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

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.

  • Total Time: 1 hour
  • Yield: 4 1x


Units Scale
  • 4 filet mignon steaks, about 4 oz each, Choice grade and above
  • 1/2 cup Extra Virgin Olive Oil
  • 1/2 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)
  • 1/2 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


  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 is 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
  • Author: Harry Soo
  • Prep Time: 15 mins
  • Cook Time: 45 mins
  • Category: Entree
  • Cuisine: American