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Irresistible Filet Mignon Recipe with Easy Red Wine Reduction Sauce

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A quick and easy filet mignon recipe featuring a tender steak paired with a silky red wine reduction sauce, perfect for special occasions or a luxurious weeknight dinner.

Ingredients

Scale
  • 4 filet mignon steaks, about 6 ounces (170 grams) each, trimmed of excess fat
  • Salt and freshly ground black pepper, to taste
  • 2 tablespoons olive oil
  • 2 tablespoons unsalted butter, divided
  • 2 small shallots, finely minced
  • 2 cloves garlic, minced
  • 1 cup (240 ml) dry red wine (Cabernet Sauvignon or Merlot recommended)
  • 1/2 cup (120 ml) beef stock (or low-sodium broth)
  • 2–3 sprigs fresh thyme
  • Fresh parsley, a handful chopped (optional, for garnish)

Instructions

  1. Bring steaks to room temperature about 20-30 minutes before cooking. Pat dry with paper towels.
  2. Season both sides of the steaks generously with salt and freshly ground black pepper.
  3. Preheat a cast iron or heavy-bottomed skillet over medium-high heat and add 2 tablespoons olive oil. Heat until shimmering but not smoking (about 2-3 minutes).
  4. Place the filet mignons in the hot skillet and sear without moving for 3-4 minutes until a deep brown crust forms. Flip and sear the other side for another 3-4 minutes. For medium-rare, internal temperature should be around 130°F (54°C).
  5. Reduce heat to medium. Add 1 tablespoon butter and 1-2 sprigs of thyme. Tilt the pan and spoon the melted butter over the steaks repeatedly for 1-2 minutes.
  6. Remove steaks from skillet and transfer to a warm plate. Loosely cover with foil and let rest for 5-7 minutes.
  7. In the same skillet, reduce heat to medium-low. Add minced shallots and garlic, sauté for 1-2 minutes until fragrant and softened but not browned.
  8. Pour in 1 cup red wine, scraping the bottom of the pan to loosen browned bits. Add 1/2 cup beef stock and thyme sprigs. Let simmer gently, reducing by half (about 10-12 minutes) until sauce thickens and coats the back of a spoon.
  9. Remove thyme sprigs. Stir in remaining 1 tablespoon butter to finish the sauce. Season with salt and pepper to taste.
  10. Serve filet mignons topped with the red wine reduction sauce and garnish with chopped fresh parsley if desired.

Notes

Bring steaks to room temperature before cooking for even doneness. Use a meat thermometer to check internal temperature for preferred doneness. Rest steaks after cooking to redistribute juices. Use a dry red wine you enjoy drinking for best flavor. If sauce is too thick, add a splash of stock or water; if too thin, simmer longer. Butter basting adds richness and helps develop crust. For dairy-free option, substitute butter with vegan butter or coconut oil.

Nutrition

Keywords: filet mignon, red wine reduction, steak recipe, easy dinner, elegant meal, beef steak, pan-seared steak, dinner party recipe

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