Texas Bacon-Wrapped Filet Mignon on the Arteflame

Introduction

Treat yourself to the ultimate steakhouse experience right at home with this Texas-style Bacon-Wrapped Filet Mignon grilled on the Arteflame. Using the high-heat center grill grate to sear the meat to perfection, then finishing on the flat top cooktop to bring the steak to the perfect internal temperature, gives you juicy, flavorful results every time. This recipe captures the bold, smoky character of Texas grilling with unbeatable tenderness and flavor.

Ingredients

• 4 filet mignon steaks (1.5 - 2 inches thick)
• 4 slices of thick-cut bacon
• 1 tablespoon coarse sea salt
• 1 tablespoon cracked black pepper
• 2 tablespoons unsalted butter
• 2 garlic cloves, crushed
• 2 sprigs fresh rosemary
• Toothpicks or butcher's twine

Instructions

Step 1: Fire up the Arteflame Grill

1. Place three paper napkins in the center fire area of the Arteflame.
2. Pour a small amount of vegetable oil over each napkin.
3. Stack firewood over the napkins and light the paper.
4. Let the fire burn for about 20 minutes until the grill grate reaches searing temperature (1,000°F in the center).

Step 2: Prepare the Steaks

1. While the grill is heating, wrap each filet mignon with a slice of thick-cut bacon and secure with a toothpick or butcher's twine.
2. Season both sides of each filet generously with sea salt and cracked black pepper.
3. Let the steaks come to room temperature — around 20 minutes.

Step 3: Sear on the Center Grill Grate

1. Place the filets directly over the center grill grate (1,000°F).
2. Sear each side for 60-90 seconds until a crust forms, locking in the juices.
3. Add 1/2 tablespoon butter, a garlic clove, and small rosemary sprig on top of each steak as it sears for added flavor.

Step 4: Finish on the Flat Top Griddle

1. Move the seared steaks to the cooler outer edge of the cooktop griddle.
2. Continue cooking to desired internal temperature (use a thermometer): 120°F for rare, 130°F for medium-rare, 140°F for medium.
3. Remove steaks when they’re 15°F below final target (they’ll continue cooking while resting).
4. Let rest 5-10 minutes before serving.

Tips

• Always rest meat after cooking for maximum juiciness.
• Basting with butter, garlic, and rosemary adds rich flavor during grilling.
• Use Arteflame's different heat zones to control doneness precisely.
• No lid? No problem. The Arteflame's heat management zones make cooking precise and consistent.
• The bacon helps render fat and keep the filet juicy—don’t skip it!

Variations

1. Texas Peppercorn Crusted: Add crushed tri-color pepper blend for a bold crust that gives extra kick.
2. Smoky BBQ Glazed: Brush the filets with a thick layer of Texas-style BBQ sauce during the finishing stage on the flat cooktop.
3. Blue Cheese Crusted: After searing, top steaks with crumbled blue cheese while they finish cooking for tangy richness.
4. Garlic Herb Filet: Mix butter with minced garlic, thyme, and rosemary; baste steaks as they cook on the griddle.
5. Coffee-Rubbed Filet: Rub steaks with a mix of finely ground coffee, brown sugar, and chili powder for a deep Texas-style bark.

Conclusion

Grilling Bacon-Wrapped Filet Mignon on the Arteflame gives you an unbeatable steakhouse-quality experience right in your backyard. With the reverse searing method and high heat searing surface, your steak will be juicy, flavorful, and cooked just the way you like it—all while keeping your kitchen clean and your guests impressed.

Best pairings

• Grilled asparagus or charred Texas corn (cooked on the flat griddle)
• Cast iron smashed potatoes directly on the outer cooktop edge
• Texas toast or cornbread
• Bold red wine like Cabernet Sauvignon or a local Texas Tempranillo
• Cold IPA or smoky bourbon