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Perfect Filet Mignon Recipe with Easy Red Wine Butter Sauce for Special Dinners

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A gourmet filet mignon recipe featuring a tender, juicy steak finished with a silky red wine butter sauce, perfect for special dinners and impressing guests.

Ingredients

Scale
  • 2 filet mignon steaks, about 6 ounces (170g) each, 1.5 to 2 inches thick
  • Salt and freshly ground black pepper, to taste
  • 1 tablespoon olive oil
  • 3 tablespoons unsalted butter, divided
  • 2 garlic cloves, smashed
  • 2 sprigs fresh thyme or rosemary (optional)
  • 1/2 cup dry red wine (120ml), such as Cabernet Sauvignon or Merlot
  • 2 tablespoons finely minced shallots
  • 1/4 cup beef stock or broth (60ml), low-sodium
  • 1 tablespoon heavy cream (optional)

Instructions

  1. Remove the filet mignon from the refrigerator at least 30 minutes before cooking to bring to room temperature. Pat dry with paper towels and season generously with salt and freshly ground black pepper on all sides.
  2. Heat a cast iron or heavy-bottomed skillet over medium-high heat and add olive oil. Heat until shimmering but not smoking, about 2-3 minutes.
  3. Place the steaks in the hot pan and sear without moving for 3-4 minutes until a deep brown crust forms. Flip and sear the other side for 3 minutes.
  4. Reduce heat to medium. Add 2 tablespoons of unsalted butter, smashed garlic cloves, and thyme or rosemary sprigs. Tilt the pan and baste the steaks continuously with the melted butter and aromatics for 2-3 minutes.
  5. Check doneness with a meat thermometer: 120°F (49°C) for rare, 130°F (54°C) for medium-rare, or 140°F (60°C) for medium. Remember the steak will continue cooking while resting.
  6. Transfer steaks to a warm plate or cutting board, loosely cover with foil, and rest for 5-10 minutes to allow juices to redistribute.
  7. Remove garlic and herbs from the pan. Add minced shallots and sauté over medium heat until translucent, about 2 minutes.
  8. Pour in red wine and beef stock, scraping up browned bits with a wooden spoon. Simmer and reduce by half, about 5-7 minutes.
  9. Lower heat and whisk in remaining 1 tablespoon butter and heavy cream (if using) until sauce is glossy and slightly thickened. Season with salt and pepper to taste.
  10. Spoon the red wine butter sauce over the rested filet mignon steaks. Garnish with fresh thyme if desired and serve immediately.

Notes

Do not rush the resting stage to keep the steak juicy. Use tongs to flip steaks to avoid piercing and losing juices. If sauce thickens too much, add a splash of beef stock or water to loosen. Avoid poking the steak with a fork. Use a meat thermometer for perfect doneness. Dry steaks thoroughly before searing for a better crust.

Nutrition

Keywords: filet mignon, steak recipe, red wine butter sauce, special dinner, easy gourmet steak, pan-seared steak

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