Primal Grill with Steven Raichlen
Season 3 in High Definition
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Primal Grill is filmed at Esplendor Resort in Rio Rico.
Episode: 207 :: ON THE VINE
Source: How to Grill, pg. 69
Method: Direct Grilling
2 to 4 hours for marinating the meat
Category: N/A
6 filet mignon steaks (about 6 ounces each)
6 strips bacon or pancetta (Italian bacon)
2 cups dry red wine
2 shallots, thinly sliced
1 rib celery, finely chopped
1 carrot, finely chopped
2 cloves garlic, crushed with the side of a cleaver
2 bay leaves
2 sprigs fresh thyme, or 1 teaspoon dried
1/4 cup extra virgin olive oil
10 to 12 juniper berries, crushed with the side of a cleaver,
or 1/4 cup gin
Coarse salt and freshly ground black pepper
2 tablespoons salted butter (1 1-inch piece)
Shallot Marmalade (optional; see recipe below)

Other Items Needed:
Butchers string

Wrap a strip of bacon around the side of each steak and secure with butchers string.

Place the wine in a nonreactive bowl and stir in the shallots, celery, carrot, garlic, bay leaves, and thyme. Generously rub the steaks on both sides with some of the oil and place in a nonreactive baking dish. Pour the wine mixture over the meat and top with juniper berries. Pour any remaining oil over the meat and let marinate in the refrigerator, covered, for 2 to 4 hours, turning the steaks 2 or 3 times.

Set up the grill for direct grilling and preheat to high. When ready to cook, brush and oil the grill grate.

Remove the meat from the marinade and drain well. Season the steaks on both sides with salt and pepper and arrange them on the hot grate. Grill until cooked to taste, 4 to 6 minutes each for the top and bottom for medium-rare. Turn the steaks on their sides, rotating often, for 2 to 3 minutes to crisp the bacon. Transfer the steaks to a platter, rub the tops with the butter (impale on the end of a fork), and let rest 3 minutes before serving. Remove and discard the strings. Serve the steaks with the Shallot Marmalade, if desired.
Source: How to Grill, pg 461
Serves: Makes about 1 cup, serving 6
Category: Sauces
1 pound shallots, thinly sliced (about 4 cups); see NOTE below
2 cups dry red wine
1/4 cup balsamic vinegar, or more to taste
1/4 cup honey, or more to taste
2 tablespoons sugar
1 pinch cayenne pepper
1 pinch ground cloves
About 1/2 teaspoon coarse salt
About 1/2 teaspoon black pepper

Place all the ingredients (use only a little salt and pepper to begin with) in a nonreactive saut pan with 2 cups water. The shallots should be completely covered. Bring the mixture to a boil, reduce the heat to medium, and gently simmer the shallots, uncovered, until the liquid is completely absorbed, 30 to 40 minutes. Stir from time to time, more frequently at the end. You may need to lower the heat to keep the shallots from burning.

Taste for seasoning, adding salt, pepper, vinegar, or honey to taste. The marmalade should be a little sweet, a little sour, and very highly seasoned. Transfer to clean (or even sterile) jars and store in the refrigerator for up to several weeks.

NOTE: Red, white, or yellow onions can be substituted for shallots in this recipe.
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