Directions 7 steps | 30 Minutes
Remove the filet mignon steaks from the fridge 1 hour before cooking to bring them to room temperature. Season the steaks with salt and pepper on both sides.
Preheat the oven to 425°F. On a baking sheet, arrange the bacon strips in a single layer, making sure they do not overlap.
Bake for 12-15 minutes or until the strips just begin to turn golden brown. Drain the bacon on a paper towel lined plate.
Wrap the steaks completely with bacon, securing it with a piece of cotton twine or toothpicks.
In a large cast-iron skillet, heat the oil. Once hot, add the bacon-wrapped steaks and sear for 2 minutes without moving.
Flip the steaks and add the butter, smashed garlic cloves and rosemary sprigs to the skillet. Cook for 2 more minutes, basting the steaks in the melted butter. Transfer the skillet to the oven to finish cooking. Roast at 425°F to your liking, about 4 to 9 minutes.
Remove the steaks and let them rest for 5 minutes before slicing. Serve and enjoy!