An American Story

The history of grilling at Kingsford is a classic American story. It all started in 1919 when Edward G. Kingsford helped Henry Ford procure a stretch of timberland to supply wood for his auto plants.

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Kingsford® Preserve the Pit

Kingsford remains committed to celebrating Black barbecue culture by launching the second year of Preserve the Pit and doubling the investment in aspiring barbecue professionals.

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American Pride

An American-made company founded over 100 years ago, Kingsford has a lot to be proud of. Our employees have been continuing the family tradition in backyards across the nation.

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Hickory Smoked Filet Mignon on a Pellet Grill

Our favorite grillmaster, Jess Pryles (@jesspryles), is ready to elevate your beef game. This stunner of a recipe uses controlled heat and real hickory smoke to take your filet mignon to the next level.

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Cooking for 10 people


  • 1 whole beef tenderloin
  • ¼ cup Dijon mustard
  • 4–6 tbsp seasoning. If a darker exterior finish is preferred, a dark colored rub such as Hardcore Carnivore Black is recommended.
  • 1 cup beef broth
  • 2 tbsp Worcestershire sauce

1 Food Prep

Remove the tenderloin from the fridge 30 minutes prior to cooking.

Slather the outside with a thin layer of Dijon mustard, then season generously with the rub.

Optional: You can also tie the tenderloin every 2 inches with butchers twine to keep a round shape during cooking.

Tip: For best results — ask your butcher for a denuded or trimmed tenderloin, or, remove any excess silver skin yourself with a sharp trimming knife.

2 Grill Prep

Fuel: We recommend Kingsford® Hickory Hardwood Pellets.

Method: Pellet Grill

Temp: 275°F

3 The Cook

  • Load your pellet grill with Kingsford® Hickory hardwood pellets, and preheat to 275° F.

  • Place the tenderloin into the smoker and close the lid.

  • Combine beef broth and Worcestershire sauce in a spray bottle. Lightly spritz the tenderloin every 15–20 minutes as it cooks.

  • Start checking the temperature after 45 minutes.

  • When the thickest part of the tenderloin reads 145° F on a meat thermometer, remove it from the pellet grill/smoker.

  • Wrap tightly in foil, and rest for 30–45 minutes before slicing into medallions and serving.

Credit: Recipe created by Jess Pryles (@jesspryles) on behalf of Kingsford® Pellets.

For safe meat preparation, reference the USDA website.

4 Reviews
Rated 5 out of 5 by from Mouthwatering Filet mignon is my favorite! I’m always looking for other recipes to try. This recipe is so easy and the filet turned out juicy, tender and perfect. Will definitely make again.
Date published: 2023-11-07
Rated 4 out of 5 by from Hickory smoked filet minion sounded really good b. I haven’t tried this recipe yet but I’m watering at the mouth to get this started soon
Date published: 2023-11-06
Rated 4 out of 5 by from Excellent We'll give it a try and see how it turns out! That pic makes me wants some now!
Date published: 2023-11-06
Rated 5 out of 5 by from Excellent Great recipe to make. Tasty and juicy. Family loved this and wants to make it again
Date published: 2023-11-05
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