This Smoked Filet Mignon is tender, juicy, and will melt in your mouth. This steak is seasoned with a homemade rub and can be made with any smoker or pellet Traeger grill.
What Cut of Meat is it
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 grab mine from Butcherbox when they offer them
How to Season It
I love to use my Homemade Steak Seasoning and Rub.
- 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)
- Garlic Powder
- Onion Powder
- Chili Powder
- Salt
- Pepper
You can use your favorite store-bought rub if desired. Use enough spices to fully coat both sides of the meat.
How Does it Taste?
It’s known for its tender texture, and delicate flavor, with a texture that will melt in your mouth. It has a mild beefy taste, with a slightly sweet finish. The meat is pretty lean and can be prone to drying out if overcooked.
The best way to prepare it is medium-rare to medium. This way, the beef retains its juiciness and tenderness, highlighting the natural flavor of the meat.
Do You Have to Marinate It
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.
How to Smoke Filet Mignon
Detailed measurements and full instructions can be found in the recipe card at the bottom of this post.
- Drizzle both sides of the steak with soy sauce. Sprinkle both sides with the spices and rub them in to penetrate the meat.
- Add the steak to the smoker. Smoke the steak until it reaches the minimum internal temperature you are looking for.
Smoker Temperature
I recommend 225 degrees so the steak cooks slow and low which will help infuse smoked flavor.
Cook Time/How Long to Cook
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.
How to Know When the Steak is Done
- 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.
Internal Temperature Guide
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
What Flavor of Wood/Pellets to Use
My personal favorites for steak are hickory, mesquite, oak, and the Traeger Signature Blend.
- Mesquite – Strong, bold, and slightly sweet
- Hickory – Smoky and slightly sweet
- Oak – Mild and versatile, great with a variety of meats
- Pecan – Mild and nutty
- Cherry – Sweet and fruity flavor that pairs well with steak
Can You Wrap Them in Bacon?
Absolutely! If you are looking for crispy bacon, you may consider cooking the bacon half-through and then wrap the filets and smoke them.
Allow the Steak to Rest After Removing it From the Smoker
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.
More Smoker Recipes
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 Recipes
Smoked Tomahawk Steak
Air Fryer Steak
Lemon Pepper Steak
Smothered Steak
Smoked Filet Mignon
Ingredients
- 2, 5-6 oz filet mignon steaks
- 1/2 tablespoon soy sauce
- 1/2 teaspoon unsweetened cocoa powder This will give the steak a nice crust and enhances flavor.
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/4 teaspoon chili powder
- 1/4 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.
- 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 degreesMedium-rare: 120 degreesMedium: 136 degreesMedium Well: 143 degreesWell-done: 154 degrees
- 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.