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Perfect Filet Mignon Recipe with Easy Rich Red Wine Reduction Sauce

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This recipe delivers a tender, buttery filet mignon paired with a rich, deep red wine reduction sauce. It’s approachable, forgiving, and perfect for turning a simple dinner into a special celebration.

Ingredients

Scale
  • 2 filet mignon steaks (about 6 oz / 170 g each, trimmed and at room temperature, about 1.5 inches thick)
  • Salt and freshly ground black pepper, to season generously
  • 2 tablespoons olive oil (preferably light, fruity olive oil)
  • 2 tablespoons unsalted butter
  • 2 garlic cloves, smashed
  • 2 sprigs fresh thyme or rosemary
  • 1 cup dry, full-bodied red wine (such as Cabernet Sauvignon or Merlot)
  • ½ cup beef broth (homemade or low-sodium store-bought, gluten-free if needed)
  • 1 small shallot, finely chopped
  • 1 tablespoon cold unsalted butter, diced
  • Optional: pinch of sugar or honey if the wine is too tart

Instructions

  1. About 30 minutes before cooking, remove the filet mignon from the fridge. Pat dry with paper towels, then season generously with salt and freshly ground black pepper on all sides. Let come to room temperature.
  2. Place a heavy-bottomed skillet or cast iron pan over medium-high heat and add the olive oil. Heat until shimmering but not smoking, about 2-3 minutes.
  3. Add the filets to the pan without overcrowding. Sear undisturbed for 3-4 minutes until a deep golden-brown crust forms.
  4. Flip the steaks using tongs. Immediately add the butter, smashed garlic, and fresh thyme or rosemary to the pan. Tilt the pan and spoon the melted butter over the steaks repeatedly for 3-4 minutes for medium-rare doneness.
  5. Check doneness with a meat thermometer aiming for 130°F (54°C) for medium-rare. Remove steaks from the pan and tent loosely with foil. Rest for 5-7 minutes.
  6. Discard garlic and herbs from the pan. Add the finely chopped shallot and sauté over medium heat until softened and translucent, about 2 minutes.
  7. Deglaze the pan with red wine and beef broth, scraping the bottom to release browned bits. Bring to a gentle boil and reduce until the liquid thickens and coats the back of a spoon, about 8-10 minutes. Add a pinch of sugar or honey if needed.
  8. Remove from heat and whisk in the cold diced butter pieces one at a time until the sauce is glossy and smooth.
  9. Serve the filet mignon with the red wine reduction spooned over. Garnish with a sprig of fresh thyme if desired. Enjoy immediately.

Notes

Keep an eye on the sauce thickness and add broth if it reduces too much. Resting the steak is essential for juicy meat. Use a meat thermometer for precise doneness. Butter basting adds flavor and moisture. Avoid overcrowding the pan to ensure a good sear.

Nutrition

Keywords: filet mignon, steak recipe, red wine reduction, easy steak sauce, dinner party, pan-seared steak, buttery steak, restaurant-quality steak

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