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: Click HERE to jump to additional Info about this recipe.

NOTE:
USE LANDSCAPE MODE ON YOUR MOBILE DEVICE TO BEST VIEW THIS PAGE.

Info
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.
Recipe Source:
Alt image
Webers Art of the Grill

Weber's Art of the Grill

Filet Mignon with Shoestring Potatoes - Page 56
Grill:
Alt image
Kenmore Elite Gas Grill

Direct Grilled:

Using Kenmore Elite Gas Grill
Gear:
  • Maverick ET-72 Remote Read Thermometer
  • SR 19" Locking Tongs