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Bacon-Wrapped Filet Mignons with Crab Sauce

Try a new take on steak and seafood for dinner with Bacon-Wrapped Filet Mignons with Crab Sauce.

30 mins
2 Serving(s)
Bacon-Wrapped Filet Mignons with Crab Sauce


  • 4 slices Schnucks sliced bacon
  • 2 garlic cloves, finely chopped
  • 3/4 tsp. kosher salt
  • 1/4 tsp. freshly ground black pepper
  • 1 pinch cayenne pepper
  • 2 (8 oz.) filet mignons
  • 1/2 cup unsalted butter (1 stick), cut into cubes and softened
  • 1 medium shallot, finely chopped (1 1/2 tbsp.)
  • 1/4 cup dry white wine (such as Sauvignon Blanc)
  • 1 1/2 tbsp. fresh lemon juice
  • 3 tbsp. heavy whipping cream
  • 1 1/2 tsp. chopped fresh tarragon leaves plus additional for garnish
  • 1 pinch ground white pepper
  • 1 (6 oz.) can refrigerated or canned white or lump crabmeat, drained and picked through
  • 2 wooden sticks


  1. Preheat oven to 350°F. In large skillet, cook bacon over medium heat 1-1/2 minutes on each side. Transfer bacon to rimmed baking pan; set skillet aside to use later.
  2. In small bowl, mix garlic, 1/2 teaspoon salt, black pepper and cayenne. Rub garlic mixture on both sides of filets. Preheat same skillet over medium-high heat. Add filets and cook 2 minutes on each side to brown; transfer filets to baking pan with bacon.
  3. When cool enough to handle, wrap each filet with 2 slices bacon, securing with wooden picks. Roast filets on same baking pan 15 to 20 minutes or until internal temperature reaches 140°F. Let stand 5 minutes. (Temperature will increase 5°F upon standing for medium-rare.)
  4. Meanwhile, in 1- to 2-quart saucepan, melt about 1 tablespoon butter over medium-low heat. Add shallot and cook 3 minutes, stirring occasionally. Stir in wine and cook 3 minutes. Add lemon juice and cook 1 minute. Stir in cream. Reduce heat to low; with whisk, slowly stir in remaining butter. Remove saucepan from heat; stir in tarragon, white pepper and remaining 1/4 teaspoon salt. In small microwave-safe bowl, warm crabmeat in microwave oven on high 10 seconds or until heated through. Fold crabmeat into sauce.
  5. Remove wooden picks from filets. Spoon crab sauce over and around each filet. Sprinkle with tarragon, if desired.

Wine Recommendations

Pair with Pinot Noir.

  • Meiomi Pinot Noir
  • Hahn Estates Pinot Noir
  • Josh Pinot Noir

    Nutrition Facts

    1122 Calories Per ServingFat: 87gSaturated Fat: 45gCholesterol: 397mgSodium: 1031mgCarbohydrates: 5gProtein: 77g

    Actual nutritional values may vary depending on specific ingredients used and/or modifications to the recipe