Smoked Filet Mignon (Beef Filet) Wrapped in Bacon
This smoked filet mignon is smoked steak at it's finest and unlike the sear first and then cook to the desired temperature method that is often used, I recommend smoking it at low temperature until it reaches the desired temperature then sear it after the cook. This cut is often wrapped in bacon for flavor
Ingredients
- 4-6 beef mignon steaks
- 2 TBS kosher salt
- 4-6 toothpicks
- 4-6 slices bacon Thin sliced
- 2 TBS olive oil
- 2 TBS Jeff's Texas style rub
Instructions
- Sprinkle approximately 1/8 teaspoon of kosher salt on the top of each steak and place tray of steaks in the fridge for 2 hours.
- Remove steaks from fridge (no rinsing required) when they are finished brining.
- Wrap a piece of bacon around the outside edge of each steak and secure with a toothpick.
- Apply a light coat of olive oil and a light sprinkling of Jeff's Texas style rub to each steak.
- Set up smoker for cooking at 225°F (107°C) using indirect heat. If your smoker uses a water pan, fill it up.
- Once the smoker is ready, place the meat on the smoker grates and let them smoke cook for approximately 1 hour or until the steaks reach an internal temperature of 130°F (54°C) (medium rare).
- When the steaks are finished cooking, remove them from the smoker grate and let them cool for about 10-15 minutes. After cooling for a few minutes, sear the top and bottom of each steak on a very hot grill or in a screaming hot skillet. Leave them in the skillet only long enough to brown the meat. Do not let them burn.
- As an option, you can use a handheld torch to crisp the bacon on the outside of each steak since 1 hour isn't long enough to do that in the smoker.
- Serve immediately.