Filet Mignon

Filet mignon is the most tender cut of beef available.  When wrapped in bacon it becomes even more succulent and flavour filled.  

You can enjoy this recipe by itself for a special occasion.  All it needs is some salt and pepper to bring out the flavour profile.  But you can add a side of greens or roasted vegetables to boost the complimentary minerals.  

Most people struggle to get enough bioavailable protein.  This simple and succulent recipe will help, with more than half of the calories from protein.  

The steak also provides vitamins B3, B5, B6 and B12, choline, iron, selenium, potassium and zinc.


One serve provides 340 calories, 48 g protein, 16 g fat, 0.1 g of net carbs and P:E = 3.0.


The Cronometer screengrab below shows the nutrients provided by 2000 calories of this recipe relative to the Optimal Nutrient Intakes.  



  • 4 beef medallions (fillet)
  • 4 slices bacon
  • freshly ground pepper (omit for AIP)
  • Sea salt
  • Baking string to tie on bacon


  • Preheat oven to 200°C/392°F
  • Season fillets with salt and pepper and wrap each in a slice of bacon. Secure with baking string. 
  • Heat a non-stick frying pan to medium heat, place filets in the pan and cook the first side for 3 minutes. Turn and brown the other side for another 3 minutes. Roll filets on sides to brown bacon.
  • Place filets flat in the oven tray and place them on the middle rack. Cook for 4 minutes for medium-rare, 8 minutes for well done, or to your liking.
  • Remove kitchen twine and serve with your favourite greens (optional).

Suitable for 

This recipe is featured in the following recipe books optimised for nutrient density.  Follow the links below to find more nutrient-dense recipes optimised for YOUR goal.   

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