Smoked filet mignon might be my all-time favorite steak recipe. To me, filet mignon is the most tender steak bite you can get. And in this smoker recipe, we're wrapping the filet in bacon and smoking it to a perfect medium rare, then hitting it with a sear gun to build a nice crust.
How To Make Smoked Bacon-Wrapped Filet Mignon
With an elite cut of steak like filet mignon, I like to do a dry brine, and then hit it with our homemade steak rub. And not much else. We want to let the meat shine here.
Then we're firing up the Traeger, and going low and slow at 225F degrees for about 45 minutes until they hit 120F internal.
Like we did with our smoked New York Strips, we'll then hit them with our sear gun to finish them off with a nice sear and crust, and serve them at 125F. Get ready for the best smoked steak of your life.
The Ingredients
- Filet mignon (2 steaks, 8 oz. each). We usually get our filets from Whole Foods, but this one was from Agridime Meats.
- Olive oil (1 tbsp). Just a little olive oil to let our steak seasoning adhere to the steaks.
- Bacon (2 slices). We're wrapping our filets in bacon for even more flavor.
- Steak seasoning (2 tbsp). We used our homemade steak seasoning, but feel free to use whatever you like.
- Kosher salt (2 tsp). For the brine (optional step)
The Directions
1. (Optional) Pat the steaks dry with a paper towel. Then season both sides liberally. Place the steaks on a wire rack and put them in the fridge for an hour.
2. Remove the steaks out of the fridge and let them sit at room temperature for about 30 minutes.
3. Fire up your smoker to 225F degrees. We're using mesquite pellets in the Traeger and our smoke tube for this cook, but use whatever you have.
4. Pat the steaks dry with paper towels. Drizzle each steak with olive oil and season both sides with your steak rub.
5. Wrap each steak with a slice of bacon. Use a toothpick to keep the bacon in place.
6. Toss the steaks on your smoker with a wireless meat thermometer. Cook until they reach an internal temperature of 120F degrees (or your preferred temp).
7. When your steaks hit 120 internal, sear the outside of the steaks with either a sear gun (like we're doing above), or on a set of GrillGrates.
8. Allow the bacon-wrapped filet to rest for 10 minutes. Then serve and ENJOY!
Sauces
- Horseradish Cream Sauce. These steaks definitely don't need a sauce, but if you're going to serve one with them, you can't beat our homemade horseradish cream sauce.
- Homemade Steak Sauce. If you want to go the more traditional route for your sauce, give our Peter Luger steak sauce recipe a try.
Sides Dishes & Serving Suggestions For Smoked Filet Mignon
A flavorful side dish that adds a hearty and savory element to the meal.
A classic comfort food that pairs nicely with the steak.
A summer classic that goes perfectly with steak.
And if you don't have an hour to make a steak, then you can try our grilled filet mignon recipe instead.
The Best Smoked Filet Mignon (On The Traeger)
Ingredients
- 2 steaks filet mignon
- 1 tbsp olive oil
- 2 slices bacon
- 2 tbsp steak seasoning
- 2 tsp kosher salt optional
Instructions
- (Optional) Dry the steaks with paper towels. Season both sides evenly with kosher salt, using about 1 teaspoon per steak. Place the steaks on a wire rack set over a baking sheet and refrigerate them uncovered for at least 1 hour.
- Take the steaks out of the fridge and let them sit at room temperature for about 30 minutes.
- Fire up your smoker to 225F degrees. We're using mesquite pellets for this cook, but use whatever you have.
- Pat the steaks dry with paper towels. Drizzle each steak with olive oil and season both sides with your steak rub.
- Wrap each steak with a slice of bacon. Use a toothpick to keep the bacon in place.
- Toss the steaks on your smoker with a wireless meat thermometer. Cook until they reach an internal temperature of 120F degrees.
- When your steaks hit 120 internal, sear the outside of the steaks with either a sear gun, or on a ripping hot grill.
- Allow the filet to rest for 10 minutes. Then serve and ENJOY!
