Bacon Wrapped Filet Mignon

Indulge in the ultimate steakhouse experience at home with this tender bacon-wrapped filet mignon, perfectly cooked on the Traeger. Inspired by Key to My Lime but adapted for the Traeger, this recipe delivers a golden-brown crust, crispy bacon, and a juicy, buttery center. Whether you're cooking for a special occasion or just treating yourself, this Traeger-cooked filet mignon brings out bold flavors and a steakhouse-quality experience right from your own grill.

Prep Time: 5 minutes; Cook Time: 15 minutes; Rest Time: 5-15 minutes Servings: 2

Ingredients

Herb Butter:

• 2 Tablespoons unsalted butter softened
• 1/2 teaspoon finely diced fresh thyme
• 1/2 teaspoon finely diced fresh rosemary
• 1 clove garlic finely minced
• Pinch of salt and pepper

Steak:

• 2 Hoagland Meat filet mignon steaks, pre-wrapped with bacon 
• 1 Tablespoon olive oil
• 1 Tablespoon steak seasoning of your choice

Directions

• Dethaw:
  • Place on a plate and put in the refrigerator overnight
• Set out:
  • 30 minutes - 1 hour before you plan to cook, pull out of the refrigerator and let it come to room temperature before cooking
• Preheat:
  •  Set your oven to 400°F. If using the traeger or grill set to 350°F
• Start The Herb Butter:
  • In a small bowl, mix together the softened butter, thyme, rosemary, garlic, and a pinch of salt and pepper. Set aside.
• Season The Steak:
  • Use half a Tablespoon of the steak seasoning for each of the steaks, and season all sides of the steaks while gently pressing down to adhere it to the meat. Ours come pre-wrapped with bacon, but here is where you would wrap the bacon yourself and secure it with toothpicks if you didn’t snag one of ours.

• Sear:
  • Heat a large cast iron or ovenproof skillet over medium-high heat. Once hot, add the olive oil and swirl to coat the bottom of the pan, then place the steaks in the skillet.
  • Sear the first side for about 1-2 minutes until it develops a golden-brown crust.
  • Flip the steaks over and sear the second side for another 1-2 minutes.
  • Remove one steak to a clean plate. Use tongs to carefully hold the other steak on its side to sear the bacon-wrapped edges. Make Sure you sear right where the bacon comes together FIRST. Rotate the steak to ensure all bacon edges are seared, about 30 seconds to 1 minute per side. Repeat with the remaining steak.
• Cook:
  • Depending on what you are using there are a few methods here; You can either cook it in the oven, on the traeger or whatever you are used to cooking it on. We love it on the Traeger! 
  • If You choose to cook it in the oven, you will return the steak to the skillet, and insert an oven safe meat thermometer into the thickest part of one steak. (or continually check the temperature throughout) and Transfer the skillet to the preheated oven.
  • If you choose a Traeger or grill you will place on a plate and transfer to your Traeger. 

• Pay Attention To The TEMPERATURE: 
  • The internal Temp is way more important than the time cooked. Always go off of temperature. Bake for 8-12 minutes or until it reaches an internal temperature of 130°F for medium-rare doneness, keeping in mind that the internal temperature will raise roughly 5°F due to carryover cooking. Keep in mind that it is recommended to cook beef to 145°F, but individual preferences vary. For the internal temperatures for different levels of doneness, see notes.*
• Let It Rest!
  • Once the desired doneness has been reached remove the steaks. Transfer the steak to a cutting board, top each steak with a dollop of the prepared herb garlic butter, and tent lightly with aluminum foil. Let them rest for 5 minutes to allow the juices to redistribute throughout the steak. You could also allow them to rest for longer if you desire. This will allow the juices to reabsorb and redistribute throughout the meat. This helps to keep the steaks nice and juicy rather than cutting too soon, letting the juices flow out of the steak, resulting in a dryer steak.

Notes

*For the different levels of doneness, these are the temperatures you’re looking for:

• RARE: Initial internal temperature of 120F, rest time of 5 minutes, internal temperature after resting of 125F.

• MEDIUM RARE: Initial internal temperature of 130F, rest time of 5 minutes, internal temperature after resting of 135F.

• MEDIUM: Initial internal temperature of 140F, rest time of 5 minutes, internal temperature after resting of 145F.

• MEDIUM WELL: Initial internal temperature of 150F, rest time of 5 minutes, internal temperature after resting of 155F.

• WELL DONE: Initial internal temperature of 160F, rest time of 5 minutes, internal temperature after resting of 165F.

Recipe inspired by: Key to My Lime (How To Cook It Perfectly)