Smoking filet mignon transforms this premium cut into an indulgent culinary masterpiece. The low-and-slow cooking process infuses the meat with a delicate smoky aroma, while the quick sear locks in juices and creates a caramelized crust. The seasoning blend enhances the filet’s natural flavor without overpowering its tenderness. With its buttery texture and smoky, savory taste, smoked filet mignon will become your go-to method for impressing guests or treating yourself to steakhouse-quality dining at home.
Ingredients:
- 2 (6-8 oz) filet mignon steaks
- 2 tbsp olive oil
- 1 tsp kosher salt
- 1/2 tsp freshly ground black pepper
- 1 tsp garlic powder
- 1/2 tsp smoked paprika (optional)
- Fresh rosemary sprigs (optional)
- Butter for finishing (optional)
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Smoked Filet Mignon Recipe
Filet mignon is a luxurious cut of beef, and smoking it elevates its flavor to new heights. This recipe will guide you through creating tender, flavorful smoked filet mignon with a perfect balance of smokiness and seasoning. Prepare for a melt-in-your-mouth steak experience that will impress anyone at the table.
Ingredients:
- 2 (6-8 oz) filet mignon steaks
- 2 tbsp olive oil
- 1 tsp kosher salt
- 1/2 tsp freshly ground black pepper
- 1 tsp garlic powder
- 1/2 tsp smoked paprika (optional)
- Fresh rosemary sprigs (optional)
- Butter for finishing (optional)
Instructions:
1. Prepare the Steaks
Remove the filet mignon steaks from the fridge about 30-60 minutes before smoking. This allows them to come to room temperature, which helps with even cooking. Pat the steaks dry with paper towels, ensuring there’s no excess moisture.
2. Season the Filet Mignon
Drizzle olive oil over the steaks, coating all sides. Combine kosher salt, freshly ground black pepper, garlic powder, and smoked paprika in a small bowl. Generously rub this mixture onto all surfaces of the steaks. For added flavor, you can tuck a small sprig of rosemary under the string or netting that wraps the filet.
3. Preheat the Smoker
Preheat your smoker to 225°F (107°C). Use wood chips or pellets like hickory, cherry, or oak for a subtle, complementary smokiness. Avoid overpowering woods like mesquite, as the delicate filet mignon benefits from a milder smoke flavor.
4. Smoke the Filet Mignon
Place the seasoned steaks directly on the smoker grate. Close the lid and let the steaks smoke for about 45 minutes to 1 hour, or until the internal temperature reaches 120°F (49°C) for rare, 130°F (54°C) for medium-rare, or your desired level of doneness. Use a meat thermometer for precision.
5. Sear the Steaks
While the steaks are nearing their target temperature, preheat a cast-iron skillet or grill to high heat. Once the steaks are smoked, transfer them to the hot skillet or grill for a quick sear. Sear for 1-2 minutes per side to create a caramelized crust. Optionally, add a pat of butter during searing for added richness.
6. Rest and Serve
Remove the filet mignon from the heat and let it rest for 5-10 minutes. Resting allows the juices to redistribute, ensuring tender and juicy steaks. Slice and serve with your favorite side dishes.
Enjoy your smoked filet mignon with a side of roasted garlic mashed potatoes or grilled asparagus for a complete, elegant meal.
