reverse seared filet mignon with red wine reduction


  • 2 filet mignon steaks

  • 2 Slices bacon

  • As Needed Your Favorite 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




When ready to cook, set Z Grill temperature to 225℉ and preheat, lid closed for 15 minutes. For optimal flavor, use Pellet Tube if available.


Wrap each filet with a slice of bacon and secure with a toothpick. Season liberally with Z Grill Prime Rib Rub.


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 500℉ and preheat 10 minutes.


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.


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.


Remove from grill and let rest 5 to 7 minutes before serving.


Serve steaks with your favorite sides and a spoonful of red wine reduction sauce over the top. Enjoy!

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