Traeger Filet Mignon

Filet mignon is a cut of beef that comes from the small end of the tenderloin. It's one of the most tender cuts of beef and is noted for its delicate flavor and texture. It's cut into a cylindrical-shaped cut, usually 1-2 inches thick and 2-3 inches wide.

It is often served in high-end restaurants and is considered a luxurious and special occasion dish.

I love to use my Homemade Steak Seasoning and Rub. It's a combo of garlic powder, onion powder, chili powder, salt, pepper, and Unsweetened Cocoa Powder (Creates a nice crust on the steak when cooked and has a rich flavor that will enhance the flavor of the steak).

Filet mignon on the Traeger is tender, buttery, and lightly smoky. It’s a lean cut, so you’re not getting big, bold ribeye flavor, but you are getting that melt-in-your-mouth texture.

The pellet grill adds a subtle wood-fired taste, nothing overpowering, just enough to make it feel special. Finish it with a quick sear and you’ll have that caramelized crust on the outside and a juicy, pink center on the inside. Simple, clean, and really good.

I recommend allowing the spices to penetrate for at least 30 minutes prior to smoking. I would never say you shouldn't marinate (up to 8 hours) if you have the time. It will add flavor to the steak and tenderness to the meat.

I recommend 225 degrees so the steak cooks slow and low which will help infuse smoked flavor.

Total cook time will vary based on the size of your steak and your preferred doneness and texture. It will typically take 45 minutes to an hour to smoke.

Internal temperature: Using a meat thermometer or probe to check the internal temperature is the best way to cook steak perfectly to your liking.

Touch: Press the steak with your finger, a rare steak will feel soft and spongy, a medium-rare steak will have a little more resistance and a well-done steak will be super firm to the touch.

Appearance: Take a look at the color of the steak. A rare steak will be bright red in the center, a medium steak will be mostly brown with a small amount of pink, and well done has little to no pink.

Remove the steak from the smoker when it reaches the following temperatures:
Rare: 118 degrees
Medium-rare: 120 degrees
Medium: 136 degrees
Medium Well: 143 degrees
Well-done: 154 degrees

Once the steak is removed from the heat it will continue to cook and the temperature will increase a little bit. The final cooked temperature should range:
Rare: 120 degrees
Medium-rare: 130 degrees
Medium: 140 degrees
Medium Well: 145 degrees
Well-done: 160 degrees

My personal favorites for steak are hickory, mesquite, oak, and the Traeger Signature Blend. Mesquite, hickory, oak, pecan, and cherry also work great.

Absolutely! If you are looking for crispy bacon, you may consider cooking the bacon half-through and then wrap the filets and smoke them.

Be sure to 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.

Resting also allows the internal temperature of the steak to even out, preventing it from becoming overcooked when it's sliced and served.