Print

Perfect Filet Mignon Recipe with Easy Rich Red Wine Reduction Sauce

filet mignon with rich red wine reduction - featured image
Print Recipe

A simple yet elegant recipe for tender filet mignon steaks served with a rich, silky red wine reduction sauce. Perfect for special occasions or an impressive weeknight dinner.

Ingredients

Scale
  • 4 filet mignon steaks (about 6 oz / 170 g each), USDA Choice or Prime
  • Salt and freshly ground black pepper, to taste
  • 2 tablespoons olive oil (preferably extra virgin)
  • 3 tablespoons unsalted butter
  • 2 small shallots, finely chopped
  • 2 garlic cloves, minced
  • 1 cup (240 ml) dry red wine (Cabernet Sauvignon or Merlot recommended)
  • 1/2 cup (120 ml) beef broth (low-sodium preferred)
  • 2 sprigs fresh thyme
  • 1 teaspoon Dijon mustard (optional)

Instructions

  1. Bring the steaks to room temperature for 15-20 minutes.
  2. Pat steaks dry with paper towels and season generously with salt and freshly ground black pepper on all sides.
  3. Heat a cast iron or heavy-bottomed skillet over medium-high heat. Add olive oil and heat until shimmering but not smoking.
  4. Sear the steaks for 3-4 minutes per side without crowding the pan, aiming for medium-rare (130°F / 54°C internal temperature).
  5. Lower heat to medium, add 1 tablespoon butter, and baste the steaks by spooning melted butter over them for 1-2 minutes.
  6. Transfer steaks to a plate, tent loosely with foil, and let rest for at least 5 minutes.
  7. In a separate saucepan, melt 2 tablespoons butter over medium heat. Add shallots and garlic, sauté until translucent and fragrant (about 2 minutes).
  8. Deglaze the pan with red wine, scraping up browned bits. Add thyme sprigs and simmer until reduced by half, about 10-12 minutes.
  9. Stir in beef broth and continue simmering until sauce coats the back of a spoon, about 5-7 minutes.
  10. Remove thyme sprigs, whisk in remaining tablespoon of butter and Dijon mustard (if using) off heat until glossy and smooth. Adjust seasoning with salt and pepper.
  11. Serve the rested filet mignons drizzled generously with the red wine reduction sauce.

Notes

Rest the steak after searing to keep it juicy. Simmer the wine reduction slowly to avoid harsh alcohol taste. Use room temperature meat for even cooking. Avoid overcrowding the pan to get a perfect sear. A meat thermometer helps achieve ideal doneness. For dairy-free, substitute butter with neutral oil or vegan butter. For gluten-free, ensure beef broth is gluten-free.

Nutrition

Keywords: filet mignon, red wine reduction, steak recipe, easy steak sauce, special occasion dinner, quick steak recipe

Find it online: https://blixfood.com/perfect-filet-mignon-recipe-with-easy-rich-red-wine-reduction-sauce-2/