How to Grill Filet MIGNON (beef tenderloin) in Red Wine - Recipe

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🥩Filet MIGNON (beef tenderloin) in Red Wine - recipe
Serves: 2
Calories: ~490 kcal per serving
Doneness: Medium-rare (145°F / 63°C)

Ingredients:
340 g filet mignon (2 medallions)
2 strips bacon
2 small onions (about 140 g)
1 large carrot (about 120 g)
1 big garlic clove
½ tsp thyme
2 bay leaves
1 tsp coarse salt
Black pepper, to taste
100 g dry red wine
¼ cup (60 g) olive oil
2 slices butter (20 g), for serving

Instructions:
In a large bowl, combine the thyme, coarse salt, and minced garlic. - Add the red wine and olive oil, then mix well. Add the bay leaves.
Slice the onions into thin half-rings and cut the carrot into strips.
Add the onions and carrot to the marinade and mix thoroughly so they are well coated.
Wrap one strip of bacon around the edge of each filet mignon and secure tightly with kitchen string.
👉 Tip: The bacon adds fat and flavor to the lean filet — snug is key so it crisps properly.
Sprinkle the flat sides of the filets with coarse salt and freshly ground black pepper.
Place the wrapped filets into the bowl with the marinade and vegetables. Cover and refrigerate for 2 to 4 hours, turning the steaks 2–3 times to ensure even marination.
Heat the grill to high temperature (450–500°F / 230–260°C).
Remove the vegetables from the marinade and grill them until tender and lightly charred. Set aside to serve with the steaks.
Grill the filets until cooked to your preferred doneness, about 4–6 minutes per side for medium-rare.
👉 Target temp: Insert thermometer into the center — 145°F (63°C).
Using tongs, turn the steaks onto their sides and grill for 1–2 minutes, rotating as needed to crisp the bacon evenly.
Transfer the steaks to a platter, rub the tops with butter, and let rest for 2–3 minutes.
Remove and discard the kitchen string. Arrange the grilled vegetables on the plate to form a “pillow” and place the filet mignon on top.

Bon appétit! 🥩✨

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