Preheat the traeger with a lodge cast iron skillet to 425f; Allow to rest, at room temp, while grill reaches temp. I prefer to go for a simple fleur de sel sea salt and fresh ground tellicherry black peppercorn seasoning. Well done = 160° f or 71° c. Remove the paper and turn the rest of beef over. This will ensure the grill is hot, before placing the meat on it. Then preheat the grill till the temperature reaches 450 degrees fahrenheit. Let steak sit for at least 15 minutes to allow seasoning and butter to work their magic 4. Use an internal probe to identify when the filet mignons reach 120 degrees. Close the sear plate, as you’ll be cooking the filet over indirect heat.
This might take up to 20 minutes depending on how cold it is. Then preheat the grill till the temperature reaches 450 degrees fahrenheit. Cooking the filets on the traeger grill. Lock in the moist tenderness of a filet mignon and let it soak up the good. For medium, wait to remove them from the grill until about 135 degrees. Preheating will also give nice grill marks on the steak. Rub the steaks with a butter and herb mixture. Cover both sides of steak with easy spread butter 3. Turn your smoker on and bring to 180 degrees (normally your first setting after “smoke”) remove your filet mignons from the package. Place the steak and cook the first side for 6 minutes, then flip it. Meat needs decent amounts of salt and pepper to help enhance the flavor.
