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Perfect Filet Mignon with Red Wine Reduction

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A straightforward and elegant recipe for tender filet mignon paired with a rich, silky red wine reduction sauce, perfect for date night or special occasions.

Ingredients

Scale
  • 2 filet mignon steaks (about 6 oz each / 170g each)
  • Salt and freshly ground black pepper, to taste
  • 2 tablespoons olive oil (30 ml)
  • 2 tablespoons unsalted butter (28g)
  • 2 garlic cloves, smashed
  • 2–3 fresh thyme sprigs
  • 2 tablespoons dried shallots or finely chopped onion (30g)
  • 3/4 cup red wine (180 ml) – dry, full-bodied like Cabernet Sauvignon or Merlot
  • 1/2 cup beef broth (120 ml)
  • 1 teaspoon honey or brown sugar (5g)
  • Salt and pepper, to taste

Instructions

  1. Bring the steaks to room temperature by removing them from the fridge about 30-40 minutes before cooking. Pat dry with paper towels.
  2. Season both sides generously with salt and freshly ground black pepper.
  3. Preheat a cast iron skillet over medium-high heat for 3-5 minutes until very hot.
  4. Add olive oil to the skillet, then place the steaks away from you to avoid splatters. Sear for 3-4 minutes on the first side without moving.
  5. Flip the steaks and sear the other side for 3 minutes.
  6. Lower heat to medium. Add butter, smashed garlic, and thyme to the pan. Tilt the pan and spoon melted butter over the steaks repeatedly for about 2 minutes.
  7. Check doneness aiming for medium-rare (130°F / 54°C internal temperature). Remove steaks and tent loosely with foil to rest for 5-10 minutes.
  8. While steaks rest, prepare the red wine reduction sauce: In a small saucepan, cook shallots over medium heat until softened, about 3 minutes.
  9. Add red wine and beef broth, scraping the pan to lift browned bits. Stir in honey or brown sugar.
  10. Simmer the sauce gently until thickened and coats the back of a spoon, about 10-15 minutes. Season with salt and pepper to taste.
  11. Spoon the red wine reduction over the rested filet mignons and garnish with fresh thyme sprigs if desired.

Notes

Bring steaks to room temperature before cooking for even doneness. Do not overcrowd the pan to ensure a good sear. Rest steaks after cooking to retain juices. Adjust sauce thickness by simmering longer or adding broth. For dairy-free, substitute butter with olive oil or vegan butter. Non-alcoholic sauce options include grape juice with balsamic vinegar.

Nutrition

Keywords: filet mignon, steak, red wine reduction, date night recipe, easy steak recipe, cast iron skillet, romantic dinner

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