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Perfect Filet Mignon Recipe with Easy Rich Red Wine Reduction Sauce

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A tender filet mignon with a caramelized crust paired with a silky, rich red wine reduction sauce. This approachable recipe is quick, elegant, and perfect for impressing without stress.

Ingredients

  • Filet Mignon Steaks – about 6 oz (170 g) each, preferably 1.5 to 2 inches thick
  • Salt and Freshly Ground Black Pepper – for seasoning
  • Olive Oil – 1 tablespoon
  • Unsalted Butter – 2 tablespoons
  • Shallots – 1 small, finely minced
  • Garlic – 1 clove, minced
  • Dry Red Wine – 1 cup (240 ml), such as Cabernet Sauvignon or Merlot
  • Beef Stock or Broth – 1/2 cup (120 ml), preferably low sodium
  • Fresh Thyme – 2 sprigs
  • Optional: Dijon Mustard – 1 teaspoon

Instructions

  1. Bring the steaks to room temperature by taking them out of the fridge about 30 minutes before cooking. Pat dry with paper towels.
  2. Season both sides of each steak generously with salt and freshly ground black pepper.
  3. Heat a cast iron or heavy-bottomed skillet over medium-high heat. Add olive oil and heat until shimmering.
  4. Sear the steaks for about 3-4 minutes on the first side without moving them. Flip gently and sear the other side for about 3 minutes for medium-rare, aiming for an internal temperature of 130°F (54°C).
  5. Add butter to the pan and baste the steaks by spooning melted butter over them repeatedly for about 1 minute.
  6. Transfer the steaks to a warm plate, loosely cover with foil, and let rest for 8-10 minutes.
  7. In the same skillet, reduce heat to medium and sauté minced shallots and garlic until softened and fragrant, about 2 minutes.
  8. Deglaze the pan with red wine, scraping up browned bits. Add fresh thyme sprigs and simmer until the wine reduces by half, about 8-10 minutes.
  9. Stir in beef stock and continue simmering until the sauce thickens slightly and coats the back of a spoon, about 5 minutes. Optionally whisk in Dijon mustard.
  10. Remove thyme sprigs and strain the sauce if desired. Off heat, swirl in 1 tablespoon cold butter for shine and richness.
  11. Serve the rested filet mignon with the warm red wine reduction spooned over the top.

Notes

Bring steaks to room temperature before cooking for even doneness. Use an instant-read thermometer to achieve perfect medium-rare. Rest steaks after searing to lock in juices. Slowly reduce the wine sauce over low heat to avoid bitterness. Adding butter at the end enriches the sauce and adds shine. For dairy-free, substitute butter with neutral oil. Optional Dijon mustard adds depth to the sauce.

Nutrition

Keywords: filet mignon, red wine reduction, steak recipe, easy dinner, elegant meal, quick steak, cast iron steak, dinner party recipe

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