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Note: This recipe is best with overnight marinating of the meat, so plan ahead.
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Youll also need toothpicks for the assembly and your preferred flavor of wood chips for smoking.
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For the filet: Place the oils into a container or plastic zip bag.
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Add the steaks.
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Seal the bag/container and let the steaks marinate overnight in the fridge.
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Flip the package a couple of times while it marinates.
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Take meat out of the fridge and set it on the kitchen counter for about 20-30 minutes to bring to room temperature.
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Apply steak rub and cracked peppercorns on both top and bottom sides of the steaks.
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Wrap a slice of bacon around the edge of each filet and secure with toothpicks.
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In a small bowl, mix the butter with chopped garlic, lemon juice and chopped herbs.
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Set aside in the fridge.
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Heat your grill to 350 F (gas or charcoal) with a hot zone and a cool zone.
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Place the steaks on the cool side of the grill and put some wood chips on the hot side to generate some smokeyou want to smoke it first.
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When internal temperature of the filets are around 100 F (about 20 minutes), move them over to the hot side to grill to an internal temperature of 140 F for medium rare.
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Use tongs to turn the filets a few times so both sides have nice color.
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Remove them from the grill and place into a dish or foil pan.
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Put a big dollop of herb butter on top of each filet and loosely tent the dish with foil.
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Let them rest for 15 minutes in the loosely tented pan.
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The butter will melt and coat the filet and make a butter sauce with the juice from the resting steaks.
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Transfer the steaks to a warmed plate.
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Drizzle the meat with the butter juices from the foil pan.
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Garnish each steak with 1/4 of the crumbled Gorgonzola on top.
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Enjoy with your favorite sides like mashed potatoes or grilled asparagus.
