French for “small cut”, filet mignon is a popular cut of meat that often makes its appearance in fancy menus. It is a bit on the pricier side compared to other beef cuts. But, its reputation for tenderness and versatility in recipes make it a worthwhile purchase.
As good as this cut is on its own, you can still bring up the ante on its flavors. A bacon wrapped filet mignon is the way to do it. Still feeling like you can take it further? Try smoking it to make the flavors even more complex.
What is Bacon-Wrapped Filet Mignon?
Filet mignon comes from the back ribcage of the animal. Because this part of the body does not bear any weight, it is tender and not toughened by muscle. However, filet mignon is also known for not having enough fat. This is where bacon comes in.
A bacon-wrapped filet mignon recipe adds flavor because of the fat content of the bacon. Combining this flavor with a tender cut of meat means that you can get the best of both worlds with this recipe.
This is a great entrée to serve to guests at a dinner party because of its wow factor. It can also be great for any occasion that deserves an extra special meal.
Bacon-Wrapped Filet Mignon Delicious Recipe
This recipe makes use of the reverse sear method for the filet mignon. The traditional way is to sear the steak first and then finish it off in the oven.
For this smoke bacon-wrapped filet mignon recipe, the process is flipped. It has the advantage of lessening the risk of an overcooked interior. Since the slow cook happens first, it is easier to control the temperatures.
- 4 filet mignon steaks, each measuring 4 oz.
- Dry rub seasoning (optional)
- 2 tablespoons whole peppercorn
- 4 slices of bacon
- Wood chips
- ThermoPro Food Thermometer
Preheat your smoker to a temperature of 250 degrees. Add the wood chips and then close the lid to develop the smoke.
When it comes to wood chips, you have a variety of options. You can use maple or hickory to complement the bacon. Flavors like hickory, oak, and even mesquite are also strong enough to stand up against the flavor of beef.
Turn your attention to the filet mignon. Wrap each cut of meat with a slice of bacon. You can use toothpicks to secure the bacon.
Prepare your filet mignon by putting the steaks in the freezer for about 20 minutes. Place them in a lined baking sheet and keep them uncovered. The idea behind this is that you want your steaks to be cold enough so that it can stay in the smoker for a longer time. More time in the smoker means a deeper smoky flavor.
When the smoker is ready, take the meat make sure that it is dry by patting it with paper towels. Season the meat with salt and pepper. If you want to use additional seasoning like a dry rub, you can put it on the meat as well. A classic combination for filet mignon is rosemary, dry mustard, and garlic powder in addition to the salt and pepper.
Place the steaks on the smoker grill and close the lid. You want to minimize opening the lid as much as possible because it will allow the smoke to escape.
Use a ThermoPro meat thermometer to check the internal temperature of the filet mignon. Insert the probe through the thickest part of the meat and take a look at the instant readout. If the thermometer registers at 100 degrees, remove the steaks from the smoker.
Preheat the grill to about 450 to 500 degrees. The high temperature will ensure a good sear on the meat.
Sear all the sides of meat to lock in the juices. This will take about two minutes on each side. Again, use the ThermoPro meat thermometer to check for the doneness.
Rare registers at a temperature of 125 degrees while medium rare will be at 135 degrees. For medium, you want to see a temperature of 145 degrees. Medium well is 150 degrees. If you want your filet mignon well done, wait until the internal temperature reaches 160 degrees.
Note that you should take out your filet mignon when the thermometer reaches about 5 degrees before your ideal temperature. The internal temp will continue to rise while the meat is resting. For example, if you want a medium rare steak, get the meat off the grill at 130 degrees.
Loosely cover the filet mignon with aluminum foil. Let steaks rest for about 15 minutes so that the juices within the meat have a chance to redistribute. If you cut into the filet mignon right away, the juices will just ooze out, and you will be left with a dry, leathery piece of meat.
Once the meat has sufficiently rested, you can dig into it. This recipe can pair well with a compound butter siding. Simply season softened unsalted butter with flavors you like. It can be as simple as salt and garlic. You can even add more adventurous items like gorgonzola cheese.
There is a reason why filet mignon is often called the king of steaks. Animal anatomy ensures that it’s a cut of meat that cannot be matched when it comes to tenderness. Prepared properly, the meat can melt in your mouth.
The only tricky part of how to cook a bacon-wrapped filet mignon is making sure that the meat is not overcooked. The natural tenderness will be replaced with a leathery chew if it stays too long under the heat. Thankfully, this can easily be addressed by using a meat thermometer to get the desired doneness.
With that issue out of the way, there are no obstacles to tackling a filet mignon. If you are on the lookout for a recipe that goes beyond the usual sear and oven combination, the additional step of smoking gives filet mignon a depth of flavor that can be quite an experience.