Filet Mignon with Red Wine Horseradish Sauce
Elevate your dining experience with this elegant Filet Mignon with Red Wine Horseradish Sauce. Perfectly seared and oven-finished filet mignon steaks are basted in herb-infused butter, delivering a tender, melt-in-your-mouth bite every time. What sets this dish apart is the luxurious red wine horseradish sauce—a rich and balanced blend of earthy red wine, savory beef broth, and creamy horseradish, enhanced with a hint of garlic and rosemary. This stunning main course not only showcases exceptional flavor but also comes together in just 35 minutes, making it an ideal choice for special occasions or an indulgent weeknight treat. Serve with roasted vegetables or creamy mashed potatoes for a truly unforgettable meal.
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Recipe Information
Ingredients
- 4 pieces (6 oz each) Filet mignon steaks
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 2 tablespoons Olive oil
- 2 tablespoons Unsalted butter
- 2 whole, smashed Garlic cloves
- 2 sprigs Fresh rosemary
- 1 cup Red wine
- 0.5 cup Beef broth
- 2 tablespoons Prepared horseradish
- 0.25 cup Heavy cream
- 1 teaspoon Sugar
- 2 tablespoons, chopped (optional for garnish) Fresh parsley
Instructions
Preheat your oven to 400°F (200°C).
Pat the filet mignon steaks dry with a paper towel. Season evenly with salt and black pepper on both sides.
Heat a large oven-safe skillet over medium-high heat. Add olive oil and let it shimmer.
Sear the steaks in the hot skillet for 2–3 minutes per side until you get a nice crust.
Add butter, smashed garlic cloves, and rosemary sprigs to the skillet. Tilt the skillet and baste the steaks with the melted butter using a spoon.
Transfer the skillet to the preheated oven and cook for 5–7 minutes for medium-rare, or adjust based on desired doneness. Use a meat thermometer (125°F for medium-rare).
Remove the skillet from the oven and transfer the steaks to a plate. Tent with aluminum foil to rest for at least 5 minutes.
While the steaks rest, prepare the sauce. Place the skillet back on the stovetop over medium heat.
Deglaze the pan with red wine, scraping the bottom of the skillet with a wooden spoon to release any fond (browned bits).
Add beef broth, horseradish, and sugar. Stir well and allow the mixture to simmer and reduce by about half, approximately 5–7 minutes.
Stir in the heavy cream and continue to cook until the sauce thickens slightly, about 2–3 minutes.
Taste the sauce and adjust seasoning with additional salt or horseradish, if desired.
Plate the rested steaks and spoon the red wine horseradish sauce over the top.
Garnish with chopped fresh parsley (optional) and serve immediately.
Nutrition Facts
Calories |
2544 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 152.8 g | 196% | |
| Saturated Fat | 57.2 g | 286% | |
| Polyunsaturated Fat | 12.0 g | ||
| Cholesterol | 738 mg | 246% | |
| Sodium | 3521 mg | 153% | |
| Total Carbohydrate | 17.9 g | 7% | |
| Dietary Fiber | 1.5 g | 5% | |
| Total Sugars | 8.6 g | ||
| Protein | 211.1 g | 422% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 113 mg | 9% | |
| Iron | 22.9 mg | 127% | |
| Potassium | 3150 mg | 67% | |
*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.
