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!