Smoked Filet Mignon Wrapped in Applewoood Bacon with Herb Butter and Gorgonzola Cheese

Note: This recipe is best with overnight marinating of the meat, so plan ahead. You’ll also need toothpicks for the assembly and your preferred flavor of wood chips for smoking.

For the filet:
Place the oils into a container or plastic zip bag. Add the steaks. Seal the bag/container and let the steaks marinate overnight in the fridge. Flip the package a couple of times while it marinates.

Take meat out of the fridge and set it on the kitchen counter for about 20-30 minutes to bring to room temperature.

Apply steak rub and cracked peppercorns on both top and bottom sides of the steaks. Wrap a slice of bacon around the edge of each filet and secure with toothpicks.

In a small bowl, mix the butter with chopped garlic, lemon juice and chopped herbs. Set aside in the fridge.

Heat your grill to 350 F (gas or charcoal) with a hot zone and a cool zone.

Place the steaks on the cool side of the grill and put some wood chips on the hot side to generate some smoke—you want to smoke it first. When internal temperature of the filets are around 100 F (about 20 minutes), move them over to the hot side to grill to an internal temperature of 140 F for medium rare. Use tongs to turn the filets a few times so both sides have nice color. Remove them from the grill and place into a dish or foil pan.

Put a big dollop of herb butter on top of each filet and loosely tent the dish with foil. Let them rest for 15 minutes in the loosely tented pan. The butter will melt and coat the filet and make a butter sauce with the juice from the resting steaks.

Transfer the steaks to a warmed plate. Drizzle the meat with the butter juices from the foil pan. Garnish each steak with 1/4 of the crumbled Gorgonzola on top. Enjoy with your favorite sides like mashed potatoes or grilled asparagus.