How to Grill Bacon Wrapped Sirloin Filet to Perfection

Grilling bacon wrapped sirloin filet is an easy way to impress your family and guests with a delicious steakhouse worthy meal. The combination of a tender and flavorful cut of beef wrapped in salty, crispy bacon is sure to be a crowd-pleaser.

In this detailed guide, I’ll walk you through everything you need to know to make perfect bacon wrapped sirloin filets easily at home.

What is Sirloin Filet?

Sirloin filet is a small, tender cut of beef taken from the sirloin primal of the cow. It is sometimes labeled as “filet of sirloin” or “beef tenderloin steak”.

This premium cut comes from the short loin area and is one of the most tender cuts of beef you can buy, It offers a very fine grain and distinctive flavor that is similar to filet mignon but often at a more budget-friendly price point

Sirloin filet is a small, cylindrical steak ranging from 1-2 inches thick. It is very tender and lean making it ideal for grilling.

Benefits of Wrapping Sirloin Filet in Bacon

Wrapping sirloin filet in bacon accomplishes a few things:

• Adds fat and flavor – The bacon renders and bastes the beef in its juices while cooking. This keeps the lean filet moist and infuses it with smoky, salty flavor.

• Prevents drying out – Bacon acts as a protective barrier to prevent the lean steaks from drying out over high heat on the grill.

• Provides texture contrast – Crispy, crunchy bacon paired with a tender grilled filet makes for amazing contrasting textures in each bite.

• Makes a dramatic presentation – The bacon wrapped filets look quite elegant and impressive served whole or sliced.

Shopping List for Ingredients

To make bacon wrapped sirloin filets, you will need:

• Sirloin filet steaks (1-2 steaks per person)
• Bacon (use thick-cut for best results)
• Olive oil
• Seasonings like salt, pepper, garlic powder
• Wooden toothpicks

I recommend purchasing high-quality steaks and bacon from your local butcher for best flavor.

Step-by-Step Grilling Instructions

Grilling these bacon wrapped filets is simple. Follow these steps for steakhouse quality results:

1. Prepare the Filets

• Take sirloin filet steaks out of the fridge and let come closer to room temperature, about 15-30 minutes.

• Pat the steaks dry thoroughly with paper towels.

2. Wrap with Bacon

• Stretch a slice of bacon lengthwise and wrap it around the sides of each filet.

• Secure bacon in place by piercing with toothpicks. Make sure toothpicks are firmly fastened and bacon is tightly wrapped.

3. Season the Steaks

• Generously season both sides of each bacon wrapped filet with salt, pepper, and any other dry spices.

• I like using garlic powder, onion powder, or Italian herb seasoning.

4. Preheat Grill

• Preheat your grill to high heat, around 400-450°F.

• Use direct heat rather than indirect heat for best sear.

• Oil the hot grates just before grilling to prevent sticking.

5. Grill the Steaks

• Place steaks on hot grill grates. Sear for 2-3 minutes without moving to get nice grill marks.

• Flip steaks and sear another 2-3 minutes on the other side.

• Cook to desired doneness, about 8-10 minutes total for medium-rare.

6. Finish Cooking the Bacon

• Once steak is cooked, use tongs to hold it bacon-side-down over direct heat.

• Cook until bacon is sizzling and browned to your liking, about 1-2 minutes.

7. Rest, Slice, and Serve

• Transfer steaks to a plate and let rest 5 minutes before slicing to allow juices to redistribute.

• Remove toothpicks, slice into medallions, and serve immediately.

• Top with compound butter or your favorite steak sauce if desired.

Handy Grilling Tips

• Let steaks come up to room temp before grilling for more even cooking.

• Use tongs instead of piercing meat with a fork to avoid losing juices.

• Add a pat of flavored butter on top of steaks when they come off the grill.

• Resist the urge to flip the steaks too often. Just flip once for those perfect grill marks.

• Always let steaks rest after grilling before slicing into them.

Checking Doneness of Steaks

Since these thin sirloin filets cook quickly, you’ll want to monitor them closely to prevent overcooking. Here are some ways to test for doneness:

• Insert an instant read thermometer sideway into thickest part of steak. 125°F is rare, 135°F is medium-rare, and 145°F is medium.

• Do a poke test. Rare steak feels soft and spongy, medium-rare bounces back slightly, medium feels firm.

• Cut into steak and check interior color. Red is rare, pink is medium-rare, little pink is medium.

• Watch for visual cues like how much juices are pooling on top and browning on outside.

Serving Suggestions

Bacon wrapped sirloin filet is delicious served as is, but pairing it with a few simple sides completes the meal. Here are some tasty pairing ideas:

• Loaded Baked Potato – Top russet potatoes with butter, cheese, bacon, and sour cream.

• Sauteed Mushrooms – Quickly saute sliced mushrooms in garlic butter.

• Roasted Asparagus – Toss asparagus spears with olive oil, salt, and pepper then roast.

• Scalloped Potatoes – Make ahead casserole with cheddar cheese and cream.

• Side Salad – Add some greens with vinaigrette and crumbled blue cheese.

More Delicious Steak Recipes

If you love steak, try these other amazing beef recipes:

• Blackstone Steakhouse Burgers – Juicy patties with steakhouse flavor.

• Steak Fajitas – Thinly sliced flank steak, peppers and onions.

• Thai Grilled Skirt Steak – Marinated in an Asian flair.

• Steak Kabobs – Chunks of beef skewered and grilled.

• Steakhouse Cobb Salad – Grilled steak on a bed of crisp greens.