Smoked Filet Mignon Wrapped in Applewoood Bacon with Herbed Butter and Gorgonzola Cheese

September 18th, 20145 Comments

4.5 from 2 reviews
Smoked Filet Mignon Wrapped in Applewoood Bacon with Herbed Butter and Gorgonzola Cheese
 
Prep time
Cook time
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For an extra special treat, here's an easy beef lover recipe that's sure to impress, If you’ve never smoked, and then grilled a steak in a charcoal grill like a Weber Kettle, you’ll love this terrific bacon wrapped steak. There is something special about cooking beef over a charcoal briquette fire that infuses the meat with a kiss of smoke and flavor that you cannot get from a skillet or oven broiler. You can take a classic French recipe like bacon wrapped filet Mignon from great to awesome by following these simple steps. You have a range of sauce possibilities to go with it. And this time, I’m using a simple herbed butter melted with natural pan juices and each filet is topped with some crumbled Gorgonzola cheese for a luxurious touch. The secret trick I use to get super moist beef is to marinate the steak overnight in a 50-50 blend of canola and extra virgin olive oil.
Author:
Recipe type: Entree
Cuisine: American
Serves: 4
Ingredients
  • 4 filet mignon steaks, about 4 oz each, Choice grade and above
  • ½ cup Extra Virgin Olive Oil
  • ½ cup Canola Oil
  • SYD Hot Rub
  • 2 tablespoon cracked peppercorns
  • 4 slices applewood bacon + some toothpicks

  • Herbed Butter:
  • 1 stick unsalted butter at room temperature (I like Plugra brand European-style butter)
  • ½ garlic clove, finely chopped
  • 1 teaspoon lemon juice
  • 4 tablespoons finely chopped herbs that you like (I like thyme and rosemary)
  • 4 oz crumbled Gorgonzola cheese
Instructions
  1. Place EVOO and canola oil into a container or plastic zip bag. Add the 4 steaks and let marinate overnight in fridge. Flip the package a couple of times while it marinates

  2. Take meat out of the fridge and set it on the kitchen counter for about 20-30 minutes to bring to room temperature
  3. Apply SYD Hot rub and cracked peppercorns on both top and bottom sides
  4. Wrap bacon around the edge of the filet and secure with toothpicks

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

  6. Heat your grill to 350F (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 some smoke as you want to smoke it first.
  8. When internal temperature of the filets are around 100F (about 20 minutes), move the filets over to the hot side to grill it to an internal temperature of 140F for medium rare. Use tongs to turn the filets a few times so both sides have nice color
  9. Remove from grill and place in foil pan
  10. Put a big dollop of herb butter on top of each filet. Let the filets rest 15 minutes in loosely tented foil pan. The butter will melt and coat the filet and make a butter sauce with the au jus form the resting filets
  11. Transfer the steaks to a warmed plate. Drizzle the meat with butter juices pooled in the foil pan.
  12. Garnish with 1 oz of crumbled Gorgonzola on top. Enjoy with your favorite sides like mashed potatoes or grilled asparagus

5 comments... read them below or add one

  1. Jim Smith says:

    Sounds great Harry! One question: Should the 350 degrees be measured on the "cool" side or on the hot side?

    • Harry Soo says:

      Jim, the 350F refers to the hot side.
      I would leave the lid on the grill until the internal grill temp is 350F.
      Put the meat on the indirect/cool side to get some smoke flavor before you move it to the hot side to grill it to the doneness you like.

  2. Sergio says:

    Mr.Soo Hello, this recipe sounds delicious I will try it this weekend. One question can the canola oil and evoo be used again if stored in fridge for marinating again. Thank you very much for all of your wonderful recipes. Have a Great Day

    • Harry Soo says:

      Hey Sergio, I would not reuse the oil marinade. If you don’t want to do the oil soak to save time, it’s good without the oil also. Good luck!

  3. Andrew says:

    Thanks for this Harry. Just my second session of using my new smoker and served this along with chickens baked potatoes. All agreed it was delicious. i will definitely cook this again.

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