Place a piece of parchment paper in an 8×12 glass baking dish (for easy clean up, but no big deal if you don’t have any).
Throw your grapes, balsamic vinegar, and coconut oil with a bit of salt on top into your baking dish and toss to coat.
Roast grapes for about 25 minutes or until soft.
When there is about 10 minutes left for your grapes to cook, pull out a medium skillet and place over medium heat.
While your skillet heats up, wrap your bacon around the outer rim of your filet mignon. Use a toothpick to press through part of the meat to connect your bacon ends. Don’t want that bacon sneak away from your meat!
Salt both sides of your filet mignon, just a little bit.
Now first place your bacon sides onto your hot skillet to release some of the fat to cook the meat on.
Cook bacon on all sides for about a minute each side, then place your filet mignon into the bacon fat and cook for around 4-5 minutes per side (this time will depend on how thick your filet mignon is and how you prefer yours cooked. mine was cooked to medium rare).
Top filet mignon with roasted grapes and a bit of the leftover balsamic vinegar that is reserved in the baking dish.