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Reverse Seared Filet Mignon with Red Wine Reduction

Difficulty 2/5
|
Prep time 5 mins

Cook time 30 mins
|
Serves 2-4

Hardwood 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

Bacon Wrapped Filet Mignon
Red Wine Reduction

1 TBSP BUTTER

1 SHALLOT, THINLY SLICED

1/2 CUP RED WINE

1/2 CUP BEEF STOCK

1 TSP CHOPPED ROSEMARY

1 TBSP COLD BUTTER

SALT, TO TASTE

Preparation

When ready to cook, set the temperature to 225℉ and preheat, lid closed for 15 minutes.
 
Wrap each filet with a slice of bacon and secure with a tooth pick. Season liberally with Traeger Prime Rib rub. 
 
Place steaks directly on the grill grate and cook until the internal temperature reaches 115℉, start checking after about 20 minutes. 
 
Remove steaks from grill and set aside. Increase grill temperature to High and let preheat 10 minutes. 
 
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.
 
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. 
 
Remove from grill and let rest 5-7 minutes before serving.
 
Serve steaks with your favorite sides and spoonful of red wine reduction sauce over the top. Enjoy!
 
 *Cook times will vary depending on set and ambient temperatures.
 
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