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Reverse Seared Filet Mignon With Red Wine Reduction


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.

Preparation Time:
  • 5 minutes
Cook Time:
  • 30 minutes
  • 2-4 Persons
  • 6 bone-in, skin-on chicken thighs
  • As Needed Traeger Pork & Poultry Rub
  • 1 Cup Buffalo wing sauce
  • 4 Tablespoon butter
  • 1 Cup Buffalo wing sauce
  • 4 Tablespoon butter
  • Blue cheese crumbles, for serving
  • Ranch dressing, for serving
  1. When ready to cook, set Traeger temperature to 450°F and preheat, lid closed for 15 minutes.
  2. Generously season the chicken thighs with Traeger Pork & Poultry Rub and place directly on the grill grate.
  3. Cook for 8 to 10 minutes, flipping once.
  4. In a small saucepan, combine the wing sauce and the butter over medium heat, stirring occasionally.
  5. Dip the cooked chicken thighs into the wing sauce and butter mixture, turning to coat both sides evenly.
  6. Return the sauced chicken thighs to the grill and cook for an additional 4 to 5 minutes, or until the internal temperature reads 175°F on an instant-read meat thermometer.
  7. Sprinkle with the blue cheese and drizzle with ranch dressing, if desired. Enjoy!
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