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Perfect Filet Mignon Recipe with Easy Red Wine Reduction in Cast Iron

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A simple yet elegant recipe for tender filet mignon steaks seared in cast iron and served with a silky red wine reduction sauce. Perfect for a quick, restaurant-quality meal at home.

Ingredients

Scale
  • 2 filet mignon steaks, about 6 oz (170 g) each, 1½ to 2 inches thick
  • Coarse salt and freshly ground black pepper, for seasoning
  • 1 tablespoon olive oil or vegetable oil
  • 2 tablespoons unsalted butter
  • 2 garlic cloves, lightly crushed
  • 2–3 sprigs fresh thyme or rosemary
  • ½ cup (4 fl oz / 120 ml) dry red wine (Cabernet or Merlot recommended)
  • 1 small shallot, finely chopped (optional)
  • ½ cup (4 fl oz / 120 ml) beef broth or stock
  • 1 teaspoon honey or brown sugar

Instructions

  1. Pat the filet mignon dry with paper towels to remove excess moisture. Season generously on all sides with coarse salt and freshly ground black pepper. Let rest at room temperature for about 15 minutes if possible.
  2. Heat a 10-inch cast iron skillet over medium-high heat and add the olive oil. Wait until the oil shimmers and just starts to smoke.
  3. Place the steaks in the skillet away from you. Sear without moving for 3-4 minutes until a deep brown crust forms.
  4. Flip the steaks once, add butter, garlic, and herbs to the pan. Tilt the pan and baste the steaks with melted butter for another 3-4 minutes, adjusting time for desired doneness. Use a meat thermometer aiming for 130°F (54°C) for medium-rare.
  5. Transfer steaks to a plate and tent loosely with aluminum foil. Rest for 5-10 minutes to redistribute juices.
  6. While steaks rest, reduce heat to medium and add shallots to the skillet. Sauté until translucent, scraping up browned bits.
  7. Pour in red wine and beef broth, stir in honey or brown sugar. Simmer gently until sauce thickens to a glossy consistency, about 8-10 minutes. Adjust seasoning with salt and pepper.
  8. Serve the rested filet mignon topped with the red wine reduction and a sprinkle of fresh thyme leaves.

Notes

Pat steaks dry to ensure a good crust. Use a meat thermometer to avoid overcooking. Rest steaks before serving to keep them juicy. If sauce thickens too much, add a splash of broth to loosen. For dairy-free, substitute butter with olive oil or vegan butter. Can finish thick steaks in a 400°F oven for 4-6 minutes for medium-rare.

Nutrition

Keywords: filet mignon, steak, red wine reduction, cast iron skillet, easy steak recipe, dinner, quick meal, restaurant quality

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