A Fancy Steak Dinner for Five Bucks? Yep. It’s Real.
Sometimes you just want to feel fancy—like white-tablecloth, maître-d’ greeting you at the door, steakhouse fancy.
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But your wallet says, “Let’s do drive-thru.” Enter the Woodfire Bacon Wrapped Filet, the budget baller’s ticket to a gourmet experience without the gourmet price tag. For around five bucks a steak, you can have thick-cut bacon, juicy filet mignon, and glorious woodfire smoke working together like a culinary boy band—but with fewer choreographed dance moves.
What makes this recipe shine? It’s the combination of high-end vibes and low-end cost, all made possible with a $1.99 cut of meat and the Woodfire grill's smoke magic. You don’t need dry-aged beef or truffle butter when you can wrap a steak in bacon, give it a kiss of smoke, and call it a day. This recipe proves you don’t need a fat wallet to have a fat steak night.
Woodfire Smoked Bacon Wrapped Filet
Equipment
- Ninja Woodfire Or other smoker/Grill
- Woodfire Elevated Rack
- Woodfire Griddle Plate
- Stick Blender
- Mason Jar
Ingredients
- 2 6oz Bacon Wrapped Filet From Wild Fork Foods
- 1 TBSP Salt (Estimated)
- 1 tablespoon Pepper (Estimated)
- 2 tablespoon Dad Dust (Estimated) See not for recipe.
- 2 tablespoon Wagyu Beef Tallow Spray
Hollandaise Sauce
- 3 Large Egg Yolks
- ¼ teaspoon Salt
- ¼ teaspoon Pepper
- 2 tablespoon Lemon Juice More or less on how tangy you like
- ½ Cup Unsalted Butter Melted
- 1 teaspoon Hot Sauce
Instructions
Prep
- Season the tenderloins with the Dad Dust, Salt and Pepper and place them on the elevated rack. If you have a Pro XL model use the probes, if not you can use 3rd party probes or just manually check the steaks with an instant read thermometer as you go. Make sure your griddle is installed in the Woodfire.
- Fill your Woodfie with pellets (Don't forget to do the Dad Shake) and set it to Smoker/CLD(or lowest temp yours goes to)/30 minutes. Press start and let it begin to ignite the pellets.
- No need to wait for the unit to say "Add Food" just put your steaks in the Woodfire right away.
- Once the 3o minutes is up take the steaks out, wipe off anything on the griddle and put them back. Change the woodfire to 200F(93C) and set it for 1 hour. Smoke until the steaks read 95F(35C). When they do take them out and wipe the griddle again. Set the Woodfire to Grill/HI/30 Minutes and wait for it to preheat.
Sauce
- While the Woodfire is preheating add the egg yolks to a mason jar, and slowly pour in the melted butter while blending with a stick blender. When half of the butter is in add the lemon juice, salt and pepper. Pour the rest of the butter in as you blend. Add your hot sauce in at the end if you are using it. Taste and adjust salt, pepper or hot sauce to taste.
Sear
- When the Woodfire says "Add Food" spray the griddle with the beef tallow and sear the steaks on all sides until they have a nice color. This takes about 3 minutes for the steak and 1-2 minutes rolling then on the side for the bacon.
Rest & Serve
- Rest the steaks for 3-5 minutes and serve with the sauce!
Video
Notes
- 120G Granulated Garlic
- 120G Granulated Onion
- 1 tablespoon MSG
Nutrition
Tried this recipe?Mention @DadGotThis or tag #DadGotThis!Smoke, Sizzle, and a Whole Lotta Bacon
What really sets this Woodfire Bacon Wrapped Filet apart from your average steak night is the technique—and of course, the smoke. With just a handful of ingredients (okay, literally a handful), you end up with something you’d expect from a restaurant charging triple digits. Here’s the vibe: steak wrapped in bacon, seasoned with salt, pepper, and garlic powder, hit with smoke, and seared to steakhouse perfection.
The Woodfire gets preheated on Air Crisp at 375°F (190°C), smoke turned on—because why not flex that woodfire power? And that bacon? It crisps up just right, not soggy, not burnt. Using toothpicks to pin it down like a boss, you avoid the dreaded bacon unravel mid-cook. It’s a minimal-effort, maximum-payoff situation, which is basically the dream, right?
Even the seasoning was deliberate and simple: salt, pepper, and garlic powder. No rubs, no marinades, no overnight aging. Just three straightforward seasonings to highlight that smoky, beefy, bacon-y bite. Sometimes simple really is the secret weapon.
Budget Steak Night Just Got an Upgrade
Let’s talk numbers. This was a cheap filet—a $1.99 special from Aldi. Wrapped in thick-cut bacon (which you probably already have in your fridge), seasoned in under 10 seconds, and cooked in a way that feels like it should cost way more. And here’s the kicker: it worked. It more than worked—it was delicious.
The cook used a probe thermometer (highly recommend, especially for thick cuts), and pulled the filet at 127°F (53°C) for a perfect medium rare. Resting brought it to 135°F (57°C), and the result was stunning. That’s right—no guessing games, no overcooking. Just juicy, smoky, bacon-wrapped steak on a budget. You love to see it.
And it wasn't just about the meat. The whole process felt premium. You open up that Woodfire lid, and the smell hits you like a freight train of flavor. You take one look at that golden-brown bacon, and you know you’ve done something good with your life. No sous vide, no cast iron drama—just grill, smoke, crisp, and eat.
Why This Woodfire Bacon Wrapped Filet Deserves a Spot on Your Table
Let’s be honest. Most budget steak recipes end up tasting like you got exactly what you paid for. This one? It tastes like you conned a five-star chef into cooking for you. The Woodfire Bacon Wrapped Filet takes advantage of the Woodfire grill's unique smoke feature to add flavor without effort. Plus, the air crisp function helps render that bacon just enough so you don’t bite into a chewy mess.
With that smoke rolling and the sizzle kicking off the bacon and beef, it’s kind of hard not to feel like you’re pulling off a culinary heist. You didn’t overthink it. You didn’t marinate for 24 hours. You didn’t even season it fancy. You just wrapped a steak in bacon, smoked it, and made magic. That’s it. And that’s exactly why it works.
If you're into fancy-but-not-fancy, this one's your jam. If you want steakhouse flavor with fast-food effort, bookmark this recipe. And if you just want to wrap something in bacon and feel good about it—this is your moment. Steak night just got simpler, cheaper, and way more fun. Thanks, Woodfire.
Ingredient and Equipment Links:
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John Snider says
not the way i do these but then the wife hates red .... so cook slow in foil or butcher paper at 205-225 until 150 and then reverse sear. Pull apart tender with a fork. Treat with my version of dad dust (garlic-onion-paprika-aleppo peper-mex oregano) and then spray with waygu beef talow and place pat of butter on it before start cook. Do let the steak rest for min of an hour or over night with the seasoning on it. Enjoy all your videos one of the reasons bought my own wood fire ... enjoy the burn