Looking for the ultimate way to prepare amazing tenderloin steaks? This bacon-wrapped Parmesan garlic crusted tenderloin recipe combines rich flavors, juicy tenderness, and a crispy, savory crust that’s perfect for any steak lover. This method ensures your steaks are bursting with flavor and perfectly cooked.

Equipment Needed

To create the perfect Bacon-Wrapped Parmesan Garlic Crusted Tenderloin Filets, you’ll need some essential equipment to ensure your steaks are cooked to perfection. A smoker (I love my traeger) is key for imparting that rich, smoky flavor, while hardwood pellets (like hickory, oak, or cherry) enhance the taste (I tend to use Traeger’s Gourmet Blend pellets as they have a mix of maple, hickory, and cherry). A meat probe thermometer is essential for monitoring the internal temperature to achieve your preferred level of doneness. If you don’t have a meat probe thermometer, you should consider the fairly inexpensive InkBird 5 probe thermometer. You’ll also need an iron skillet for the final reverse sear, ensuring a crispy Parmesan garlic crust. Have some toothpicks on hand to secure the bacon around the steaks. Lastly, you’ll need a trusty whisk and mixing bowl for preparing the flavorful Parmesan garlic topping.

With this equipment, you’ll be well on your way to steak perfection!

Tenderloin Preparation

Start by preheating your smoker to 225°F, using your preferred hardwood pellets for that smoky, mouthwatering flavor.

While the smoker heats, season your tenderloin steaks with your favorite beef rub. Next, wrap each steak with thick-cut bacon for an added layer of savory goodness. Secure the bacon with toothpicks, ensuring it stays snug as the steaks cook.

Whisk together a delicious crust mix of mayonnaise, freshly grated Parmesan, minced garlic, basil, and black pepper. Set this aside in the refrigerator for later.

Smoking and Reverse Searing the Bacon-wrapped Parmesan Garlic Crusted Tenderloin

Once the smoker is ready, place the steaks inside and let them absorb that smoky flavor. Use a meat probe for precise cooking, aiming for an internal temperature of 125°F for a perfect medium-rare smoked steak. Importantly, adjust cooking time as needed for different levels of doneness to your liking. The final broiling step will raise the internal temperature by approximately 10°F

When the steaks are smoked to perfection, it’s time to take them to the next level with a crust. Spread the Parmesan garlic mixture over each steak and finish them off with a reverse sear. Place them in a hot iron skillet to achieve a delicious, crispy crust. Finish them in the broiler for 5 minutes until golden and bubbly.

Rest the amazing tenderloin steaks for 5 minutes to lock in those wonderful juices. Finally, serve and enjoy your perfectly cooked bacon-wrapped tenderloin steaks!

Sides for Bacon-wrapped Parmesan Garlic Crusted Tenderloin

Here’s a list of sides that would pair perfectly with the Bacon-Wrapped Parmesan Garlic Crusted Tenderloin Filets to complement their rich, smoky flavors:

Garlic Mashed Potatoes. Creamy mashed potatoes with a hint of roasted garlic offer a perfect balance to the richness of the bacon and Parmesan-crusted steak.
Grilled Asparagus. Lightly charred and seasoned with olive oil, salt, and pepper, grilled asparagus adds a healthy, crisp contrast to the decadent steak.
Creamed Spinach. The velvety texture and mild flavor of creamed spinach is a classic steakhouse side, enhancing the steak’s savory profile without overpowering it.
Roasted Brussels Sprouts with Balsamic Glaze. Roasted Brussels sprouts with a drizzle of sweet balsamic glaze provide a crispy, caramelized counterpoint to the smoky and savory notes of the steak.
Twice-Baked Potatoes. Loaded with cheese, sour cream, and chives, twice-baked potatoes bring a hearty, comforting element to the meal, perfectly complementing the rich steak crust.
Caesar Salad. A crisp Caesar salad with romaine lettuce, croutons, and a zesty dressing adds a refreshing touch to balance the heaviness of the steak.
Honey-Glazed Carrots. The natural sweetness of honey-glazed carrots offers a nice contrast to the savory bacon and garlic Parmesan crust, making for a well-rounded meal.
Big Flavor Mac and Cheese. For a truly indulgent side, my Big Flavor Mac & Cheese brings creamy, cheesy goodness to match the steak’s richness.
Parmesan Polenta. Creamy polenta enriched with Parmesan cheese soaks up the meat juices and add a buttery texture to your plate.
Grilled Corn on the Cob. Grilled corn, perhaps with a sprinkle of chili powder and lime juice, adds a fresh and slightly smoky element that enhances the flavor of the steak.

These sides will not only complement the amazing tenderloin steaks flavors but also round out your meal, providing a mix of textures and tastes.

Wine to Pair?

Would you like to serve a nice wine next to this steak? If so, check out my review(s) below!

Bacon Wrapped Parmesan Garlic Crusted Tenderloin

If you want flavor, this is simply the biggest and best steak recipe you will find.

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Prep Time 20

Cook Time 1 40

Total Time 2

Course Main Course

Cuisine American, French, Smoker, Steakhouse

Servings 4

Calories 551 kcal

Equipment

Traeger Pellet Smoker
Wireless Thermometer with Stay-In Probes
Iron Skillet (or any other pan that can withstand high oven temps)

Ingredients

4 6-8 oz Tenderloin Filets Cut to 1.5 – 2 inches thick
4 tsp Beef Seasoning (I prefer Kinder's Garlic Pepper Salt)
6 tbsp mayonnaise
1/2 cup freshly grated parmesan cheese
4 cloves minced garlic
3 tsp freshly finely chopped basil
1 tsp freshly ground black pepper
4-6 slices uncooked thick cut bacon

Instructions

Prep

Preheat smoker to 225 degrees F and load up with your preferred hardwood pellets.
Remove steak from refrigerator. Admire the beauty that is beef.
Combine and whisk mayonnaise, garlic, parmesan cheese, basil, and pepper together in a small bowl and set aside in refrigerator for later.
Season tenderloin steaks with chosen seasoning.
Wrap each steak with a slice of bacon. If bacon is not long enough, use a second piece but cut to length and keep overlapping to a minimum. Secure with toothpick(s).

Smoke Steaks

Once smoker is preheated, place steaks in smoker.
If available, place probes in each steak and wait approximately 45 minutes (depending upon thickness and fatness content) to come up to temperature. For medium rare, cook to 120 degrees, as the reverse sear will bring it up to a perfect 130 degrees F. For other preferences, please google beef doneness temperatures. Remember to take the steaks off the smoker at 10 degrees below your finishing temperature as we'll be reverse searing the beef. Remove each steak as it comes to temp individually. Because we are going to broil the steaks, you can let them cool, but hopefully each steak will cook in close to the same amount of time.

Crust/Reverse Sear

While the steaks are cooking, turn on the broiler to hi, and place your iron skillet into the broiler to heat up. I usually do it about 15 minutes prior to the steaks coming off the smoker. I do this on hi, but if you are concerned about burning the crust, you can do it on low, but it will take a good bit longer.
Once the steaks come off the smoker, grab the parmesan garlic mix from refrigerator. Scoop and spread mixture on each of the steaks. I usually let them sit for about 10 minutes to cool off a bit.
Remove iron skillet (Careful it'll be crazy hot!!!), and place on heat safe counter or cooktop.
Place each steak on iron skillet and listen to the lovely sizzle.
Place skillet back into oven and watch for bubbling. It'll probably take just a couple of minutes.
Remove skillet from oven, and place on heat safe counter or cooktop. Then, remove steaks and place on a serving plate to avoid continued cooking.
Let rest for 5 minutes, then serve. Enjoy!

Keyword Beef, Filet Mignon, Parmesan Crust, Smoker, Steak, Tenderloin