A Fancy Steak Dinner for Five Bucks? Yep. It’s Real.
Sometimes you want a steakhouse experience—white tablecloth, attentive service, that special feeling—without the expensive bill.
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But your wallet says, “Let’s do drive-thru.” Enter the Woodfire Bacon Wrapped Filet, a budget-friendly route to a gourmet meal. For roughly five dollars a steak, you get thick-cut bacon, tender filet mignon, and a kiss of woodfire smoke that together taste far more expensive than they are. It’s simple, impressive, and perfect for a special night at home.
What makes this recipe stand out is the balance of upscale flavor and low cost. Using an inexpensive cut, a few basic seasonings, and the Woodfire grill’s smoke and sear functions, you achieve steakhouse results without the steakhouse price. No dry-aging or fancy butters required—just bacon-wrapped filet, smoke, and a fast sear.
Woodfire Smoked Bacon Wrapped Filet
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Equipment
- Ninja Woodfire or other smoker/grill
- Woodfire elevated rack
- Woodfire griddle plate
- Stick blender
- Mason jar
Ingredients
- 2 — 6 oz bacon-wrapped filets (from Wild Fork Foods or similar)
- 1 tbsp salt (estimated)
- 1 tbsp pepper (estimated)
- 2 tbsp Dad Dust (see notes)
- 2 tbsp wagyu beef tallow spray (or other high-heat fat)
Hollandaise Sauce
- 3 large egg yolks
- 1/4 tsp salt
- 1/4 tsp pepper
- 2 tbsp lemon juice (adjust to taste)
- 1/2 cup unsalted butter, melted
- 1 tsp hot sauce (optional)
Instructions
Prep
- Season the tenderloins with Dad Dust, salt, and pepper, then place them on the elevated rack. If you have a model with probes, use them; otherwise check with an instant-read thermometer. Make sure the griddle is installed in the Woodfire.
- Fill the Woodfire with pellets and set it to Smoker (or the lowest temp available) for 30 minutes. Start the unit and let it ignite the pellets.
- You can add the steaks right away; there’s no need to wait for an “Add Food” prompt.
- After 30 minutes, remove the steaks briefly, wipe the griddle, then return the steaks. Set the Woodfire to 200°F (93°C) for 1 hour and smoke until the steaks reach about 95°F (35°C). Remove and wipe the griddle again. Then set the Woodfire to Grill/HI to preheat for searing.
Sauce
- While the Woodfire preheats, make the hollandaise: combine egg yolks in a mason jar and slowly blend in melted butter with a stick blender. When about half the butter is incorporated, add lemon juice, salt, and pepper. Finish blending in the remaining butter and add hot sauce if desired. Taste and adjust seasoning.
Sear
- When the unit indicates it’s ready, spray the griddle with beef tallow and sear the steaks on all sides until nicely browned—about 3 minutes for the steak, plus 1–2 minutes rolling the bacon to crisp the sides.
Rest & Serve
- Rest the steaks for 3–5 minutes, then serve with the hollandaise sauce.
Video
Notes
- 120 g granulated garlic
- 120 g granulated onion
- 1 tablespoon MSG
Nutrition
Carbohydrates: 20 g |
Protein: 13 g |
Fat: 106 g
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Smoke, Sizzle, and a Whole Lotta Bacon
What sets this Woodfire Bacon Wrapped Filet apart is technique and smoke. With only a few ingredients you get results similar to an expensive steakhouse: bacon-wrapped filet seasoned simply, kissed by smoke, and finished with a hot sear for that restaurant-quality crust.
The Woodfire is preheated using Air Crisp at 375°F (190°C) with smoke engaged to maximize flavor. Thick-cut bacon crisps without burning when pinned in place with toothpicks to prevent unraveling. Minimal effort delivers maximum payoff.
Seasoning is intentionally simple—salt, pepper, and garlic powder—to highlight the beef, bacon, and smoke rather than mask them. Sometimes less truly is more.
Budget Steak Night Just Got an Upgrade
This recipe was made with a budget filet—a $1.99 special from Aldi—wrapped in bacon and seasoned in seconds. Cooked with a probe thermometer and pulled at 127°F (53°C) for medium-rare, the steak rested to about 135°F (57°C) resulting in a juicy, perfectly cooked bite. No guesswork, no overcooking.
The whole process feels premium: lift the lid and the aroma of smoke and seared bacon fills the air. No sous vide or cast-iron theatrics required—just smoke, sear, crisp, and enjoy.
Why This Woodfire Bacon Wrapped Filet Deserves a Spot on Your Table
Many budget steak recipes taste like their price; this one does not. The Woodfire’s smoke feature adds depth without extra work, and the air crisp function renders the bacon to a pleasant crispness. The result is steakhouse flavor with minimal fuss.
If you like dishes that feel fancy without the fuss, this is a great recipe to bookmark. It’s straightforward to prepare, uses accessible ingredients, and delivers excellent results every time.
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