Filet Mignon with Cabernet Sauce
Elevate your next dinner with this elegant Filet Mignon with Cabernet Sauce, a classic steakhouse dish made irresistibly rich and flavorful. Perfectly seasoned and seared filet mignon steaks are cooked to tender, melt-in-your-mouth perfection, then complemented by a luxurious cabernet sauvignon reduction. The sauce, infused with the deep flavors of red wine, beef broth, shallots, garlic, fresh thyme, and a touch of balsamic vinegar, is finished with heavy cream for a velvety texture. This sophisticated recipe requires just 10 minutes of prep time, making it surprisingly easy for an intimate date night or special occasion. Serve with creamy mashed potatoes or sautéed green beans for a stunning gourmet meal that will impress any guest.
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Recipe Information
Ingredients
- 2 pieces (6-8 oz each) filet mignon steaks
- 1 teaspoon kosher salt
- 1 teaspoon freshly ground black pepper
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 1 medium (finely chopped) shallot
- 2 cloves (minced) garlic
- 1 cup cabernet sauvignon wine
- 0.5 cup beef broth
- 2 sprigs fresh thyme
- 1 teaspoon balsamic vinegar
- 2 tablespoons heavy cream
Instructions
Season the filet mignon steaks on both sides with the kosher salt and freshly ground black pepper. Let the steaks sit at room temperature for about 20 minutes.
Heat a large skillet over medium-high heat, then add the olive oil.
Once the oil is hot, add the steaks to the skillet. Sear the steaks for about 3-4 minutes on each side, or until a browned crust forms and the internal temperature reads 125°F for medium-rare.
Remove the steaks from the skillet, tent them with foil, and let them rest while you prepare the sauce.
Reduce the heat to medium and add the butter to the skillet. Once the butter has melted, add the chopped shallot and minced garlic. Sauté for 1-2 minutes until fragrant and translucent.
Pour in the cabernet sauvignon wine and beef broth, scraping the bottom of the skillet to deglaze and incorporate the browned bits.
Add the thyme sprigs and let the sauce simmer for about 10 minutes, reducing the liquid by half.
Stir in the balsamic vinegar and heavy cream, then cook for another 1-2 minutes until the sauce is smooth and slightly thickened. Remove the thyme sprigs from the sauce before serving.
Serve the filet mignon steaks drizzled with the cabernet sauce, pairing them with your favorite sides like mashed potatoes or sautéed green beans.
Nutrition Facts
Calories |
1796 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 105.1 g | 135% | |
| Saturated Fat | 40.5 g | 202% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 492 mg | 164% | |
| Sodium | 1363 mg | 59% | |
| Total Carbohydrate | 17.7 g | 6% | |
| Dietary Fiber | 2.3 g | 8% | |
| Total Sugars | 5.7 g | ||
| Protein | 142.0 g | 284% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 108 mg | 8% | |
| Iron | 15.7 mg | 87% | |
| Potassium | 2294 mg | 49% | |
*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.
