Filet Mignon With Red Wine Reduction Recipe Traeger Grills

FILET MIGNON WITH RED WINE REDUCTION RECIPE | TRAEGER GRILLS

Steps:

• When ready to cook, set the Traeger temperature to 225℉ and preheat with the lid closed for 15 minutes. For optimal flavor, use Super Smoke, if available.
• Wrap a slice of bacon around each filet and secure with a toothpick. Season liberally with Traeger Prime Rib Rub.
• 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.
• Remove the steaks from the grill. Increase the grill temperature to 450°F (or 500℉, if available), close the lid, and preheat 10 minutes.
• 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.
• 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.
• Remove the steaks from the grill and let rest for 5-7 minutes.
• Serve the steaks with your favorite sides and spoon the red wine reduction sauce over the top. Enjoy!

FILET MIGNON RECIPE - TRAEGER GRILLS

Steps:

• In a small bowl, combine the salt, pepper, garlic, and butter. Rub on both sides of filets. Let rest for 15 minutes.
• When ready to cook, set the Traeger temperature to 450°F and preheat with the lid closed for 15 minutes.
• 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 130-135°F for medium-rare. 5-8 minutes per side.
• Remove from the grill and serve. Enjoy!

FILET MIGNON WITH A RED WINE REDUCTION

Steps:

• Cut fat off filet mignon steaks. Place steaks in large bowl/pan/plate/platter.
• Drizzle 1 tablespoon of balsamic vinegar on each steak. Flip steaks over and drizzle the other tablespoon of balsamic vinegar.
• Sprinkle the salt, pepper, and sugar on both side of steaks. Let the steaks sit for 10 minutes at room temperature.
• Pour red wine into sauce pan over high heat. I suggested 2 cups but make enough sauce to satisfy your taste or number of steaks. Wait until wine becomes thick and syrupy. Turn off heat.
• Preheat oven to 350°F Also preheat a heavy pan over medium heat on stove.
• Drizzle 2 tablespoons of extra virgin olive oil over steaks.
• Sear steaks 1 or 2 minutes on each side on pan. Pour red wine reduction over steaks while cooking. I used a spoon to do this in moderation and avoid getting too much red wine in there.
• Place pan with steaks into the oven. Let them cook for 8-10 minutes. This will make your steak brown on the outside and pink on the inside (depending on the thickness of the steak and power of the oven). Try cutting a steak with your knife to check the inside.
• Remove the pan from the oven and let steaks sit in the pan for 5 minutes to let them soak the juices inches.
• Serve steaks on plate. Take a spoon and drizzle the juice from the pan over your steaks. Make sure to get a lot of juice on there! Enjoy!
• PS - I served these with cheddar and bacon mashed potatoes. Also try potatoes au gratin or steak fries!