Hickory Smoked Filet Mignon
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.
Cooking for 10 people
Ingredients
- 1
whole beef tenderloin
- ¼ cup
Dijon mustard
- 4 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
1Food 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.
2Grill Prep
Fuel: We recommend Kingsford™ Grillmaster’s Choice Hardwood Pellets
Method: Pellet Grill
Temp: 275°F
3The 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.
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