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Bacon Wrapped Filet Mignon

  • Serves 2
  • Prep 10 mins
  • Ready-In 45 mins

Product versatility is key in the foodservice industry. Litehouse's commitment to high quality products allows each one of its products to be utilized across various recipes.

Bacon Wrapped Filet Mignon

We topped our 4 oz. Filet Mignons with Blue Cheese and fresh cracked pepper, then wrapped them in thick-cut bacon. We paired that with a glass (or two) of Cabernet Sauvignon and served on a bed of greens. Feel free to use your favorite side and wine to make this delicious dish your own.


2 Hickory grilling planks
2, 4 oz. Tenderloin Steaks or Filet Mignons
2 pcs. Thick-Cut Bacon
Sea Salt
Olive Oil
Fresh cracked black pepper
2 oz. Blue cheese


-Soak your Cedar planks for 1-8 hours; the longer the better.
-Salt and pepper your steaks and brush them with a little olive oil. In a frying pan on high heat, seer your steaks on all sides until a caramelized crust appears. Seering seals in the flavor and juices and adds a richness of flavor. Wrap the bacon around tenderloins, securing with toothpicks.
-Preheat grill to Medium Heat (350°F.)Place soaked planks with steaks on grill and close grill lid. Allow to smoke and smolder for 9-10 minutes for medium-rare steaks.
-When steaks are almost done to your liking, top with cheese. Pull from grill and cover with foil to rest.
-Once your steaks for have rested for 5-10 minutes, uncover, and serve.