Bacon-Wrapped Smoked Chateaubriand Recipe

  • by Omaha Steaks
chateaubriand sliced cooked rare to medium rarer
  • Tags:

Everything is better with bacon, right? We wrapped our chateaubriand – a roast cut from the tenderloin – in a whole pound of bacon and smoked it. The results were pure magic.

This incredibly tender and mild flavored filet mignon roast transformed into an ambrosial delight. The mild flavor of the beef was perfectly complimented by the smoky bacon. Every bite was melt-in-your-mouth tender and bursting with flavor.

Chateaubriand is a mild flavored beef roast that we aged 21-28 days for maximum tenderness. It pairs well with butcher’s butter or bacon to add rich, delicate flavors to the roast. This bacon weave is not only a delicious finishing touch to a decadent roast, it is visually stunning.

The bacon weave is optional, but it will add flavor to your roast. The ideal bacon for a bacon weave has a high fat content, so the bacon will be easier to stretch and wrap around the meat.

Try this bacon wrapped smoked chateaubriand recipe for your next cookout, special occasion or holiday meal. The chateaubriand is a roast designed to impress and when you add bacon it becomes legendary.

How to Make Bacon-Wrapped Smoked Chateaubriand

PREP

15 Minutes

COOK

55 minutes

SERVES

8 People

Ingredients

3 lb whole center cut beef tenderloin, thawed and set at room temperature for 1 hour

1 lb of your favorite bacon

¼ c. of your favorite mustard – I used a spicy horseradish mustard

¼ c. Omaha Steaks Private Reserve Rub or your favorite rub

 

COOKING INSTRUCTIONS

Bacon-Wrapped Smoked Chateaubriand Recipe

Step #1

Start your smoker according to grill instructions (how to turn a grill into a smoker.) Preheat to 275 degrees F, lid closed for 10-15 minutes.

Bacon-Wrapped Smoked Chateaubriand Recipe

Step #2

Rub the chateaubriand with mustard and season lightly. 

Bacon-Wrapped Smoked Chateaubriand Recipe

Step #3

If desired, make a bacon weave and wrap the tenderloin. 

Bacon-Wrapped Smoked Chateaubriand Recipe

Step #4

Smoke until internal temperature reaches 120 degrees (approximately 45 minutes.) If temperature has not been reached, continue to cook, checking every 5 minutes until desired temperature is reached. 

Bacon-Wrapped Smoked Chateaubriand Recipe

Step #5

Remove and increase grill temperature to 450 degrees. After 10 minutes, return tenderloin to grill and sear each side for 5 minutes or until internal temperature is 135 degrees.

Bacon-Wrapped Smoked Chateaubriand Recipe

Step #6

Let rest 10-15 minutes. Slice and enjoy!

 

Bacon-Wrapped Smoked Chateaubriand Recipe

Tender filet mignon roast wrapped in bacon and smoked to perfection

Course Main Course
Cuisine American
Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
Servings 8 servings
Author Omaha Steaks

Ingredients

Instructions

  1. When ready to cook, start your smoker according to grill instructions. Set the temperature to 275° F and preheat, lid closed, for 10 to 15 minutes.

  2. Rub tenderloin with mustard, then season the tenderloin lightly with the rub and wrap with bacon. If desired make a bacon weave and wrap the tenderloin.

  3. Place tenderloin in the grill and cook for 45 minutes. Check the internal temperature, the desired temperature is 120° F. If the temperature has not been reached, continue to cook, checking every 5 minutes until desired temperature is reached.

  4. Remove tenderloin from grill and increase grill temperature to 450° F.

  5. After 10 minutes, return tenderloin to grill and sear for 5 minutes. Check the internal temperature again, the finished temperature is 135° F.

  6. If the finish temperature has not been reached, rotate the tenderloin and sear for an additional 5 minutes or until 135° F is reached.

  7. Remove tenderloin from grill and let rest for 10-15 minutes before slicing and serving. Enjoy!

More Articles:

Bacon-Wrapped Smoked Chateaubriand Recipe

Meats for Smoking

Omaha Steaks makes great competition-worthy results simple with premium raw beef and pork, a complete line of dry rubs, and ready-to-eat smoked specialties.