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Perfect Pan-Seared Filet Mignon Recipe with Easy Red Wine Sauce

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A quick and easy pan-seared filet mignon with a rich, velvety red wine reduction sauce that delivers a tender, juicy steak with a caramelized crust and deep flavor.

Ingredients

Scale
  • 2 filet mignon steaks, about 6 oz (170 g) each, 1.5 to 2 inches thick
  • Kosher salt and freshly ground black pepper, to taste
  • 1 tablespoon olive oil
  • 2 tablespoons unsalted butter, divided
  • 2 cloves fresh garlic, smashed
  • A few sprigs fresh thyme or rosemary (optional)
  • 1 small shallot, finely chopped
  • 3/4 cup dry red wine (Cabernet Sauvignon or Merlot recommended)
  • 1/2 cup beef broth, preferably low sodium
  • 2 tablespoons heavy cream (optional)

Instructions

  1. Bring steaks to room temperature by taking them out of the fridge about 30 minutes before cooking. Pat dry with paper towels.
  2. Season both sides of the steaks generously with kosher salt and freshly ground black pepper.
  3. Heat a heavy skillet or cast iron pan over medium-high heat and add 1 tablespoon olive oil. Heat until shimmering but not smoking, about 2-3 minutes.
  4. Place the steaks in the hot pan and cook without moving for 3-4 minutes until a deep brown crust forms. Flip and sear the other side for another 3 minutes.
  5. Reduce heat to medium. Add 1 tablespoon butter, smashed garlic, and fresh thyme or rosemary to the pan. Tilt the pan and spoon the melted butter over the steaks repeatedly (basting) for about 2 minutes.
  6. Check doneness with a meat thermometer aiming for 130°F (54°C) for medium-rare. Remove steaks to a warm plate and tent loosely with foil to rest for at least 5 minutes.
  7. In the same pan, lower heat to medium-low, add chopped shallots and cook until softened, about 2 minutes.
  8. Pour in the red wine, scraping up brown bits from the pan. Add beef broth and simmer until the liquid reduces by half, about 6-8 minutes.
  9. Remove pan from heat, stir in remaining 1 tablespoon butter and heavy cream (if using). Taste and adjust seasoning with salt and pepper.
  10. Pour the sauce over the rested steaks and serve immediately.

Notes

Bring steaks to room temperature before cooking for even doneness. Dry steaks well to ensure a good sear. Use a meat thermometer to check doneness. Rest steaks after cooking to redistribute juices. If sauce is too sharp, add a pinch of sugar to balance acidity. For dairy-free, substitute butter with olive oil and omit cream or use plant-based alternative.

Nutrition

Keywords: filet mignon, pan-seared steak, red wine sauce, easy steak recipe, dinner, quick recipe, steak sauce, elegant dinner

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