Go Back
+ servings
close-up of sliced smoked filet mignon on cutting board
Print

Smoked Filet Mignon

With this smoked filet mignon, you get a juicy and tender steak with a subtle smoke flavor and charred exterior by reverse searing it.
Course Sandwich
Cuisine American
Prep Time 5 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 10 minutes
Servings 4
Calories 542kcal
Author Ryan Beck

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.

Nutrition

Serving: 1g | Calories: 542kcal | Carbohydrates: 0g | Protein: 30g | Fat: 45g | Saturated Fat: 20g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 1g | Trans Fat: 0g | Cholesterol: 135mg | Sodium: 504mg | Potassium: 508mg | Fiber: 0g | Sugar: 0g