Smoked Filet Mignon Wrapped in Applewoood Bacon with Herb Butter and Gorgonzola Cheese
- 1/2 cups Extra Virgin Olive Oil
- 1/2 cups Canola Oil
- 4 whole (4 Oz. Size) Filet Mignon Steaks, Choice Grade Or Above
- Your Favorite Steak Seasoning Rub, To Taste
- 2 Tablespoons Cracked Peppercorns
- 4 slices Applewood Smoked Bacon
- 1 stick Unsalted Butter At Room Temperature (I Like Plugra Brand European-style Butter)
- 1/2 heads Garlic, Peeled And Finely Chopped
- 1 teaspoon Lemon Juice
- 4 Tablespoons Finely Chopped Herbs That You Like (I Like Thyme And Rosemary)
- 4 ounces, fluid Gorgonzola Cheese
- Note: This recipe is best with overnight marinating of the meat, so plan ahead.
- Youll also need toothpicks for the assembly and your preferred flavor of wood chips for smoking.
- For the filet: Place the oils into a container or plastic zip bag.
- Add the steaks.
- Seal the bag/container and let the steaks marinate overnight in the fridge.
- Flip the package a couple of times while it marinates.
- Take meat out of the fridge and set it on the kitchen counter for about 20-30 minutes to bring to room temperature.
- Apply steak rub and cracked peppercorns on both top and bottom sides of the steaks.
- Wrap a slice of bacon around the edge of each filet and secure with toothpicks.
- In a small bowl, mix the butter with chopped garlic, lemon juice and chopped herbs.
- Set aside in the fridge.
- Heat your grill to 350 F (gas or charcoal) with a hot zone and a cool zone.
- Place the steaks on the cool side of the grill and put some wood chips on the hot side to generate some smokeyou want to smoke it first.
- When internal temperature of the filets are around 100 F (about 20 minutes), move them over to the hot side to grill to an internal temperature of 140 F for medium rare.
- Use tongs to turn the filets a few times so both sides have nice color.
- Remove them from the grill and place into a dish or foil pan.
- Put a big dollop of herb butter on top of each filet and loosely tent the dish with foil.
- Let them rest for 15 minutes in the loosely tented pan.
- The butter will melt and coat the filet and make a butter sauce with the juice from the resting steaks.
- Transfer the steaks to a warmed plate.
- Drizzle the meat with the butter juices from the foil pan.
- Garnish each steak with 1/4 of the crumbled Gorgonzola on top.
- Enjoy with your favorite sides like mashed potatoes or grilled asparagus.
olive oil, canola oil, filet, rub, bacon, butter, garlic, lemon juice, herbs, gorgonzola cheese
Taken from tastykitchen.com/recipes/main-courses/smoked-filet-mignon-wrapped-in-applewoood-bacon-with-herb-butter-and-gorgonzola-cheese/ (may not work)