Melt-in-your-mouth Reverse Seared Filet Mignon with Red Wine Reduction gets wrapped in smoky bacon and topped with a rich red wine reduction for an awe-inspiring dinner you won’t soon forget.
Bacon Wrapped Filet Mignon
2 ea Filet Mignon
2 slices bacon
Traeger PRIME RIB RUB, AS NEEDED
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
When ready to cook, set the temperature to 225℉ and preheat, lid closed for 15 minutes.
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 vary depending on set and ambient temperatures.