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Perfect Filet Mignon Recipe with Red Wine Reduction

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This elegant filet mignon recipe features tender, pan-seared steaks topped with a rich, velvety red wine reduction. It’s an easy yet impressive dinner perfect for special occasions or cozy nights in.

Ingredients

Scale
  • 2 filet mignon steaks, 6 oz each (about 1.5 inches thick)
  • Kosher salt, for seasoning
  • Freshly ground black pepper, for seasoning
  • 1 tbsp olive oil
  • 1 tbsp unsalted butter
  • 2 sprigs fresh thyme (optional)
  • 1 clove garlic, smashed (optional)
  • 1 cup dry red wine (Cabernet Sauvignon or Merlot recommended)
  • 1/2 cup beef stock (low-sodium preferred)
  • 2 tbsp unsalted butter (for sauce)
  • 1 small shallot, finely minced
  • 1 tsp granulated sugar (optional)
  • 1 tsp fresh thyme leaves (or 1/2 tsp dried thyme)
  • Salt and pepper, to taste
  • Fresh parsley, chopped (optional garnish)
  • Cracked pink peppercorns (optional garnish)

Instructions

  1. Pat filet mignon dry with paper towels. Season both sides generously with kosher salt and freshly ground black pepper. Let sit at room temperature for 20 minutes.
  2. Heat a heavy-bottomed skillet over medium-high heat. Add 1 tbsp olive oil and let it shimmer.
  3. Gently lay the steaks in the hot pan, searing for 3-4 minutes per side until a deep brown crust forms. Add 1 tbsp butter, smashed garlic, and thyme sprigs during the last minute. Spoon the sizzling butter over the steaks.
  4. Check doneness with an instant-read thermometer: 130°F for medium-rare, 140°F for medium. Cook longer if desired.
  5. Transfer steaks to a cutting board, tent loosely with foil, and let rest for 5-10 minutes.
  6. Meanwhile, in a small saucepan, melt 2 tbsp butter over medium heat. Add minced shallot and sauté until soft, about 2 minutes.
  7. Pour in red wine, beef stock, thyme, and sugar. Bring to a boil, then reduce heat and simmer until reduced by half (about 10-12 minutes). Sauce should coat the back of a spoon. Season with salt and pepper to taste.
  8. Slice filet mignon if desired or serve whole. Drizzle with warm red wine reduction. Garnish with fresh parsley and cracked pink peppercorns.

Notes

For best results, use steaks of even thickness and a quality drinking wine for the reduction. Resting the steak is crucial for juiciness. The sauce can be made ahead and reheated. Adapt for gluten-free or dairy-free diets by checking labels and substituting olive oil for butter. Serve with mashed potatoes, roasted vegetables, or a crisp salad.

Nutrition

Keywords: filet mignon, steak, red wine reduction, elegant dinner, special occasion, pan-seared steak, French cuisine, easy steak recipe

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