Step 1: Prepare and Dry-Brine the Steaks
At least 1 hour, and up to 24 hours, before cooking, prepare the steaks. Pat them completely dry with paper towels—this is the single most important step for achieving a good sear. Season all sides generously with kosher salt. Place them on a wire rack set over a baking sheet and refrigerate, uncovered. This dry-brine draws out moisture, which is then reabsorbed, seasoning the meat deeply and creating a dry surface for a perfect crust.

Step 2: Wrap the Filets in Bacon
Remove the steaks from the refrigerator 30-45 minutes before cooking to bring them to room temperature. Wrap one slice of bacon around the circumference of each filet, ensuring the ends of the bacon overlap. Secure the bacon with a toothpick, pushing it through the bacon ends and into the steak. Do not wrap the bacon over the top and bottom of the steak, as this will prevent a proper sear on the meat itself.

Step 3: Preheat Oven and Pan
Preheat your oven to 400°F (200°C). While it heats, place a large, heavy-bottomed, oven-safe skillet (cast iron is ideal) over medium-high heat. Let the skillet get very hot—you should see wisps of smoke when you add the oil.

Step 4: Sear the Steaks to Create a Crust
Pat the steaks dry one last time. Coat them liberally with the coarsely ground black pepper, pressing it into the meat. Add the high-smoke-point oil to the hot skillet. Carefully place the bacon-wrapped filets in the pan, seam-side down if possible. Sear undisturbed for 2-3 minutes, until a deep brown crust forms. Flip and sear the other side for another 2-3 minutes. Use tongs to sear the edges for about 30-60 seconds each.

Step 5: Aromatics and Oven-Finish
If using, add the crushed garlic, thyme/rosemary, and butter to the skillet. As the butter melts, tilt the pan and use a spoon to baste the tops of the steaks with the foaming butter and herb-infused fat for about 30 seconds. Immediately transfer the entire skillet to the preheated oven.

Step 6: Cook to Perfect Doneness
Cook in the oven until the internal temperature reaches your desired doneness. For a perfect medium-rare, this will take 5-10 minutes, aiming for an internal temperature of 130-135°F (54-57°C). Use a digital instant-read thermometer for precision. This is non-negotiable.

Step 7: The Crucial Rest
Remove the skillet from the oven. Using tongs, transfer the steaks to a clean wire rack (do not use a plate, as this will create steam and ruin the crust). Let them rest for at least 10 minutes. This allows the muscle fibers to relax and reabsorb the juices, ensuring a moist, juicy steak.

Step 8: Make the Pan Sauce (Optional)
While the steaks rest, make a quick pan sauce. Using the same skillet (be careful, the handle is hot!), place it over medium heat. Add the minced shallot and cook for 1 minute. Pour in the red wine to deglaze the pan, scraping up all the browned bits (the fond) with a wooden spoon. Let it reduce by half. Add the beef broth and reduce again by half. Turn off the heat and stir in the heavy cream or whisk in the cold butter until the sauce is glossy and slightly thickened.

Step 9: Serve and Enjoy
Remove the toothpicks from the steaks. Plate each filet mignon and spoon the pan sauce over the top or around the base. Serve immediately