How to Grill Filet Mignon on a Traeger
Grilling filet mignon on a Traeger requires a two-stage approach: start at 225°F to slowly bring the internal temperature up, then finish with a high-heat sear at 450°F or higher. The low-and-slow method keeps the meat tender while the final sear creates that essential crust. Plan for 45 minutes total cooking time for a thick cut, but always cook to temperature, not time.
What goes in.
- salt and pepper to tasteseasoning
The method.
Preheat your Traeger to 225°F with the lid closed
This lower temperature allows the smoke to penetrate the meat while cooking it gently. Give it 15 minutes to stabilize.
Season the filets generously with salt and pepper 30 minutes before cooking
Salt draws out moisture initially, then pulls it back in with the dissolved salt, seasoning the meat throughout.
Place filets directly on the grill grates at 225°F
No need for a pan at this stage. The indirect heat will cook them evenly without burning the outside.
Cook until internal temperature reaches 10°F below your target
For medium-rare, pull them at 115°F. This usually takes 25-30 minutes for a 1.5-inch thick filet.
Remove filets and crank the Traeger to 450°F or higher
Let the grill heat up for 5-10 minutes. Some newer Traeger models can reach 500°F, which is even better for searing.
Sear the filets for 2-3 minutes per side
You'll hear them sizzle when they hit the hot grates. This creates the Maillard reaction that gives you that beautiful crust.
Rest the meat for 5 minutes before serving
The internal temperature will continue to rise about 5°F, and the juices will redistribute throughout the meat.
Other turns to take.
Reverse Sear with Cast Iron
After the low-temperature cook, sear the filets in a screaming hot cast iron pan on the Traeger's side burner or stovetop with butter and herbs.
Coffee Rub Filet
Mix ground coffee, brown sugar, and chili powder for a bold crust that complements the smoke flavor beautifully.
Herb Butter Finish
Top each filet with a pat of compound butter made with garlic, thyme, and parsley during the final rest.
When it doesn't go to plan.
Use a reliable meat thermometer—the Traeger's probe works, but a good instant-read gives you more control
Don't flip the filets during the low-temperature phase; let them cook undisturbed until it's time to sear
If your Traeger doesn't get hot enough for a proper sear, finish them in a cast iron pan with a little oil
Thick filets (2 inches) work better for this method than thin ones—you need time for the smoke to work
Let the filets come to room temperature before cooking; cold meat cooks unevenly
The ones that keep coming up.
What internal temperature should I aim for?
Medium-rare is 125°F, medium is 135°F. Remember the temperature will rise 5°F during resting, so pull them early.
Can I use wood pellets other than the standard blend?
Apple or cherry pellets work beautifully with beef and won't overpower the delicate filet. Hickory is too strong for this cut.
How thick should the filets be for this method?
Aim for 1.5 to 2 inches thick. Thinner cuts cook too fast for the smoke to penetrate, and you'll overcook them during the sear.