Serves 4

4 filets mignons, each at least 2 inches thick and 3 oz.
2 Tbs. white or black truffle oil, plus more for drizzling over the steaks
1 tsp. sea salt
1 tsp. freshly ground pepper
8 slices thick-cut lightly smoked bacon
4 Red Bliss Potatoes

Trim and season the meat
Using a rigid boning knife, core the center of the filet to create a hole. Rub the meat on all sides with the 2 Tbs. truffle oil and sprinkle with the salt and pepper. Blanch Potatoes, cut and stuff into the filets. Put the meat on a plate and let stand at room temperature for 30 minutes prior to grilling.

Wrap the steaks with bacon
Preheat an indoor grill to high heat according to the manufacturer’s instructions. Lay the bacon slices on the grill and cook until lightly browned but still pliable, 5 to 7 minutes. Using tongs or a fork, transfer the bacon to a plate lined with paper towels and set aside. When cool enough to handle, wrap 2 strips of bacon around each filet mignon and tie them securely with kitchen string. 

Grill the steaks
Reduce the grill heat to medium-high. Preheat an oven to 200°F and place a platter in the oven to warm. Arrange the steaks on the grill so that they line up in the same direction (be sure to remember the order in which you put the steaks on the grill so that you will know which one to turn over first). Leave the steaks undisturbed for 2 to 3 minutes to develop good grill marks. Use tongs to turn over the steaks and grill for 2 to 3 minutes more.

Test the steaks for doneness
Insert an instant-read thermometer into the meat. If you like your steaks medium rare, they should register 130°F.