Pellet Grill Filet Mignon

Simply seasoned and wrapped in bacon, this Pellet Grill Filet Mignon is so buttery tender, you can practically cut it with a fork. It’s slow cooked in SMOKE mode over apple wood, shifted into SEAR mode for a quick reverse sear and finished with blue cheese butter.

Ingredients

• 6 (6-8 ounce) filet mignon steaks
• 6 bacon strips
• 2 tablespoons kosher salt
• 2 tablespoons black pepper
• 2 teaspoons granulated garlic

Blue Cheese Butter

• 1 stick unsalted butter, softened
• 4 ounces blue cheese
• 1 tablespoon fresh chopped parsley
• 1 teaspoon black pepper

Instructions

1. Combine butter, blue cheese, parsley and pepper in a medium-size bowl.
2. Transfer mixture to a sheet of parchment paper and roll into a log. Store in the refrigerator for at least 1 hour.
3. Fill the hopper with pellets. Preheat pellet grill to 200°F in SMOKE mode.
4. Wrap a slice of bacon around each filet and secure with butcher twine. Season the steaks on both sides with salt, pepper and garlic.
5. Place steaks on the top cooking rack of your pellet grill. Insert the integrated temperature probe into one of the steaks. Set the target temperature to 105°F, 25 to 35 minutes.
6. When steaks reach the target temperature, transfer steaks to a warm place. Increase grill temperature to HIGH and switch to SEAR mode. Wait 5 minutes for the grate to heat up.
7. Place steaks in the center of the grate to reverse sear. Cook to desired doneness.
8. Remove steaks from grill. Top with a slice of blue cheese butter and let rest for 15 minutes before serving.

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