Reverse Seared Filet Mignon With Red Wine Reduction

Traeger Kitchen

Reverse Seared Filet Mignon With Red Wine Reduction

Prep Time



Cook Time




2 - 4




What's this?

We’re smoking tender filet mignon wrapped with bacon, then cranking the grill up for a wood-fired sear and finishing it all off by drizzling on a homemade, red wine reduction sauce.


  • 2 filet mignon steaks

  • 2 Slices bacon

  • As Needed Traeger Prime Rib Rub

  • Toothpicks

  • 1 Tablespoon butter

  • 1 Shallot, thinly sliced

  • 1/2 Cup red wine

  • 1/2 Cup beef stock

  • 1 Teaspoon rosemary, chopped

  • 1 Tablespoon chilled butter

  • To Taste salt


  • 1

    When ready to cook, set the grill temperature to 225℉ and preheat, lid closed for 15 minutes.
  • 2

    Wrap each filet with a slice of bacon and secure with a tooth pick. Season liberally with Traeger Prime Rib rub.
  • 3

    Place steaks directly on the grill grate and cook until the internal temperature reaches 115℉, start checking after about 20 minutes.
  • 4

    Remove steaks from grill and set aside. Increase grill temperature to High and let preheat 10 minutes.
  • 5

    For the red wine reduction sauce: In a sauté pan over medium heat, melt 1 Tbsp butter and shallots and sauté until translucent. Add red wine and beef stock and bring to a simmer. Reduce the heat and let simmer until reduced by half. Add rosemary, remove from heat and whisk in the 1 Tbsp cold butter. Season with salt to taste.
  • 6

    When grill is hot, place steaks back on the grill and sear for 5-7 minutes on each side or until the internal temperature reaches 125℉ for medium-rare.
  • 7

    Remove from grill and let rest 5-7 minutes before serving.
  • 8

    Serve steaks with your favorite sides and spoonful of red wine reduction sauce over the top. Enjoy!