Smoked Bacon-Wrapped Filet Mignon: Tender Beef Steak Recipe

This smoked filet mignon showcases smoked steak at its best. Rather than the common sear-first method, I recommend smoking the filets low and slow until they reach the desired internal temperature, then finishing with a quick sear. Because filet mignon is a very lean cut, many people wrap it in bacon for added flavor and fat. I love bacon, so I often wrap these filets before smoking, but the recipe works perfectly without it as well.

• Prep Time: 20 minutes
• Dry Brine Time: 2 hours
• Cook Time: 1 hour
• Smoker Temp: 225°F (107°C)
• Meat Finish Temp: 130°F (54°C) for medium-rare
• Recommended Wood: Oak

• Filet mignon steaks (allow one per person, plus one or two extras)
• Kosher salt
• Thin-cut bacon (one slice per steak, optional)
• Toothpicks
• Olive oil
• Light steak rub (optional)

Dry brining enhances the interior seasoning of lean cuts. If you need to limit sodium, you can skip this step, but I recommend trying it at least once. Sprinkle kosher salt on the top surface of each steak—about ½ teaspoon per pound is a general guideline. The salt draws moisture to the surface, which then reabsorbs into the meat, carrying flavor deeper into the steak.

Place the steaks on a cooling rack, a pan with a rack, or even a plate, and coat the top side only with salt. (If you prefer to salt both sides, salt the top, refrigerate for the recommended time, then flip and repeat the process for the other side.)

Refrigerate the salted steaks for about two hours. When the time is up, remove them from the fridge — there is no need to rinse — and proceed to the next step.

If you choose to wrap the filets, use thin-cut bacon for the best fit. Packages with 15–16 slices per pound are usually thin enough. Lay a strip of bacon flat, set the filet vertically on top, then roll the bacon around the steak and secure with a toothpick. Repeat for each steak.

Brush a light coat of olive oil on the top of each steak and sprinkle a modest amount of your preferred steak rub. A light hand keeps the beef flavor front and center.

Preheat your smoker to 225°F (107°C) and use indirect heat. If your smoker has a water pan, fill it. Oak is an excellent wood for these steaks, though you can use what you have on hand. This recipe works with most smokers as long as you can maintain a steady temperature.

Place the filets directly on the smoker grate or on a pan with a rack for easier handling and less cleanup. Cook time will vary with steak thickness, initial meat temperature, ambient conditions, and how often you open the smoker, but plan for roughly an hour. I strongly recommend a leave-in thermometer so you can monitor internal temperature precisely. For medium-rare, remove the steaks when they reach 130°F (54°C).

After removing the steaks from the smoker, give them a short rest. They are technically ready to eat, but a few finishing steps will elevate them further.

If you wrapped the steaks, you can crisp the bacon with a handheld torch by moving the flame slowly around the bacon just until it sizzles. Take care not to singe the toothpicks.

Heat a grill or heavy skillet until extremely hot and give each side of the steak a quick sear to develop color and a bit of crust. You only need a short contact time—just brown the surfaces without overcooking the interior.

Serve each steak as soon as it’s finished searing. These smoked filets make an impressive centerpiece and are best enjoyed right away while hot and juicy.

Smoked Filet Mignon (Beef Filet) Wrapped in Bacon

Smoke the filets at low temperature until they reach the target internal temperature, then finish with a quick sear. Wrapping in bacon is optional but adds flavor and fat to this lean cut.

Prep Time
20 mins

Cook Time
1 hr

Total Time
1 hr 20 mins

Ingredients

• 4–6 beef mignon steaks
• 2 TBS kosher salt (adjust to weight and preference)
• 4–6 toothpicks
• 4–6 slices thin-cut bacon (optional)
• 2 TBS olive oil
• 2 TBS steak rub (optional)

Instructions

1. Sprinkle approximately 1/8 teaspoon of kosher salt on the top of each steak (or follow the ½ teaspoon per pound guideline) and place the tray in the refrigerator for 2 hours.
2. Remove steaks from the fridge when brining is complete; no rinsing required.
3. If using bacon, wrap a strip around each steak and secure with a toothpick.
4. Brush steaks lightly with olive oil and apply a light sprinkling of rub.
5. Set your smoker to 225°F (107°C) using indirect heat and, if available, a water pan. Use oak or your preferred wood for smoke.
6. Place the steaks on the smoker grates and smoke until the internal temperature reaches 130°F (54°C) for medium-rare, about 1 hour depending on conditions.
7. Remove from the smoker and let rest briefly (10–15 minutes). Optionally use a torch to crisp bacon first if needed.
8. Sear each side quickly on a very hot grill or skillet just to brown the exterior—do not overcook.
9. Serve immediately and enjoy.