The trick is to smoke the meat and not make the meat smoke
FILET MIGNON W/ RED WINE REDUCTION SAUCE
Date: February 22, 2009 Viewing:Click on THUMBNAIL to bring up larger image with captions. There will also be controls for manual or self running slide show. Learn More:ClickHERE to jump to additional Info about this recipe.
The sauce: Carrot, celery, onion, garlic, rosemary, peppercorns, beef broth, EVOO, vinegar, red wine & tomato paste
The sauce is prepared in stages and takes 1 hour 45 minutes to finish
First the celery, onion & carrot are sautéed, next is the garlic
The remaining ingredients are combined and simmer for 45 minutes
The solids are strained out and the sauce is simmered for an additional 45 minutes.
The finished sauce has reduced in volume and has thickened considerably
The filets are sprayed w/oil & seasoned. My remote read thermometers tracked the temps & I got perfect medium rare
After about 16 minutes on the grill the meat had reached 140 degrees and was done.
The filets rested for 3 minutes.
The reduction sauce was added and it was time to eat.
The sides were olive oil. parmesan & garlic fries, and mixed vegetables.
This low key meal ended up being a special event due to the excellence of this recipe.
The fillets were a perfect medium rare and were moist , fork tender and had a wonderful sweet yet tart flavor.
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To cut to the chase: This was one of the finest steak dinners I have ever had. The source was Weber’s Art of the Grill. Since filet mignon doesn’t have much fat, it also doesn’t have much flavor unless you use a sauce or topping of some kind. The recipe used a red wine reduction sauce that gave it a sweet and slightly tart flavor. The meat was direct grilled under medium heat for about 16 minutes. It rested for 2 minutes and was served with the reduction sauce. This was one of those special moments where every thing about the dish was perfect. Needless to say I will be making this meal again.