Description
This Filet Mignon with Red Wine Sauce is a classic steakhouse favorite made at home. Tender beef filets are pan-seared to a perfect crust and finished with a rich, silky red wine reduction—ideal for date nights, holiday meals, or any special dinner occasion.
Ingredients
For the Filet Mignon
- 4 filet mignon steaks (6–8 oz each)
- 1 tablespoon olive oil
- 2 tablespoons butter
- 2 cloves garlic, smashed
- 2 sprigs fresh thyme or rosemary
- 1 teaspoon salt
- ½ teaspoon black pepper
For the Red Wine Sauce
- 1 tablespoon butter
- 1 shallot, finely chopped
- 1 cup dry red wine (Cabernet Sauvignon or Merlot)
- 1 cup beef broth
- 1 teaspoon fresh thyme leaves
- 1 tablespoon cold butter (for finishing)
Instructions
- Prepare Steaks: Remove steaks from the refrigerator 30 minutes before cooking to bring them to room temperature. Pat each steak dry with paper towels, then season both sides generously with salt and black pepper.
- Heat Skillet and Sear Steaks: Heat olive oil in a heavy skillet over medium-high heat until shimmering. Add the steaks and sear for 3 to 4 minutes on each side, developing a rich brown crust.
- Add Aromatics and Baste: Reduce the heat to medium, add butter, smashed garlic cloves, and fresh thyme or rosemary to the skillet. Continuously spoon the melted butter over the steaks for 1 to 2 minutes for flavor infusion.
- Rest Steaks: Transfer the steaks to a plate and loosely tent with foil; this helps the meat relax and retain juices while you prepare the sauce.
- Sauté Shallots: In the same skillet, add 1 tablespoon butter and the finely chopped shallot. Sauté over medium heat until the shallots soften and become translucent, about 2 minutes.
- Deglaze and Reduce Wine: Pour in the red wine, scraping up browned bits from the pan. Simmer the wine until it reduces by half, intensifying the flavor.
- Add Broth and Thyme: Stir in beef broth and fresh thyme leaves, then continue simmering the sauce for 8 to 10 minutes until slightly thickened to a silky consistency.
- Finish the Sauce: Remove from heat and whisk in 1 tablespoon of cold butter to enrich and smooth out the sauce.
- Serve: Spoon the warm red wine sauce generously over the rested filet mignon steaks and serve immediately.
Notes
- Use a meat thermometer to achieve your preferred doneness: Rare at 125°F (52°C), Medium-rare at 135°F (57°C), Medium at 145°F (63°C).
- Let the steak rest for 5 minutes before serving to allow juices to redistribute.
- The red wine sauce can be prepared ahead of time and gently reheated before serving.
- Pair this dish with classic sides like mashed potatoes, asparagus, or roasted vegetables for a complete meal.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner, Main Course
- Method: Frying
- Cuisine: French / American Steakhouse
