Cooking a prime filet mignon on a Traeger grill is easy and guaranteed to serve up all of the great steak flavor you are looking for at home. With a little preparation and a high quality piece of meat, we can make a steakhouse quality dinner at home. This is your complete guide to buying a beef tenderloin roast all through the filet cooking process.
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Why This Steak Great
When we want the perfect meal to enjoy a special occasion, we want a perfectly cooked filet mignon steak. Beef tenderloin steaks bring together the perfect combination of tender steak with great beef flavor. It's a luxurious cut of meat that turn any meal into a special occasion.
The first time I cooked these tender medallions with this method, I knew I had a keeper. Since the tenderloin is the most tender muscle, it needs to be treated just right.
Preparing filet mignon for the Traeger
We need to start this delicious steak dinner by preparing the meat with a dry brine the day before. Dry brining is salting the meat a day in advance. We do this for three reasons:
- the salt is able to penetrate deep below the surface of the meat
- it controls the moisture content and movement throughout the filet
- drying the outside of the steak makes for a great crust without overcooking the whole steak
Pictured here are two beef tenderloin filets that have been salted and rested in the refrigerator overnight. Notice the bright red color and dryness of the steak surface. This will maximize the crust we get when we cook them.
How to Season Your Filet Mignon
Now, you have options when it comes to how to season your filets. You can use salt all by itself. Just season the surface of the steak all sides of the steak and place on a sheet pan lined with a wire rack. Leave it in the refrigerator uncovered overnight, or any time from 4-24 hours. Even just 4 hours will make a difference on the seasoning and cook time of the filet. For best results, go for a full 12+ hours.
Another option is to start with a store bought spice rub meant for steak.
For me, I really enjoy the natural flavors of a good steak, so I keep our seasoning fairly simple. In a small bowl combine, kosher salt, black pepper, granulated garlic, and paprika. It is so simple, but it is such a good combination for achieving the optimal flavor of the filet.
What Kind Of Wood Pellets Should I Use?
When cooking at a high heat, the optimal wood is a blend. The steak will not get a chance to soak up tons of smoke flavor, so no need to mess with specialty pellets.
However, if you are going for that smoke with a reverse sear, you could choose mesquite or hickory wood for a deeper flavor. Grab a bag of premium wood pellets here.
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Helpful Cooking Supplies
If you want to maintain the tender texture of your succulent piece of beef tenderloin, it's important to use a meat thermometer.
- Instant read meat thermometer ORΒ wireless probe
- Cast Iron Pan-Β I like this square pan for the grill. It has the right amount of cooking space for 2-4 fillets.
- Sheet pan lined with a wire rack for the dry brining process
Cooking the Filets on the Traeger Grill
I cook my filets on a Lodge Cast Iron square inside of the Traeger grill in order to achieve a perfect high-heat sear. I am looking for the best steak possible and want to lock in the great natural flavor from beef tenderloin.
As a result, we will get a great crust on the outside with a tender and juicy inside. However, we won't have grill marks because the cast iron provides us a solid cooking surface. Good salt crust is more important that grill marks here.
- Set the temperature on your Traeger to 425ΛF or medium-high heat depending on your grill runs. Place the cast iron directly on the hot grill grates while it preheats.
- Take the filets out of the refrigerator and let them come up to room temperature while the grill preheats.
- Rub a light coating of avocado or vegetable oil on the outside of the steak. Add additional spices and make sure to season all sides of filets generously.Β
- After the Traeger temperature has reached 425Λ and heated for 15 minutes, place the steaks on the cast iron and cook for 6-7 minutes with the lid closed.Β
- Flip the steaks and cook for an additional 6-7 minutes depending on your desired internal temperature.Β
- Remove from the grill and let rest for 5-7 minutes before slicing.Β
Internal temperatures for steak
I highly recommend using a wireless meat thermometer or temperature probe that connects directly to your Traeger if you are unsure of doneness based on touch. Since these steaks are dry aged, they will stay more tender even though they have reached the desired internal cooking temperature. Either way, the best way to ensure desired doneness is with a thermometer.
| Rare | 125F |
| Medium Rare | 130F |
| Medium | 132-135F |
| Medium Well | not recommended |
Make this An Epic Meal
Here are all my favorite sides for the perfect delectable date night dinner and they can all be made on a Traeger Pellet Grill:
More Beef Recipes for Your Traeger Grill
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Traeger Filet Mignon Recipe Card
Filet Mignon on the Traeger Grill
Equipment
- sheet pan with wire rack
- Lodge cast iron skillet
Ingredients
- 2 6-8 ounce beef tenderloin steaks
- 2 tsps salt
- 2 tsps vegetable oil
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 2 tsps unsalted butter
Instructions
Dry Aging the Filets
- Prepare the filets 4-24 hours in advance.
- Place a wire rack on a baking sheet.
- Season filets with salt on all sides and place them on the wire rack. Season to taste, not too heavy. About 1 teaspoon per steak.
- Place the baking sheet in the refrigerator uncovered. This allows the salt to penetrate the meat below the surface and dry the outside. This will create a nice crust when cooking the steak.
Cooking the Filets
- Preheat the Traeger Grill to 425F. Place a cast iron pan inside the grill.
- Remove the filets from the refrigerator.
- Drizzle each steak with vegetable oil and rub all over for an even coating.
- Season the filets with fresh black pepper, smoked paprika, and garlic powder.
- Once the Traeger has reached 425F, place each steak on the preheated cast iron and close the lid. Cook the filets for 6-7 minutes.
- After 7 minutes, flip the steaks. Be sure to place the steaks on other sides of the grill pan for maximum heat. Cook for another 6-7 minutes.
- Check the temperature of the filets with a meat thermometer by testing the center of the filet. For rare steak, the filet should reach an internal temperature of 125F and for a medium steak 140F.
- Turn the Traeger off and top each steak with a teaspoon of butter.
- Remove the filets to a plate and cover with aluminum foil. Let the steaks rest for 5 minutes before cutting.
- Slice, serve, and enjoy.
Video
Nutrition
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Alexis says
First time we've gotten a good crust! Needed an extra minute to get to temp but they were great filets.