Smoked Filet Mignon

As an Amazon Associate I earn from qualifying purchases.

Smoked filet mignon is perfectly smoky, totally tender, and 100% delicious. This easy Traeger tenderloin steak recipe can be smoked and served or smoked and reverse-seared before serving.

Kevy cooks a mean steak. He always has. For years, anytime we’d have company over for dinner they’d ask if Kevy was grillin’ steaks and making twice baked potatoes.

Then we got a Traeger and our grill sat neglected and our steak dinners dwindled in favor of smoked brisket, smoked pulled pork, and smoked turkeys.

And then one day, we decided to smoke filet mignon. Holy Hanna! You’ve gotta try it.

This smoked filet mignon recipe is dedicated to steak dinners.

Sliced smoked filet mignon.

Want To Save This Recipe?

I’ll send the ingredient list and instructions right to you!

Please enable JavaScript in your browser to complete this form.
Jump to:

Tips + Tricks

No. 1 –> If you love smoked beef, you’ve gotta check out my other smoked recipes!

No. 2 –> As with any steak, remember to cook by internal temperature and not cook time. Each piece of meat cooks differently, so to get consistent results, use a temp probe and keep an eye on it! We love our Meater+.

No. 3 –> To sear or not to sear…. We love that seared edge on our steaks, that said, the reverse sear is NOT strictly necessary!

No. 4 –> When cooking steak, always buy the best cut and grade of beef you can afford, the end result will most certainly be worth it. I grew up on kick-ass AAA Alberta Beef, so we always buy Alberta Beef.

Want My Brand New Cookbook?

If you love sourdough, you’ll love this curated cookbook, because it’s designed for you! Over 100 pages packed full of sourdough information, step by step guides, beautiful photos, and delicious recipes.

Reverse seared and smoked filet mignon.

Key Ingredients

Beef tenderloin: This ultra-tender cut is also very lean and when cooked properly has an almost buttery texture. Look for tenderloin steaks with bright red color and light marbling throughout, also try to choose similarly-sized tenderloin filets, both in diameter and thickness.

Montreal steak spice: When buying a beautiful cut of meat, we want to let that flavor shine through. This recipe really allows the beef to do the talking and the seasoning to amplify it. Skip the BBQ sauce and A1! Trust me.

Ingredients for smoked filet mignon.

How To Smoke Filet Mignon

  1. Preheat smoker to 225f.
  2. Meanwhile, prepare the beef tenderloin steaks by sprinkling liberally with Montreal steak spice or your desired steak spice. Get both sides as well as the edges.
  3. Allow the beef to rest, seasoned at room temperature until the smoker reaches temperature.
  4. Once the smoker reaches temperature, place the steaks on the middle rack of your pellet grill and allow them to smoke at 225f until they reach an internal temperature of 120f. For our 1 1/4 – 1 1/2 inch steaks this takes about an hour.
  5. When the filet mignon steaks reach 125f degrees Fahrenheit, remove them from the smoker and allow them to rest on a plate while preheating a cast iron skillet over medium-high heat.
  6. Add some bacon grease, tallow, or any high temp oil to the skillet.
  7. Sear the steaks for 45 seconds to 1 minute on each side.
  8. Remove steaks from the cast iron skillet and serve immediately.

Filet Mignon Internal Temperature

In my (not so) professional opinion, a medium rare filet mignon is the pinnacle of perfection. We aim to serve our smoked tenderloin steaks at an internal temperature of 130-135f.

If you prefer your steak done differently, here are some guidelines, though the taste and texture will be altered when deviating from medium-rare, your steak will still be delicious. But please, please, don’t cook it well done!

  • Rare: 125 f
  • Medium rare: 135 f
  • Medium: 145 f
  • Medium well: 155 f
  • Well done: 160 f +
Sliced medium rare smoked filet mignon.

Batch + Storage Information

Batch:

This recipe is easily scalable up and down as desired. We often smoke extra tenderloin steaks and then vacuum seal to reheat in the sous vide later on.

Storage:

Smoked filet mignon can be kept in the fridge for up to 2 days. If you’ve got too many leftovers, vacuum seal and freeze them for later use in stir fry, salads, sandwiches. Smoked steak is ALWAYS delicious!

More Smoked Recipes To Try

Variations + Substitutions

Like all my recipes, this smoked filet mignon recipe is suited to our tastes, and since taste is so personal, here are some ideas on how to make it your own.

  • sub the Montreal steak spice for a simple kosher salt, pepper, garlic seasoning.
  • skip the sear!
  • serve with butter-fried mushrooms and compound butter.
  • make it with bacon! Bacon wrapped smoked filet mignon is SO good!
Slicing a smoked filet mignon.

If you love this recipe, please give it a star rating or leave a comment below! This helps me to create more content you enjoy!

📖 Printable Recipe

Sliced smoked filet mignon.

Smoked Filet Mignon

Allyson Letal
Smoked filet mignon is ultra-tender and buttery and is improved by smoking on your Traeger or other pellet grill and then reverse searing.
4.37 from 11 votes
Prep Time 5 minutes
Cook Time 1 hour
Additional Time 10 minutes
Total Time 1 hour 15 minutes
Course Smoked
Cuisine American
Servings 4
Calories 47 kcal

Ingredients
  

  • 4 1 – 1/2 inch thick filet mignon steaks also called beef tenderloin medallions
  • 4 tablespoons Montreal steak spice or your favourite steak spice

Instructions
 

  • Preheat smoker to 225f.
  • Meanwhile, prepare the 4 1 – 1/2 inch thick filet mignon steaks by sprinkling liberally with 4 tablespoons Montreal steak spice or your favourite steak spice. Get both sides as well as the edges.
  • Allow the beef to rest, seasoned at room temperature until the smoker reaches temperature.
  • Once the smoker reaches temperature, place the steaks on the middle rack of your pellet grill and allow them to smoke at 225f until they reach an internal temperature of 120f. For our 1 1/4 – 1 1/2 inch steaks this takes about an hour.
  • When the filet mignon steaks reach 125 degrees Fahrenheit, remove them from the smoker and allow them to rest on a plate while preheating a cast iron skillet over medium-high heat.
  • Add some bacon grease, tallow, or any high temp oil to the skillet.
  • Sear the steaks for 45 seconds to 1 minute on each side.
  • Remove steaks from the cast iron skillet and serve immediately.

Notes

Filet Mignon Internal Temperature Guide:

** Medium Rare is the recommended cooking temperature
  • Rare: 125 f
  • Medium rare: 135 f
  • Medium: 145 f
  • Medium well: 155 f
  • Well done: 160 f +

Batch:

This recipe is easily scalable up and down as desired. We often smoke extra tenderloin steaks and then vacuum seal to reheat in the SOUS VIDE later on.

Storage:

Smoked filet mignon can be kept in the fridge for up to 2 days. If you’ve got too many leftovers, vacuum seal and freeze them for later use in stir fry, salads, sandwiches. Smoked steak is ALWAYS delicious!

variations + substitutions

  • sub the Montreal steak spice for a simple kosher salt, pepper, garlic seasoning.
  • skip the sear!
  • serve with butter-fried mushrooms and COMPOUND BUTTER.
  • make it with BACON! Bacon wrapped smoked filet mignon is SO good!
  • Nutrition

    Serving: 1gCalories: 47kcalCarbohydrates: 10gProtein: 2gFat: 1gSaturated Fat: 0.5gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 0.4gCholesterol: 2mgSodium: 5mgPotassium: 195mgFiber: 6gSugar: 1gVitamin A: 252IUVitamin C: 0.3mgCalcium: 236mgIron: 6mg
    Tried this recipe?Let us know how it was!

    Pin This Smoked Filet Mignon Recipe!

    Ultra tender smoked filet mignon pinterest graphic.

    Similar Posts

    Share Your Thoughts

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    One Comment

    1. 3 stars
      I seasoned first with a tablespoon of Extra Virgen Olive oil and then salt, pepper, and Garlic.
      Smoked at 225 until temp reached 145.
      Perfect!
      Served with seared Asparagus and Red potatoes!