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Reverse Seared Filet Mignon With Red Wine Reduction

Traeger Kitchen


Reverse Seared Filet Mignon With Red Wine Reduction

Prep Time

5 Minutes

Cook Time

30 Minutes

Effort
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Pellets

Mesquite

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.

Ingredients

How many people are you serving?

2

    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 Icon
      Grill225˚
    • 2

      Wrap each filet with a slice of bacon and secure with a toothpick. 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.
      Grill Icon
      Grill225˚
      Probe Icon
      Probe115˚
    • 4

      Remove steaks from grill and set aside. Increase grill temperature to 500℉ and preheat 10 minutes.
      Grill Icon
      Grill500˚
    • 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.
    • 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 Icon
      Grill500˚
      Probe Icon
      Probe125˚
    • 7

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

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

    Cooking Notes

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