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Pan-Seared Filet Mignon Recipe Easy 5-Step Guide for Perfect Steak

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A quick and elegant pan-seared filet mignon with a rich red wine reduction sauce, perfect for special occasions or a luxurious weeknight dinner.

Ingredients

Scale
  • 2 filet mignon steaks (6 to 8 ounces each, about 170–225 grams), USDA Choice or Prime
  • Salt and freshly ground black pepper, to season generously
  • 1 tablespoon olive oil (extra virgin preferred)
  • 2 tablespoons unsalted butter
  • 2 garlic cloves, smashed
  • 2–3 sprigs fresh thyme or rosemary
  • 1 small shallot, finely minced
  • ½ cup (120 ml) dry red wine (Cabernet Sauvignon or Merlot recommended)
  • ½ cup (120 ml) beef broth
  • 2 tablespoons heavy cream (optional)
  • Fresh parsley, finely chopped for garnish

Instructions

  1. Remove the filet mignons from the fridge 30 minutes before cooking to bring them to room temperature. Pat dry with paper towels and season generously with salt and freshly ground black pepper on all sides.
  2. Heat a cast-iron skillet over medium-high heat and add olive oil. Heat until shimmering but not smoking, about 2-3 minutes.
  3. Place the steaks in the skillet away from you and sear without moving for 3-4 minutes until a golden-brown crust forms. Flip and sear the other side for another 3-4 minutes. During the last minute, add butter, smashed garlic, and herb sprigs. Tilt the pan and spoon melted butter over the steaks repeatedly.
  4. Use a meat thermometer to check doneness: 130°F (54°C) for medium-rare or 140°F (60°C) for medium. Remove steaks and rest on a warm plate tented loosely with foil for 5-7 minutes.
  5. In the same skillet, discard excess fat but keep browned bits. Add minced shallots and cook 1-2 minutes until softened. Pour in red wine and beef broth, scraping the pan to loosen bits. Simmer until reduced by half, about 5-7 minutes. Stir in heavy cream if using, season with salt and pepper. Drizzle sauce over steaks, garnish with parsley, and serve immediately.

Notes

Bring steaks to room temperature before cooking for even doneness. Use a meat thermometer to avoid overcooking. Rest steaks after cooking to retain juices. If skipping alcohol, substitute red wine with extra beef broth and a splash of balsamic vinegar. For dairy-free, omit butter and cream and use olive oil and coconut milk in sauce.

Nutrition

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

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