---
title: "Filet Mignon in Mushroom Sauce — Bacon-Wrapped Recipe"
description: "Versión en Español. Filet mignon in mushroom sauce is made by wrapping 4 beef tenderloin medallions with bacon, searing them in olive oil and butter for about 3 minutes per side, sautéing garlic and o..."
url: https://www.chileanfoodrecipes.com/bacon-wrapped-filet-mignon-mushroom-sauce-recipe/
date: 2026-09-27
modified: 2026-09-27
author: "Carlos Uhart M."
image: https://www.chileanfoodrecipes.com/wp-content/uploads/2026/09/bacon-wrapped-filet-mignon-mushroom-sauce-featured.jpg
categories: ["Main Dishes"]
type: post
lang: en
---

# Filet Mignon in Mushroom Sauce — Bacon-Wrapped Recipe

[Versión en Español](https://comidaschilenas.com/receta-de-filete-mignon-en-salsa-de-champinones/)

![Bacon-wrapped filet mignon in red wine mushroom sauce](https://www.chileanfoodrecipes.com/wp-content/uploads/2026/09/bacon-wrapped-filet-mignon-mushroom-sauce-featured.jpg)*Homemade filet mignon in mushroom sauce*

Filet mignon in mushroom sauce is made by wrapping 4 beef tenderloin medallions with bacon, searing them in olive oil and butter for about 3 minutes per side, sautéing garlic and onion, adding sliced mushrooms and red wine, stirring in cream, and finishing the medallions in the sauce for 5 to 10 minutes to the desired doneness. It takes 30 minutes of preparation plus 30 minutes of cooking and serves 4 people.

Filet mignon is less a recipe than a French cut, the tender tip of the tenderloin, and this mushroom and Chilean red wine sauce is one of its most popular pairings.

## How to Make Filet Mignon in Mushroom Sauce?

Success depends on quality meat: beef tenderloin medallions 3 to 5 cm (1 1/4 to 2 inches) thick, with a sauce of sliced mushrooms and Chilean red wine.

## Nutritional Information

Each serving of filet mignon with mushrooms contains approximately 580 kcal, 34 g of protein, 43 g of fat (18 g saturated), 160 mg of cholesterol, 5 g of carbohydrates, 2 g of sugars, and 350 mg of sodium. These values are estimates and may vary depending on ingredients and portion sizes.

## Homemade Filet Mignon in Mushroom Sauce Recipe

**Preparation:** 30 minutes
**Cooking:** 30 minutes
**Servings:** 4 people

### Ingredients

- 4 beef tenderloin medallions
- 200 ml (3/4 cup + 1 tablespoon) of red wine
- 100 g (3 1/2 oz) of mushrooms, sliced
- 40 g (3 tablespoons) of heavy cream
- 8 slices of bacon
- 2 tablespoons of olive oil
- 2 tablespoons of butter
- 1/2 onion, chopped
- 2 garlic cloves, minced
- Salt
- Pepper

### Instructions

1. Take the medallions out of the package and let them rest on a board for a few minutes to regain their red color. Wrap the edge of each with 2 slices of bacon and secure with kitchen twine or toothpicks.

![Raw beef tenderloin for filet mignon medallions](https://www.chileanfoodrecipes.com/wp-content/uploads/2026/09/raw-beef-tenderloin-lomo-liso.jpg)*Beef tenderloin*

1. In a heavy skillet or griddle, heat the olive oil and butter over medium-high heat and sear the medallions for about 3 minutes per side. Season, remove, and set aside.

![Bacon slices to wrap the filet mignon](https://www.chileanfoodrecipes.com/wp-content/uploads/2026/09/crispy-bacon-slices-huevos-a-la-copa.jpg)*Bacon*

1. In a large skillet with a splash of oil, sauté the garlic and onion until translucent. Add the sliced mushrooms and red wine, cook for a couple of minutes, stir in the cream, and carefully add the medallions.

![Mushrooms for the red wine sauce](https://www.chileanfoodrecipes.com/wp-content/uploads/2026/09/sliced-mushrooms-filet-mignon-sauce.jpg)*Mushrooms*

1. Finish cooking in the sauce for 5 to 10 minutes, depending on the doneness you like, without letting them dry out. Serve right away with the mushroom and wine sauce, and mashed potatoes or steamed vegetables.

![Chilean red wine for the mushroom sauce](https://www.chileanfoodrecipes.com/wp-content/uploads/2026/09/red-wine-tapapecho-braise.jpg)*Red wine*

## Additional Tips

### Use a thermometer

Pull the meat at 52 to 54 C (125 to 130 F) for medium-rare and let it rest a few minutes.

### Deglaze the pan

Make the sauce in the same pan used to sear the meat, deglazing the browned bits with the wine.

### Deepen the sauce

A teaspoon of Dijon mustard or fresh rosemary during the wine reduction adds depth.

| Original ingredient | Substitute | Ratio | Flavor note |
| --- | --- | --- | --- |
| White mushrooms | Cremini or portobello | 1:1 | More intense flavor |
| Red wine | Beef stock | 1:1 | Alcohol-free |
| Heavy cream | Crème fraîche | 1:1 | Tangier |
| Bacon | Prosciutto | 1:1 | Thinner, saltier |

## Frequently Asked Questions (FAQs)

### 1. How do I keep the meat from drying out?

Do not overcook it, sear over high heat only to brown, and rest it 3 to 5 minutes before slicing.

### 2. Which mushrooms are best?

Cremini or portobello have more flavor and hold their texture better than white mushrooms.

### 3. Why wrap it in bacon?

Tenderloin is very lean; bacon adds fat and flavor and keeps the edges juicy.

### 4. What do I serve with it?

Mashed potatoes, gratin potatoes, or steamed vegetables.

## What Is Filet Mignon?

Filet mignon is a cut from the narrow tip of the tenderloin, sliced into thick, small-diameter medallions.

## A French Name

Filet mignon means dainty or delicate fillet in French, a nod to its tenderness.

## Did You Know?

Wrapping lean meat in bacon or fat is a technique called barding, albardar in Spanish, used to keep it moist while cooking.

## Recommended

- [Chilean Oven Roast Beef](https://www.chileanfoodrecipes.com/chilean-oven-roast-beef-with-vegetables-carne-al-horno-recipe/)
- [Chilean Escalopa Kaiser](https://www.chileanfoodrecipes.com/chilean-escalopa-kaiser-beef-cordon-bleu-recipe/)
- [Hungarian Beef Goulash](https://www.chileanfoodrecipes.com/hungarian-beef-goulash-paprika-stew-recipe/)
- [Chilean Beef Tartare](https://www.chileanfoodrecipes.com/chilean-beef-tartare-tartaro-de-vacuno-recipe/)