Bacon Wrapped Grilled Filet

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Grilled Filet with Blooming Onion - Cowboy Kent Rollins

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Servings 2

Ingredients
  

  • ⅓ cup Worcestershire sauce
  • 4 tablespoons light brown sugar
  • 2 teaspoons smoked paprika
  • 3 teaspoons chili powder
  • 2 garlic cloves minced
  • 2 (8-ouncbeef filets
  • 1 large vidalia onion
  • 2 roasted green chiles seeded (fresh or canned)
  • 2 thick-cut slices peppered bacon
  • Red River Ranch Original Seasoning or Salt and Pepper

Instructions
 

  • In a small mixing bowl, whisk together the Worcestershire sauce, brown sugar and paprika, chili powder and minced garlic. Cover and place in icebox for 30 minutes.
  • Meanwhile, remove the filets from the icebox, to warm slightly. Preheat, clean and oil the grill well. Move the coals to one side of the grill. If you have an adjustable grill, be sure it is lowered as much as possible.
  • Slice the top off one side of the onion. Slice down the onion about ¾ the way down toward the root. Continue to slice around the onion (see video). Carefully open the onion slices up just slightly.
  • Place the onion, cut side down, on the indirect heat side of the grill. Add a few wood chips to the heat side, for a smoking effect. Close the lid and let cook about 8 minutes.
  • Meanwhile, cut the chiles in half, lengthwise. Wrap each filet with the chilies followed by a strip of the bacon. Secure with a toothpick. Season with the RRR Original Seasoning (kentrollins.com) or salt and pepper, to taste.
  • Place filets on the indirect side of the grill and cook for 4 ½ minutes with the lid shut. Move the onion over to the direct side of the heat, flip over to place the root end down, and slightly open up the slices.
  • Flip the filets over and cook an additional 4 ½ minutes on the indirect side with the lid closed.
  • Flip the filets over and move to the direct side of the grill. Move the onion over to the indirect side of the grill. Close the lid and cook for 3 minutes or 3 ½ to 4 minutes for more medium rare.
  • Turn the filets again. Flip the onion over to th cut side, and place over on the direct heat as well. Grill for 3 minutes with the lid open.
  • Remove the filets from the grill and let rest a few minutes before cutting. Be sure to remove the toothpicks before serving.
  • While the steaks are resting, flip the onion over and keep on the direct heat side of the grill. Baste with the Worcestershire sauce and grill for about 2 to 3 minutes. Remove from the grill and let cool slightly before serving drizzled with additional sauce.
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Posted in Beef, Grilling, Vegetables