Filet mignon is the tenderest cut on the steer, and a reverse sear treats it right. Gentle smoke, a hard sear, and a bacon wrap for the fat it lacks. Set your time below.
How long to smoke filet mignon
At 225°F, filets take roughly 45 minutes to an hour to reach about 10°F under target, then a fast sear. Pull off the smoke around 125°F for medium-rare; the sear carries it to 130°F. Lean and tender, it wants gentle heat and a light hand.
The bacon wrap
Filet is lean, so a bacon wrap adds fat and flavor and keeps the edges from drying. Secure it, smoke, then sear to crisp the bacon and crust the beef.
Filet on a pellet grill
Smoke at 225°F, then sear hard over direct heat or cast iron with butter and thyme. A little smoke goes a long way on this delicate cut.
FAQ
What temp to pull a filet mignon? Pull the smoke around 125°F for medium-rare, then sear to 130°F on the plate.
How long does a smoked filet take? About an hour of smoke plus a sear. The calculator times it.
Should I wrap filet in bacon? It helps, since filet is very lean; the bacon adds fat and protects the edges.
Times & temperatures
| Style | Method | Pit temp | Approx time | Pull / done temp |
|---|---|---|---|---|
| Reverse Sear | Slow and Low | 225°F / 107°C | ~35-70 min | Rare 115°F · Medium-Rare 125°F · Medium 135°F · Medium-Well 145°F · Well 155°F |
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