Smoked Prosciutto Filet
Ingredients
2 8 Oz 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: 226ºF (107.8ºC)
Smoke Timer: 60 minutes
Timer: 120 minutes
Preparation
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 them on a cutting board. Take 2 tbsp butter, place on top 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 150ºF (65.6ºC).
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
Beer
Wood
Beer Bisquettes for hop-infused smoked food. Perfect for beef, chicken, ribs or sausage.
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