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Pan-Seared Filet Mignon with Easy Homemade Red Wine Reduction

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A quick and elegant pan-seared filet mignon recipe paired with a rich, silky homemade red wine reduction sauce, perfect for special dinners or impressing guests.

Ingredients

Scale
  • 2 center-cut filet mignon steaks, about 6 oz (170 g) each, 1.5 to 2 inches thick
  • Salt and freshly ground black pepper, to season generously
  • 2 tablespoons olive oil (extra virgin preferred)
  • 2 tablespoons unsalted butter
  • 2 cloves fresh garlic, smashed
  • 2 sprigs fresh thyme or rosemary (optional)
  • 3/4 cup (6 fl oz) dry red wine (Cabernet Sauvignon or Merlot)
  • 1/2 cup (4 fl oz) beef broth
  • 1 small shallot, finely chopped
  • 1 tablespoon butter (for sauce finish)

Instructions

  1. About 10 minutes before cooking, remove filet mignon from fridge and pat dry with paper towels. Season generously on all sides with salt and freshly ground black pepper.
  2. Heat a heavy skillet or cast iron pan over medium-high heat and add 2 tablespoons olive oil. Heat until shimmering but not smoking, about 3-4 minutes.
  3. Add the steaks to the pan, pressing gently to ensure contact. Sear for 3-4 minutes without moving until a deep golden crust forms. Flip and sear the other side for another 3-4 minutes.
  4. Lower heat to medium, add 2 tablespoons butter, smashed garlic cloves, and thyme or rosemary sprigs. Tilt the pan and spoon melted butter over the steaks repeatedly for about 2 minutes to baste.
  5. Check the internal temperature with a meat thermometer; 135°F (57°C) is ideal for medium-rare. If no thermometer, use timing and feel—the steak should be firm but springy.
  6. Transfer steaks to a plate, loosely cover with foil, and let rest for 5-7 minutes to redistribute juices.
  7. In the same skillet, sauté finely chopped shallots over medium heat for 1-2 minutes until softened. Pour in 3/4 cup red wine and 1/2 cup beef broth, scraping browned bits from the pan. Simmer gently until reduced by half, about 8-10 minutes.
  8. Stir in 1 tablespoon butter to finish the sauce with a glossy, smooth texture.
  9. Drizzle the red wine reduction over the rested filet mignon and garnish with fresh thyme if desired. Serve immediately.

Notes

Pat steaks dry before seasoning to ensure a good sear. Do not poke or press the meat while cooking to retain juices. Rest the steak after cooking for juicier results. Watch the sauce reduction carefully to avoid over-thickening; add beef broth if needed to loosen.

Nutrition

Keywords: filet mignon, pan-seared steak, red wine reduction, easy steak recipe, dinner, special occasion, low-carb, gluten-free

Find it online: https://tessierecipes.com/pan-seared-filet-mignon-recipe-easy-homemade-red-wine-reduction/