Unlock the secret to an unforgettable meal with this incredible **Smoked Filet Mignon recipe**. Prepare to indulge in a steak so tender and juicy, it practically melts in your mouth, infused with a rich, smoky flavor that elevates every bite. Whether you’re a seasoned pitmaster or new to the world of smoking, this recipe is designed for success on any smoker or pellet grill, including popular models like a Traeger.
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Why You Will Love This Smoked Filet Mignon Recipe
Preparing filet mignon on a smoker is more than just cooking a meal; it’s an experience that transforms a premium cut of beef into an extraordinary culinary delight. Here’s why this **smoked filet mignon** will quickly become a favorite:
- Unmatched Flavor Profile: The gentle kiss of wood smoke infuses the delicate filet mignon with a profound, earthy depth that traditional grilling simply cannot achieve. This slow-smoking process allows the meat to absorb the nuanced flavors of your chosen wood, creating a complexity that will captivate your palate.
- Exceptional Tenderness: By cooking at a low and consistent temperature, the collagen within the muscle fibers slowly breaks down, resulting in a filet mignon that is unbelievably tender and succulent. Each slice offers a melt-in-your-mouth texture that defines luxury.
- Impressive Presentation for Guests: Whether it’s a special anniversary dinner, a holiday gathering, or simply a desire to treat your loved ones, a perfectly smoked filet mignon is a showstopper. Its rich color, subtle smoke ring, and exquisite aroma are guaranteed to impress even the most discerning diners.
- Customization Opportunities: Smoking offers a fantastic canvas for culinary creativity. Experiment with various wood and pellet flavors, craft your own signature spice rubs, or explore different marinades to tailor the taste precisely to your preference. The possibilities are endless for creating a truly unique steak.
- Effortless Cooking Experience: Once your smoker is set up and at temperature, the cooking process is largely hands-off. This allows you to focus on other aspects of your meal, enjoy time with guests, or simply relax while your smoker works its magic, delivering a gourmet result with minimal active effort.
What Cut of Meat is Filet Mignon?
**Filet mignon** is a highly prized cut of beef renowned for its exceptional tenderness and mild flavor. It is sourced from the small, tapered end of the tenderloin, a long, lean muscle located along the spine of the cow. Because this muscle is not heavily used, it remains incredibly supple, contributing to the filet mignon’s buttery texture.
Characteristically, filet mignon is cut into thick, round, or cylindrical medallions, typically ranging from 1 to 2 inches in thickness and 2 to 3 inches in diameter. Its fine grain and minimal marbling give it a delicate, almost velvety consistency when cooked correctly. Often considered a luxurious and special occasion dish, you’ll find filet mignon prominently featured on the menus of high-end restaurants worldwide. While it’s lean, its tenderness is unmatched.
I often source my premium cuts, including filet mignon, from reputable suppliers like Butcherbox when they have special offers.
Choosing the Best Filet Mignon for Smoking
Selecting a high-quality **filet mignon** is crucial for an outstanding smoked steak. Look for steaks with a vibrant, deep red color and minimal connective tissue. While filet mignon is naturally lean, a good quality cut will still have some fine marbling (small flecks of fat within the muscle) that contributes to flavor and juiciness. Opt for cuts that are at least 1.5 to 2 inches thick. Thicker cuts are more forgiving and less prone to drying out during the slow smoking process, allowing for a better smoke penetration and a juicier interior. Freshness is key, so purchase from a trusted butcher or a reputable meat delivery service that prioritizes quality and proper handling.
How to Perfectly Season Your Filet Mignon
A great rub is essential for enhancing the natural flavors of filet mignon without overpowering its delicate taste. I highly recommend my **Homemade Steak Seasoning and Rub**, which balances savory notes with a hint of something unique to create an incredible crust and flavor. This rub features:
- Unsweetened Cocoa Powder: This might sound unusual, but it’s a game-changer! Cocoa powder contributes to a beautiful, dark crust (Maillard reaction) and adds a rich, deep, slightly earthy flavor that complements beef wonderfully without tasting like chocolate.
- Garlic Powder: A classic for beef, providing an aromatic, savory base.
- Onion Powder: Adds a sweet, pungent layer of flavor that works in harmony with garlic.
- Chili Powder: Offers a mild warmth and a touch of smoky depth, enhancing the overall profile.
- Salt: Essential for tenderizing and bringing out the inherent flavors of the meat.
- Black Pepper: Provides a subtle kick and aromatic freshness.
If you prefer convenience, a high-quality store-bought beef or steak rub can certainly be used. The key is to apply enough seasoning to generously coat both sides and the edges of the filet mignon, ensuring a uniform flavor distribution. Don’t be shy; a good layer of rub will form a delicious crust.
The Taste Experience: What to Expect from Smoked Filet Mignon
**Smoked filet mignon** delivers a sensory experience unlike any other steak. It’s celebrated for its incredibly tender texture—so tender it practically melts in your mouth with minimal chewing. The flavor profile is delicately beefy, enhanced by a subtle sweetness that emerges through the cooking process. The natural leaness of the filet makes it prone to drying out if overcooked, which is why precise temperature control is paramount for this cut.
The ideal doneness for **filet mignon** is typically medium-rare to medium. At these levels, the beef retains its maximum juiciness, tenderness, and rich flavor, allowing the nuances of the smoke and seasonings to shine without overwhelming the inherent quality of the meat. A properly cooked smoked filet mignon offers a perfect balance of smoky essence, savory rub, and the pure, delicate taste of premium beef.
Do You Need to Marinate Filet Mignon Before Smoking?
While filet mignon’s natural tenderness means a lengthy marinade isn’t strictly necessary for texture, allowing the spices to penetrate the meat is highly recommended for optimal flavor. I advise letting your seasoned filet rest for at least 30 minutes in the refrigerator before placing it on the smoker. This short period allows the salt and other spices to begin working their magic, drawing moisture to the surface and creating a more flavorful crust.
If you have the time, extending this “marination” period up to 8 hours can further intensify the flavors. This is less about tenderizing with acids and more about allowing the dry rub to dry brine the meat, enhancing both taste and texture. A light drizzle of soy sauce, as suggested in the recipe, also acts as a mild tenderizer and adds an umami depth that complements the beef and smoke beautifully.
How to Smoke Filet Mignon: A Step-by-Step Guide
Smoking filet mignon is a straightforward process that yields incredibly delicious results. Follow these detailed instructions for a perfectly cooked steak. You’ll find specific measurements and full instructions in the recipe card towards the end of this post.
- Prepare the Steaks: Begin by patting your filet mignon steaks dry with paper towels. This helps the seasoning adhere better and promotes a superior crust. Drizzle a small amount of soy sauce over both sides of each steak, then generously sprinkle with your chosen spice rub. Use your hands to gently rub the spices into the meat, ensuring an even coating on all surfaces.
- Rest and Marinate: Once seasoned, place the steaks on a plate or wire rack and allow them to rest in the refrigerator for at least 30 minutes. For deeper flavor penetration and dry brining effects, you can extend this resting period up to 8 hours. Bring them to room temperature for about 30 minutes before smoking for more even cooking.
- Preheat Your Smoker: Set your smoker or pellet grill to the recommended temperature (typically 225°F or 107°C) and allow it to preheat completely. Ensure you have your desired wood or pellets loaded and generating clean, blue smoke.
- Smoke the Steaks: Carefully place the seasoned filet mignon steaks directly on the smoker grates, ensuring there’s space between each steak for proper air and smoke circulation. Insert a reliable meat thermometer or probe into the thickest part of one of the steaks, making sure it doesn’t touch any bone or fat pockets.
- Monitor and Cook: Smoke the steaks until they reach your desired minimum internal temperature. This typically takes 45 minutes to an hour, but actual cook time will vary based on steak thickness and your smoker’s consistency. Refer to the internal temperature guide below for precise doneness levels.
- Rest Before Serving: Once your steaks reach the target temperature, remove them from the smoker and allow them to rest on a cutting board, loosely tented with foil, for at least 10-15 minutes before slicing. This crucial step ensures juicy, tender results.
Ideal Smoker Temperature for Filet Mignon
For smoking **filet mignon**, a consistent low temperature is key to infusing rich smoke flavor and maintaining the meat’s incredible tenderness. I highly recommend setting your smoker or pellet grill to **225°F (107°C)**. This “low and slow” approach allows the steak to cook gently, absorbing maximum smoke while preventing it from drying out. At this temperature, the meat will slowly come up to temperature, developing a beautiful smoke ring and a perfectly rosy interior. It’s a patient process, but the melt-in-your-mouth results are absolutely worth the wait.
Smoking Cook Time: How Long Does it Take?
The total cook time for **smoked filet mignon** can vary significantly, depending on several factors. These include the thickness of your steaks, your desired level of doneness, the consistency of your smoker’s temperature, and even external ambient conditions. Generally, you can expect filet mignon to smoke for approximately **45 minutes to an hour** when cooked at 225°F (107°C). Thicker cuts will naturally take longer, while thinner ones will cook more quickly. Always use an accurate meat thermometer to gauge doneness rather than relying solely on time, as this is the most reliable way to achieve your preferred result.
How to Know When Your Smoked Steak is Perfectly Done
Achieving the perfect doneness for your **smoked filet mignon** is crucial for flavor and texture. There are several methods to assess when your steak is ready:
- Internal Temperature (Most Reliable): A high-quality digital meat thermometer or probe is your best friend. Insert it into the thickest part of the steak, avoiding bone or fat. This provides the most accurate reading and ensures you hit your desired doneness precisely. Always remove the steak a few degrees before your target, as it will continue to cook during the resting period (carryover cooking).
- The Touch Test: This method requires practice but can be a useful indicator. Gently press the center of the steak with your finger:
- Rare: Feels soft and very spongy, similar to the fleshy part of your palm below your thumb when your hand is relaxed.
- Medium-Rare: Has a slight springiness and more resistance than rare, like pressing the base of your thumb when your index finger touches your thumb.
- Medium: Feels firmer with good resistance, comparable to pressing the base of your thumb when your middle finger touches your thumb.
- Well-Done: Will feel very firm, with little to no give, like pressing the base of your thumb when your pinky finger touches your thumb.
- Visual Appearance: While less reliable for precise doneness, the color of the steak’s interior after slicing can give you a general idea:
- Rare: Bright red, cool center.
- Medium-Rare: Warm red center.
- Medium: Pink center, slightly darker towards the edges.
- Medium Well: Mostly brown, with a faint hint of pink in the center.
- Well-Done: Uniformly brown throughout with no pink.
Comprehensive Internal Temperature Guide for Smoked Filet Mignon
Precision is key when cooking **smoked filet mignon** to your preferred doneness. Use a reliable meat thermometer to monitor the internal temperature. Remember that carryover cooking will increase the temperature by a few degrees after the steak is removed from the heat. Therefore, it’s essential to pull the steak off the smoker *before* it reaches its final target temperature.
Remove the steak from the smoker when it reaches these temperatures:
- Rare: 118°F (48°C)
- Medium-Rare: 120°F (49°C)
- Medium: 136°F (58°C)
- Medium Well: 143°F (62°C)
- Well-Done: 154°F (68°C)
After resting, the final cooked temperature should range:
- Rare: 120°F (49°C)
- Medium-Rare: 130°F (54°C)
- Medium: 140°F (60°C)
- Medium Well: 145°F (63°C)
- Well-Done: 160°F (71°C)
Reverse Searing for the Perfect Crust (Optional)
While smoking alone yields a tender steak, many enthusiasts opt for a **reverse sear** to achieve an exceptional crust without overcooking the interior. This technique involves smoking the filet mignon to about 10-15 degrees below your final target temperature (e.g., to 115°F for medium-rare). Once removed from the smoker, crank your grill or a cast-iron skillet to very high heat (500°F+).
Sear the steak for 1-2 minutes per side, creating a beautiful, dark brown crust. This rapid, high-heat sear caramelizes the exterior, adding layers of savory flavor and texture contrast while keeping the internal temperature perfectly in check. This method is particularly effective for thicker cuts like **filet mignon**, providing the best of both worlds: deep smoky flavor and a restaurant-quality sear.
What Flavor of Wood or Pellets Should You Use for Smoked Filet Mignon?
The choice of wood or pellets significantly influences the final flavor of your **smoked filet mignon**. Different woods impart distinct smoky notes, allowing for wonderful customization. Here are some excellent options and their characteristics:
- Hickory: A classic choice for beef, hickory delivers a strong, hearty, and slightly sweet smoke flavor. It’s robust enough to stand up to the richness of beef without overwhelming the filet’s delicate nature.
- Mesquite: Known for its bold, intense, and earthy smoke, mesquite imparts a distinct Southwestern flair. Use it sparingly if you prefer a milder smoke, or embrace its power for a deeply flavored steak.
- Oak: A versatile and mild wood, oak provides a medium smoke flavor that pairs beautifully with a wide variety of meats, including beef. It’s a reliable choice that adds depth without being too aggressive.
- Pecan: Offers a mild, sweet, and nutty smoke. Pecan is a fantastic option if you want a subtle smoke flavor that enhances rather than dominates the delicate taste of filet mignon.
- Cherry: This fruitwood provides a sweet and fruity smoke flavor with a lovely reddish hue, often enhancing the natural color of smoked meats. It complements steak wonderfully, adding a pleasant sweetness.
- Apple: Another mild and fruity option, apple wood imparts a sweet, subtle smoke that’s perfect for a less intense smoky flavor, ideal for delicate cuts.
- Traeger Signature Blend: Many pellet grill brands offer their own signature blends, which are often a mix of several woods (like hickory, maple, and cherry). These are designed to be versatile and provide a balanced smoke flavor for various proteins.
Don’t hesitate to experiment with different wood types or even blend them to discover your personal favorite flavor combination for **smoked filet mignon**!
Can You Wrap Smoked Filet Mignon in Bacon?
Absolutely! Wrapping **filet mignon** in bacon is a popular and delicious choice, adding a layer of rich, salty flavor and extra moisture to the lean steak. The fat from the bacon bastes the filet as it cooks, keeping it incredibly juicy and imparting a wonderful savory essence. For the best results and crispy bacon, consider partially cooking the bacon beforehand. Cook the bacon halfway through in a skillet or oven until it’s rendered some fat and is slightly pliable but not yet crisp. Then, wrap the par-cooked bacon around the filets, securing it with kitchen twine if necessary, and proceed with smoking. This ensures the bacon cooks through and crisps up alongside the steak without overcooking the delicate filet mignon.
The Importance of Resting Your Smoked Steak
Allowing your **smoked filet mignon** to rest after it comes off the smoker is a critical, non-negotiable step for achieving the best possible steak. Skipping this step can lead to a dry, less flavorful experience. When meat cooks, its muscle fibers contract, pushing the internal juices towards the center. If you slice into the steak immediately, those precious juices will simply run out onto your cutting board, leaving you with a dry steak.
By letting the steak rest for at least 10-15 minutes (or even up to 20 minutes for thicker cuts), you allow the muscle fibers to relax. This enables the juices, which have concentrated in the center, to redistribute evenly throughout the entire cut of meat. The result is a steak that is significantly more tender, incredibly juicy, and bursting with flavor in every single bite. Loosely tenting the steak with foil during this time helps retain heat without steaming the crust.
Serving Suggestions for Smoked Filet Mignon
A perfectly **smoked filet mignon** deserves equally impressive accompaniments. Here are some delicious ideas to create a complete and memorable meal:
- Classic Sides: Pair your steak with timeless favorites like creamy mashed potatoes, a perfectly baked potato (perhaps topped with smoked butter and chives), roasted asparagus, or garlic green beans.
- Sauces: Elevate the experience with a rich sauce. A red wine reduction, a creamy peppercorn sauce, a classic béarnaise, or even a simple herb butter melting over the warm steak are excellent choices.
- Vegetable Medley: Consider a medley of seasonal roasted vegetables, such as Brussels sprouts, carrots, or a colorful bell pepper and onion mix, perhaps even smoked alongside your steak.
- Salad: A crisp, refreshing side salad with a light vinaigrette can provide a lovely contrast to the richness of the steak.
- Wine Pairing: A full-bodied red wine like Cabernet Sauvignon, Merlot, or a Syrah would beautifully complement the smoky, rich flavors of the filet mignon.
Frequently Asked Questions (FAQ)
Can I use any type of smoker for this recipe?
Yes, this recipe is adaptable to most types of smokers, including pellet grills (like Traeger), electric smokers, charcoal smokers, and even offset smokers. The key is maintaining a consistent low temperature (225°F) and using a reliable internal thermometer.
How thick should my filet mignon be for smoking?
For best results, aim for **filet mignon** steaks that are at least 1.5 to 2 inches thick. Thicker cuts are more forgiving and allow for a better smoke penetration and juicier interior without overcooking.
What if I don’t have cocoa powder for the rub?
While unsweetened cocoa powder adds a unique depth and crust, you can omit it if you prefer. The rub will still be delicious. You might consider adding a pinch more chili powder or smoked paprika for a similar earthy note.
How do I prevent my filet mignon from drying out?
To prevent drying out, ensure you don’t overcook the steak past your desired internal temperature. Using a meat thermometer is crucial. Also, allowing the steak to rest properly after smoking helps redistribute juices, leading to a much juicier result.
Can I sear the smoked filet mignon?
Yes, absolutely! For an extra flavorful crust, consider **reverse searing** your smoked filet mignon. Smoke it to about 10-15 degrees below your target internal temperature, then quickly sear it on a very hot grill or cast-iron skillet for 1-2 minutes per side until a beautiful crust forms.
More Delicious Smoker Recipes
If you loved smoking this **filet mignon**, explore more incredible recipes designed for your smoker or pellet grill:
- Traeger Smoked Glazed Ham
- Smoked Cod
- Traeger Smoked Turkey Breast
- Traeger Smoked Salmon
- Traeger Smoked Chicken Breast
- Traeger Smoked Ribs (3-2-1 Method)
- Traeger Smoked Chicken Wings
- Smoked Lobster Tail
- Traeger Smoked Whole Chicken
- Traeger Smoked Brisket
- Traeger Pork Belly Burnt Ends
- Traeger Smoked Corn on the Cob
- Smoked Cream Cheese
More Steak and Beef Recipes
If you’re a beef lover, be sure to check out these other fantastic steak and beef recipes:
- Smoked Tomahawk Steak
- Air Fryer Steak
- Lemon Pepper Steak
- Smothered Steak
- Traeger Smoked Burgers
Smoked Filet Mignon
Brandi Crawford
This **Smoked Filet Mignon** is tender, juicy, and will melt in your mouth. This steak can be made with any smoker or pellet Traeger grill.
Average rating: 5 out of 5 stars (from 4 votes)
Pin Recipe
Prep Time: 5 mins
Cook Time: 45 mins
Marinate: 30 mins
Total Time: 1 hr 20 mins
Course: Dinner, Lunch
Cuisine: American
Servings: 2 servings
Calories: 417 kcal
Equipment
- Traeger Pellet Smoker
- Meat Thermometer
Ingredients
- 2, 5-6 oz filet mignon steaks
- ½ tablespoon soy sauce
- ½ teaspoon unsweetened cocoa powder (This will give the steak a nice crust and enhances flavor.)
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
- ¼ teaspoon chili powder
- ¼ teaspoon salt and pepper to taste
Instructions
- Drizzle both sides of the steak with soy sauce. Sprinkle both sides with the spices and rub them in to penetrate the meat.
- Allow the spices to penetrate/marinate in the fridge for at least 30 minutes, up to 8 hours.
- Preheat the smoker to 225 degrees F (107°C).
- Add the steak to the smoker. Smoke the steak for 45 minutes to an hour or until it reaches the minimum internal temperature you are looking for. Remove the steak when it reaches the following:
- Rare: 118 degrees F (48°C)
- Medium-rare: 120 degrees F (49°C)
- Medium: 136 degrees F (58°C)
- Medium Well: 143 degrees F (62°C)
- Well-done: 154 degrees F (68°C)
- Allow the steak to rest for at least 10 minutes after you remove it from the smoker and before slicing it. During this time, the meat’s juices redistribute, which helps to improve the tenderness and overall flavor of the steak.
Notes
- Soy sauce helps tenderize the meat. You can omit it if you wish.
- Omit the unsweetened cocoa powder if you wish.
- You can season the steak using any of your favorite beef, steak, or BBQ rubs.
- Use enough spices to fully coat the meat. Add additional if necessary.
Nutrition
Serving: 5oz | Calories: 417kcal | Carbohydrates: 1g | Protein: 26g | Fat: 33g
Nutrition Data
Macros are provided as a courtesy and should not be construed as a guarantee. This information is calculated using MyFitnessPal.com. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator. You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful.
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