There’s something undeniably luxurious about a perfectly cooked filet mignon—tender, buttery, and rich. But wrap it in crispy bacon and serve it alongside golden spinach cakes? Now we’re talking about a meal that feels like a special occasion, even if it’s just a Tuesday night.
Essential Ingredients & Tools
Ingredients
For the Bacon-Wrapped Filets:
- 4 center-cut filet mignons (1.5–2 inches thick)
- 8 slices thick-cut bacon (or pancetta for a milder flavor)
- 2 tbsp olive oil
- 1 tbsp minced garlic
- 1 tbsp fresh rosemary, finely chopped
- Kosher salt and black pepper to taste
For the Spinach Cakes:
- 10 oz fresh spinach (or kale for a heartier twist)
- 1 cup panko breadcrumbs (or almond flour for low-carb)
- ½ cup grated Parmesan (or crumbled feta for tanginess)
- 1 large egg, beaten
- ¼ tsp nutmeg
- 2 tbsp butter
Tools You’ll Need
- Cast-iron skillet (or heavy-bottomed frying pan)
- Toothpicks (for securing bacon)
- Colander and clean kitchen towel (for drying spinach)
- Meat thermometer (optional but highly recommended)
Serves: 4 | Prep: 25 min | Cook: 20 min | Total: 45 min
How to Make Bacon-Wrapped Filet with Spinach Cakes
1. Prepping the Filets: Dry is Key
Moisture is the enemy of a good sear. Pat the filets dry with paper towels, then season generously with salt, pepper, 1 tbsp minced garlic, and 1 tbsp fresh rosemary. Press the spices gently into the meat to ensure they adhere.
Wrap each filet with two slices of bacon, slightly overlapping, and secure with toothpicks. Let them sit at room temperature for 20 minutes—this prevents uneven cooking.
Why it matters: Cold meat sears unevenly, leaving you with a overcooked exterior and a cold center.
2. Searing to Perfection
Heat 2 tbsp olive oil in a cast-iron skillet over medium-high heat until shimmering. Place the filets bacon-side down first to render the fat slowly, basting the steak. Sear for 2–3 minutes per side, including the edges.
Baste the steaks by tilting the pan and spooning the hot fat over the top. Transfer to a 375°F oven for 8–10 minutes (or until 130°F for medium-rare).
Pro tip: If the bacon isn’t fully crisp, finish under the broiler for 1–2 minutes.
3. Spinach Cakes: The Unsung Hero
Wilt 10 oz fresh spinach in a dry pan for 2 minutes, then drain and squeeze out all excess water. Combine with 1 cup panko breadcrumbs, ½ cup grated Parmesan, 1 large beaten egg, and ¼ tsp nutmeg. Fold gently—overmixing makes dense cakes. Form into 4 patties.
Why it matters: Excess water leads to soggy cakes. A kitchen towel works best for drying.
4. Crisping Up Those Cakes
Melt 2 tbsp butter in a skillet over medium heat. Fry the patties for 3–4 minutes per side until golden. For extra crispness, dust with panko before frying.
5. The Grand Finale: Rest & Serve
Let the filets rest for 5 minutes to redistribute juices. Plate with spinach cakes and drizzle with skillet drippings or a quick red wine pan sauce.
Perfect Pairings
Complementary Dishes
- Roasted Garlic Mashed Potatoes: Creamy and rich, they balance the filet’s smokiness. Leave the skins on for added texture.
- Grilled Asparagus: Charred tips contrast the tender steak; drizzle with browned butter for decadence.
Drinks
- Cabernet Sauvignon: Tannins cut through the bacon’s fat, while dark fruit notes echo the seared crust.
- Smoky Old Fashioned: A bourbon cocktail with bacon-infused syrup ties the meal together.
Something Sweet
- Dark Chocolate Espresso Pots de Crème: Bittersweet chocolate complements the savory steak without overwhelming.
- Honey-Roasted Figs: Warm figs with mascarpone offer a light, seasonal finish.
Storage & Freshness Guide
- Leftovers: Store filets and spinach cakes separately for up to 3 days. Reheat filets in a 250°F oven for 10 minutes.
- Freezing: Freeze uncooked bacon-wrapped filets for up to 1 month. Spinach cakes don’t freeze well.
- Food Safety: Never leave cooked steak at room temperature for more than 2 hours. Reheat to 165°F.
Nutrition Profile
| Nutrient | Amount (per serving) |
|---|---|
| Calories | 620 |
| Fat | 42g |
| Protein | 48g |
| Carbs | 12g |
| Fiber | 3g |
Bacon-Wrapped Filet with Spinach Cakes: A Decadent Dinner Worth Every Bite
Indulge in a Bacon-Wrapped Filet with Spinach Cakes—tender steak meets crispy greens for a meal that's pure luxury. Try this showstopper recipe tonight!
Ingredients
For the Bacon-Wrapped Filets
-
4 center-cut filet mignons (1.5–2 inches thick)
-
8 slices thick-cut bacon
-
2 tbsp olive oil
-
1 tbsp minced garlic
-
1 tbsp fresh rosemary (chopped)
-
Kosher salt and black pepper (to taste)
For the Spinach Cakes
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10 oz fresh spinach
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1 cup panko breadcrumbs
-
½ cup grated Parmesan
-
1 large egg (beaten)
-
¼ tsp nutmeg
-
2 tbsp butter
Instructions
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Pat filets dry and season with salt, pepper, 1 tbsp minced garlic, and 1 tbsp fresh rosemary. Wrap with bacon and secure with toothpicks. Let sit for 20 minutes.01
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Heat 2 tbsp olive oil in a skillet. Sear filets bacon-side down for 2–3 minutes per side. Transfer to a 375°F oven for 8–10 minutes.02
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Wilt 10 oz fresh spinach, drain, and squeeze dry. Mix with 1 cup panko breadcrumbs, ½ cup grated Parmesan, 1 large beaten egg, and ¼ tsp nutmeg. Form into patties.03
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Melt 2 tbsp butter in a skillet. Fry spinach cakes for 3–4 minutes per side.04
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Rest filets for 5 minutes before serving with spinach cakes.05
