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Keto Dinner

Easy Yet Romantic Filet Mignon

There’s something undeniably special about filet mignon, especially when it’s wrapped in bacon and requires minimal effort. I love how this keto dinner feels fancy but comes together in under 30 minutes, making it perfect for date night or any evening you want to treat yourself. The bacon adds a smoky crunch while keeping the lean steak moist under the broiler.

10 min Prep time 12 min Cook time 22 min Total time 2 Servings 480 Calories
Easy Yet Romantic Filet Mignon

Ingredients

  • (8 ounce) beef tenderloin steaks
  • teaspoons olive oil
  • /4 teaspoon onion powder
  • salt and pepper to taste
  • tablespoons minced shallot
  • slices bacon

Instructions

  1. Step 1

    Move your oven rack to the highest position and set the broiler to high. Pat the steaks dry, then rub them all over with olive oil. Season generously with onion powder, salt, and pepper. Wrap a slice of bacon around the sides of each filet, securing it with a toothpick so it stays put during cooking. Place the steaks on a broiler pan and slide them under the broiler for 5 to 7 minutes. After that, flip each steak carefully using tongs, sprinkle the tops with the minced shallot, and broil for another 5 to 7 minutes. I always check for doneness a minute or two early—an instant-read thermometer should read 135°F for a perfect medium-rare. Let the filets rest on a warm plate for 5 minutes before removing the toothpicks and serving. This brief rest locks in the juices, giving you that buttery texture with every bite.

Chef's Tip

Let the steaks rest at room temperature for 20 minutes before cooking. I find this helps them cook more evenly and yields a more tender center.

Storage Tips

Store any leftover steak in an airtight container in the fridge for up to 3 days. To reheat, warm gently in a skillet over low heat with a pat of butter to keep it juicy.

Variation Tips

Swap the bacon for prosciutto for a saltier, crisper finish. For a herbaceous kick, replace the shallots with minced rosemary and garlic, then finish with a dollop of compound butter.

Frequently Asked Questions