Filet Mignon with Red Wine Sauce Recipe

Introduction

Filet Mignon with Red Wine Sauce is a classic and elegant dish perfect for special occasions or a decadent dinner at home. Tender, juicy steaks are seared to perfection and complemented by a rich, flavorful red wine sauce. This recipe is straightforward but delivers impressive results that will impress any guest.

Ingredients

• 4 Filet Mignon steaks (1 inch thick)
• 2 tbsp olive oil
• Salt, to taste
• Pepper, to taste
• 1/2 cup red wine of choice
• 1 tbsp butter
• 2 tsp shallots, finely minced
• 1 tsp garlic cloves, minced
• Chopped fresh parsley or chives (for garnish)

Instructions

1. Step 1: Preheat your oven to 350°F (175°C). Heat olive oil over medium-high heat in a large skillet until hot.
2. Step 2: Season the steaks with salt and pepper on both sides. Place them in the skillet and cook for 2-3 minutes per side until golden brown and cooked to your preferred doneness.
3. Step 3: Transfer the seared steaks to a baking sheet lined with parchment paper. Place in the preheated oven and cook for 4-6 minutes, or until steaks reach desired internal temperature (145°F for medium rare, 160°F for medium).
4. Step 4: Remove steaks from the oven and let them rest for 5 minutes to lock in the juices.
5. Step 5: In the same skillet used for the steaks, pour in the red wine and bring to a boil over high heat. Scrape the bottom of the pan to loosen any browned bits. Let the wine reduce by half, about 3-4 minutes, until slightly thickened.
6. Step 6: Add butter, shallots, and garlic to the pan. Stir until the butter melts and the sauce is well combined, about 1 minute.
7. Step 7: Taste the sauce and adjust seasoning with salt or pepper if needed. Add more wine if you want a stronger flavor.
8. Step 8: Serve the filet mignon topped with warm red wine sauce and garnish with chopped parsley or chives.

Tips & Variations

• For quicker cooking, slice filets into 1/2-inch thick medallions and cook 2 minutes per side plus 2 minutes in the oven.
• Always rest steaks for at least 5 minutes after cooking to retain juiciness.
• Experiment with different red wines to explore varied flavor profiles in the sauce.
• Pair your filet mignon with wines and sides that complement the richness, such as a full-bodied red and roasted vegetables.

Storage

Store leftover filet mignon and sauce in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat to avoid overcooking the steak and to preserve the sauce’s texture and flavor.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

What is the best doneness for filet mignon?

Filet mignon is best enjoyed medium rare to medium (internal temperature between 145°F and 160°F) to ensure it stays tender and juicy. However, it can be cooked to your personal preference.

Can I use a different type of wine for the sauce?

Yes, feel free to use any dry red wine you like. Cabernet Sauvignon, Merlot, or Pinot Noir work well and each will add unique flavors to the sauce.

Filet Mignon with Red Wine Sauce Recipe

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★★★★★

4.6 from 137 reviews

A classic and elegant Filet Mignon recipe featuring perfectly seared and oven-finished steaks served with a rich, flavorful red wine sauce. This dish combines the tender, juicy texture of premium filet mignon with a luxurious sauce made from red wine, butter, shallots, and garlic, making it perfect for special occasions or a gourmet dinner at home.

• Author: Joe
• Prep Time: 10 minutes
• Cook Time: 12 minutes
• Total Time: 22 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: American

Ingredients

Scale 1x2x3x

For the Filet:

• 4 Filet Mignon steaks (1 inch thick)
• 2 tbsp olive oil
• Salt, to taste
• Pepper, to taste

For the Sauce:

• 1/2 cup red wine of choice
• 1 tbsp butter
• 2 tsp shallots, finely minced
• 1 tsp garlic cloves, minced
• Chopped fresh parsley or chives (for garnish)

Instructions

1. Preheat Oven: Preheat your oven to 350°F to prepare for finishing the steaks after searing.
2. Sear the Steaks: Heat olive oil over medium-high heat in a large skillet. Season the filet mignon steaks with salt and pepper on both sides. Place them in the hot skillet and cook each side for 2-3 minutes until golden brown and crusty, sealing in the juices.
3. Oven-Finish the Steaks: Transfer the pan-seared steaks onto a baking sheet lined with parchment paper. Place in the preheated oven and cook for an additional 4-6 minutes, or until they reach your desired internal temperature (145°F for medium-rare, 160°F for medium). This ensures even cooking and juiciness.
4. Rest the Steaks: Remove the steaks from the oven and let them rest for 5 minutes. Resting allows the juices to redistribute, keeping the meat tender and flavorful.
5. Prepare the Red Wine Sauce: Using the same pan that cooked the steaks, pour in the red wine and bring to a boil over high heat. Scrape up any browned bits with a spatula to incorporate flavor. Allow the wine to reduce by half and thicken slightly, approximately 3-4 minutes.
6. Add Butter, Shallots, and Garlic: Stir in the butter, shallots, and garlic. Cook for about 1 more minute, stirring until the butter melts and the shallots and garlic are fragrant and tender. Adjust seasoning with salt, pepper, or more wine to your taste.
7. Serve: Plate the filet mignon steaks and pour the warm red wine sauce over the top. Garnish with fresh chopped parsley or chives for a pop of color and freshness.

Notes

• For quicker cooking, slice filets into 1/2-inch thick medallions and cook for 2 minutes per side plus 2 minutes in the oven.
• Always rest steaks for at least 5 minutes after cooking to retain juiciness.
• Experiment with different red wines to create unique and flavorful sauce profiles.
• Pair this dish with your preferred wine to complement the red wine sauce and steak flavors.

Keywords: Filet Mignon, Red Wine Sauce, Steak, Gourmet Dinner, Pan-Seared Steak, Oven-Finished Steak