Few meals feel as indulgent and elegant as filet mignon, and when you combine the subtle smokiness of a pellet grill with the flavorful crust of a perfect sear, you’ve reached steakhouse quality right in your backyard.
This smoked filet mignon recipe uses the reverse-sear method and is often prepared on a pellet grill like a Traeger. It’s essentially smoked beef tenderloin steaks, finished with garlic butter. Many steak lovers love this thick-cut recipe and searing method. It’s a must-try for anyone who wants to learn how to cook the perfect filet and achieve that flavorful crust.
Step-by-Step Instructions
Step One: Start by cutting your own 2″ steaks off of a full beef tenderloin or special-ordering them from a butcher shop. 2″ steaks are thicker than those found in the grocery store. Once cut, leave 4 thick steaks at room temperature to warm up while preparing the other ingredients.
Step Two: Leave 1/2 cup out at room temperature. Once softened, add 1 tsp garlic and combine until smooth and spreadable.
Step Three: Preheat your pellet smoker by setting it to smoke with the lid up, then close the lid once the flame is established, and set the grill to 225 degrees F.
Step Four: Season both sides of the steaks with salt and pepper.
Step Five: Place the steaks on the grill and smoke for 45 minutes.
Step Six: Remove the steaks and turn the grill to high (450°F). Once the grill is up to temperature, add the steaks back on and sear 2 minutes per side.
Step Seven: Remove the steak once its internal temperature reaches 130 degrees.
Step Eight: Right off the grill, add a spoonful of garlic butter on each steak. Cover loosely with aluminum foil for 5 minutes for the steak to rest and the butter to melt. Enjoy!
Serving Suggestions
Filet mignon pairs beautifully with roasted garlic mashed potatoes, au gratin potatoes, or roasted garlic potatoes. For vegetables, think delicious green beans, roasted carrots, or sautéed mushrooms. You can even add a crunchy green salad for even more greenery. A bold red wine reduction or chimichurri sauce brings extra depth. Add warm dinner rolls or herbed focaccia to complete the spread. For presentation, serve on a warm plate with garlic butter melting down the sides of the steak. Garnish with chopped parsley or rosemary sprigs, and finish with a. touch of sea salt. A wood serving board or cast-iron plate gives it that steakhouse feel. Pair with Cabernet Sauvignon, Malbec, or Syrah for the ultimate dining experience.
The Chemistry of Reverse Sear Filet Mignon
Filet mignon is cut from the tenderloin, one of the most tender cuts of beef. Because it’s lean, it dries out easily, which is why reverse searing is a game-changer. Cooking steak slowly at a low temperature (around 225°F) over indirect heat allows the inside of the steak to reach the perfect internal temperature without overcooking the outside. This gentle heat also ensures the amino acids in the meat break down evenly, producing a juicy, tender steak. The final sear- whether on a pellet grill, gas grill, or a screaming-hot cast iron skillet- created the Maillard reaction, a chemical reaction between proteins and sugar that builds a flavorful crust and deep, savory notes. Resting the meat afterward allows juices to redistribute, making every bite tender and full of flavor. Add garlic butter, and you’ve got a piece of meat elevated to steakhouse perfection.
Recipe Troubleshooting
Overcooking or undercooking the filet? Without a probe thermometer, home cooks often find the edges cooked while the center remains undercooked.
Failing to achieve a good sear? This usually happens when the steak’s surface isn’t dry enough (patting with paper towels before searing helps) or the pan or grill isn’t hot enough.
Tricky temperature control? If your pellet grill or charcoal grill fluctuates too much, you won’t get consistent doneness.
Crust not flavorful? The most consistent doneness comes from drying the steak’s surface, using avocado or vegetable oil with a high smoke point, and searing in a hot pan or on a grill.
Is garlic butter overpowering? This can be adjusted by reducing the garlic or substituting a lighter herb butter.
How long should filet mignon be smoked before searing? Generally, 45 minutes at a low temperature is the sweet spot, but always rely on your meat cook temperature, not just the clock.
What’s the best wood pellets for smoking? Oak, hickory, or cherry adds subtle flavor without overpowering the beef.
Seasonal Serving Suggestions
Smoked or seared filet mignon fits well into fall grilling and smoker recipes, making it an excellent Thanksgiving main dish or Christmas dinner option. It’s also perfect for Father’s Day grilling or Valentine’s Day steak for two. Its elegance makes for a romantic dinner at home that impresses any guest. It’s also gaining popularity among outdoor cooking enthusiasts.
Smoking Tips
This smoked and seared filet mignon recipe uses the reverse-sear method, ensuring your thick steak is evenly cooked inside with a tender, buttery texture and finished with a flavorful crust. Topped with garlic butter, this recipe is perfect for a holiday steak dinner, a romantic date night, or a special occasion where only the best steak will do.
Storage Tips
While filet mignon is best enjoyed fresh, leftovers can be stored in an airtight container in the fridge for up to 3 days. Reheat gently in a hot pan with a touch of olive oil over medium-low heat to avoid overcooking.
Freezer- Wrap leftover filet mignon in plastic wrap, then place in freezer bags. Freeze for up to 2 months. Thaw overnight in the fridge, then reheat slowly in a low oven or skillet with butter for best results.
Make Ahead- You can prepare garlic butter ahead of time- it stores well in an airtight container in the fridge for up to 5 days. The steaks should be smoked and seared fresh, but you can season them a few hours ahead and let them rest, covered, on a wire rack in the fridge.
Recommended Products
Perfectly Smoked Filet Mignon Steaks
Smoked and seared filet mignon is one of the best ways to enjoy a thick-cut beef at home. By using the reverse sear method, you’ll get a tender steak with consistent doneness from edge to edge, finished with a flavorful crust that rivals any steakhouse’s. Add garlic butter, and you’ve got a recipe worthy of any special occasion- whether it’s a holiday table, Valentine’s dinner, or a summer night of grilling. This two-step process may feel like a lot of effort, but once you taste that juicy, medium-well filet, you’ll know it’s the best way to cook fillet mignon steaks every single time.
Smoked Filet Mignon with Garlic Butter
Ingredients
- 4 two-inch thick filet mignon
- salt and pepper to taste
- 1/2 cup unsalted butter
- 1 tsp minced garlic
Instructions
- Start by cutting your own 2" steaks off of a full beef tenderloin or special ordering them from a butcher shop. 2" steaks are thicker than those found in the grocery store. Once cut, leave 4 thick steaks at room temperature to warm up while preparing the other ingredients.
- Leave 1/2 cup out at room temperature. Once softened, add 1 tsp garlic and combine until smooth and spreadable.
- Preheat your pellet smoker by setting it to smoke with the lid up, shutting the lid after a flame is established, and turning the grill to 225 degrees F.
- Season both sides of the steaks with salt and pepper.
- Place the steaks on the grill and smoke for 45 minutes.
- Remove the steaks and turn the grill up to high or 450 degrees F. Once the grill is up to temperature, add the steaks back on and sear 2 minutes per side.
- Remove once the steak's internal temperature has reached 130 degrees.
- Right off the grill, add a spoonful of garlic butter on each steak. Cover loosely with aluminum foil for 5 minutes for the steak to rest and the butter to melt. Enjoy!
Nutrition
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