Uploaded March 2026 | Updated September 2026, 3 weeks ago
Filet Mignon with Roasted Garlic Compound Butter 🔥🥩🧈
What you need👇
8 x 8oz cut Filets of Beef Tenderloin
8 Strips of Bacon
Oil to baste steaks
Pit Boss Smoked Salt and Pepper Rub
COMPOUND BUTTER
1/2 lb butter, soft
1 1/2 tsp salt
1 1/2 tsp fresh chopped rosemary
1/2 cup Whole Garlic Cloves
1/2 cup Canola Oil
2 tsp Whole Black Peppercorns
How to make the steak👇
1. Preheat Pit Boss Grill to 500 degrees.
2. Wrap each steak with bacon and secure with toothpick or wood skewer.
3. Rub the steak with oil and season with Rub.
4. Grill over high heat, rotating often to ensure even cook and color, until desired temperature is reached.
How to make the compound butter👇
1. Combine the garlic, canola oil, and pepper corns in a small sauté pan and cook at medium heat until garlic is fork tender. Strain pepper and garlic from the oil and allow to cool.
2. Smash the roasted garlic with the butter, salt, and rosemary to form the compound butter. Set aside to serve with finished steaks.
*These steaks were cooked to medium rare, removed from the grill at 130 degrees internal then allowed to rest for 7-8 minutes before serving with compound butter.
Filet Mignon with Roasted Garlic Compound Butter 🔥🥩🧈
What you need👇
8 x 8oz cut Filets of Beef Tenderloin
8 Strips of Bacon
Oil to baste steaks
Pit Boss Smoked Salt and Pepper Rub
COMPOUND BUTTER
1/2 lb butter, soft
1 1/2 tsp salt
1 1/2 tsp fresh chopped rosemary
1/2 cup Whole Garlic Cloves
1/2 cup Canola Oil
2 tsp Whole Black Peppercorns
How to make the steak👇
1. Preheat Pit Boss Grill to 500 degrees.
2. Wrap each steak with bacon and secure with toothpick or wood skewer.
3. Rub the steak with oil and season with Rub.
4. Grill over high heat, rotating often to ensure even cook and color, until desired temperature is reached.
How to make the compound butter👇
1. Combine the garlic, canola oil, and pepper corns in a small sauté pan and cook at medium heat until garlic is fork tender. Strain pepper and garlic from the oil and allow to cool.
2. Smash the roasted garlic with the butter, salt, and rosemary to form the compound butter. Set aside to serve with finished steaks.
*These steaks were cooked to medium rare, removed from the grill at 130 degrees internal then allowed to rest for 7-8 minutes before serving with compound butter.
