Reverse Seared Filet Mignon With Red Wine Reduction

Ingredients

Units of Measurement:

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Steps

• 1

  When ready to cook, set Traeger temperature to 225℉ and preheat, lid closed for 15 minutes. For optimal flavor, use Super Smoke if available.

  

  Grill: 225 ˚F

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• 2

  Wrap each filet with a slice of bacon and secure with a toothpick. Season liberally with Traeger Prime Rib Rub.

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  Ingredients

  • 2 filet mignon steaks

  • 2 Slices bacon

  • As Needed 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.

  

  Grill: 225 ˚F

  

  Probe: 115 ˚F

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• 4

  Remove steaks from grill and set aside. Increase grill temperature to 500℉ and preheat 10 minutes.

  

  Grill: 500 ˚F

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• 5

  For the Red Wine Reduction Sauce: In a sauté pan over medium heat, melt 1 tablespoon 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 1 tablespoon cold butter. Season with salt to taste.

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  Ingredients

  • 1 Tablespoon butter

  • 1 shallot, thinly sliced

  • 1/2 Cup red wine

  • 1/2 Cup beef stock

  • 1 Teaspoon chopped rosemary

  • 1 Tablespoon cold butter

  • To Taste salt

• 6

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

  

  Grill: 500 ˚F

  

  Probe: 125 ˚F

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• 7

  Remove from grill and let rest 5 to 7 minutes before serving.

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• 8

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

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