Add the beer, garlic, onion powder and chipotle to bowl. Whisk lightly.

Pour the beer marinade into a shallow pan, place the filets in the pan and let them chill in the refrigerator for 3 to 4 hours.

In a charcoal grill, bring temperature to high heat (400 degrees).

Wrap a strip of thick-cut bacon around each steak, securing it with a chef’s twine or skewers.