Tender Filet Mignon with Red Wine Reduction: A Perfectly Elegant Dinner

When it comes to elegant, restaurant-quality meals at home, Filet Mignon with Red Wine Reduction stands out as a top choice. This dish pairs a succulent, perfectly seared filet mignon with a rich, flavorful red wine sauce that elevates the tender beef to new heights. Whether you’re celebrating a special occasion or simply want to enjoy an indulgent meal, this recipe is sure to impress.

In this article, we’ll guide you through creating this sophisticated dish from start to finish. From selecting the right cut of beef to preparing the red wine reduction sauce, you’ll have everything you need to make a delicious, tender filet mignon that’s perfectly complemented by a deep, savory sauce.

Ingredients:

For the Filet Mignon:

• 2 filet mignon steaks (about 6-8 ounces each, 1 1/2 to 2 inches thick)
• 2 tablespoons olive oil or vegetable oil
• Salt and freshly ground black pepper, to taste
• 2 tablespoons unsalted butter (for finishing)
• 1 tablespoon fresh rosemary or thyme (optional, for garnish)

For the Red Wine Reduction:

• 1 cup red wine (choose a dry, full-bodied wine such as Cabernet Sauvignon, Merlot, or Pinot Noir)
• 1/2 cup beef broth (preferably low-sodium)
• 2 tablespoons shallots, finely chopped
• 1 tablespoon fresh thyme or rosemary (or 1 teaspoon dried)
• 1 tablespoon unsalted butter
• Salt and freshly ground black pepper, to taste

Instructions:

Step 1: Prepare the Filet Mignon

Start by bringing the filet mignon steaks to room temperature. This ensures they cook evenly. About 20-30 minutes before cooking, remove the steaks from the refrigerator and pat them dry with paper towels. This helps to achieve a nice sear on the steak.

Season both sides of the steaks generously with salt and freshly ground black pepper. You can also sprinkle some finely chopped fresh herbs like rosemary or thyme for added flavor if desired.

Step 2: Sear the Filet Mignon

Heat a large skillet or cast-iron pan over medium-high heat. Add the olive oil and allow it to heat until shimmering but not smoking. Carefully place the steaks in the pan and sear them for about 4-5 minutes per side, depending on the thickness of your steak and the level of doneness you prefer. For a rare filet mignon, cook for about 3-4 minutes per side; for medium-rare, aim for 5 minutes per side; and for medium, cook a bit longer.

When the steaks are done to your liking, add 1 tablespoon of butter to the pan. Tilt the pan to let the butter melt and spoon it over the steaks. This step adds extra flavor and helps achieve a golden, crispy crust on the steak.

Remove the steaks from the skillet and set them aside to rest for about 5 minutes. Resting allows the juices to redistribute throughout the meat, making your steak tender and juicy.

Step 3: Make the Red Wine Reduction

While your steaks are resting, it’s time to make the red wine reduction sauce. In the same skillet (don’t clean it after cooking the steaks; the fond left behind adds extra flavor to the sauce), add the chopped shallots. Sauté over medium heat for about 2 minutes until they soften and become fragrant.

Next, pour in the red wine and use a wooden s