Filet Mignon with Chianti Sauce
Elevate your dinner table with this indulgent Filet Mignon with Chianti Sauce recipe, a true celebration of classic fine dining at home. Tender, juicy filet mignon steaks are expertly seared to perfection, creating a golden crust that locks in their natural flavor. The dish is elevated with a rich Chianti wine reduction, infused with garlic, shallot, fresh thyme, and a touch of heavy cream for luxurious silkiness. Whether you're planning a romantic evening or aiming to impress guests, this recipe balances elegance and simplicity, with just 15 minutes of prep and a sophisticated depth of flavor. Serve with creamy mashed potatoes or roasted vegetables for the ultimate pairing, and enjoy a restaurant-quality meal in the comfort of your home. Perfect for steak lovers and wine enthusiasts alike!
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Recipe Information
Ingredients
- 4 steaks (6-8 oz each) Filet mignon
- 2 teaspoons Kosher salt
- 1 teaspoon Freshly ground black pepper
- 2 tablespoons Olive oil
- 2 tablespoons Unsalted butter
- 1 large, finely chopped Shallot
- 2 cloves, minced Garlic
- 1 cup Chianti wine
- 1 cup Beef broth
- 3 sprigs Fresh thyme
- 2 tablespoons Heavy cream
Instructions
Remove the filet mignon steaks from the refrigerator 30 minutes before cooking to allow them to come to room temperature. Pat the steaks dry with paper towels.
Season both sides of each steak generously with kosher salt and freshly ground black pepper.
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the steaks to the pan and sear for 3-4 minutes per side, depending on your preferred doneness (medium-rare is recommended). Use tongs to sear the edges for a nice crust all around.
Transfer the steaks to a plate, cover loosely with aluminum foil, and let them rest while you prepare the sauce.
In the same skillet (do not clean it), lower the heat to medium and add 1 tablespoon of olive oil and 1 tablespoon of butter. Stir in the finely chopped shallot and cook until softened and fragrant, about 3 minutes.
Add the minced garlic and cook for an additional 30 seconds, stirring constantly to prevent burning.
Pour in the Chianti wine and beef broth, scraping the bottom of the pan with a wooden spoon to release any browned bits (fond).
Add the fresh thyme sprigs and bring the mixture to a simmer. Reduce the heat to low and let the sauce cook for about 10 minutes, or until reduced by half.
Remove the thyme sprigs and stir in 1 tablespoon of unsalted butter and 2 tablespoons of heavy cream. Whisk until the sauce is silky and fully combined.
Taste the sauce and adjust seasoning with salt and pepper if necessary.
Plate the steaks and spoon the Chianti sauce generously over the top. Serve immediately with sides of your choice, such as mashed potatoes or roasted vegetables.
Nutrition Facts
Calories |
2880 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 193.1 g | 248% | |
| Saturated Fat | 80.6 g | 403% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 791 mg | 264% | |
| Sodium | 2619 mg | 114% | |
| Total Carbohydrate | 20.5 g | 7% | |
| Dietary Fiber | 3.0 g | 11% | |
| Total Sugars | 6.5 g | ||
| Protein | 219.3 g | 439% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 282 mg | 22% | |
| Iron | 26.1 mg | 145% | |
| Potassium | 3421 mg | 73% | |
*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.
