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Perfect Filet Mignon Recipe with Easy Red Wine Reduction for Elegant Dining

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A simple yet elegant recipe for tender filet mignon paired with a luscious red wine reduction sauce, perfect for special occasions or an impressive dinner at home.

Ingredients

Scale
  • 2 filet mignon steaks, about 6 oz (170 g) each, trimmed and patted dry
  • Salt and freshly ground black pepper (to taste)
  • 2 tablespoons olive oil or avocado oil (for searing)
  • 2 tablespoons unsalted butter (for basting)
  • 2 cloves garlic, smashed
  • 2 sprigs fresh thyme or rosemary
  • 1 cup dry red wine (Cabernet Sauvignon or Merlot recommended)
  • 1/2 cup beef broth (low sodium)
  • 2 tablespoons shallots, finely minced
  • 1 teaspoon Dijon mustard
  • 1 tablespoon unsalted butter (to finish sauce)
  • Freshly ground black pepper (to taste)

Instructions

  1. Bring the steaks to room temperature about 20–30 minutes before cooking and pat dry with paper towels.
  2. Season steaks generously with salt and freshly ground black pepper on all sides.
  3. Preheat a heavy-bottomed skillet or cast-iron pan over medium-high heat for about 3 minutes. Add olive oil or avocado oil and swirl to coat.
  4. Sear the steaks carefully in the pan for 3–4 minutes on the first side without moving them to develop a deep brown crust.
  5. Flip the steaks using tongs. Add butter, smashed garlic cloves, and herb sprigs to the pan. Tilt the pan and spoon melted butter over the steaks repeatedly for 3–4 minutes more.
  6. Check doneness with a meat thermometer: 125°F (52°C) for rare, 130–135°F (54–57°C) for medium-rare. Cook longer if desired.
  7. Transfer steaks to a warm plate, tent loosely with foil, and let rest for 5–7 minutes.
  8. While steaks rest, heat a saucepan over medium heat. Sauté minced shallots for 1–2 minutes until translucent.
  9. Add red wine and beef broth to the saucepan, stir in Dijon mustard, and simmer gently until reduced by half, about 10 minutes.
  10. Remove from heat and whisk in cold butter until smooth and glossy. Season with freshly ground black pepper to taste.
  11. Serve the filet mignon topped with the red wine reduction sauce and garnish with fresh herbs if desired.

Notes

If the red wine reduction gets too thick, add a splash of broth or water to loosen it. Avoid overcrowding the pan when searing steaks to ensure a good crust. Use room temperature steaks for even cooking. Rest steaks after cooking to retain juices. Use a good-quality wine you enjoy drinking for best flavor. For dairy-free options, substitute butter with coconut or olive oil and use vegetable broth instead of beef broth.

Nutrition

Keywords: filet mignon, red wine reduction, steak recipe, elegant dinner, easy steak sauce, cast iron skillet, date night recipe

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