By Traeger Kitchen
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.
Prep Time
Cook Time
Pellets
2
Activating this element will cause content on the page to be updated.2 | filet mignon steaks |
2 Slices | bacon |
As Needed | Traeger Prime Rib Rub |
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 |
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.
225 ˚F / 107 ˚C
Super Smoke
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.
225 ˚F / 107 ˚C
115 ˚F / 46 ˚C
4
Remove steaks from grill and set aside. Increase grill temperature to 500℉ and preheat 10 minutes.
500 ˚F / 260 ˚C
00:10
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.
500 ˚F / 260 ˚C
125 ˚F / 52 ˚C
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!
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