FILET MIGNON WITH RED WINE PERFECT

A perfectly seared Filet Mignon, its tender interior practically melting on your tongue, all bathed in a rich, velvety Red Wine Sauce – that’s the kind of culinary experience we’re aiming for tonight. Forget stressing about fancy restaurants; I’m going to show you exactly how to create this masterpiece in your own kitchen. Get ready to impress yourself (and anyone else lucky enough to be at your table!), because this recipe is easier than you think!

The Star Players: Gathering Your Ingredients

Filet Mignon Steaks

• 2 Filet Mignon steaks (6-8 ounces each), about 1.5 inches thick
• 1 tablespoon olive oil
• 1 tablespoon butter
• Salt and freshly ground black pepper, to taste
• 2 cloves garlic, minced
• 1 sprig fresh rosemary (optional)

Red Wine Sauce

• 1 tablespoon olive oil
• 1 shallot, finely chopped
• 1 cup beef broth
• 1 cup dry red wine (such as Cabernet Sauvignon or Merlot)
• 1 tablespoon balsamic vinegar
• 1 tablespoon butter, cold
• 1 teaspoon cornstarch (optional, for thickening)
• Salt and freshly ground black pepper, to taste

Equipment You’ll Need

• Cast iron skillet or heavy-bottomed skillet
• Tongs
• Small saucepan
• Meat thermometer (highly recommended!)

Let’s Talk Steak Selection: Choosing the Best Filet

Okay, let’s get real. The quality of your filet mignon matters. Look for steaks that are well-marbled (that’s the fat, and it equals flavor!), a nice deep red color, and about 1.5 inches thick. Don’t be afraid to ask your butcher for advice – they’re the experts!

Also, let your steaks sit at room temperature for about 30 minutes before cooking. This helps them cook more evenly.

Step-by-Step Instructions: From Prep to Plate

Prepping the Steaks

1. Pat the Filet Mignon steaks dry with paper towels. This is crucial for getting a good sear! Season generously with salt and freshly ground black pepper on all sides.

Searing the Steaks

1. Heat olive oil and butter in a cast iron skillet (or heavy-bottomed skillet) over medium-high heat until the pan is smoking hot. Seriously, get it HOT!
2. Carefully place the steaks in the hot skillet. Don’t overcrowd the pan; cook in batches if necessary.
3. Sear the steaks for 3-4 minutes per side for medium-rare, or longer depending on your desired level of doneness. Use tongs to turn the steaks.
4. Add minced garlic and rosemary (if using) to the skillet during the last minute of cooking, spooning the garlic butter over the steaks.
5. Use a meat thermometer to check the internal temperature:
   • Rare: 125°F (52°C)
   • Medium-Rare: 130-135°F (54-57°C)
   • Medium: 135-145°F (57-63°C)
   • Medium-Well: 145-155°F (63-68°C)
   • Well-Done: 155°F+ (68°C+) – I strongly advise against this for filet mignon!
6. Remove the steaks from the skillet and let them rest on a plate or cutting board for at least 5-10 minutes. This is ESSENTIAL for juicy steaks! Tent loosely with foil.

Crafting the Red Wine Sauce

1. While the steaks are resting, prepare the red wine sauce. In the same skillet (or a separate small saucepan), heat olive oil over medium heat.
2. Add the finely chopped shallot and cook until softened, about 2-3 minutes.
3. Pour in the beef broth and red wine. Bring to a simmer and let it reduce by about half, which will take around 10-15 minutes. This concentrates the flavors.
4. Stir in the balsamic vinegar.
5. If you want a thicker sauce, whisk together cornstarch with a tablespoon of cold water to form a slurry. Gradually whisk the slurry into the sauce until it reaches your desired consistency.
6. Remove the saucepan from the heat and whisk in the cold butter until it’s melted and the sauce is smooth and glossy.
7. Season the sauce with salt and freshly ground black pepper to taste.

Plating Like a Pro: The Art of Presentation

Alright, the moment of truth! Slice the filet mignon steaks against the grain. This makes them even more tender. Arrange the slices on plates and generously spoon the red wine sauce over the top.

For a complete meal, consider serving your Filet Mignon with Red Wine Sauce alongside Rosemary Garlic Mashed Potatoes or a simple green salad. Asparagus is also a fantastic choice.

Troubleshooting: Common Mistakes and How to Avoid Them

Steak is Tough: This usually means you overcooked it! Use a meat thermometer and don’t be afraid to pull the steak off the heat a little early. It will continue to cook as it rests.

Sauce is Too Thin: A cornstarch slurry is your friend! Mix a teaspoon of cornstarch with a tablespoon of cold water and whisk it into the simmering sauce.

Sauce is Too Acidic: A pinch of sugar can help balance the acidity. Add it gradually and taste as you go.

Variations: Spice It Up or Keep It Classic

Want to experiment? Here are a few ideas:

• Add Mushrooms: Sauté sliced mushrooms with the shallots for an earthier sauce.
• Make it Spicy: Add a pinch of red pepper flakes to the sauce for a little heat.
• Infuse with Herbs: Use different herbs like thyme or oregano in the sauce for a unique flavor profile.

Sides That Shine: Perfect Pairings for Your Filet

While Rosemary Garlic Mashed Potatoes are a fantastic choice, don’t be afraid to explore other side dishes! Roasted vegetables like Brussels sprouts or carrots also complement filet mignon beautifully. You could even try a Grilled Steak Bowl variation with the filet mignon.

If you’re looking for something a bit lighter, a simple green salad with a vinaigrette dressing is always a winner. For a heartier option, consider creamy polenta or risotto.

Don’t overlook the beverage pairing, a bold red wine like Cabernet Sauvignon or Merlot is a classic choice. If you prefer white wine, a full-bodied Chardonnay can also work well.

Beyond Filet: Other Steak Sensations

Once you’ve mastered Filet Mignon with Red Wine Sauce, why stop there? Expand your steak repertoire with other delicious recipes! Steak And Shrimp Stir-fry is a quick and easy weeknight option. Or, try Garlic Butter Steak for a simple yet flavorful meal. And if you are looking for something to throw in the slow cooker then the Slow Cooker Garlic Butter Beef Bites With Potatoes will be a surefire hit. For a more Asian inspired dish, try Chinese Pepper Steak.

And if you love the bowl concept then you must try Cilantro Lime Steak Bowls. Finally, one last recipe to consider is Beef Stroganoff.

The Grand Finale: Savoring Your Creation

Congratulations! You’ve just created a restaurant-worthy Filet Mignon with Red Wine Sauce in your own kitchen. Take a moment to appreciate the aroma, the presentation, and most importantly, the incredible flavor. This is a dish to be savored and shared. So, gather your loved ones, pour a glass of wine, and enjoy the fruits of your labor. You deserve it!