Fillet Mignon

By May 4, 2017August 20th, 2020Beef

This melt in your mouth steak is always a winner


  • 1 eye fillet or scotch fillet
  • 2 strips of streaky bacon
  • olive oil
  • Mazzetti balsamic glaze


  • Preheat the oven 180º
  • Wrap the fillet steak with bacon, rind side down and secure with tooth picks
  • Drizzle with oil and let the steak reach room temperature
  • Heat oven proof skillet pan over medium to high heat. Place the steak in pan and cook for 1 minute on each side, then sear the bacon gently
  • Place the steak and pan in oven and cook till medium rare, around 6 minutes
  • Add more cooking time if you prefer your steak well done
  • Rest steak for 5 minutes
  • Drizzle with a little of the balsamic glaze

Note: The bacon flavour adds a smoky taste to this tender juicy piece of meat. Pair it with my Creamy Potato Bake and/or Honey Glazed Baby Carrots and you won’t be disappointed. 

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  • Greg says:

    The steak looks lovely in the photo Judy but I live in Bangsaphan Thailand and the best I can get is old buffalo meat, keep up the good work, love your website.

    Greg… in the land of the smiles.

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