Steak dinner, it’s a classic dish we’re all familiar with. What we’re learning in the food industry is that this up-and-coming generation loves to put new spins on classic dishes. While a cut of meat wrapped in bacon is no new player in the game, I encourage you to elevate your next steak night with this dish. The Smoked Prosciutto Filet. The thin, delicate prosciutto shrink wraps itself and seals the butter and seasonings into your steak. My wife and I had a fun time going live on Instagram and cooking this dish with you in our kitchen. So put a new spin on an old classic for your next steak dinner and try this recipe! Happy smoking!
Ingredients:
- 2 8oz Steak Fillets
- 2 packages prosciutto
- 1 Brazilian Steakhouse Marinade
- 1 tbsp. Sea Salt
- ¼ cup water
- 1 tbsp White Wine Vinegar
- ¼ cup Olive Oil
- 4 tbsp. Butter
Equipment Used:
- P10 Bradley Smoker
- Bradley Smoker Foldable Table
- Bradley Smoker Non-Stick Silicone Mats
- Bradley Smoker Tools
- Thermoworks Timestick Trio
-
Thermoworks Thermapen One
Bradley Smoker Settings:
Wood: Beer
Temperature: 226 F (107.8C)
Smoke Timer: 60 minutes
Timer: 120 minutes
Directions:
- Marinade the steak—In a small bowl add 1 package Brazilian marinade, ¼ cup water. ¼ cup olive oil, 1 tbsp. white wine vinegar, and stir. Time to marinade the steak—add the steak to the bow, cover, and chill in the fridge for 6 hours.
- Set Bradley Smoker to the listed settings above.
- Take the steak filets and sit on a cutting board. Take 2 tbsp. butter, place ontop of the steak and wrap the entire steak in prosciutto. Ensure the steak has no openings so the butter will not leak out.
- Cook on the Bradley smoker for about 2 hours or until the internal temperature reaches 150 degrees F (65.6C).
- Remove from the smoker and slice into small strips. Sprinkle sea salt on top of the steak and enjoy!
Recipe by: Bryan Edwards – Moodie Foodie Tulsa
