Filet Mignon with a Red Wine Reduction
Elevate your culinary skills with this decadent Filet Mignon with Red Wine Reduction recipe, a true showstopper for any special occasion. Tender, perfectly seared filet mignon steaks are basted in buttery goodness, then paired with a rich, elegant sauce made from bold red wine, savory beef stock, and aromatic herbs like fresh thyme. The sauce is carefully reduced to perfection, balancing flavors with hints of garlic and shallots, and can be thickened to your preference for a velvety texture. Ready in just 35 minutes, this dish marries gourmet refinement with approachable cooking techniques. Serve these steaks with creamy mashed potatoes or roasted vegetables for a restaurant-quality meal that's sure to impress! Perfect for dinner parties, date nights, or when you simply want to spoil yourself, this recipe showcases classic steakhouse luxury at home.
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Recipe Information
Ingredients
- 4 pieces (6-8 oz each) Filet mignon steaks
- 2 teaspoons Salt
- 1 teaspoon Freshly ground black pepper
- 2 tablespoons Olive oil
- 3 tablespoons Unsalted butter
- 2 cloves Garlic cloves, minced
- 1 medium-sized Shallot, finely diced
- 1 cup Red wine (dry, such as Cabernet Sauvignon or Merlot)
- 1 cup Beef stock
- 4 sprigs Fresh thyme
- 1 teaspoon All-purpose flour (optional, for thickening)
Instructions
Take the filet mignon steaks out of the refrigerator and let them come to room temperature for about 20-30 minutes before cooking. This ensures even cooking.
Season each side of the steaks generously with salt and freshly ground black pepper.
Heat a large skillet over medium-high heat, and add the olive oil. Once the oil is hot but not smoking, add the steaks to the pan.
Sear the steaks on one side for about 3-4 minutes without moving them, until a nice golden-brown crust forms. Flip the steaks and cook for another 3-4 minutes on the other side. For medium-rare, cook the steaks to an internal temperature of 130°F (54°C). Adjust the cooking time to your desired level of doneness.
Add 2 tablespoons of butter to the skillet and reduce the heat to medium-low. Tilt the skillet slightly to one side and use a spoon to baste the steaks with the melted butter for 1-2 minutes.
Remove the steaks from the skillet and place them on a plate. Tent them loosely with aluminum foil to keep warm while you prepare the sauce.
In the same skillet, add the remaining tablespoon of butter, along with the minced garlic and diced shallot. Sauté for 1-2 minutes until softened and fragrant.
Deglaze the skillet with the red wine, scraping up any browned bits from the bottom of the pan. Increase the heat to medium-high and allow the wine to reduce by half, about 5 minutes.
Stir in the beef stock and add the thyme sprigs. Continue to simmer until the sauce has reduced and thickened slightly, about 8-10 minutes.
For a thicker sauce, whisk the optional flour with 1 tablespoon of water to make a slurry, then stir it into the sauce. Cook for another 1-2 minutes until thickened.
Strain the sauce through a fine-mesh sieve into a clean bowl or small saucepan to remove the thyme sprigs and any solids. Adjust the seasoning with salt and pepper to taste.
Serve the filet mignon steaks on warm plates, drizzling the red wine reduction over the top. Pair with your favorite sides, such as roasted vegetables or creamy mashed potatoes, and enjoy!
Nutrition Facts
Calories |
2796 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 150.1 g | 192% | |
| Saturated Fat | 57.7 g | 288% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 894 mg | 298% | |
| Sodium | 6221 mg | 270% | |
| Total Carbohydrate | 17.5 g | 6% | |
| Dietary Fiber | 2.0 g | 7% | |
| Total Sugars | 4.1 g | ||
| Protein | 282.3 g | 565% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 138 mg | 11% | |
| Iron | 29.3 mg | 163% | |
| Potassium | 4060 mg | 86% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
