Hey there, my fellow grill enthusiasts! Today, I’ve got a smokin’ hot topic to share with y’all – Traeger filet mignon! If you haven’t tried this mouthwatering masterpiece, you’re in for a treat. I’m gonna walk you through the whole process, from grill to plate, and sprinkle in some juicy anecdotes and random facts along the way. So, grab your aprons and let’s fire up that Traeger pellet grill!
How to make Traeger filet mignon
Alright, folks, listen up! Making Traeger filet mignon ain’t rocket science, but it’s a game-changer for your taste buds. Here’s the lowdown in a nutshell:
- Seasoning is the King: Start by generously seasoning your filet mignon. I’m talking about a flavor party here! Salt, pepper, garlic powder, maybe a pinch of paprika – let your taste buds be your guide!
- Preheat the Traeger: Get that grill hot and ready. Set it to 225°F (that’s about 107°C for my friends across the pond), and let the magic happen.
- Reverse Sear Technique: Now, here’s where the magic really kicks in. Give your filet mignon a smoky sauna at the low temperature for around 30-40 minutes. Then, crank up the heat to a whopping 450°F (or around 230°C). Sear those babies for a few minutes on each side until they get that mouthwatering crust.
- Internal Temperature: You can’t rely on guesswork when it comes to doneness. Invest in a trusty meat thermometer, and aim for a temperature of around 130-135°F (or 55-57°C) for medium-rare perfection.
- Rest, baby, rest: Before you unleash your inner carnivore, let the filet mignon rest for a few minutes. Patience is a virtue, and your taste buds will thank you for it!
Filet mignon vs beef tenderloin – What’s the difference
Ah, the age-old question! You see, beef tenderloin and filet mignon are like distant cousins, but they’ve got some differences that set them apart. Beef tenderloin is the big daddy, the whole primal cut from which filet mignon is derived. It’s a lean and tender piece of meat, but the filet mignon takes the crown for ultimate tenderness. It’s cut from the smaller end of the tenderloin, making it extra soft and buttery. Think of beef tenderloin as the generous host, and filet mignon as the superstar guest!
Reverse sear method
Now, let’s talk a bit more about this game-changing reverse sear technique. Trust me, once you try this, you won’t go back to the old ways. The reverse sear is all about low and slow cooking followed by a high-heat finish. It’s like a spa day for your steak – relaxation followed by a sizzling burst of flavor!
What wood pellets should I use
Oh, the wood-pellet conundrum! It’s like choosing the right wine for your meal. The good news is, with Traeger grills, you’ve got a plethora of tasty options. For filet mignon, I’d go with something subtle, like cherry or apple wood. They add a hint of sweetness that complements the meat without overpowering it. Trust me, your taste buds will be dancing the tango!
How to know when it is done cooking
Now, this is where the meat thermometer comes to the rescue! Forget about the old finger poke test; it’s not reliable, my friends. The best way to know when your filet mignon is perfectly done is to check the internal temperature. As I mentioned earlier, aim for that medium-rare sweet spot of 130-135°F (or 55-57°C). But hey, if you like it medium or even well-done, go for it – it’s your steak after all!
What to serve
Alright, your perfectly smoked filet mignon is ready to shine, but what should it share the spotlight with on the plate? Ah, the options are endless! I’d say go with some garlic mashed potatoes or maybe a fresh green salad with a tangy vinaigrette. Oh, and a glass of bold red wine wouldn’t hurt either!
What to do with leftovers
Now, I know it’s a rare occurrence (pun intended) to have leftovers when it comes to Traeger filet mignon. But if, by some miracle, you end up with extra deliciousness, don’t fret! You can get creative with those leftovers. How about slicing them up and tossing them into a sizzling stir-fry or a hearty beef stew? Or, if you’re feeling fancy, make a killer steak sandwich with all the fixings. Waste not, want not, my friends!
Random Fact Alert!
Did you know that filet mignon got its name from French? “Filet” means “thick slice,” and “mignon” translates to “dainty” or “cute.” Well, ain’t that adorable? A cute and thick slice of heaven on your plate!
I hope you had a blast reading through this sizzling guide to Traeger filet mignon. Remember, it’s all about seasoning, the reverse sear, and nailing that perfect internal temperature. So, next time you fire up your Traeger grill, don’t hesitate to give this mouthwatering delicacy a go.
Thank you for joining me on this grilling adventure, my friends! Now go forth and conquer the world of Traeger filet mignon. And always remember: “Life’s too short for bad steaks!” Keep grillin’ and chillin’!
Traeger Filet Mignon
Looking for a show-stopping meal? Our Traeger filet mignon recipe guarantees a succulent and heavenly steak experience. Prepare to impress with this culinary masterpiece.
- 2 8-ounce filet mignon steaks, about 1 1/2 inches thick
- 2 tablespoons olive oil
- 2 teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- Cherry wood pellets for Traeger grill
- Optional: A sprig of rosemary or thyme for garnish
Preparing the Filet Mignon
- Bring the Steaks to Room Temperature: Take the filet mignon steaks out of the refrigerator and let them sit at room temperature for about 30 minutes. This ensures even cooking and better results.
- Season the Steaks: Drizzle the olive oil over both sides of the steaks and rub it in to coat evenly. Now, sprinkle the kosher salt, black pepper, garlic powder, and paprika over the steaks. Use your hands to massage the seasonings into the meat, making sure every inch is covered with flavor.
Preparing the Traeger Grill
- Preheat the Traeger Grill: Set your Traeger grill to smoke mode and let it preheat for about 15 minutes. During this time, soak cherry wood pellets in water for 30 minutes to infuse them with moisture.
- Load the Pellet Hopper: Drain the soaked cherry wood pellets and load them into the pellet hopper of your Traeger grill. Make sure the grill is set to the desired temperature of 225°F (107°C).
Smoking the Filet Mignon
- Place the Steaks on the Grill: Now, place the seasoned filet mignon steaks directly on the grill grates of your Traeger pellet grill. Close the lid and let them smoke for 30-40 minutes at 225°F. The low and slow smoke will infuse that beautiful cherry wood flavor into the meat.
The Reverse Sear
- Crank up the Heat: After the smoking phase is complete, increase the temperature of the Traeger grill to 450°F (230°C) for the reverse sear.
- Sear the Steaks: Once the grill is hot, sear the filet mignon steaks for about 2-3 minutes on each side, or until you achieve a nice crust with beautiful grill marks.
- Check the Internal Temperature: For perfectly cooked medium-rare filet mignon, use a meat thermometer to check the internal temperature. Aim for 130-135°F (55-57°C). If you prefer a different level of doneness, adjust accordingly.
Rest and Serve
- Let the Steaks Rest: Once the filet mignon reaches your desired level of doneness, remove them from the grill and transfer them to a plate. Tent the plate loosely with aluminum foil and let the steaks rest for about 5 minutes. This allows the juices to redistribute and ensures a tender, juicy bite.
- Garnish and Serve: If you're feeling fancy, garnish the smoked filet mignon with a sprig of rosemary or thyme. Now, serve your masterpiece on a platter with your favorite sides, like garlic mashed potatoes, grilled asparagus, or a fresh salad.