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Reverse Seared Filet Mignon With Red Wine Reduction

Reverse Seared Filet Mignon With Red Wine Reduction

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

5 Min

Cook Time

30 Min




Number of People Serving


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Units of Measurement:
2 filet mignon steaks
2 Slices bacon
As Needed 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 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


  • 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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