Filet Mignon with a Red Wine Reduction

This recipe provides a gourmet dining experience at home, showcasing why filet is the best steak and how it can be perfectly complemented with thoughtful sides and a rich sauce.

Filet Mignon with Red Wine Reduction Recipe - TheRecipe.Website

This recipe provides a gourmet dining experience at home, showcasing why filet is the best steak and how it can be perfectly complemented with thoughtful sides and a rich sauce.

Prep Time 15

Cook Time 30

Total Time 45

Servings People

Ingredients

Filet Mignon Ingredients:

2 large filet mignon steaks 6-ounce each
salt
freshly ground black pepper
2 tbsp olive oil
2 tbsp unsalted butter
2 cloves garlic smashed
2 sprigs fresh thyme

Red Wine Reduction Sauce Ingredients:

1 cup red wine choose a good quality dry red wine
1/2 cup beef broth
1 large shallot finely chopped
2 tbsp unsalted butter divided in half
salt to taste
pepper to taste

Instructions

Preparing the Steaks

Season the Steaks: Generously season the steaks with salt and freshly ground black pepper on both sides. Let them sit at room temperature for about 15 minutes.
2 large filet mignon steaks, salt, freshly ground black pepper
Sear the Steaks: In a large skillet, heat olive oil over medium-high heat until hot. Add the steaks and sear for 3-4 minutes on each side, until a brown crust forms.
2 tbsp olive oil
Add Butter and Herbs: Reduce the heat to medium. Add butter, garlic, and thyme to the skillet. Tilt the pan slightly and spoon the melted butter over the steaks continuously for 2-3 minutes for extra flavor and moisture.
2 tbsp unsalted butter, 2 cloves garlic, 2 sprigs fresh thyme
Finish Cooking: Transfer the skillet to a preheated oven at 400°F (200°C) to finish cooking to your desired level of doneness (approximately 5-7 minutes for medium-rare). Remove the steaks from the oven, cover with foil, and let them rest for 5 minutes.

Making the Red Wine Reduction Sauce

Sauté the Shallots: In a saucepan, melt 1 tablespoon of butter over medium heat. Add the chopped shallot and cook until softened and fragrant, about 2 minutes.
1 large shallot, 2 tbsp unsalted butter
Reduce the Wine: Pour in the red wine and beef broth. Bring to a boil, then reduce the heat and let it simmer until the liquid reduces by half, about 10-15 minutes.
1 cup red wine, 1/2 cup beef broth
Finish the Sauce: Whisk in the remaining tablespoon of butter until the sauce is smooth and glossy. Season with salt and pepper to taste.
2 tbsp unsalted butter, salt, pepper

Serving

Place the rested steaks on each plate. Drizzle with the red wine reduction sauce. Add the sides of your choice.
Garnish and Enjoy: Garnish with fresh thyme sprigs if desired and enjoy your luxurious meal.

Nutrition