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A delicious Filet Mignon With Red Wine Sauce is the star of this featured image, showcasing a perfectly cooked steak glistening with rich, dark sauce.

Filet Mignon with Red Wine Sauce

Indulge in the ultimate culinary experience with this Filet Mignon recipe, featuring a perfectly seared tenderloin steak bathed in a rich and flavorful red wine reduction. This dish is sure to impress, making it ideal for special occasions or a memorable weeknight dinner.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4
Course: Main Course
Cuisine: French
Calories: 700
Ingredients Equipment Method Notes

Ingredients
  

  • 2 tablespoons Olive Oil
  • 2 tablespoons Butter
  • Salt, to taste
  • Freshly ground Black Pepper, to taste
  • 1 clove Garlic, minced
  • 1 sprig Fresh Rosemary optional
  • 1 sprig Fresh Thyme optional
  • 1 tablespoon Olive Oil
  • 1 Shallot, finely chopped
  • 1 clove Garlic, minced
  • 1 cup Dry Red Wine such as Cabernet Sauvignon or Merlot
  • 1 cup Beef Broth
  • 2 tablespoons Butter, cold and cubed
  • 1 tablespoon Balsamic Vinegar
  • 1 teaspoon Brown Sugar optional

Equipment

  • Heavy-bottomed skillet (cast iron ideal)
  • Small saucepan
  • Meat thermometer
  • Tongs
  • Cutting board
  • Chef's knife
  • Paper towels
  • Spoon
  • Whisk

Method
 

  1. Pat the filet mignon steaks dry with paper towels and season generously with salt and pepper.
  2. Heat olive oil and butter in a heavy-bottomed skillet over medium-high heat until smoking hot.
  3. Sear the steaks for 3-4 minutes per side for medium-rare, or longer for desired doneness.
  4. Add minced garlic, rosemary, and thyme (if using) to the pan during the last minute of cooking. Baste the steaks with the infused butter.
  5. Use a meat thermometer to check the internal temperature: Rare: 125-130°F, Medium-Rare: 130-135°F, Medium: 135-140°F, Medium-Well: 140-145°F, Well Done: 145°F+.
  6. Transfer the steaks to a cutting board and let them rest for 5-10 minutes before slicing, tenting loosely with foil.
  7. While the steaks are resting, prepare the red wine sauce. Heat olive oil in the same skillet (or a clean saucepan) over medium heat.
  8. Add the chopped shallot and cook until softened, about 3-4 minutes. Add the minced garlic and cook for another minute until fragrant.
  9. Pour in the dry red wine, scraping up any browned bits from the bottom of the pan.
  10. Bring the wine to a simmer and let it reduce by half, about 5-7 minutes.
  11. Pour in the beef broth and continue to simmer until the sauce has thickened slightly, about 5-7 minutes more.
  12. Remove the pan from the heat and whisk in the cold, cubed butter, one piece at a time, until melted and emulsified.
  13. Stir in the balsamic vinegar and brown sugar (if using). Taste and season with salt and pepper to your liking.
  14. Slice the filet mignon steaks against the grain and arrange them on plates. Drizzle generously with the red wine sauce. Garnish with fresh herbs like rosemary or thyme, if desired.

Notes

For an earthy twist, add sliced mushrooms when sautéing shallots. To correct a too-thin sauce, simmer longer or whisk in a cornstarch slurry (1 tbsp cornstarch + 2 tbsp cold water). Counteract excessive acidity with a pinch of brown sugar or a pat of butter. Store leftovers in the refrigerator for up to 3 days.