Smoked Filet Mignon

This is an Edwards’ household classic. This is the steak I make when we have something to celebrate, when one of us has had a hard week or if one of us is trying to comfort the other. No joke, the first time I made this steak my wife and I stood at our kitchen counter and at an entire filet standing up, THAT’S how good this thing is. We have since ordered steaks at restaurants and had steaks at get togethers. It never fails my wife gives me those eyes telling me “It’s not your special steak”. And it’s not. I don’t generally try to brag on here. But this steak is damn good. Make it. Do it. Like tomorrow. Happy Holidays, everyone!


  • 2 Filet Mignon
  • 1 package Fresh Thyme
  • 2 tbsp. Butter
  • ¼ cup Water
  • ¼ cup Olive Oil
  • 2 tbsp. White Wine Vinegar
  • 1 tbsp. Paprika
  • 1 tbsp. Whole Black Peppercorns Crushed
  • 1 tbsp. Kosher Salt
  • 1 tbsp. Garlic Powder
  • 1 tbsp. Onion Powder
  • 1 tbsp. Ground Coriander
  • 2 tsp. Dill Weed
  • 2 tsp. Crushed Red Pepper Flakes

Equipment Used:

Bradley Smoker Settings:
Wood: Beer
Temperature: 226 F
Smoke Timer:  60 minutes
Timer: 120 minutes


🥩 Smoked Filet Mignon 🥩 This is one of my favorite recipes for dinner 🍽 😋 #Moodyfoodietulsa #bradleysmoker #bbq #steak #filetmignon #bbqtiktok #bbqszn @bradley_smoker

♬ original sound – Moodyfoodietulsa


  1. Set the Bradley Smoker to the listed settings above.
  2. In a bowl add water, white wine, olive oil, paprika, black whole peppercorn, garlic powder, onion powder, ground coriander, dill weed, red pepper flakes, and mix. This is the marinade you will use to cook your steak in.
  3. Using an iron skillet, place the steaks into the skillet and pour the marinade on top. Place the fresh thyme in between both steaks, add a pinch off Kosher salt, butter, and leave to marinade for 15 minutes in the fridge inside the skillet.
  4. Place the iron skillet into the smoker for 120 minutes or until the internal temperature reaches 150 degrees.

Leave a Reply