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One of the absolute best tasting steaks you lot tin brand on a smoker is a smoked filet mignon. Before nosotros go into the best manner to cook a filet mignon, let's talk a fiddling bit near this cut of meat.
What is a Filet Mignon?
Filet Mignon is one of the leanest cuts of steak you can buy. The steaks are cut from the smaller end of the beefiness tenderloin and packs some major beefy season.
There are a lot of dissimilar means to fix filet mignon, but my favorite is on the smoker (surprise!).
Where to Get Filet Mignon
I've bought filet mignon from a few different sources, only my favorite has been the Wagyu Filet'south I ordered online. Information technology's the best quality meat you can get.
You tin likewise get good Filet'southward from your local butcher or grocery store, only pay close attending to the grade of the meat. I've cooked some choice class Filet'due south that were ok, and prime form is always a skillful choice.
How to Set up Smoked Filet Mignon
Prepping filet mignon is simple. Near an hour before you're ready to melt your steaks salt both sides of the filet with kosher table salt. After salting both sides put the steaks in the fridge.
While the filet mignon is in the fridge the salt volition pull moisture out, bind with the salt, and so pull all that flavor dorsum into the steak.
The other benefit of salting the steak early is that while this process unfolds you lot are also chilling the steaks. I've seen some people recommend getting a steak to room temp earlier cooking, simply if you're smoking the steak, that's just not a good idea.
I place my steaks in the smoker cold to maximize the corporeality of time the filet mignon's take on smoke.
Smoking Filet Mignon
When y'all're set up to make your smoked filet mignon pull them out of the refrigerator and wrap each filet with half a strip of bacon. Use butcher's twine to secure the bacon in place. Dust each side of the steak with table salt and pepper.
Gear up your smoker to smoke at 180 degrees, and place each of the Filets directly on the grill grate. Allow them fume until the internal temperature reaches 120 degrees. For my 8 ounce filets, this took nearly ninety minutes, simply I'd recommend cooking to temp non to time, especially with a cut of meat as loftier quality as this.
When the internal temperature hits 120 remove the filets from your smoker and tent them with foil on a plate. Adjust the temperature on your smoker to 450+ degrees. When the smoker gets up to temp put the filets back in the smoker and let them melt until the internal temperature hits 130 degrees. At 130 pull them and tent with foil once again. You can add a medallion of compound butter on top of each steak while information technology rests for some extra flavor.
Snip the butcher string holding the bacon in identify, so serve. These are easily downward the tastiest smoked filet mignon you will ever try.
Prep Fourth dimension: 1 hour
Cook Time: 1 60 minutes 50 minutes
Additional Time: 15 minutes
Full Fourth dimension: three hours 5 minutes
Accept you lot always had a filet mignon? Chances are that if you have, it was in a loftier-end restaurant. With this recipe, you lot can brand smoked filet mignon at habitation! It'south DELICIOUS!!!
Ingredients
- 4 x 8 oz Filet Mignon
- 2 Tbsp Kosher Salt
- Pepper
- Bacon
Instructions
- Salt each side of the filets and then place in the fridge for an hr.
- Wrap the filets in a one-half strip of bacon and secure with butcher string.
- Season each side of the steak with table salt and pepper.
- Smoke the filets at 180 degrees until the internal temperature hits 120 degrees.
- Adjust temp on the smoker upwardly to 450+ and continue cooking the filets until the internal temperature hits 130 degrees.
- Rest for 15 minutes before serving.
Notes
I use a Thermapen to monitor the temps of my steaks.
Pay attention to the type of salt you apply. I use Kosher Common salt to prep the steaks - using tabular array table salt will result in an overly salty steak.
Nutrition Information:
Yield:
iv Serving Size:
ane
Amount Per Serving: Calories: 647 Total Fat: 42g Saturated Fat: 16g Trans Fat: 0g Unsaturated Fat: 20g Cholesterol: 228mg Sodium: 3756mg Carbohydrates: 1g Fiber: 0g Sugar: 0g Protein: 63g
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Source: https://www.smokedmeatsunday.com/smoked-filet-mignon/