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With this smoked filet mignon, you get a juicy and tender steak with a subtle smoke flavor and charred exterior by reverse searing it.
When many people think of smoked recipes, the first things that come to mind are smoked spatchcock chicken, smoked pulled butt or even crispy smoked chicken wings.
But a filet mignon? Honestly the thought didn't cross my mind until getting a pellet grill, where I quickly realized everything is better smoked.
The benefit of using a smoker is you get the steak to the exact temperature you want and then reverse sear it to get that char you expect. What you end up with is a juicy steak with just the right amount of smoke.
Why This Recipe Works
- Simple - there are no injections, spritzing or fancy tools for this recipe. Simply add some salt and pepper. From there you let the smoker do the work and just reverse sear with some butter at the end.
- Flavorful - the best thing about this smoked filet mignon, is you get that tender and light texture of meat, but with the additional smoked flavor.
- Fail proof - by using a thermometer to cook to your preferred temperature and then reverse searing, you get the amount of doneness you like.
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Ingredient Notes
- Filet mignon - from the smaller end of the tenderloin, you should be able to find filet mignon at any butcher shop or grocery store.
- Seasonings - all that you need is salt and pepper. If you want some additional flavors, you can always make your own steakhouse seasoning.
- Butter - used to reverse sear and char the steak.
Step-by-Step Photos
Please note full ingredient list and instructions can be found in recipe card below.
Season the steaks liberally with salt and pepper on all sides. Place in the smoker at 225°F.
Smoke until you are 10°F from your desired doneness. It should take between 40 minutes and an hour.
From there, heat a cast iron skillet over medium-high heat. Add the butter and sear the steaks for 1-2 minutes per side.
FAQs
Filet mignon is the middle cut of the tenderloin and it is known for its tenderness, mild flavor and little marbling, making it great for seasoning and sauces.
If you can't find filet mignon, just use beef tenderloin.
Since you are only smoking the filet mignon for an hour, you need a stronger wood like hickory, mesquite or oak.
You smoke to temperature, not time. You want to cook until they reach 130°F and then reverse sear if you like it medium. Keep in mind, the steaks will be pink from the smoke.
You have three options, depending on the equipment you have.
• Use sear plates on the pellet grill and just crank up the temperature to 450°F before charring the burgers.
• If you have a gas grill, heat up to the same temperature and sear the burgers when they are done smoking.
• If you have neither, just heat up a cast iron skillet on the stove top over medium-high heat and cook the steaks 1-2 minutes per side.
This all depends on your preference. I'm partial to medium but use the below as a guideline:
• Rare: 120˚F to 125˚F
• Medium-rare: 130˚F to 135˚F
• Medium: 140˚F to 145˚F
• Medium-well: 150˚F to 155˚F
• Well-done: 160˚F to 165˚F
Side Dish Options
When I think of steak, I think of potatoes, but there are plenty of options. Some include:
- Crispy roasted potatoes
- Smoked asparagus
- Roasted potatoes and broccoli
- Maple roasted carrots
- Truffle mashed potatoes
Equipment
The type of equipment you use can have a big impact on the flavor of the smoked filet mignon. Since this is a smoked recipe, you need to impart some smoked flavor. You have a few different options, including:
- Pellet grill - my favorite as I love the simplicity and flavor.
- Charcoal grill - you can use indirect heat and add some wood chips to the charcoal to create that smoke flavor.
- Smoker - whether it is electric, gas or charcoal, any of them will work to make a great dish.
Pro Tips/Recipe Notes
- Use oak, hickory or mesquite for smoking. You want a good hard wood for the smoke flavor.
- Let the steak come to room temperature before smoking. Best way to do this is just take out while preheating the smoker.
- Liberally salt and pepper the steak as it draws out some of the moisture which is reabsorbed back in.
- Let the filet mignon rest for 5 minutes after cooking so it doesn't lose its tasty juices.
Other Smoked Recipes
If you’ve tried this smoked filet mignon or any other recipe on Chisel & Fork, please let me know how it turned out in the comments below! You can also follow me on Facebook, Instagram, Pinterest and YouTube to see more tasty meals and anything else I'm up to.
Smoked Filet Mignon
Ingredients
- 4 (6 oz) filet mignon steaks
- coarse sea salt
- black pepper
- 2 tablespoon unsalted butter
Instructions
- Preheat smoker to 225°F.
- Take the steaks out of the fridge and season liberally with salt and pepper on all sides. Allow to rest at room temperature while smoker gets to temperature.
- Place the steaks in the grill and smoke for about 1 hour or until the internal temperature is 10°F from your desired doneness. (Rare = 120°F, Medium-Rare = 130°F, Medium = 140°F, Medium-Well = 150°F, Well Done = 160°F)
- Heat a cast iron skillet to medium-high heat and add butter. Sear steaks for 1-2 minutes per side or until you reach your desired temperature. If using a pellet smoker, you can increase the temperature to 450°F and sear for 1-2 minutes per side.
Notes
- Use oak, hickory or mesquite for smoking. You want a good hard wood for the smoke flavor.
- Let the steak come to room temperature before smoking. Best way to do this is just take out while preheating the smoker.
- Liberally salt and pepper the steak as it draws out some of the moisture which is reabsorbed back in.
- Let the filet mignon rest for 5 minutes after cooking so it doesn't lose its tasty juices.
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