8 Oz. Bacon-wrapped Cherry-smoked Filet Mignon* Recipe

Prepare filets

Remove filets from refrigerator 30–45 minutes before cooking to bring to near room temperature. Pat dry with paper towels. Season all sides evenly with 2 tsp salt and 1 tsp black pepper.

Wrap with bacon

Wrap each 8 oz filet with two overlapping slices of thin-cut bacon so bacon covers the sides. Secure bacon with two pieces of kitchen twine placed across the top/bottom to hold bacon in place.

Slice onions

Peel and thinly slice onions into 1/8" slices (about 2 cups sliced).

Caramelize

Heat 2 tbs butter and 1 tbs olive oil in a large skillet over medium-low heat. Add sliced onions and 1 tsp salt, stirring to coat. Cook slowly, stirring every 3–5 minutes, until soft and deep golden brown, 25–30 minutes. About halfway through, sprinkle 1 tsp sugar to encourage browning. At the end, stir in 1 tbs balsamic vinegar, cook 1 more minute, then remove from heat and keep warm.

Prepare smoker or smoking method

If using an outdoor grill or smoker: soak cherry wood chips 20–30 minutes, drain, and place in smoker box or foil pouch with holes. Preheat grill to 400°F for sear then plan for indirect heat at 350°F. If using stovetop smoking method, prepare smoker box per manufacturer instructions and follow the same temperatures.

Mix glaze

In a small bowl combine 1 tbs Worcestershire sauce, 1 tsp soy sauce, 1 tbs brown sugar and 1 tsp garlic powder. Stir to dissolve sugar. This will be brushed on during smoking to build a cherry-smoked glaze.

Smoke and glaze

Place filets over direct heat briefly to sear: heat a heavy skillet (or grill) with 1 tbs vegetable oil until just smoking. Sear bacon-wrapped filets 1.5–2 minutes per side to develop color. Transfer to the preheated grill's indirect zone or to the smoker. With cherry wood producing smoke, cook to desired internal temperature, brushing glaze on at 5-minute intervals during the last 8–12 minutes of cook time. Target temperatures: 120–125°F for rare, 130–135°F medium-rare, 140–145°F medium. Total cook time on smoker/indirect heat will be about 8–18 minutes depending on thickness and temperature after searing. Use an instant-read thermometer in the center of one filet to check doneness.

Make compound butter

While steaks rest, combine 4 tbs softened unsalted butter, 1 tbs chopped parsley, 1 tsp chopped chives, 1 tsp minced garlic, 1 tsp lemon juice, 1 tsp salt and 1/2 tsp black pepper in a small bowl. Mix until smooth and evenly combined. Form into a log on plastic wrap, chill briefly if desired, or keep at room temperature for immediate serving so it can melt quickly over hot steak.

Rest steaks

When filets reach desired internal temperature, remove from heat and tent loosely with foil. Rest for 6–8 minutes to allow juices to redistribute and bacon to finish rendering.

Plate

Place a generous spoonful (about 2 tbs) of warm caramelized onions on each plate. Set the bacon-wrapped filet on top of the onions. Slice a 1/2" medallion of CARVE steak butter and place on the hot filet so it melts. Garnish with a thyme sprig. Remove kitchen twine before serving or present tied and remove at table.