This Keto Filet Mignon & Green Beans with Bacon dish is a perfect date night meal! Otherwise, it’s perfect any time you want to treat yourself. The meat is buttery, tender, and perfectly cooked. Plus, there’s bacon included, so what could be more perfect?
I know a recipe is great when my husband continues to talk about it hours later. I just got a text from him stating, “Lunch was soooo good.” Thus, I had to share my recipe for Keto Filet Mignon & Green Beans with Bacon with all of you. After looking at and thinking about flavor pairings recently, I just knew I had to focus on a butter and thyme pairing for this steak!
As a rule of thumb, when cooking filet mignon:
- Have a plan and work quickly; it doesn’t take very long at all to prepare this meal!
- This recipe outlines searing the filet mignon, then finishing cooking it via the oven.
- Do not by shy with how much butter you use. The steak will already taste buttery and melt in your mouth, but if you’re like me and obsessed with butter, have at it!
- With the butter, continue to baste!
- Season with salt and pepper very generously.
- Do not flip or constantly move your steak. When searing, let it sit for a few minutes and then turn it once.
- Let it rest before cutting into it. (I know it’s horrible to wait, but you need to – trust me.)
Hope you enjoy!
Keto Filet Mignon & Green Beans with Bacon and Caramelized Shallots
- 12 oz Wagyu Beef Tenderloin
- Generous sea salt and pepper - to taste
- 2 tbsp Unsalted Butter
- 4 sprigs Thyme
- 2 tsp Minced Garlic
- 1 tbsp Unsalted Butter *Topping
- 1 tsp Chives *Topping
Green Beans & Filet Mignon Prep:
- 3.5 cups Frozen Green Beans (1 bag)
- 8 slices bacon
- 1 medium Shallot
- 1 tsp Pink Salt
- 1/2 tsp Black Pepper
- 1/4 tsp Chipotle Chili Pepper
- 1 tsp Garlic Powder
- Preheat your oven to 425 degrees F, 218 degrees C.
- Place raw meat on cutting board. Season very generously with sea salt and pepper.
- Microwave 1 frozen bag of green beans.
- In a skillet, over medium-high heat, begin to cook your bacon. Season with black pepper.
- Once bacon is crispy enough per your preference, set aside, on a cutting board. In same skillet, cook shallot until caramelized.
- Then, add in green beans. Add all spices/seasonings: salt, pepper, garlic, and chipotle chili pepper. Stir occasionally. Cook until bacon grease slightly cooks out.
- Cut bacon into bite sized pieces. Plate your green beans and shallots and add the bacon on top.
- Your meat should be closer to room temperature at this point. Also, the oven should be almost fully heated.
- Using an oven safe skillet, ensure your heat is turned to medium-high. Wait until skillet is hot before adding filet mignon.
- First, add butter. Then, add the thyme and garlic.
- Add filet mignon to the skillet. Set a timer to 3 minutes of cooking per each side. (You will only turn the steak once.)
- As the steak cooks, continue to generously baste it with your butter. To baste, tilt the skillet towards you. Use a spoon to pick up the butter and then pour it over the steak.
- Once steak has flipped and cooked a final 3 minutes, you are then ready to transfer to your oven.
- Using a meat thermometer, insert the thermometer into the middle of a steak. For the filet mignon to be medium rare to medium, you'll want the temperature to be anywhere from 140 - 155 degrees F, 60 - 68 degrees C.
- I cooked the filet mignon until exactly 145 degrees F, or 62 degrees C. In the oven, this should take approximately 6 - 7 minutes at 425 degrees F / 218 degrees C.
- Once finished cooking, move steak from skillet to platter or serving plate, so that it does not continue to cook. Wait at least 5 minutes before cutting and eating.
- Feel free to top with additional butter, sea salt, and chives! Enjoy!!