Print

Perfect Filet Mignon Recipe with Easy Rich Red Wine Reduction for Two

perfect filet mignon - featured image
Print Recipe

A simple yet elegant recipe for perfectly seared filet mignon paired with a rich, silky red wine reduction sauce, ideal for a romantic dinner for two.

Ingredients

Scale
  • 2 filet mignon steaks, each about 6 ounces (170 grams), roughly 1.5 inches thick
  • Salt and freshly ground black pepper, to season
  • 1 tablespoon olive oil
  • 3 tablespoons unsalted butter, divided
  • 2 cloves garlic, minced
  • 1 small shallot, finely chopped
  • 3/4 cup dry red wine (e.g., Cabernet Sauvignon or Merlot)
  • 1/2 cup beef stock or broth
  • 2 sprigs fresh thyme (optional)
  • Small handful fresh parsley, chopped (for garnish)

Instructions

  1. Bring steaks to room temperature for 15-20 minutes and pat dry with paper towels.
  2. Season both sides of the steaks generously with salt and freshly ground black pepper.
  3. Heat a heavy-bottomed skillet or cast iron pan over medium-high heat and add olive oil. Heat until shimmering but not smoking, about 2 minutes.
  4. Sear the steaks for 3-4 minutes per side without moving them to develop a rich brown crust. Use tongs to flip and sear edges quickly if desired.
  5. Reduce heat to medium, add 2 tablespoons butter, minced garlic, and shallots. Spoon the melted butter and aromatics over the steaks to baste for 1-2 minutes.
  6. Check doneness aiming for 130°F (54°C) internal temperature for medium-rare. Optionally, finish cooking in a preheated 400°F (204°C) oven for 3-5 minutes.
  7. Remove steaks from pan and let rest on a warm plate for 5 minutes to lock in juices.
  8. In the same skillet, pour off excess fat but keep browned bits. Add red wine, beef stock, and fresh thyme. Simmer over medium heat and reduce by half, about 8-10 minutes, stirring occasionally.
  9. Whisk in remaining 1 tablespoon butter for richness and glossy finish. Remove thyme sprigs.
  10. Serve steaks topped with red wine reduction sauce and garnish with fresh parsley.

Notes

Pat steaks dry before seasoning for better sear. Use olive oil for searing and add butter later for flavor. Rest steaks for 5 minutes after cooking to keep them juicy. Simmer wine gently to avoid bitterness. Use a decent quality wine you enjoy drinking for best flavor. For dairy-free, substitute butter with vegan butter or olive oil. For non-alcoholic sauce, replace wine with grape juice and balsamic vinegar.

Nutrition

Keywords: filet mignon, red wine reduction, steak recipe, romantic dinner, easy steak recipe, pan-seared steak

Find it online: https://elvafood.com/perfect-filet-mignon-recipe-with-easy-rich-red-wine-reduction-for-two/