Hickory Smoked Fillet Mignon

  • Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
SMF is reader-supported. When you buy through links on our site, we may earn an affiliate commission.

Braz

Master of the Pit
Original poster
OTBS Member
SMF Premier Member
Jun 25, 2017
1,257
724
Indiana
I didn't take any pictures and for that I apologize, but this is too good not to share even without the pix. The inspiration comes from a post on the Thermoworks blog.

I absolutely think the fillet mignon is the pinnacle of beef cuts. It is however a once or twice a year treat in the Braz household mostly because it is so expensive. Last week my meat market had a sale and I snagged two nice, thick 8 OZ steaks and decided to try the reverse sear method with smoke enhancement. The end result ranks as one of the tastiest fillets I've ever had. So here you go...

Equipment: Weber 2 burner gas grill, Amazen pellet smoker, Therm-Pro thermometer.

Put the fillets in the freezer for 30-45 minutes to cool (not freeze) to an internal temp of around 35*F. (This will extend the time "in the smoke" as the meat slowly comes up to temp.) I lit the left side burner and set it as low as it will go, then put the Amazen pellet smoker, with one row of hickory pellets, on the left side grill grate and lit it.

Take the fillets out of the freezer, pat with cracked black pepper on both sides and put on the right side of the grill (indirect heat) and insert the temp probes. Close the lid and let the steak come slowly up to 100*F. My grill leveled out at ~150*F which is a good, gentle temp for the smoking phase.

At 100*F internal temp pull the steaks off the grill, remove the smoke source and crank both burners on full. Close the lid and let the grill come up to "screaming hot." Salt the steaks to taste and sear over direct heat, turning once till your desired doneness. Keep the lid closed as much as possible. I pulled hers at 130* (med-rare), and mine at 140* (med). Tent loosely and let rest.

While the steaks were searing I roasted some asparagus on the other side of the grill and baked potatoes were finishing up in the kitchen. We topped the steaks with a generous dollop of bleu cheese compound butter. Absolutely wonderful!

Try it.
 
That was so good I did it again yesterday but with N.Y. Strips instead of fillet mignon (strips were on sale at $9.99/LB).

Smoking at ~200-225F using the A-Maze-N smoker with hickory pellets on the gas grill:


A little hard to see but the smoke is really rolling now:


Took about an hour to get to 110F I/T, then rested a bit while the grill heated up and I got a zucchini ready for the grill. Then seared to med/rare (135F I/T). The wife/critic pronounced it perfectly cooked. Topped with bleu cheese butter and ready to eat:


Delish! Neither wife/critic nor I could finish so the leftovers will be turned into steak & cheese sandwiches. I am really liking this smoke-reverse sear way of doing steaks.

Braz
 
SmokingMeatForums.com is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.

Latest posts

Clicky