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Perfect Filet Mignon Recipe with Easy Red Wine Reduction Sauce

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A simple yet elegant recipe for filet mignon pan-seared to perfection and served with a rich, silky red wine reduction sauce. Perfect for busy weeknights or special occasions.

Ingredients

Scale
  • 2 filet mignon steaks (about 6 oz / 170 g each)
  • Salt and freshly ground black pepper
  • 2 tbsp olive oil (extra virgin recommended)
  • 3 tbsp unsalted butter
  • 2 garlic cloves, smashed
  • 2 sprigs fresh thyme
  • 1 small shallot, finely chopped
  • 1 cup dry red wine (Cabernet Sauvignon or Merlot recommended)
  • 1/2 cup beef stock or broth
  • Fresh parsley for garnish (optional)

Instructions

  1. Bring steaks to room temperature for 15-20 minutes and pat dry with paper towels.
  2. Season steaks generously with salt and freshly ground black pepper on both sides.
  3. Heat a heavy skillet or cast iron pan over medium-high heat and add olive oil. Heat until shimmering but not smoking (about 2 minutes).
  4. Sear filet mignon steaks for 3-4 minutes per side without crowding the pan until a golden-brown crust forms. Flip carefully using tongs.
  5. Reduce heat to medium and add butter, smashed garlic cloves, and thyme sprigs to the pan. Tilt the pan and spoon melted butter over the steaks repeatedly for 1-2 minutes to baste.
  6. Check internal temperature aiming for 130-135°F (54-57°C) for medium-rare. Remove steaks and tent loosely with foil to rest for 5-10 minutes.
  7. Meanwhile, melt 1 tablespoon butter in a separate saucepan over medium heat. Add finely chopped shallot and sauté until translucent (about 2 minutes).
  8. Pour in red wine and beef stock, stirring occasionally. Let simmer gently for 10-15 minutes until thickened to a syrupy consistency that coats the back of a spoon. Season with salt and pepper to taste.
  9. Optionally strain the sauce through a fine mesh sieve for a smooth finish, discarding shallots and herbs.
  10. Serve the rested filet mignon drizzled generously with warm red wine reduction sauce and garnish with chopped fresh parsley if desired.

Notes

Bring steaks to room temperature before cooking for even doneness. Pat dry to ensure a good sear. Use a meat thermometer to check doneness accurately. Rest steaks after cooking to lock in juices. Simmer the sauce gently to avoid bitterness. For non-alcoholic version, substitute red wine with grape juice and a splash of balsamic vinegar or lemon juice.

Nutrition

Keywords: filet mignon, red wine reduction, steak recipe, easy steak dinner, pan-seared steak, elegant dinner, quick steak recipe

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