Bacon Wrapped Parmesan Garlic Crusted Tenderloin
If you want flavor, this is simply the biggest and best steak recipe you will find.
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!
