Smoked Bacon-Wrapped Filets Recipe with Bacon Blue Cheese Crust

These smoked bacon-wrapped filets have become my go-to for special occasions. There’s something about the combination of tender filet mignon, smoky bacon, and that rich blue cheese crust that just screams celebration. I developed this recipe after trying to recreate an amazing steak I had at a high-end steakhouse, and honestly, this version might be even better.

What makes this smoked bacon-wrapped filets recipe special is the reverse sear method combined with that bacon blue cheese crust. The smoking adds incredible depth of flavor, the sear creates that perfect crust, and the broiled topping takes everything over the top. It’s like three cooking techniques working together to create something amazing.

Mastering the Reverse Sear Method for Filet Mignon

The secret to perfect smoked bacon-wrapped filets is understanding the reverse sear technique. Instead of searing first and finishing in the oven, you smoke them low and slow, then finish with high heat. This gives you way more control over the final temperature and creates more even cooking throughout.

Smoking at 225°F allows the filets to cook gently while absorbing smoke flavor. The bacon wrapped around each steak renders slowly, basting the meat with fat and adding flavor. You’re looking for an internal temperature of 115-120°F before moving to the searing phase.

Temperature Control and Timing

The beauty of this smoked bacon-wrapped filets recipe is how forgiving the timing is. At 225°F, the filets cook slowly enough that you have a good window to hit your target temperature. Thick filets (2 inches) usually take 45-60 minutes, but use a thermometer rather than relying on time.

The searing phase is where things happen fast. You want screaming hot cast iron or grill grates to create that crust in 60-90 seconds per side. Don’t leave them on the heat too long – you’re just looking for caramelization, not cooking them through.

The final broiling step cooks the steaks just a bit more while creating that bubbly, golden crust on top. Watch this carefully – broilers vary a lot, and you can go from perfect to burnt quickly.

Building the Perfect Bacon Blue Cheese Crust

The bacon blue cheese crust is what makes this smoked bacon-wrapped filets recipe restaurant-quality. The combination of tangy blue cheese, crispy bacon bits, and garlic creates this incredible topping that complements the rich beef perfectly.

Blue cheese can be strong, so adjust the amount based on your preference. I like using good quality crumbles rather than the cheap stuff – the flavor difference is noticeable. The bacon should be cooked crispy and chopped fine so it distributes evenly.

The Dijon mustard and hot sauce might seem like small additions, but they add complexity and balance to the crust. The mustard brings sharpness, while the hot sauce adds a subtle kick that works great with the blue cheese.

Crust Consistency and Application

Getting the crust mixture right is important for this smoked bacon-wrapped filets recipe. It should hold together but not be too thick. The melted butter helps bind everything while the panko adds texture and helps it brown under the broiler.

Apply the crust mixture generously but don’t pile it too high. You want good coverage without it falling off when you cut into the steak. Press it gently onto the surface so it adheres well.

The garlic should be minced really fine so it doesn’t burn under the broiler. Fresh garlic works best – the flavor is more vibrant and it integrates better with the other ingredients.

Pro Tips for Steakhouse-Quality Results

After perfecting this smoked bacon-wrapped filets recipe, I’ve learned the details that separate good steaks from incredible ones. The quality of your filets matters – look for thick cuts with good marbling.

Wrapping the bacon properly is crucial. Use thick-cut bacon and wrap it snugly around the filet. Secure it with butcher’s twine or toothpicks, but make sure the bacon isn’t so tight that it squeezes the meat.

Preparation and Equipment Tips

Let the filets come to room temperature before smoking. Cold steaks cook unevenly and take longer to reach target temperature. Season them generously with salt and pepper at least 30 minutes before cooking.

Use a reliable meat thermometer for both the smoking and final temperature. Filet mignon is expensive, so don’t guess. You’re aiming for about 130°F final temperature for medium-rare after the broiling step.

Your cast iron should be smoking hot for the sear. If you don’t have cast iron, a very hot grill works too. The key is high heat that creates immediate caramelization without cooking the interior more than necessary.

Watch the broiler carefully during the final step. Every broiler is different, and the line between perfectly browned and burnt is thin. Start checking after 1 minute and adjust as needed.

Ingredients

For the Filets:

• 2 filet mignon steaks (6-8 oz each, about 2 inches thick)
• 2 strips thick-cut bacon (1 per filet)
• Kosher salt and freshly cracked black pepper
• 1 tbsp olive oil or beef tallow for searing
• Butcher’s twine or toothpicks

For the Bacon Blue Cheese Crust:

• 1/4 cup blue cheese crumbles
• 2 tbsp melted butter
• 1 slice cooked bacon, finely chopped
• 2 tsp Dijon mustard
• 2 tsp hot sauce
• 1 tbsp panko breadcrumbs
• 1 tsp minced garlic
• 1/2 tsp Worcestershire sauce
• 1/2 tsp fresh chopped parsley (optional)

Detailed Step-by-Step Instructions

Step 1: Prep the Filets

Remove filets from refrigeration 30 minutes before cooking to bring to room temperature. Pat completely dry with paper towels and season generously with kosher salt and freshly cracked black pepper on all sides.

Wrap each filet with a strip of thick-cut bacon, starting at one end and wrapping around the circumference. Secure with butcher’s twine or toothpicks. The bacon should be snug but not tight enough to squeeze the meat.

Step 2: Set Up Your Smoker

Preheat your smoker to 225°F using hickory or oak wood for bold flavor that complements the beef and bacon. Make sure your temperature is stable before adding the steaks.

Clean and oil the grates to prevent sticking. The filets will be on the smoker for 45-60 minutes, so you want consistent temperature throughout the cook.

Step 3: Smoke the Steaks

Place the bacon-wrapped filets directly on the smoker grates. Insert a probe thermometer into the thickest part of one steak, avoiding the bacon. Smoke until internal temperature reaches 115-120°F for medium-rare finish.

Don’t open the smoker unnecessarily – every time you do, you lose heat and smoke. The bacon should start to render and brown during this phase.

Step 4: Prepare the Blue Cheese Crust

While the steaks smoke, combine blue cheese crumbles, melted butter, chopped bacon, Dijon mustard, hot sauce, panko breadcrumbs, minced garlic, and Worcestershire sauce in a small bowl.

Mix until it forms a thick paste that holds together. The consistency should be spreadable but not runny. Taste and adjust seasoning if needed.

Step 5: Sear for Perfect Crust

Heat a cast iron skillet over high heat until smoking. Add olive oil or beef tallow. Carefully transfer the smoked filets to the hot pan and sear for 60-90 seconds per side to develop a deep, caramelized crust.

Don’t move the steaks once they hit the pan – let them develop that crust. Sear all sides, including the bacon edges if possible. The goal is caramelization, not cooking through.

Step 6: Apply Crust and Broil

Transfer seared filets to a baking sheet or oven-safe pan. Spoon the blue cheese crust mixture generously over the top of each steak, spreading it evenly and pressing gently so it adheres.

Place under a preheated broiler for 1-2 minutes until the crust is bubbling and golden brown. Watch carefully – broilers can go from perfect to burnt quickly.

Step 7: Rest and Serve

Remove from broiler and let the steaks rest for 5 minutes. This allows the juices to redistribute and the internal temperature to stabilize around 130°F for perfect medium-rare.

Slice if desired and serve immediately with your favorite steakhouse sides. The melting crust and perfectly cooked filet create an incredible combination of flavors and textures.

Smoked Bacon-Wrapped Filets Recipe with Bacon Blue Cheese Crust

Restaurant-quality bacon-wrapped filet mignon with reverse sear method and bacon blue cheese crust. Smoked, seared, and broiled for the ultimate steakhouse experience at home.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 1 hour hr 15 minutes mins

Total Time 1 hour hr 35 minutes mins

Course: Main Course

Cuisine: American

Ingredients Method Notes

Ingredients

  

• 2 filet mignon steaks 6-8 oz each
• 2 strips thick-cut bacon
• Kosher salt and black pepper
• 1 tbsp olive oil or beef tallow
• 1/4 cup blue cheese crumbles
• 2 tbsp melted butter
• 1 slice cooked bacon chopped
• 2 tsp Dijon mustard
• 2 tsp hot sauce
• 1 tbsp panko breadcrumbs
• 1 tsp minced garlic
• 1/2 tsp Worcestershire sauce

Method

 

1. Bring filets to room temperature and season with salt and pepper. Wrap each with bacon and secure.
2. Smoke at 225°F for 45-60 minutes until internal temperature reaches 115-120°F.
3. Make blue cheese crust by mixing all crust ingredients until thick paste forms.
4. Sear filets in smoking hot cast iron for 60-90 seconds per side.
5. Top with blue cheese mixture and broil 1-2 minutes until golden and bubbly.
6. Rest 5 minutes before serving. Final temperature should be 130°F for medium-rare.

Notes

Use meat thermometer for accuracy. Watch broiler carefully to prevent burning. Let steaks come to room temperature before cooking.

Conclusion

This smoked bacon-wrapped filets recipe delivers restaurant-quality results that will impress anyone. The reverse sear method ensures perfect doneness while the bacon blue cheese crust adds incredible flavor and presentation. It’s the kind of meal that turns a regular dinner into a special occasion.

The combination of smoking, searing, and broiling might seem complex, but each step builds on the last to create something really special. The smoky flavor, tender meat, and rich crust work together perfectly.

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Want more recipes like this? Check out all of our grilling recipes here for more steak, seafood, and BBQ favorites that are perfect for your next cookout.

ITEMS USED IN THIS RECIPE

Hasty Bake Charcoal Grill and Smoker

Knitted Gloves

Food Processor

Cast Iron Skillet 

Meater +

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