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Perfect Filet Mignon Recipe with Easy Red Wine Reduction Sauce

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A simple yet elegant recipe for perfectly seared filet mignon served with a rich and silky red wine reduction sauce. Ideal for special occasions or a gourmet weeknight dinner.

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
  • 2 tablespoons unsalted butter, divided
  • 1 tablespoon olive oil
  • 2 garlic cloves, smashed
  • 2 sprigs fresh thyme or rosemary (optional)
  • 1 cup dry red wine (240ml), such as Cabernet Sauvignon or Merlot
  • ½ cup beef broth (120ml), can substitute with vegetable broth
  • 1 small shallot, finely minced
  • 1 teaspoon honey or brown sugar

Instructions

  1. Bring steaks to room temperature by taking them out of the fridge about 30 minutes before cooking. Pat dry with paper towels and season generously with salt and black pepper on all sides.
  2. Preheat a cast iron or heavy skillet over medium-high heat. Add 1 tablespoon olive oil and 1 tablespoon butter. Heat until butter is melted and bubbling but not browned, about 2 minutes.
  3. Place the filets in the pan and sear without moving for 3-4 minutes until a golden-brown crust forms. Flip and sear the other side for 3 minutes.
  4. During the last minute of searing, add smashed garlic cloves and fresh thyme or rosemary sprigs. Spoon melted butter and oil over the steaks to baste and keep them juicy.
  5. Check doneness with a meat thermometer: 130°F (54°C) for medium-rare. If thicker or preferred medium, finish in a preheated 400°F (200°C) oven for 4-6 minutes.
  6. Remove steaks from pan and rest on a cutting board for at least 5 minutes to redistribute juices.
  7. In the same pan, reduce heat to medium. Add minced shallots and cook until translucent, about 2 minutes.
  8. Pour in red wine and beef broth, scraping up browned bits from the pan. Simmer until reduced by half, about 8-10 minutes.
  9. Stir in honey or brown sugar and remaining 1 tablespoon butter until sauce is glossy and smooth. Season with salt and pepper to taste.
  10. Slice filet mignon against the grain if desired, plate, and drizzle with red wine reduction sauce. Garnish with fresh herbs if desired.

Notes

Do not skip resting the steak after cooking to keep it juicy. Use a meat thermometer for perfect doneness. If sauce reduces too much, add a splash of broth or water to loosen it. For dairy-free, substitute butter with olive oil or vegan butter. Red wine can be replaced with balsamic vinegar and broth for a different flavor.

Nutrition

Keywords: filet mignon, red wine reduction sauce, steak recipe, easy gourmet dinner, special occasion steak, seared steak, beef recipe

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