Jackson Hole Recipe
A rotisserie fired Filet, wrapped in bacon and slow roasted over hickory coals.
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Ingredients
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Main Ingredients
Method
Cooking Directions
Prepare the Filet
Season the filet mignon generously with salt and black pepper on all sides. Drizzle with olive oil and let it sit at room temperature for about 30 minutes.
Wrap in Bacon
Wrap each filet with bacon slices, securing them with toothpicks if necessary to hold the bacon in place.
Prepare the Grill
Soak hickory wood chips in water for at least 30 minutes. Prepare your rotisserie grill for indirect heat, and set up the hickory wood chips in the coals.
Cooking the Filet
Place the wrapped filets on the rotisserie spit and cook over the hickory coals. Rotate the spit continuously, cooking for about 45-60 minutes, or until the internal temperature reaches your desired doneness (130°F for medium-rare).
Rest the Meat
Once cooked, remove the filets from the grill and let them rest for 10-15 minutes before slicing. This allows the juices to redistribute.
Serve
Slice the filet and serve immediately, enjoying the smoky flavor from the hickory and the crispy bacon.