Elizabeth Burrell from the Big Green Egg Culinary Center shares her recipe for Big Green Egg Bacon-Wrapped Steakhouse Filet.
Set the EGG up for direct cooking without a convEGGtor at 550°F/288°C.
On a perforated cooking grid, cook the bacon just until it has firmed up a little bit. Set aside.
Coat the steaks with olive oil and season with Big Green Egg Classic Steakhouse Seasoning
on all sides. Wrap the partially-cooked bacon around the edges of the steak; secure with a skewer.
Grill the steaks for 5-6 minutes on each side, or until the internal temperature is 125°F/52°C (or to slightly below your desired temperature). Remove from grill and let rest covered for 10 minutes.
Slice and serve!