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