Reverse Seared Bacon Wrapped Filet Mignon!

Bacon wrapped tenderloin with compound butter is a great way to infuse flavor into a lean cut!

 Look, we'll be honest here. We're usually ribeye folks. But that doesn't mean we can't branch out a little bit here and there. Filet mignon is usually thought of as super tender but not a lot of flavor. Well, what better way to prove that wrong than on date night?

Want a visual guide? Watch the video!

 You'll Need:

• Beef Tenderloins (Filet Mignon)

Ingredients for Compound Butter

• 1 cup butter, room temp
• The following, minced and added to taste
• Rosemary
• Thyme
• Parsley
• Garlic
• Shallot

Preparation

• Preheat smoker to 200 degrees 
• With a toothpick, wrap bacon around steaks and pin to keep in place
• Season with salt & pepper (or steak rub of choice) and let rest for 30min
• Add steaks to smoker and remove once steaks internal temp hits 120 degrees
• Once removed, let sit while you prepare a cast iron skillet on high heat
• Place steaks on skillet for a hard sear and place a medallion of compound butter on top. After 1 minute, flip the steak to have the butter side down
• Baste constantly for 1 minute, then remove steak and let rest for a few minutes

 Want to look cool while you make it? Pick up a Grillslingers T-Shirt!