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Perfect Filet Mignon Recipe with Rich Red Wine Reduction

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A simple yet elegant recipe for tender filet mignon paired with a rich, velvety red wine reduction sauce. Perfect for special occasions or an indulgent weeknight meal.

Ingredients

Scale
  • 2 filet mignon steaks, about 6 ounces (170 grams) each, 1.5 to 2 inches thick
  • Salt and freshly ground black pepper, to taste
  • 2 tablespoons unsalted butter (high-quality like Kerrygold recommended)
  • 1 tablespoon olive oil (extra virgin preferred)
  • 2 tablespoons shallots, finely chopped
  • 1 clove garlic, minced
  • 1 cup (240 ml) dry red wine (Cabernet Sauvignon, Merlot, or Pinot Noir)
  • 1/2 cup (120 ml) beef broth (homemade or low-sodium store-bought)
  • 2–3 sprigs fresh thyme
  • Optional: 1 teaspoon Dijon mustard

Instructions

  1. Take the filet mignon out of the fridge about 30 minutes before cooking to bring to room temperature. Pat dry with paper towels and season generously with salt and pepper on all sides.
  2. Preheat a cast iron or heavy skillet over medium-high heat for about 5 minutes until very hot. Add olive oil and swirl to coat the bottom.
  3. Place the steaks in the pan and cook undisturbed for 3-4 minutes until a rich brown crust forms. Flip the steaks, add 1 tablespoon butter, and spoon melted butter over the steaks as they cook for another 3-4 minutes for medium-rare. Use a meat thermometer aiming for 130°F (54°C) for medium-rare.
  4. Remove steaks from the pan and let rest on a warm plate, loosely tented with foil, for 5-7 minutes.
  5. Reduce heat to medium and add chopped shallots and garlic to the same skillet. Sauté for 1-2 minutes until softened and fragrant, scraping up browned bits.
  6. Pour in red wine and beef broth, add thyme sprigs, and simmer gently until reduced by half, about 10-12 minutes, until sauce thickens and coats the back of a spoon.
  7. Remove thyme sprigs, lower heat, and whisk in remaining butter off the heat until glossy and smooth. Stir in Dijon mustard if using. Season with salt and pepper to taste.
  8. Spoon the warm red wine reduction over the rested filet mignon steaks. Garnish with fresh thyme or cracked pepper if desired.

Notes

Bring steaks to room temperature before cooking for even doneness. Use a meat thermometer to check for medium-rare at 130°F (54°C). Rest steaks after cooking to retain juices. Reduce wine sauce gently to avoid bitterness. If sauce thickens too much, add a splash of beef broth to loosen. Avoid overcrowding the pan to ensure a good sear.

Nutrition

Keywords: filet mignon, red wine reduction, steak recipe, easy steak, special occasion dinner, cast iron skillet, medium-rare steak

Find it online: https://magnetmeal.com/perfect-filet-mignon-recipe-with-rich-red-wine-reduction-easy-step-by-step-guide/