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.
Course
Main Course
Prep Time15minutes
Cook Time1hour30minutes
Servings2
Ingredients
28-ounce filet mignon steaks, about 1 1/2 inches thick
2tablespoonsolive oil
2teaspoonskosher salt
1teaspoonfreshly ground black pepper
1teaspoongarlic powder
1teaspoonpaprika
Cherry wood pellets for Traeger grill
Optional: A sprig of rosemary or thyme for garnish
Instructions
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.