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Perfect Filet Mignon Recipe with Easy Rich Red Wine Reduction

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A simple yet sophisticated recipe for perfectly seared filet mignon steaks paired with a rich, silky red wine reduction sauce. Ready in under 40 minutes, this dish is perfect for special occasions or a luxurious weeknight dinner.

Ingredients

Scale
  • 4 filet mignon steaks, about 6 oz (170 g) each, 1.5–2 inches thick
  • 2 tablespoons unsalted butter, softened
  • 1 tablespoon olive oil
  • Salt and freshly ground black pepper, to taste
  • 1 cup dry red wine (Cabernet Sauvignon or Merlot)
  • 2 shallots, finely chopped
  • 2 cloves garlic, minced
  • 1 teaspoon fresh thyme leaves (or ½ teaspoon dried thyme)
  • 1 cup beef stock (homemade or low-sodium store-bought)
  • 2 tablespoons unsalted butter (to finish the sauce)
  • Salt and pepper, to taste

Instructions

  1. Remove the filet mignon from the fridge about 30 minutes before cooking to bring to room temperature. Pat dry with paper towels.
  2. Preheat your oven to 400°F (200°C).
  3. Season both sides of each filet generously with salt and freshly ground black pepper.
  4. Heat 1 tablespoon olive oil and 2 tablespoons butter in a cast-iron skillet over medium-high heat until shimmering.
  5. Sear the steaks in the skillet for 2-3 minutes per side until a rich brown crust forms. Avoid moving them around too much.
  6. Transfer the skillet with the steaks to the preheated oven and roast for 5-7 minutes for medium-rare (135°F/57°C internal temperature). Use a meat thermometer to check doneness and remove steaks 5°F (3°C) below target temperature.
  7. Transfer steaks to a plate, tent loosely with foil, and rest for 5-10 minutes.
  8. Discard excess fat from the skillet, leaving about 1 tablespoon. Place skillet over medium heat and add chopped shallots and garlic, sautéing until softened (about 2 minutes).
  9. Pour in the red wine and scrape up browned bits from the pan. Add thyme and beef stock, simmer gently until sauce reduces by half and thickens (8-10 minutes).
  10. Remove from heat and whisk in 2 tablespoons cold butter to add shine and smoothness. Season with salt and pepper.
  11. Plate the rested filet mignons and drizzle generously with the red wine reduction. Garnish with fresh thyme sprigs if desired and serve.

Notes

Bring steaks to room temperature before cooking for even doneness. Use a meat thermometer for precision. Rest steaks after cooking to lock in juices. Use quality red wine you enjoy drinking for best sauce flavor. For dairy-free, substitute butter with olive oil or vegan butter. Avoid overcrowding the pan when searing.

Nutrition

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

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