Eye fillet wrapped in bacon pairs tender, lean beef with smoky, savory bacon for a special-occasion steak that is surprisingly straightforward to cook. Searing the steaks first builds a flavorful crust, while finishing them in the oven makes it easier to cook the centers evenly without overcooking the delicate fillet.
Ingredients
- 4 eye fillet steaks, about 180–200 g (6–7 oz) each and 4–5 cm (1½–2 inches) thick
- 4 thin-cut bacon rashers or strips, wide enough to wrap around the sides of the steaks
- 1 tablespoon neutral high-heat oil, such as canola or grapeseed
- 1 tablespoon unsalted butter
- 1 garlic clove, lightly crushed (optional)
- 2 sprigs fresh thyme or rosemary (optional)
- ¾ teaspoon fine salt, or to taste
- ½ teaspoon freshly ground black pepper
- 4 toothpicks or short lengths of kitchen twine, if needed
Instructions
- Prepare the steaks. Take the steaks out of the refrigerator about 20–30 minutes before cooking; do not leave raw meat at room temperature for more than 2 hours total, or 1 hour if the room is above 32°C (90°F). Pat the steaks dry with paper towels. Season all sides with salt and pepper.
- Wrap with bacon. Wind one bacon strip around the side of each steak, with its ends meeting or slightly overlapping. Keep the bacon edge roughly level with the steak so it can contact the pan. Secure the strip with a toothpick or kitchen twine if it will not stay in place. Remove toothpicks or twine before serving.
- Heat the oven and pan. Preheat the oven to 200°C (400°F), or 180°C (350°F) fan-forced. Heat a large, oven-safe skillet over medium-high heat. Add the oil once the pan is hot; it should shimmer but not smoke heavily.
- Sear the bacon and steaks. Stand each steak on its bacon-wrapped edge with tongs and sear, turning as needed, for about 2–4 minutes total, until the bacon is beginning to brown. Then lay the steaks flat and sear the first side for about 2 minutes. Turn and sear the second side for another 2 minutes. Sear the narrow edges briefly if they need color. If the skillet is crowded, work in batches so the steaks brown rather than steam.
- Finish in the oven. Add the butter and, if using, the crushed garlic and herbs to the pan. Spoon the foaming butter over the steaks once or twice. Transfer the skillet to the oven. Roast for approximately 3–8 minutes, checking early with an instant-read thermometer; the exact time depends on steak thickness, starting temperature, and your oven. Insert the thermometer sideways into the center of a steak without touching the pan.
- Check doneness safely. For whole-muscle beef steaks, the USDA safe minimum is 63°C (145°F), followed by a rest of at least 3 minutes. This is medium; steaks cooked to lower temperatures are less thoroughly heated and carry greater food-safety risk, particularly for pregnant, older, or immunocompromised diners and young children. Bacon can brown before the beef is ready, so judge doneness by the center temperature, not the bacon’s color. If you prefer a lower doneness, understand that it does not meet the USDA minimum.
- Rest and serve. Move the steaks to a warm plate and rest for 3–5 minutes. Resting allows the juices to settle; it is not a substitute for reaching a safe minimum temperature. Remove any toothpicks or twine, spoon over the pan butter if desired, and serve promptly.
Tips
- Choose steaks of similar thickness so they finish at about the same time. Ask your butcher for eye fillets around 4–5 cm thick, and use a thermometer rather than relying on timing alone.
- Thin-cut bacon wraps and browns more readily than thick-cut bacon. If your bacon is very lean or does not bend easily, briefly warm it in a pan until flexible, then cool it before wrapping.
- Dry steak surfaces brown better. Avoid moving the steaks constantly while searing, and do not crowd the pan; if cooking in batches, wipe out burnt residue before the next batch.
- Use kitchen twine rather than toothpicks if you prefer, but remove all fasteners before eating. Keep raw-meat utensils and plates separate from cooked steak, and wash hands and surfaces after handling raw beef.
Serving Suggestions
Serve each steak with crisp roast potatoes, mashed potatoes, or a baked potato to catch the savory pan juices. Green vegetables such as asparagus, green beans, or broccolini add freshness, while a simple leafy salad balances the richness of the bacon and butter. For a sauce, offer peppercorn sauce, red-wine sauce, or a spoonful of herb butter on the side rather than covering the browned crust.
Variations
For a smoky version, use smoked bacon; for a milder flavor, choose unsmoked streaky bacon. Add a little Dijon mustard beneath the bacon before wrapping, or season the steaks with a small pinch of smoked paprika along with the salt and pepper. You can also finish with crumbled blue cheese or a few drops of balsamic glaze after resting. If you do not eat pork, use a suitable beef bacon or turkey bacon, keeping in mind that leaner alternatives may brown and crisp differently. Avoid wrapping in very thick bacon unless you are prepared to cook the bacon longer while carefully monitoring the steak’s center.
Storage and Reheating
Refrigerate leftovers promptly, within 2 hours of cooking (within 1 hour in temperatures above 32°C/90°F), in a covered container. Keep them at 4°C (40°F) or colder and eat within 3–4 days. For longer storage, freeze tightly wrapped steaks for about 2–3 months for best quality; thaw in the refrigerator, not on the counter.
Reheat gently in a covered oven-safe dish at 150°C (300°F) until hot throughout, checking with a thermometer if you need to confirm the temperature. A microwave also works in short bursts at reduced power, though it may make the beef less tender and the bacon softer. Reheat only the portion you plan to eat, and do not leave cooked steak at room temperature for extended periods.
Frequently Asked Questions
Can I make eye fillet wrapped in bacon without an oven-safe skillet?
Yes. Sear the steaks in a regular skillet, then transfer them to a small baking dish and finish in the preheated oven. Add the butter and herbs to the dish, if using, and check the center temperature early.
How long should I cook the steaks?
After searing, the oven finish may take roughly 3–8 minutes for steaks 4–5 cm thick, but there is no reliable time for every steak. Thickness, pan heat, and oven accuracy all matter. Use an instant-read thermometer in the center and follow the safe-temperature guidance above.
Will the bacon cook through before the steak overcooks?
Thin-cut bacon usually starts browning during the stovetop sear and continues in the oven. If the bacon is still too soft when the beef reaches its target temperature, briefly crisp the bacon edges in the pan with tongs, avoiding further cooking of the steak’s center.
Can I prepare the steaks ahead?
You can wrap and season them up to a day ahead, then cover and refrigerate at 4°C (40°F) or colder. For best browning, pat the exposed steak surfaces dry before searing. Do not leave the wrapped raw steaks out while preparing other dishes.
Can I cook these on the barbecue?
Yes. Brown the bacon and steak over direct medium-high heat, turning carefully, then move the steaks to a cooler part of the grill and close the lid to finish. Check the center with a thermometer; flames and barbecue heat vary too much for a fixed cooking time.
Why did the steak turn out dry?
Eye fillet is lean, so it can become dry if cooked well beyond your preferred doneness. Check the temperature before the expected finish time, keep the steaks similar in thickness, and allow a short rest. Remember that the safe minimum for whole-muscle beef is 63°C (145°F) with a 3-minute rest.