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How to Make It
- Season the Steaks: Pat steaks dry with paper towels. Generously season both sides with salt and pepper. Let them rest at room temperature for about 20–30 minutes.
- Sear the Filet Mignon: Heat a heavy skillet (preferably cast iron) over medium-high heat. Add olive oil and sear steaks for about 3–4 minutes per side, depending on thickness. Add butter, garlic, and herbs during the last minute and baste the steaks for extra flavor.
- Rest the Steaks: Transfer the steaks to a plate and loosely tent with foil. Let them rest for 5–10 minutes to allow juices to redistribute.
- Make the Red Wine Reduction: In the same pan, reduce heat to medium. Sauté shallots in a bit of leftover oil or butter until soft. Deglaze the pan with red wine, scraping up any flavorful bits. Add beef stock and balsamic vinegar (if using). Simmer and reduce the sauce by half until it thickens slightly. Finish with a tablespoon of butter for shine and richness.
- Serve: Plate the filet mignon and spoon the warm red wine reduction over the top. Garnish with fresh herbs if desired.
Perfect Pairings
- Sides: Garlic mashed potatoes, roasted asparagus, sautéed mushrooms, or a creamy risotto.
- Wine: Serve with the same red wine used in the sauce, or a bold glass of Cabernet Sauvignon or Pinot Noir.
- Dessert: Keep the luxury going with a rich chocolate mousse or crème brûlée.
Final Thoughts
Tender Filet Mignon with Red Wine Reduction is the kind of dish that turns an ordinary evening into something memorable. Elegant, full of flavor, and surprisingly simple to prepare, it’s a true classic that never goes out of style. Whether you’re cooking for someone special or treating yourself, this dish is guaranteed to impress — no white tablecloth required.
Would you like me to include a printable version of the recipe or tips for grilling filet mignon instead?
