Filet Mignon with Red Wine Reduction Sauce
Perfectly seared filet mignon is served with a rich and flavorful red wine reduction sauce. The sauce is reduced with aromatics and finished until silky and concentrated, creating an elegant restaurant-style dinner that's surprisingly simple to make at home.
Ingredients
- 2 filet mignon steaks 6-8 oz. each
- Salt and freshly ground pepper
- 2 Tbsp. olive oil
- 6 Tbsp. butter divided
- 1 small minced shallot
- a few sprigs of rosemary and thyme
- 1 cup red wine
- 1 cup beef stock
Instructions
- Start by patting the steaks dry with paper towels. Then generously season both sides with salt and pepper.
- Heat a cast- iron skillet over medium high heat until smoking hot. Add the olive oil and let it shimmer. Place the steaks in the pan and sear for 4-5 minutes pre side for medium rare.
- Add 2 Tbsp. of the butter tilt the pan and spoon the melted butter over the steaks for added flavor, while cooking.
- Remove the steaks from the skillet tent with foil while preparing the wine reduction sauce.
- In the same pan , add 2 Tbsp. of butter and the shallots cook until the shallots are soft and fragrant ( 4-5 minutes). Add the red wine and beef stock scrap up the brown bits from the bottom , add the rosemary and thyme and let it simmer until reduced by half about 10 minutes. Then whisk in the remaining 2 Tbsp. of cold butter cubes to create a glossy finish.
- Slice the steaks on a diagonal pour the sauce over it.
Notes
Let the steaks rest before slicing. After searing the filet mignon, transfer it to a plate and let it rest for about 5–10 minutes. This allows the juices to redistribute, keeping the steak tender and juicy.