacon-Wrapped Steak

  • Beef tenderloin steaks: You can wrap any type of steak in bacon, but bacon-wrapped filet mignon is our top choice. These steaks have almost no fat, so you don’t have to trim them before wrapping them with bacon.
  • Bacon: Thinly sliced bacon is the best bacon for bacon-wrapped recipes. It wraps easily around the steak and provides better coverage than thicker bacon. (Psst: Did you know there are 14 types of bacon?!)
  • Salt and pepper: You can season the steaks with any number of herbs and spices, but we like to keep it simple. Sticking to just salt and pepper lets the meat’s beef-forward flavor shine through.
  • Mushroom sauce: This Scotch-flavored mushroom sauce would go well with any steak, and it really elevates bacon-wrapped filet mignon to a restaurant-quality dish. The dried thyme and rubbed sage complement the baby portobello mushrooms, and the combination of Scotch, ginger ale, brown sugar and soy sauce adds flavor without being overpowering. If you don’t have Scotch on hand, feel free to use bourbon.

Directions

Step 1: Partially cook the bacon

Air Frying Bacon StripsTMB Studio

Preheat the air fryer to 350°F. Place the bacon strips in a single layer in the air-fryer basket. Cook until partially cooked but not crisp, three to four minutes. Remove to paper towels to drain.

Editor’s Tip: Filet mignon steaks cook quickly, so we partially cook the bacon to ensure that it will fully cook later. If you don’t want to use the air fryer for this step, you can cook the bacon on a microwave-safe plate lined with paper towels. Microwave on high for two to three minutes, until partially cooked.

Step 2: Wrap the steaks with bacon

Wrapping the steaks with bacon stripsTMB Studio

Increase the air fryer temperature to 375°. Sprinkle the steaks with salt and pepper. Wrap a strip of bacon around the side of each steak, and secure the bacon in place with toothpicks.

Editor’s Tip: You shouldn’t need more than one slice of bacon for each 5-ounce steak. However, if your steaks are larger, you may need to add a second piece of bacon.

Step 3: Air-fry the steaks

Air Frying Steaks TMB Studio

Place the steaks in a single layer on a greased tray in the air-fryer basket. Cook until the meat reaches the desired level of doneness, 7 to 10 minutes, turning halfway through.

Test Kitchen Tip: Air-fryer cooking times vary dramatically between brands of air fryers. A meat thermometer is the best way to know when bacon-wrapped steak is finished. For medium-rare, the thermometer should read 135°; for medium, 140°; for medium-well, 145°.

Step 4: Cook the mushrooms

Cooking Mushrooms in SkilletTMB Studio

Meanwhile, in a large skillet, saute the mushrooms and thyme in olive oil and 1 tablespoon of the butter until tender. Remove the skillet from heat. Add the Scotch, stirring to loosen the browned bits from the pan. Stir in the ginger ale, brown sugar, soy sauce and sage.

Step 5: Simmer the mushroom sauce

Adding Butter in mushroomsTMB Studio

Return the skillet to the stove. Bring the mushroom sauce to a boil. Reduce the heat, and simmer, uncovered, until the sauce is reduced by half, three to five minutes. Stir in the remaining tablespoon butter. Serve the steaks with the mushroom sauce.

Editor’s Tip: If the sauce is too thin for your liking, feel free to add a thickener like cornstarch.

Recipe Variations

  • Use a different steak: Bacon-wrapped filet mignon is the classic preparation, but you can wrap most types of steak in bacon. Try ribeye, New York strip, sirloin or tri-tip steak. Avoid tough cuts of meat like brisket, chuck roast, rump roast or cube steak.
  • Add spices: Customize the seasonings with essential spices and herbs, such as garlic powder, rosemary, basil or cayenne pepper.
  • Make bacon-wrapped filet mignon in the oven: Instead of using your air fryer, you can cook bacon-wrapped filets in the oven. Start by frying the bacon in a small skillet until partially cooked. Then, preheat the oven to 375°, and prepare the steak, wrapping each one in a piece of bacon. In an ovenproof skillet, cook each steak in oil over medium-high heat for two minutes on each side. Transfer the skillet to the oven, and bake the steaks until the meat reaches desired doneness, about 8 to 12 minutes.
  • Turn it into an appetizer: Turn this delicious bacon-wrapped steak recipe into a fancy appetizer, and make bacon-wrapped air-fryer steak bites. Instead of wrapping the whole steak, cut the steak into cubes. Wrap each piece with bacon. Air-fry the steak bites for six to seven minutes, until the meat reaches the desired level of doneness.

How to Store Bacon-Wrapped Steak

If you end up with leftover steak, store it in an airtight container in the refrigerator for up to four days. Before reheating steak, let the meat rest at room temperature for 30 minutes.

Bacon-Wrapped Steak Tips

Air Fryer Bacon Wrapped Filets served on plate with beansTMB Studio

Can you sear the filet mignon before wrapping it in bacon and air-frying?

Traditional bacon-wrapped steak recipes sear filet mignon in an oven-proof skillet, then transfer it to the oven to finish cooking. The hot pan caramelizes the meat, giving it a crisp exterior. You don’t have to sear the filet for air-fryer bacon-wrapped steak, though. The air fryer works by circulating hot air around food with a fan. It’s hotter and provides more concentrated heat than an oven, so it can brown the steak without requiring a searing step.

What can you serve with bacon-wrapped filet steak?

Bacon-wrapped steak tastes fantastic with a side of buttery mashed potatoes or a loaded baked potato. Lighten up the meal with crisp vegetables, such as old-fashioned green beans or a crunchy tossed salad. If you’re serving these steaks with wine, try a bottle of pinot noir for the perfect pairing.

Watch how to Make Air-Fryer Bacon-Wrapped Filet Mignon

Bacon-Wrapped Steak

Prep Time 30 min
Yield 2 servings

Ingredients

  • 2 bacon strips
  • 2 beef tenderloin steaks (5 ounces each)
  • 1/4 teaspoon salt
  • 1/4 teaspoon coarsely ground pepper
  • 2 cups sliced baby portobello mushrooms
  • 1/4 teaspoon dried thyme
  • 2 tablespoons butter, divided
  • 1-1/2 teaspoons olive oil
  • 1/4 cup Scotch
  • 1/2 cup diet ginger ale
  • 1 tablespoon brown sugar
  • 1-1/2 teaspoons reduced-sodium soy sauce
  • 1/4 teaspoon rubbed sage

Directions

  1. Place bacon in a single layer in air-fryer basket. Cook at 350° until partially cooked but not crisp, 3-4 minutes. Remove to paper towels to drain.
  2. Preheat air fryer to 375°. Sprinkle steaks with salt and pepper; wrap a strip of bacon around the side of each steak and secure with toothpicks. Place steaks in a single layer on greased tray in air fryer basket. Cook until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°), 7-10 minutes, turning halfway through.
  3. Meanwhile, in a large skillet, saute mushrooms and thyme in 1 tablespoon butter and the oil until tender; remove from heat. Add Scotch, stirring to loosen browned bits from pan. Stir in ginger ale, brown sugar, soy sauce and sage.
  4. Bring to a boil. Reduce heat; simmer, uncovered, until reduced by half, 3-5 minutes. Stir in remaining tablespoon butter. Serve with steaks.

Nutrition Facts

1 filet with 1/3 cup mushroom mixture: 581 calories, 37g fat (15g saturated fat), 108mg cholesterol, 729mg sodium, 10g carbohydrate (8g sugars, 1g fiber), 35g protein.