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Perfect Filet Mignon Recipe with Easy Savory Red Wine Reduction

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A simple yet elegant recipe for perfectly seared filet mignon steaks finished with a silky, savory red wine reduction sauce. Ideal for special occasions or a comforting weeknight meal.

Ingredients

Scale
  • 2 filet mignon steaks (6–8 oz / 170–225 g each), about 1.5-2 inches thick
  • Salt and freshly ground black pepper, to season
  • 2 tablespoons olive oil
  • 2 tablespoons unsalted butter
  • 2 small shallots, finely minced
  • 2 cloves garlic, minced
  • 1 cup dry red wine (240 ml)
  • 1/2 cup beef stock or broth (120 ml)
  • 2–3 sprigs fresh thyme or 1/2 teaspoon dried thyme
  • 1 sprig fresh rosemary (optional)
  • Salt and pepper, to taste

Instructions

  1. Bring steaks to room temperature by letting them sit on the counter for 15-20 minutes.
  2. Preheat oven to 400°F (200°C).
  3. Pat steaks dry with paper towels and season both sides generously with salt and freshly ground black pepper.
  4. Heat a heavy-bottomed skillet or cast-iron pan over medium-high heat and add olive oil. When shimmering, add steaks and sear without moving for 3-4 minutes until a deep golden crust forms. Flip and sear the other side for 3 minutes.
  5. Add butter, minced garlic, and shallots around the steaks. Tilt the pan and spoon melted butter over the steaks repeatedly for 1-2 minutes to baste.
  6. Transfer the skillet or steaks to an oven-safe dish and roast in the oven for 5-7 minutes for medium-rare (internal temp ~130°F / 54°C).
  7. Remove steaks from oven and let rest loosely covered with foil for 5-10 minutes.
  8. While steaks rest, wipe out the skillet if needed. Add minced shallots and garlic over medium heat and sauté until translucent (about 2 minutes).
  9. Pour in red wine, scraping up brown bits from the pan. Add beef stock, thyme, and rosemary. Simmer gently until reduced by half and thickened (10-12 minutes). Season with salt and pepper to taste.
  10. Serve the filet mignon topped with the warm red wine reduction and garnish with fresh thyme if desired.

Notes

Use a meat thermometer to check for medium-rare doneness at 130°F (54°C). Let steaks rest after cooking to keep them juicy. Use a good quality red wine you enjoy drinking for best flavor. Avoid boiling the sauce aggressively to prevent bitterness. If you prefer dairy-free, substitute butter with avocado or olive oil and use vegetable stock instead of beef stock.

Nutrition

Keywords: filet mignon, steak recipe, red wine reduction, pan-seared steak, easy steak recipe, special occasion dinner, savory sauce

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