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Smoked Filet Mignon Wrapped in Bacon

Jan 4, 2020 · 7 Comments

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One of the absolute best tasting steaks you can make on a smoker is a smoked filet mignon. Before we get into the best way to cook a filet mignon, let's talk a little bit about this cut of meat.

Table of Contents

  • What is a Filet Mignon?
  • Where to Get Filet Mignon
  • How to Prepare Smoked Filet Mignon
  • Smoked Filet Mignon

What is a Filet Mignon?

Filet Mignon is one of the leanest cuts of steak you can buy. The steaks are cut from the smaller end of the beef tenderloin and packs some major beefy flavor.

There are a lot of different ways to prepare filet mignon, but my favorite is on the smoker (surprise!).

Have you ever had smoked filet mignon? This is one of my favorite steaks to prepare on a smoker, and this recipe is sure to please your friends and family. If you're looking for a great smoked steak recipe, this is it. 

#smokedmeat #bbq #wagyubeef #steak

Where to Get Filet Mignon

I've bought filet mignon from a few different sources, but my favorite has been the Wagyu Filet's I ordered online. It's the best quality meat you can get.

You can also get good Filet's from your local butcher or grocery store, but pay close attention to the grade of the meat. I've cooked some choice grade Filet's that were ok, and prime grade is always a good choice.

How to Prepare Smoked Filet Mignon

Prepping filet mignon is simple. About an hour before you're ready to cook your steaks salt both sides of the filet with kosher salt. After salting both sides put the steaks in the refrigerator.

While the filet mignon is in the fridge the salt will pull moisture out, bind with the salt, and then pull all that flavor back into the steak.

The other benefit of salting the steak early is that while this process unfolds you are also chilling the steaks. I've seen some people recommend getting a steak to room temp before cooking, but if you're smoking the steak, that's just not a good idea.

I place my steaks in the smoker cold to maximize the amount of time the filet mignon's take on smoke.

smoked filet mignon wrapped in bacon

Smoking Filet Mignon

When you're ready to make your smoked filet mignon pull them out of the fridge and wrap each filet with half a strip of bacon. Use butcher's twine to secure the bacon in place. Dust each side of the steak with salt and pepper.

Set up your smoker to smoke at 180 degrees, and place each of the Filets directly on the grill grate. Let them smoke until the internal temperature reaches 120 degrees. For my 8 ounce filets, this took about 90 minutes, but I'd recommend cooking to temp not to time, especially with a cut of meat as high quality as this.

When the internal temperature hits 120 remove the filets from your smoker and tent them with foil on a plate. Adjust the temperature on your smoker to 450+ degrees. When the smoker gets up to temp put the filets back in the smoker and let them cook until the internal temperature hits 130 degrees. At 130 pull them and tent with foil again. You can add a medallion of compound butter on top of each steak while it rests for some extra flavor.

smoked filet mignon wrapped in bacon sliced on a cutting board

Snip the butcher string holding the bacon in place, and then serve. These are hands down the tastiest smoked filet mignon you will ever try.

smoked filet mignon wrapped in bacon
Print Pin

Smoked Filet Mignon

Have you ever had a filet mignon? Chances are that if you have, it was in a high-end restaurant. With this recipe, you can make smoked filet mignon at home! It's DELICIOUS!!!
Course Beef
Cuisine Barbecue
Keyword bacon wrapped filet mignon, how to prepare filet mignon, smoked filet mignon
Prep Time 1 hour hour
Cook Time 1 hour hour 50 minutes minutes
Additional Time 15 minutes minutes
Total Time 3 hours hours 5 minutes minutes
Servings 8 ounces
Calories 647kcal
Author Nick @ SmokedMeatSunday.com

Equipment

  • Smoke 2-Channel Alarm Thermometer | ThermoWorks
  • Disposable Gloves

Ingredients

  • 4 Filet Mignon 8 oz
  • 2 Tbsp Kosher Salt
  • Pepper
  • Bacon

Instructions

  • Salt each side of the filets and then place in the fridge for an hour.
  • Wrap the filets in a half strip of bacon and secure with butcher string.
  • Season each side of the steak with salt and pepper.
  • Smoke the filets at 180 degrees until the internal temperature hits 120 degrees.
  • Adjust temp on the smoker up to 450+ and continue cooking the filets until the internal temperature hits 130 degrees.
  • Rest for 15 minutes before serving.

Notes

Pay attention to the type of salt you use. I use Kosher Salt to prep the steaks - using table salt will result in an overly salty steak.

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Reader Interactions

Comments

  1. Larry Slager says

    February 15, 2020 at 9:27 am

    Do you leave the salt on after removing from the fridge or rinse it off and then add salt and pepper ?

    Reply
    • Nick says

      February 16, 2020 at 6:46 am

      It should be absorbed into the steak when you remove it from the fridge. No rinse.

      Reply
  2. Chris says

    May 01, 2020 at 2:54 pm

    What's your favorite wood for this recipe?

    Reply
    • Nick says

      May 01, 2020 at 3:02 pm

      Hi Chris! I really like Oak for Smoked Filet Mignon. Thank You!

      Reply
  3. Sean says

    August 15, 2021 at 3:13 pm

    Thanks for the recipe. Fine or course kosher salt recommended?

    Reply
    • Chris Riley says

      August 23, 2021 at 6:36 pm

      Coarse, I rarely use fine salt.

      Reply
  4. Kurt says

    September 04, 2022 at 12:35 pm

    Why not reverse sear the filets in cast iron or skillet or griddle when done smoking? (Butter, garlic, risemary)

    Reply

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Smoked Meat Sunday

I've been barbecuing for 25 years and Smoked Meat Sunday is a collection of my experience and recipes.

Beyond the smoker, I love to travel, learn about new cuisines, and incorporation those traditions into my cooking.

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