Tender beef filets wrapped in smoky bacon, seasoned to perfection, and cooked to juicy perfection—this dish is a true showstopper. Whether you're hosting a special occasion or treating yourself to a gourmet meal, these mouthwatering filets will surely impress.
Thank you JD for this mouth-watering recipe!
Start by preheating your smoker to 225°F (107°C) with your favorite smoking wood - hickory is an excellent choice.
As the smoker comes to temperature, grab a large pan and fry the bacon over medium heat until it's partially cooked but not yet crispy. Once the bacon is partially cooked, let it cool until you can handle it with your fingers. Take each beef filet and wrap it with two slices of bacon, trimming any excess as needed. Secure the bacon in place with toothpicks, ensuring the filets are nicely enveloped in the smoky goodness.
With the filets prepared, it's time to bring out the flavors. Season them generously with a blend of SPG and Cow Cover, or feel free to use your preferred seasonings to customize the taste.
Place the bacon-wrapped filets in your preheated smoker, making sure to insert a temperature probe into the middle of the thickest filet to monitor the internal temperature accurately.
Once the internal temperature reaches 90°F (32°C), carefully flip the filets. Continue monitoring the temperature until it reaches the desired doneness, usually between 120°F to 125°F (49°C to 52°C) for medium-rare, then pull them off the heat.
With the filets smoked to perfection, it's time to add a delicious caramelized crust. Heat the pan with the remaining bacon fat over medium-high heat, creating the perfect searing surface. Fry the filets on each side for about 1 minute, or until they develop a beautiful golden-brown color.
Allow the filets to rest for 5 to 10 minutes. This resting period allows the juices to redistribute within the meat, ensuring a tender and succulent bite. Use this time to remove the toothpicks and make the final preparations for serving.
Once again JD for this mouth-watering recipe.
Catch you on the next one!
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