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Perfect Cast Iron Seared Filet Mignon Recipe with Easy Red Wine Reduction

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A simple yet luxurious recipe for perfectly seared filet mignon using a cast iron skillet, finished with a silky red wine reduction sauce. Ideal for special occasions or an elegant weeknight dinner.

Ingredients

Scale
  • 2 filet mignon steaks, about 6-8 ounces (170–225 g) each, trimmed and at room temperature
  • Salt and freshly ground black pepper, to taste
  • 2 tablespoons unsalted butter, softened
  • 1 tablespoon olive oil (or high-smoke-point oil like avocado or grapeseed)
  • 2 garlic cloves, smashed
  • A few sprigs fresh thyme or rosemary
  • 3/4 cup (6 fl oz) dry red wine (Cabernet Sauvignon or Merlot recommended)
  • 1/2 cup (4 fl oz) beef stock or broth
  • 1 small shallot, finely minced (optional)
  • 1 tablespoon cold unsalted butter, cut into small cubes (for finishing the sauce)

Instructions

  1. Remove the filet mignon from the fridge about 30 minutes before cooking to bring to room temperature. Pat dry with paper towels.
  2. Season steaks generously with salt and freshly ground black pepper on all sides.
  3. Preheat a cast iron skillet over medium-high heat until smoking hot, about 5 minutes.
  4. Add olive oil and 1 tablespoon butter to the skillet. Swirl to coat the pan. Add smashed garlic cloves and herb sprigs. Let butter brown slightly but do not burn.
  5. Place the filets in the skillet without overcrowding. Sear for 3-4 minutes on the first side until a deep brown crust forms. Flip gently using tongs.
  6. Add the remaining tablespoon of butter on top of each steak. Tilt the pan and spoon the melted butter, garlic, and herbs over the steaks repeatedly (basting). Cook another 3-4 minutes for medium-rare.
  7. Check doneness with a meat thermometer aiming for 130-135°F (54-57°C) for medium-rare.
  8. Transfer steaks to a warm plate and tent loosely with foil. Rest for 5-10 minutes to let juices redistribute.
  9. While steaks rest, pour off excess fat from the skillet leaving about 1 tablespoon. Return skillet to medium heat.
  10. Add minced shallots and sauté 1-2 minutes until softened.
  11. Pour in red wine and beef stock, scraping up browned bits from the pan. Simmer gently until liquid reduces by half, about 8-10 minutes.
  12. Remove from heat and whisk in cold butter cubes one at a time until sauce is glossy and slightly thickened. Season with salt and pepper to taste.
  13. Serve filet mignon hot, spooning red wine reduction over the top or on the side.

Notes

Bring steaks to room temperature before cooking for even doneness. Pat steaks dry to ensure a good sear. Use a meat thermometer to achieve perfect medium-rare. Rest steaks after cooking to keep them juicy. If sauce is too thick, add a splash of beef stock or water to loosen. For dairy-free, substitute butter with neutral oil but sauce texture will differ. Cast iron skillet is preferred for best sear.

Nutrition

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

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