How do you improve an already delicious filet mignon steak wrapped in bacon? By smoking it. The rich flavor of smoke in this recipe makes the steak even more indulgent. Find out how we added extra smoke to these gorgeous, thick bacon-wrapped filets and cooked them to rosy edge-to-edge perfection, topped with gorgonzola butter.
Filet Mignon: The Heart of the Beef Tenderloin
Filet mignon is from the tenderloin cut—the most tender muscle on the animal. These steaks are typically cooked quickly at a high temperature and removed from the heat source just as soon as the pull temperature is reached to preserve their naturally tender texture.
How to butcher your own filet mignon
If you’d like to save some serious cash on some quality steaks, you should try butchering your own! Check out this video to learn how.
Edge-to-Edge Perfect Doneness
High-temperature cooking can easily lead to steaks with an overcooked gray band around the outside edge. This gray band looks undesirable and is also tough and dry.
Since foods cook from the outside in, the exterior of the meat has a higher temperature than the lowest temperature area in the thermal center. This is called thermal gradients.
High-temperature cooking environments (like grills) typically result in significant differences in temperature between the exterior of a food and the interior. Low-temperature cooking environments (like a BBQ smoker) can produce foods with more thermal uniformity and less dramatic temperature gradients. This is one of the keys to getting edge-to-edge doneness in a steak without the gray band—cook the interior of the meat low and slow, either in an oven, over indirect heat on your grill, or in a smoker.
How to Cook Filet Mignon on Your Smoker
➤ A two-stage cook with a reverse sear
The lower temperature part of the cook brings the steaks gently and evenly to an internal temperature of 100°F (38°C), then the high-temperature sear brings the internal temperature to 125°F (52°C), for a final resting temperature of about 130°F (54°C)—perfect medium rare doneness. The result is edge-to-edge rosy doneness with a flavorful browned exterior and no gray band area of overcooked meat.
In this two-stage cook we have two different pull temperatures. In the first low-temperature cook in the smoker we’ll bring the steaks to an internal temperature of 100°F (38°C). The second stage of the cook is our reverse sear over high heat. After searing, we’ll pull the steaks once their thermal centers reaches 125°F (52°C).
Now for the juicy secret. How do you increase the smoky flavor in your meat? By extending the length of time it’s able to be in the smoker. To lengthen the steak’s exposure to the smoke without taking it past its pull temperature of 100°F (38°C) for the first part of the cook, we placed two of our steaks in the freezer for 20 minutes right before smoking.
The other two steaks were left out on the counter at room temperature for 20 minutes. (This is a common recommendation with steak recipes to help reduce gradients in the meat.) The internal temperature of those semi-frozen steaks was about 32°F (0°C) while the room temperature steaks were at about 56°F (13°C) before smoking, as verified on our Thermapen.
It took the frozen steaks an additional 20 minutes to reach their pull temperature before searing. More time in the smoker=more smokey flavor.
Smoked Filet Mignon Wrapped in Bacon with Herbed Butter and Gorgonzola Cheese Recipe
Wrap filet mignon steaks with 1 slice of bacon each, and secure with a toothpick.
Prepare your smoker to maintain a temperature of 250°F (121°C).
Secure your ThermaQ’s air probe to the surface of your smoker’s grate with a grate clip. Set one of your ThermaQ’s channels high and low alarms.
High alarm: 255°F (124°C)
Low alarm: 245°F (118°C)
Add wood chips, light, and close the lid to start developing smoke.
Place the wrapped filet mignon steaks onto a parchment-lined rimmed baking sheet and set in the freezer uncovered for 20 minutes (track the time with a TimeStick!).
While the steaks are chilling in the freezer, crack the peppercorns and set aside.
Make the compound butter:
Add all prepared compound butter ingredients into a medium sized bowl.
Using a mini spoonula, stir the ingredients together until they are well combined.
Shape or scoop into balls, or pipe into rosettes and refrigerate.
Once the smoker is ready and the steaks have been in the freezer for 20 minutes, apply spice rub and cracked pepper to the top and bottom sides of the steak.
Place your ThermaQ’s Smokehouse Penetration probe into the center of the smallest steak.
Place all of the steaks on your smoker’s grate and close the lid.
Set your ThermaQ’s meat channel high alarm to 100°F (38°C) and let the steaks cook in the smoker.
When your ThermaQ‘s meat alarm sounds spot-check the filet mignon in multiple areas with a Thermapen to verify an internal temperature of 100°F (38°C).
Remove the steaks from the smoker and set aside while you…
Place the filet mignon steaks for about 7 minutes total, flipping frequently for even cooking.
Spot-check the steaks with a Thermapen. Pull them from the grill once the lowest temperature found is 125°F (52°C).
Transfer steaks to a carving board, sheet pan, or platter, and top each one with a bit of the compound butter. Tent with heavy-duty aluminum foil and rest steaks for 10-15 minutes.
Serve and enjoy!
Many of our willing taste testers were able to sense the difference between the steaks that had been frozen prior to smoking and those that hadn’t. The ones that had been frozen had a smokier flavor and a silkier texture. It’s a simple tip with phenomenal results.
Filet mignon is already a luxurious steak on its own, but the smoky reverse sear and decadent compound butter turn this cut of meat into what we think may be the best steak you’ll ever have. With careful temperature control and tracking the success of this project is foolproof. Long live grilling and BBQ season!
The filets at room temperature took about half an hour in the smoker to reach the initial pull temp of 100°F. The semi-frozen filets took an additional 15-20 minutes or about 45 minutes total. Searing took an additional 7 1/2 minutes. But these times may vary depending upon the thickness of your steaks and the consistency of your smoker.
Thanks for the always-interesting article! One comment though, I’ve always been taught that the Chateaubriand is the center section of the tenderloin – the piece labeled “Filet Mignon” that is of rather consistent size. And that while Filet Mignon is typically cut from the center of the Chateaubriand in the US, the more traditional preparation would be to cut small “coins” from the tapered, tail end.
It depends on what culinary institution or tradition you consult. The tenderloin is usually divided into three parts: the tail, the center, and the head. Some people cut the entire center out and use that for chateaubriand, but others, most notably Jacques Pépin, use the butt for chateaubriand. He wraps the butt in a towel and smashes it down with a meat cleaver to break the fibers and tenderize it (the butt is tougher than the center). This is how I make chateaubriand, namely because I can convince a supplier to sell me the butt end for cheaper than he charges for center cut filets.
Filet mignon in America, as you point out, are usually steaks cut from the center.
The tail can be cut into strips for stir fry, sliced into very small medallions (“tournedos” in French), or butterflied and seared. I like to chop them into small chunks and broil them on skewers to make appetizer portions.
But to your point, I have seen “filet mignon” used to describe tournedos when abroad, as well as for very small 3 oz. portions cut from the part of the center where it begins to taper (or from smaller breeds of cow).
If you’re serving filet mignon in the US, people are going to expect center cut tenderloin with the chain attached, because that’s what fills the plate, and because we like bigger portions.
It also seems that there is some controversy over whether Chateaubriand is a cut or a method of preparation. But you are correct. If the chateaubriand is referred to as a cut, it’s typically from the center section of the roast. When I designed the diagram we currently have, I put it together to look exactly like the image Jesse had in his post. If were to amend the image we currently have, I would change the chateaubriand text to read, head. As it is the thick end of the tenderloin.
Congratulations on an amazing sounding meal but most especially on reaching your 20th wedding anniversary–that’s truly spectacular. Glad we could be a small part of making that moment in the candlelight.
This looks wonderful! I continue to appreciate the level of detail you put in these recipe posts, it’s really quite helpful to understand the process fully. Regarding the sear temp at 450-500, if the temps get above that, to say 700, would it just decrease the sear time or do you start running into issues of the outer portion of the steak over cooking before center is done and creating that grey band?
Robert,
Thanks for the kind words. Yes, you can sear at those higher temps but, you’re right, it will take less time to form a nice Maillard browned crust. So, you’ll want to increase the initial pull temperature from the smoker to 115°F or so since there will be less time for the searing heat of the grill to penetrate the steak. Be careful not to scorch the surface, as well.
Cheers,
Tim
I like my bacon thoroughly cooked, crispy with all the fat rendered.
I am worried the bacon will not be cooked enough.
Should I cook it a bit first, before wrapping it around the steak?
The bacon did not taste fatty or underdone in the least. It has plenty of time to cook in the smoker while the steaks come to temperature. You could definitely pre-cook the bacon some before wrapping if you want, but in our experience, you shouldn’t need to.
I tried this recipe this week. The steaks were delicious with the additional smoke flavor, however they were overdone. I pulled off the grill 125, and put a light foil tent over the steaks on a plate for about 10 min. The steaks were medium to well done instead of rare to medium rare. When I try again I will probably pull at at least 120.
I’m glad you tried the recipe out and that you liked the flavor!
Steak doneness can be a fickle thing. Even when you use the thermometer, if your grill is pumping out a lot of heat, or if the meat is a little thinner there can be variations that crop up. Your idea to try again at a pull temp of 120° is a great one! In fact, we recommend that as people cook with their ThermoWorks thermometers, they write down the temperatures they like best in the recipe, so that the proper temperature becomes a part of how it is made every time.
So I hope that next time goes well and that you’ve found your preferred pull temp!
Question:
For planning purposes, about how long will the smoking stage take?
The filets at room temperature took about half an hour in the smoker to reach the initial pull temp of 100°F. The semi-frozen filets took an additional 15-20 minutes or about 45 minutes total. Searing took an additional 7 1/2 minutes. But these times may vary depending upon the thickness of your steaks and the consistency of your smoker.
Thanks for the always-interesting article! One comment though, I’ve always been taught that the Chateaubriand is the center section of the tenderloin – the piece labeled “Filet Mignon” that is of rather consistent size. And that while Filet Mignon is typically cut from the center of the Chateaubriand in the US, the more traditional preparation would be to cut small “coins” from the tapered, tail end.
It depends on what culinary institution or tradition you consult. The tenderloin is usually divided into three parts: the tail, the center, and the head. Some people cut the entire center out and use that for chateaubriand, but others, most notably Jacques Pépin, use the butt for chateaubriand. He wraps the butt in a towel and smashes it down with a meat cleaver to break the fibers and tenderize it (the butt is tougher than the center). This is how I make chateaubriand, namely because I can convince a supplier to sell me the butt end for cheaper than he charges for center cut filets.
Filet mignon in America, as you point out, are usually steaks cut from the center.
The tail can be cut into strips for stir fry, sliced into very small medallions (“tournedos” in French), or butterflied and seared. I like to chop them into small chunks and broil them on skewers to make appetizer portions.
But to your point, I have seen “filet mignon” used to describe tournedos when abroad, as well as for very small 3 oz. portions cut from the part of the center where it begins to taper (or from smaller breeds of cow).
If you’re serving filet mignon in the US, people are going to expect center cut tenderloin with the chain attached, because that’s what fills the plate, and because we like bigger portions.
Filet mignon is really any steak cut from the tenderloin. More often than not, it’s cut from the center section because it allows for the most uniform cuts. See this information from Snake River Farms on beef tenderloin: http://www.snakeriverfarms.com/recipes/filet-mignon-on-a-budget-how-to-cut-a-tenderloin-roast-into-steaks/
It also seems that there is some controversy over whether Chateaubriand is a cut or a method of preparation. But you are correct. If the chateaubriand is referred to as a cut, it’s typically from the center section of the roast. When I designed the diagram we currently have, I put it together to look exactly like the image Jesse had in his post. If were to amend the image we currently have, I would change the chateaubriand text to read, head. As it is the thick end of the tenderloin.
Look at the blurb at the top of this chateaubriand recipe from epicurous.com: http://www.epicurious.com/recipes/food/views/chateaubriand-241304
And this article on beef tenderloin from TheSpruce.com: https://www.thespruce.com/what-is-chateaubriand-995608
Thanks!
Tim
How lucky for me!
Today is our 20th wedding anniversary and I bit the bullet and prepared this dish on my Weber with my Slow’nSear.
Also on the menu: Meathead’s grilled asparagus with a balsamic vinegar reduction and a baked potato.
I had my homemade Irish Red Ale and my wife had my homemade Munich Helles.
It was a wonderful meal.
The look my wife gave me in the candlelight was priceless.
Many thanks!
Congratulations on an amazing sounding meal but most especially on reaching your 20th wedding anniversary–that’s truly spectacular. Glad we could be a small part of making that moment in the candlelight.
This looks wonderful! I continue to appreciate the level of detail you put in these recipe posts, it’s really quite helpful to understand the process fully. Regarding the sear temp at 450-500, if the temps get above that, to say 700, would it just decrease the sear time or do you start running into issues of the outer portion of the steak over cooking before center is done and creating that grey band?
Robert,
Thanks for the kind words. Yes, you can sear at those higher temps but, you’re right, it will take less time to form a nice Maillard browned crust. So, you’ll want to increase the initial pull temperature from the smoker to 115°F or so since there will be less time for the searing heat of the grill to penetrate the steak. Be careful not to scorch the surface, as well.
Cheers,
Tim
I like my bacon thoroughly cooked, crispy with all the fat rendered.
I am worried the bacon will not be cooked enough.
Should I cook it a bit first, before wrapping it around the steak?
The bacon did not taste fatty or underdone in the least. It has plenty of time to cook in the smoker while the steaks come to temperature. You could definitely pre-cook the bacon some before wrapping if you want, but in our experience, you shouldn’t need to.
I tried this recipe this week. The steaks were delicious with the additional smoke flavor, however they were overdone. I pulled off the grill 125, and put a light foil tent over the steaks on a plate for about 10 min. The steaks were medium to well done instead of rare to medium rare. When I try again I will probably pull at at least 120.
Thomas,
I’m glad you tried the recipe out and that you liked the flavor!
Steak doneness can be a fickle thing. Even when you use the thermometer, if your grill is pumping out a lot of heat, or if the meat is a little thinner there can be variations that crop up. Your idea to try again at a pull temp of 120° is a great one! In fact, we recommend that as people cook with their ThermoWorks thermometers, they write down the temperatures they like best in the recipe, so that the proper temperature becomes a part of how it is made every time.
So I hope that next time goes well and that you’ve found your preferred pull temp!