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!
Nutrition
Calories: 169kcalCarbohydrates: 3gProtein: 3gFat: 16gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gTrans Fat: 0.03gCholesterol: 15mgSodium: 2473mgPotassium: 75mgFiber: 0.5gSugar: 0.1gVitamin A: 113IUVitamin C: 0.5mgCalcium: 43mgIron: 2mg
Tried this recipe?Let us know how it was!