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.
- 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
- Combine butter, blue cheese, parsley and pepper in a medium-size bowl.
- Transfer mixture to a sheet of parchment paper and roll into a log. Store in the refrigerator for at least 1 hour.
- Fill the hopper with pellets. Preheat pellet grill to 200°F in SMOKE mode.
- Wrap a slice of bacon around each filet and secure with butcher twine. Season the steaks on both sides with salt, pepper and garlic.
- 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.
- 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.
- Place steaks in the center of the grate to reverse sear. Cook to desired doneness.
- Remove steaks from grill. Top with a slice of blue cheese butter and let rest for 15 minutes before serving.