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Filet Mignon with Red Wine Reduction

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A tender, melt-in-your-mouth filet mignon paired with a glossy, rich red wine reduction sauce, perfect for special dinners or celebrations.

Ingredients

Scale
  • 4 filet mignon steaks, about 6 ounces (170g) each, 1.5 to 2 inches thick
  • Salt and freshly ground black pepper, to season
  • 2 tablespoons olive oil, preferably extra virgin
  • 2 tablespoons unsalted butter, divided
  • 2 small shallots, finely minced
  • 2 cloves garlic, minced
  • 1 cup (240ml) dry red wine (Cabernet Sauvignon or Merlot recommended)
  • ½ cup (120ml) beef broth, preferably low sodium
  • 2 sprigs fresh thyme
  • Optional: 1 teaspoon balsamic vinegar

Instructions

  1. Remove the filet mignon from the fridge about 30 minutes before cooking to reach room temperature. Pat dry with paper towels. Season generously on all sides with salt and freshly ground black pepper.
  2. Place a cast iron or heavy skillet on medium-high heat. Add 1 tablespoon olive oil and 1 tablespoon butter. Wait until the butter is melted and foaming but not browned.
  3. Carefully place steaks in the pan, leaving space between them. Sear without moving for 3-4 minutes until a deep golden crust forms. Flip and sear the other side for another 3-4 minutes for medium-rare (internal temp about 130°F/54°C). Adjust time for thicker or thinner cuts.
  4. Transfer steaks to a warm plate and loosely tent with foil. Rest for at least 5-7 minutes before serving.
  5. Pour off any excess fat from the skillet, leaving browned bits. Add minced shallots and garlic to the pan, sautéing over medium heat until softened and fragrant, about 2 minutes.
  6. Pour in 1 cup red wine, scraping bottom of the pan with a wooden spoon to release flavorful bits. Add beef broth and thyme sprigs. Bring to a simmer, reduce heat to medium-low, and cook until sauce thickens slightly and coats the back of a spoon, about 10-12 minutes.
  7. Remove thyme sprigs. Stir in remaining 1 tablespoon butter off heat for a glossy finish. Optionally, add a splash of balsamic vinegar. Taste and season with salt and pepper as needed.
  8. Spoon the red wine reduction over each filet mignon. Garnish with fresh thyme if desired. Serve immediately.

Notes

Pat steaks dry before seasoning for a better sear. Do not overcrowd the pan to avoid steaming. Finish sauce with cold butter off heat for a silky texture. Rest steaks before serving to retain juices. Use a meat thermometer for perfect doneness.

Nutrition

Keywords: filet mignon, red wine reduction, steak recipe, easy steak, dinner recipe, special occasion, cast iron steak

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