Want to smoke a filet mignon like a true grill master? This is an expensive cut of beef, so you need to know what you’re doing!
Smoking filet mignon results in a wonderfully smoky flavor, exceptional tenderness, and pure deliciousness. I will show you two of my favorite methods, which involve smoking and reverse searing. This is perfect for date nights, anniversaries, or when you really want to wow your dinner guests.
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Table of contents
Easy Traeger Filet Mignon
Filet mignon is my favorite type of steak. It comes from the smaller end of the tenderloin and has a tender texture that most people say is one of the best cuts of beef because it melts in the mouth.
This makes it perfect for special occasions like anniversaries, Valentine’s Day, birthdays, or holiday dinners when you want to impress your guests. It’s also ideal for romantic date nights at home, celebrating achievements, or any time you want to create a truly memorable meal.
Can You Cook Filet Mignon on the Traeger?
While many people think that filet mignon only comes from a fancy restaurant, you can make it at home. Cooking it at home is cheaper and just as delicious.
Our method involves two steps.
Step 1: Smoke the steak until 120°F
Step 2: Reverse sear the steak on a griddle at 500°F
Key Ingredients for Cooking a Filet Mignon
Filet mignon steak
BBQ Rub
Salt
pepper
How to Smoke a Filet Mignon
Step 1: Prepare the Filet Mignon.
Season the meat with salt and pepper (optional, you can also apply a BBQ rub). Let it rest in the refrigerator for about an hour.
Step 2: Fire up the Smoker.
Preheat the Traeger to 205°F with super smoke on.
Step 3: Smoke the Steak.
Use a paper towel to pat the steak dry. Place the steaks on the smoker grates. The steaks will need approximately one hour, although the exact cooking time can vary significantly based on various factors.
You should use a leave-in thermometer to monitor the cooking progress accurately.
I was going for medium rare, which means you need to cook the steaks until they reach an internal temperature of about 130°F (54°C) in the center. I have included a table below for levels of doneness. As soon as the steaks reach this temperature, remove them from the smoker and rest for 10 minutes.
Step 4: How to Reverse Sear a Filet Mignon
While this is happening, preheat your cast-iron pan or griddle to 500°F. Filet mignon requires a very hot grill and direct heat, which allows the meat to cook quickly without overcooking.
So it is crucial to get the grill hot before putting steaks on it. All you want to do is brown the meat for 30-60 seconds on each side.
| Doneness Level | Internal Temperature (°F) (°C) To Remove From Smoker |
|---|---|
| Rare | 120-125°F (49-52°C) |
| Medium Rare | 130-135°F (54-57°C) |
| Medium | 140-145°F (60-63°C) |
| Medium Well | 150-155°F (65-68°C) |
| Well Done | 160°F and above (71°C and above) |
Step 4: Rest the Meat.
Allow the meat to rest 5-10 minutes before serving.
What Tools Do You Need to Cook Filet Mignon on the Traeger?
First and foremost, you need a Traeger. We also use a Blackstone griddle to sear the meat (but any grill or a cast iron pan on the stove will work)
You will also want a meat thermometer. An accurate thermometer ensures the proper internal temperature for this pellet grill steak. Some people prefer a handheld thermometer, while others like digital probe thermometers.
What Type of Wood Should I Use?
Since filet mignon cooks quickly, you can use stronger wood pellets. I recommend using pecan, hickory, or mesquite.
What Temperature to Sear the Filet Mignon?
To sear the steak, you want to get your grill or cast-iron pan on high. Filet mignon requires a very hot grill and direct heat, this allows the meat to cook quickly without overcooking, so it is crucial to get the grill hot before putting steaks on the grill.
It should take between 30 and 60 seconds per side. You only want to brown the meat or burn it.
How Do You Know When the Filet Mignon Is Cooked?
The cooking time is a good indicator of the level of doneness. However, the doneness temperature is the best indicator.
The target temperature depends on how well you like your steak so I have included a table below so you know exactly what temperature to remove your steak from at the smoker at.
| Doneness Level | Internal Temperature (°F) (°C) To Remove From Smoker |
|---|---|
| Rare | 120-125°F (49-52°C) |
| Medium Rare | 130-135°F (54-57°C) |
| Medium | 140-145°F (60-63°C) |
| Medium Well | 150-155°F (65-68°C) |
| Well Done | 160°F and above (71°C and above) |
What Is the Reverse Sear Method?
To reverse sear filet mignon, you would smoke it until it reaches your ideal temperature, then you allow it to rest for 10 minutes, then sear it on a hot grill or pan for 30-60 seconds to brown the crust.
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🥩🍷 What to Serve With Filet Mignon
🥔 Smoked Mashed Potatoes
🥦 Grilled Broccoli
🍞 Smoked Garlic Bread
🧀 Smoked Mac and Cheese
🥔 Traeger Smoked Baked Potato
Traeger Filet Mignon
Equipment
- 1 Traeger
Ingredients
- 4 steaks filet mignon
- 1 tbsp salt
- 2 tbsp pepper
Instructions
- Season the meat with salt and pepper (optional, you can also apply a BBQ rub) Let it rest in the refrigerator for about an hour.
- Preheat the Traeger to a 205°F with super smoke on.
- Use a paper towel to pat the steak dry.Place the steaks on the smoker grates, the steaks will need approximately one hour, although the exact cooking time can vary significantly based on factors.You should use a leave-in thermometer to monitor the cooking progress accurately.I was going for medium rare, this means you need to cook the steaks until they reach an internal temperature of about 130°F (54°C) in the center. I have included a table below for levels of doneness. As soon as the steaks reach this temperature, remove them from smoker and rest for 10 minutes
- While this is happening, preheat your or cast iron pane or griddle to 500°F. Filet mignon requires a very hot grill and direct heat, this allows the meat to cook quickly without overcooking.So it is crucial to get the grill hot before putting steaks on the grill. All you want to do is brown the meat for 30-60 seconds on each side.
- Allow the meat to rest 5-10 minutes before serving.
Smoke On!
Charlie
Hi, I’m Charlie, I have been meat-smoking and grilling for the past 15 years. I have an array of different smokers, thermometers, and have a love for finding the right wood and charcoal combo My favourite recipes are my EXTRA CRISPY smoked pork belly, juicy pulled pork, smoked brisket, duck poppers, and ANY SEAFOOD I grill).
I loves sharing his tips with beginners, helping them navigate the world of smoking. I find it’s not just about cooking; it’s a quest for that perfect smoky flavor.
You will usually find me playing with the kids, perfecting my brisket bark, or sipping beers with boys around the fire. Can’t wait to share all my delicious smoking and grilling recipes with you!
You can read more about me on our About Us page.
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