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Certainly! Here’s a refined and mouthwatering article for your Tender Filet Mignon with Red Wine Reduction recipe:
Tender Filet Mignon with Red Wine Reduction: A Steakhouse-Worthy Classic at Home
There’s nothing quite like a perfectly cooked filet mignon — buttery tender, rich in flavor, and melt-in-your-mouth delicious. But when it’s paired with a silky red wine reduction sauce, it becomes something truly exceptional. This Tender Filet Mignon with Red Wine Reduction recipe is a restaurant-quality dish you can easily master at home — ideal for romantic dinners, celebrations, or simply treating yourself to something extraordinary.
Why Filet Mignon?
Filet mignon is prized for its tenderness. Cut from the smaller end of the tenderloin, it has a fine, buttery texture and a subtle flavor that pairs beautifully with bold sauces. Because it’s naturally lean, it’s best cooked quickly at high heat and served medium-rare to medium to preserve its moisture and flavor.
Ingredients You’ll Need
For the Filet Mignon:
- 2 filet mignon steaks (about 6 oz each, 1.5–2 inches thick)
- Salt and freshly ground black pepper
- Olive oil or clarified butter for searing
- 1–2 tablespoons butter for basting
- Optional: fresh thyme, rosemary, and crushed garlic for aromatics
For the Red Wine Reduction:
- 1 cup dry red wine (Cabernet Sauvignon or Merlot work well)
- 1 small shallot, finely chopped
- 1/2 cup beef stock
- 1 tablespoon balsamic vinegar (optional for depth)
- 1 tablespoon butter (for finishing the sauce)
- Salt and pepper to taste
