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Filet Mignon with Red Wine Sauce, a featured image showcasing a perfectly seared steak drizzled with rich sauce.

Filet Mignon with Red Wine Sauce

This recipe guides you through creating a perfectly seared filet mignon, bathed in a rich and velvety red wine sauce. Enjoy a restaurant-quality dining experience in the comfort of your own home with this surprisingly easy-to-follow recipe.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 2
Course: Main Course
Cuisine: French
Calories: 600
Ingredients Equipment Method Notes

Ingredients
  

  • 2 Filet Mignon steaks 6-8 ounces each
  • 2 tablespoons olive oil, divided
  • 2 tablespoons butter, divided
  • Salt to taste
  • Freshly ground black pepper to taste
  • 2 cloves garlic, minced
  • 1 sprig fresh rosemary optional
  • 1 shallot, finely chopped
  • 1 cup beef broth
  • 1 cup dry red wine such as Cabernet Sauvignon or Merlot
  • 1 tablespoon balsamic vinegar
  • 1 teaspoon cornstarch optional, for thickening
  • 1 tablespoon cold water for cornstarch slurry

Equipment

  • Cast iron skillet or heavy-bottomed skillet
  • Tongs
  • Small saucepan
  • Meat thermometer
  • Knife
  • Cutting board
  • Paper towels
  • Whisk
  • Spoon
  • Plate

Method
 

  1. Pat the Filet Mignon steaks dry with paper towels. Season generously with salt and freshly ground black pepper on all sides.
  2. Heat 1 tablespoon olive oil and 1 tablespoon butter in a cast iron skillet (or heavy-bottomed skillet) over medium-high heat until the pan is smoking hot.
  3. Carefully place the steaks in the hot skillet. Don't overcrowd the pan; cook in batches if necessary.
  4. 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.
  5. Add minced garlic and rosemary (if using) to the skillet during the last minute of cooking, spooning the garlic butter over the steaks.
  6. 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+)
  7. Remove the steaks from the skillet and let them rest on a plate or cutting board for at least 5-10 minutes. Tent loosely with foil.
  8. While the steaks are resting, prepare the red wine sauce. In the same skillet (or a separate small saucepan), heat 1 tablespoon olive oil over medium heat.
  9. Add the finely chopped shallot and cook until softened, about 2-3 minutes.
  10. 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.
  11. Stir in the balsamic vinegar.
  12. 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.
  13. Remove the saucepan from the heat and whisk in the cold butter until it's melted and the sauce is smooth and glossy.
  14. Season the sauce with salt and freshly ground black pepper to taste.
  15. Slice the filet mignon steaks against the grain. Arrange the slices on plates and generously spoon the red wine sauce over the top.

Notes

For a richer flavor, sauté sliced mushrooms with the shallots. A pinch of red pepper flakes can be added for a little heat. If the sauce is too acidic, add a pinch of sugar to balance the flavors. Serve with Rosemary Garlic Mashed Potatoes, a simple green salad, or asparagus.