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Perfect Filet Mignon Recipe with Easy Red Wine Reduction Sauce

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A simple yet elegant recipe for tender filet mignon steaks served with a luscious red wine reduction sauce, perfect for special dinners and celebrations.

Ingredients

Scale
  • 4 filet mignon steaks, about 6 oz (170 g) each, trimmed and patted dry
  • Salt and freshly ground black pepper, to season generously
  • 3 tablespoons unsalted butter, divided
  • 1 tablespoon olive oil
  • 2 small shallots, finely minced
  • 2 cloves garlic, minced
  • 1 cup (240 ml) dry red wine (e.g., Cabernet Sauvignon or Merlot)
  • 1/2 cup (120 ml) beef stock, preferably low sodium
  • 2 sprigs fresh thyme (optional)
  • Pinch of freshly cracked black peppercorns (optional)

Instructions

  1. Preheat your oven to 400°F (200°C). Season the filet mignon steaks generously with salt and freshly ground black pepper on both sides. Let them rest at room temperature for about 15 minutes.
  2. Heat the cast iron skillet over medium-high heat. Add 1 tablespoon olive oil and 1 tablespoon butter. When the butter foams and starts to brown slightly, carefully place the steaks in the skillet. Sear each side for 3 minutes without moving them to build a golden crust.
  3. Transfer the skillet with the steaks into the preheated oven. Roast for 5 to 7 minutes for medium-rare (internal temperature of 130°F/54°C). For medium, cook for 8 to 10 minutes. Use an oven-safe thermometer to check doneness.
  4. Remove the steaks from the oven and transfer them to a plate. Tent loosely with foil and let rest for 5 to 10 minutes to allow juices to redistribute.
  5. Meanwhile, make the red wine reduction sauce. In a small saucepan, melt 2 tablespoons of butter over medium heat. Add the minced shallots and garlic, sautéing until soft and fragrant, about 2 minutes. Avoid browning the garlic.
  6. Add the red wine and beef stock to the pan. Toss in fresh thyme sprigs and cracked black peppercorns if using. Bring to a simmer and reduce heat to medium-low. Let reduce by half, about 10 to 12 minutes, stirring occasionally until sauce thickens.
  7. Remove the thyme sprigs and season the sauce with salt and pepper to taste. Whisk in the remaining tablespoon of cold butter off the heat until melted and smooth for a glossy finish.
  8. Serve the filet mignon plated with a generous drizzle of the red wine reduction sauce on top or on the side. Garnish with a sprig of thyme if desired.

Notes

Pat steaks dry before seasoning to ensure a good sear. Do not overcrowd the pan. Use a thermometer to check doneness and always rest the steak after cooking to lock in juices. Reduce the sauce gently to avoid bitterness and finish with cold butter for a silky texture.

Nutrition

Keywords: filet mignon, steak, red wine reduction, easy steak recipe, dinner, date night, special occasion

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