Harry Soo

By: Harry Soo

Recipe Origin America
Rating
No Reviews
Servings 4
Preparation 15 min 00:15
Cook 45 min 00:45
Ready in 1 hour 01:00
Difficulty Challenging
Cooking Method Grill Smoke
Ingredients Bacon Beef
Equipment Closed Grill Smoker
Recipe Type Dinner Main Dish
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Smoked Fillet Mignon Smoked Fillet Mignon Smoked Fillet Mignon Smoked Fillet Mignon

Smoked Filet Mignon

Tender filet mignon steaks are wrapped in applewood smoked bacon and served with herbed butter and Gorgonzola cheese for a special treat. This main course is sure to impress even the most sophisticated diners.

Cooking the beef over a charcoal briquette fire infuses the meat with a hint of smoke that you don’t achieve from a skillet or broiler. Use a charcoal grill, like a Weber Kettle, for the best flavor.

A decadent twist on the classic French recipe, Bacon-Wrapped Smoked Filet Mignon is paired with a simple herbed butter and topped with crumbled Gorgonzola cheese. The steak is marinated over night in oil and the herbed butter is mixed with the pan juices, for an extra moist piece of beef.

Ingredients

Steak

1/2 cup extra virgin olive oil

1/2 cup canola oil

4 (4-ounce) filet mignon steaks, Choice grade and above

Slap Yo’ Daddy Hot Rub

2 tablespoons cracked peppercorns

4 slices applewood bacon

Herbed Butter

1 stick unsalted butter, at room temperature (European-style butter preferred)

1/2 clove garlic, finely chopped

1 teaspoon lemon juice

1/4 cup finely chopped herbs, like thyme and rosemary

To Cook

4 ounce Gorgonzola cheese, crumbled

Equipment

toothpicks

wood chips

Recipe Directions

  1. Place the oils into a container or plastic zip bag. Add the steaks and let marinate overnight in the refrigerator. Flip the package a couple of times while marinating.

  2. Remove the steaks from the fridge and let come to room temperature for 20 to 30 minutes.

  3. Sprinkle the hot rub and cracked peppercorns on both sides of the steaks.

  4. Wrap the bacon around the edge of the steaks and secure with toothpicks.

  5. Mix the butter with the chopped garlic, lemon juice, and chopped herbs. Set aside in the refrigerator.

  6. Heat a grill to 350 degrees F (175 degrees C) (gas or charcoal) with a hot zone and a cool zone.

  7. Place the steaks on the cool side of the grill and put some wood chips on the hot side to generate smoke, as you want to smoke them first.

  8. When the internal temperature of the filets are around 100 degrees F (37 degrees C), about 20 minutes, move them to the hot side to grill. Cook to an internal temperature of 140 degrees F (60 degrees C), for medium-rare. Use tongs to turn the filets a few times so both sides have a nice color. Remove from the grill and place in a foil pan.

  9. Put a big dollop of the herbed butter on top of each filet. Let the filets rest for 15 minutes in the loosely tented foil pan. The butter will melt and coat the filets, making a butter sauce with the au jus from the resting filets.

  10. Transfer the steaks to a warmed plate. Drizzle the meat with butter juices pooled in the foil pan.

  11. Garnish with crumbled Gorgonzola cheese on top. Enjoy with your favorite sides like mashed potatoes or grilled asparagus.

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Harry Soo

By: Harry Soo

Recipe Origin America
Rating
No Reviews
Servings 4
Preparation 15 min 00:15
Cook 45 min 00:45
Ready in 1 hour 01:00
Difficulty Challenging
Cooking Method Grill Smoke
Ingredients Bacon Beef
Equipment Closed Grill Smoker
Recipe Type Dinner Main Dish
Share: