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All this decadent cut demands is a little smoked salt, black pepper, and Traeger heat.
12 oz Filet Mignon, cut into 2, 6 oz portions
1 Tablespoon smoked salt, or fine sea salt
1 Tablespoon Freshly ground black pepper
: 450 ˚F
12 oz Filet Mignon, cut into 2, 6 oz portions
1 Tablespoon smoked salt, or fine sea salt
1 Tablespoon Freshly ground black pepper
: 450 ˚F
: 142 ˚F