Bacon-Wrapped Filet Mignon on the Smoker

Name: Bacon-Wrapped Filet Mignon on the Smoker
Prep time: 15 min
Cook time: 45 min
Total time: 70 min
Yield: 4 servings
Cuisine: American
Ingredients: 4 filet mignon steaks (6 oz each, 2 inches thick); 8 slices thick-cut bacon; 2 tsp kosher salt; 1 tsp coarse black pepper; 1 tsp garlic powder; 2 tbsp olive oil

70 min 4 servings Medium

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Buttery filet mignon wrapped in smoky bacon and kissed with wood smoke — an indulgent steakhouse classic elevated by the smoker.

Prep

15 min

Cook

45 min

Total

70 min

Servings

Difficulty

Medium

Filet mignon is the most tender cut of beef, and wrapping it in bacon adds the smoky, salty richness that the lean filet sometimes lacks. A quick trip through the smoker followed by a high-heat sear creates a steak with complex wood-fired flavor and a crispy bacon shell.

Instructions

Wrap the filets

Wrap each filet with 2 slices of bacon, slightly overlapping. Secure with butcher twine or toothpicks. Season all surfaces with salt, pepper, and garlic powder.

Set up the smoker

Preheat smoker to 225°F using mild wood like cherry or apple. Heavier woods can overpower the delicate filet.

Smoke to 115°F

Place filets directly on the smoker grate. Smoke until internal temperature reaches 115°F, about 35-45 minutes. The bacon will partially render during this time.

Pro tip: Place a small pat of butter on top of each filet for the last 10 minutes of smoking for extra richness.

Sear the bacon

Remove filets and heat grill grates to maximum or use a cast iron skillet over high heat. Brush filets lightly with olive oil and sear for 60-90 seconds per side until the bacon is deeply crispy.

Rest and serve

Remove toothpicks or twine. Rest for 10 minutes on a warm plate. The internal temperature will rise to about 130°F for perfect medium-rare. Serve immediately.

Serving Suggestions

Serve with a drizzle of balsamic reduction and a side of truffle mashed potatoes for an unforgettable dinner.

Nutrition per serving

480

Calories

42g

Protein

32g

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