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Perfect Pan-Seared Filet Mignon Recipe with Easy Red Wine Reduction Sauce

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A quick and easy recipe for perfectly pan-seared filet mignon with a rich and silky red wine reduction sauce, ideal for special occasions or a comforting meal.

Ingredients

Scale
  • 2 filet mignon steaks (6 to 8 oz / 170 to 225 g each), about 1.5 to 2 inches thick
  • Salt and freshly ground black pepper, to taste
  • 1 tablespoon olive oil (extra virgin preferred)
  • 2 tablespoons unsalted butter, softened
  • 2 garlic cloves, smashed
  • 2 sprigs fresh thyme or rosemary (optional)
  • 1 cup (240 ml) dry red wine (Cabernet Sauvignon or Merlot recommended)
  • 1/2 cup (120 ml) low sodium beef broth
  • 1 small shallot, finely minced
  • 1 tablespoon cold unsalted butter, cubed

Instructions

  1. About 30 minutes before cooking, remove the filet mignon from the fridge and pat dry with paper towels. Season generously on all sides with salt and freshly ground black pepper. Let rest at room temperature.
  2. Place a heavy-bottomed skillet or cast iron pan over medium-high heat and add 1 tablespoon olive oil. Heat until shimmering but not smoking, about 2-3 minutes.
  3. Carefully place the steaks in the skillet, laying them down away from you. Do not move for 3-4 minutes to develop a deep mahogany crust.
  4. Flip the steaks using tongs and add 2 tablespoons butter, smashed garlic cloves, and fresh herbs to the pan.
  5. Tilt the pan slightly and spoon the melted butter, garlic, and herb mixture over the steaks repeatedly for another 3-4 minutes. Aim for medium-rare with an internal temperature of 130°F (54°C).
  6. Transfer steaks to a cutting board and tent loosely with foil. Let rest for 5-10 minutes to redistribute juices.
  7. Discard garlic and herbs from the skillet. Lower heat to medium, add minced shallots and sauté for 1-2 minutes until translucent.
  8. Pour in 1 cup red wine and 1/2 cup beef broth, scraping up browned bits with a wooden spoon.
  9. Simmer until liquid reduces by half, about 8-10 minutes, until sauce thickens slightly and coats the back of a spoon.
  10. Remove from heat and whisk in 1 tablespoon cold cubed butter for a glossy finish.
  11. Plate the rested filet mignon and drizzle generously with the red wine reduction. Serve immediately.

Notes

Use a meat thermometer to ensure perfect doneness. Let steaks rest after cooking to keep them juicy. Avoid non-stick pans to develop a good crust. For dairy-free, substitute butter with ghee or plant-based spread and use vegetable broth instead of beef broth. Sauce can be made ahead and reheated gently.

Nutrition

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

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