Bacon Wrapped Filet Mignon on a Hickory Grilling Plank

We topped our 4 oz. Filet Mignons with Bleu d'Auvergne (a really high butterfat bleu cheese) and fresh cracked pepper, then wrapped them in thick-cut bacon. We paired that with a glass (or two) of Cabernet Sauvignon and served on a bed of greens. Use your own favorite bleu cheese, side, or wine to make this delicious dish your own.

  • 2 Wildwood Grilling Outlet Hickory or Red Oak Grilling Planks
  • 2 Tenderloin Steaks or Filet Mignons, 4 oz. each
  • 2 pieces Thick-Cut Bacon
  • 2 oz. blue cheese of your choice
  • Sea Salt
  • Olive Oil
  • Fresh cracked black pepper
  • Toothpicks


  • Soak your Wildwood Grilling Outlet Grilling Planks in hot tap water for at least 15 minutes.
  • Salt and pepper your steaks and brush them with a little olive oil.
  • In a frying pan on high heat, seer your steaks on all sides until a caramelized crust appears. Seering seals in the flavor and juices and adds a richness of flavor.
  • Wrap the bacon around tenderloins, securing with toothpicks.
  • Preheat grill to Medium Heat (350°F).
  • Place soaked planks with steaks on grill and close grill lid. Allow to smoke and smolder for 9-10 minutes for medium-rare steaks, or adjust for your preferred done-ness.
  • When steaks are almost done to your liking, top with cheese. Pull from grill and cover with foil to rest.
  • Let steaks rest for 5-10 minutes. Uncover, serve, and enjoy!


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