Print

Perfect Filet Mignon Recipe with Easy Rich Red Wine Reduction Sauce

perfect filet mignon recipe - featured image
Print Recipe

A quick and elegant filet mignon recipe paired with a rich, silky red wine reduction sauce. Perfect for special occasions or a decadent weeknight treat.

Ingredients

  • Filet mignon steaks (6 oz / 170 g each, about 1.5–2 inches thick)
  • Salt (preferably kosher or sea salt for seasoning)
  • Freshly ground black pepper
  • Olive oil or vegetable oil (for searing)
  • Unsalted butter (2 tbsp, for basting)
  • Fresh thyme or rosemary sprigs (optional, adds aroma during cooking)
  • Dry red wine (¾ cup / 180 ml; Cabernet Sauvignon or Merlot recommended)
  • Beef or veal stock (½ cup / 120 ml; homemade or high-quality store-bought)
  • Shallots (2 small, finely chopped)
  • Garlic (1 clove, minced)
  • Unsalted butter (2 tbsp, cold, for finishing the sauce)
  • Fresh thyme leaves (1 tsp, finely chopped)
  • Salt and pepper (to taste)

Instructions

  1. Take the filet mignons out of the fridge about 30 minutes before cooking to bring them to room temperature. Pat dry with paper towels to remove excess moisture. Season generously with salt and freshly ground black pepper on all sides.
  2. Place the cast iron or heavy-bottomed pan over medium-high heat. Add a tablespoon of olive or vegetable oil and let it get shimmering hot but not smoking.
  3. Place the steaks carefully in the pan—don’t overcrowd them. Let them sear undisturbed for about 3-4 minutes (for medium-rare), until a deep golden crust forms. Flip and add the butter and fresh herbs to the pan. Using a spoon, baste the steaks with melted butter continuously for another 3-4 minutes. Use a meat thermometer to check for 130°F (54°C) for medium-rare.
  4. Transfer the filets to a warm plate and loosely tent with foil. Rest for at least 5 minutes before serving.
  5. While steaks rest, use the same pan to keep those browned bits (fond). Remove excess fat, leaving about a teaspoon. Add finely chopped shallots and garlic, sauté on medium heat until softened and fragrant, about 2 minutes.
  6. Pour in the red wine and beef stock, scraping the pan to loosen any stuck bits. Bring to a simmer and let it reduce by half—about 8-10 minutes. The sauce should thicken slightly and coat the back of a spoon.
  7. Remove from heat and whisk in cold butter pieces one at a time until the sauce is glossy and smooth. Stir in fresh thyme leaves and season with salt and pepper to taste.
  8. Spoon the rich red wine reduction sauce over the rested filet mignons and enjoy immediately.

Notes

Bring steaks to room temperature before cooking for better sear. Use a meat thermometer to achieve perfect doneness. Rest steaks after cooking to retain juices. Reduce wine slowly to avoid bitterness. Use dry, full-bodied red wine for best flavor. Sauce can be made ahead and reheated gently.

Nutrition

Keywords: filet mignon, red wine reduction, steak recipe, easy steak sauce, quick dinner, elegant dinner, special occasion meal

Find it online: https://blairrecipes.com/perfect-filet-mignon-recipe-with-easy-rich-red-wine-reduction-sauce/