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[Ralphie]

Does anybody have a technique for bacon wrapped filet mignon that yields crispy bacon and properly cooked steak?  The bacon doesn’t necessarily need to be extremely crispy, but it needs to be fully cooked with no chewiness.  Ideally the steak ends up medium/medium rare.
I’ve tried by just grilling the steak but the bacon doesn’t get remotely close to good by the time the steak is done.

Thanks

[Bar-B-Lew]

I have not done this but you may want to try partially cooking the bacon before putting it around the steak.

[smokin soon]

Cheap, thin Bacon that stretches' will help.

[yorkdude]

Both of the above suggestions I have used, they seemed to work pretty good but it wasn't crispy and even less so further down the sides and bottom.

[NorCal Smoker]

Malcolm Reed of How To BBQ Right has a good example. I have followed it and bacon is cooked, but I would not say crispy. You might want to take a look to see if it is different than you have tried. You could also partially pre-cook the bacon before wrapping. I do this when wrapping shrimp and scallops for appetizers so I don’t overcook the seafood. It may work on a tenderloin. Just my two cents.

[pmillen]

Is the bacon wrap intended to be eaten?

I ask in seriousness.  Marcia frequently orders filet mignon when we're out to eat.  It sometimes comes bacon wrapped and the bacon is never done to her liking (or, I think, to anyone's liking).

[Ralphie]

I intend to eat it if I can make it worth eating! 

[Kristin Meredith]

Maybe you could take a kitchen torch -- the ones used for creme brulee -- and just go around the bacon at the finish of the cook and crisp it up.

[Darwin]

As above, thin and or partially cooked slices.  Sear on all sides if thick enough.

[Bentley]

Crispy bacon and properly cooked filet, can't be done...I have tried all ways. The bacon was never intended to be eaten.  The cut was so lean it was used to add a little fat to the cook and some flavor.

[Canadian John]

 The way I do it is over a DIRECT FLAME. Cooking indirectly doesn't cut it for me.

[Brushpopper]

I do a reverse sear after smoking at low temp.  I use a portable $30 gasser I got at Walmart on sale about this time of year.  Works good enough for me at least.

[Ralphie]

Thank you all for the suggestions. But I’ve decided to just chop and sauté the bacon until crispy and fold it into the sautéed mushrooms (and making the switch to prime rib roast).

[Mudflap]

Anytime I want to wrap something in Bacon I lay flat between paper towels and microwave it some to make it more "rubbery" so it wraps better and it is half done.

Mudflap

[Th3Batman86]

Maybe you could take a kitchen torch -- the ones used for creme brulee -- and just go around the bacon at the finish of the cook and crisp it up.

I second a quick flash of a torch. Crisp up the bacon without transferring too much heat to the steak itself. Not sure if this would work but seems to make sense in my head.