This is my recipe for Grilled Filet Mignon.
I don’t actually measure what I put in my marinade, I’ve made it enough that I can just eyeball it. Feel free to experiment with the amounts you use.
What follows is a rough estimate of what I use for two steaks.
Add the following to a 1 gallon Zip Lock bag.
Shake and mix everything up in the bag so the steaks are well covered in the marinade. I let the steaks sit in the marinade at room temperature for 15-20mins while the Traeger Grill heats up to high. I usually use Hickory, Mesquite, Cherry, or Maple wood in the grill. I put the steaks on the grill for about 4 minutes and then use tongs to turn the steaks over. Don’t stab the steaks or the juices will come out.
I use a Remote Probe Thermometer that lets me keep an eye on the internal temperature of the steaks wirelessly. An instant-read thermometer would work as well. Remember medium rare is 145°F; medium 160°F and well done is 170°F. Filet Mignon taste best medium rare to medium.
When the steaks are done pull them off the grill and let them rest for about 10 minutes. DO NOT CUT INTO THE STEAKS TO CHECK FOR DONENESS!!! This will let all the good juices run out and dry out the steak!
I’ve never tried this on a gas or charcoal grill, but I imagine they will still taste pretty good. They just won’t have that extra flavor that the Traeger Grill adds.