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Reverse Seared Filet Mignon With Red Wine Reduction Recipe

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This recipe for Reverse Seared Filet Mignon With Red Wine Reduction is from Strandberg's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
MAIN
2 filet mignon steaks
2 Slices bacon
Traeger Prime Rib Rub

RED WINE REDUCTION
1 Tablespoon butter
1 shallot, thinly sliced
1/2 Cup red wine
1/2 Cup beef stock
1 Teaspoon fresh chopped rosemary
1 Tablespoon cold butter
kosher salt
Directions:
Directions:
1. When ready to cook, set Traeger temperature to 225℉ and
preheat with the lid closed for 15 minutes. For optimal flavor, use
Super Smoke if available.

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

3. Insert the probe into the center of a filet. Place the steaks
directly on the grill grates. Close the lid and cook until the
internal temperature reaches 115℉, about 20 minutes.

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

5. Meanwhile, make the red wine reduction: Melt 1 tablespoon of
butter in a medium pan over medium heat. Add the shallots and
sauté until translucent. Add the red wine and beef stock and
bring to a simmer. Reduce the heat to low and simmer until the
liquid has reduced by half. Stir in the rosemary, then remove the
pan from the heat. Whisk in the remaining tablespoon of butter.
Season with salt to taste.

6. Return the steaks to the grill and re-insert the probe. Sear until
the internal temperature reaches 125°F for medium-rare or your
desired temperature, 5-7 minutes per side.

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
Number Of Servings:
Number Of Servings:
2
Personal Notes:
Personal Notes:
Traeger recipe

 

 

 

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