Steps

• 1

  Place each slice of beef in between 2 layers of plastic wrap and pound thin using a meat mallet. Generously spread one side of each fillet with 1/2 tablespoon mustard. Place bacon, onions, and pickle spears on each steak.

• 2

  Wrap the steak around the bacon, onions, and pickles to form a tight roll. Use string or toothpicks to hold the roll together. Season with salt and cracked black pepper.

• 3

  When ready to cook, set the Traeger temperature to 165°F and preheat, lid closed for 15 minutes.

  165 ˚F / 74 ˚C

  Super Smoke

• 4

  Place the rolls directly on the grill grate and smoke for 30 minutes. Remove the steak rolls from the grill.

  165 ˚F / 74 ˚C

  00:30

  Super Smoke

• 5

  Increase the Traeger temperature to 325°F, allowing it to preheat while preparing the braising liquid. In a large baking dish, combine the beef stock, Worcestershire sauce, bay leaf, and smashed garlic cloves.

  325 ˚F / 163 ˚C

• 6

  Return the steak rolls to the Traeger and sear on each side, approximately 3 to 5 minutes per side.

  325 ˚F / 163 ˚C

  00:10

• 7

  Remove steak rolls from the Traeger and gently arrange the steak rolls in the braising liquid. Place the pan on the grill.

• 8

  Cook for 1 1/2-2 hours, or until the steak is very tender. Remove the steak from the dish to a separate platter and cover with aluminum foil.

  325 ˚F / 163 ˚C

  02:00

• 9

  Heat the baking dish on the stovetop. Combine the cornstarch and 4 tablespoons cold water in a separate bowl. Stir the cornstarch mixture and heavy cream slowly into the juices in the baking dish. Bring the gravy to a boil, stirring constantly for 1 to 2 minutes.

• 10

  Return the rolls to the warm gravy and serve immediately. Enjoy!