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Perfect Pan-Seared Filet Mignon Recipe with Easy Red Wine Reduction

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A simple yet luxurious pan-seared filet mignon with a rich red wine reduction sauce, perfect for an impressive weeknight dinner or special occasion.

Ingredients

Scale
  • 2 filet mignon steaks (6 ounces / 170 grams each), about 1.5 to 2 inches thick
  • Salt and freshly ground black pepper, to taste
  • 2 tablespoons unsalted butter
  • 1 tablespoon olive oil
  • 2 garlic cloves, smashed
  • 2 fresh thyme sprigs (optional)
  • 1 small shallot, finely chopped
  • 3/4 cup dry red wine (180 ml), preferably Cabernet Sauvignon or Merlot
  • 1/2 cup beef or chicken stock (120 ml)
  • 1 tablespoon cold unsalted butter, cubed
  • Fresh parsley, chopped (optional, for garnish)

Instructions

  1. Bring steaks to room temperature for about 20 minutes.
  2. Pat steaks dry with paper towels and season generously with salt and freshly ground black pepper on both sides.
  3. Heat a heavy-bottomed skillet or cast iron pan over medium-high heat and add olive oil. Heat until it just starts to smoke.
  4. Place steaks in the pan away from you and sear for 3-4 minutes without moving, until a deep golden-brown crust forms.
  5. Flip steaks and add butter, smashed garlic cloves, and thyme to the pan. Tilt the pan and spoon melted butter over the steaks repeatedly while searing for another 3-4 minutes for medium-rare.
  6. Check doneness with a meat thermometer: 120°F (49°C) for rare, 130°F (54°C) for medium-rare, 140°F (60°C) for medium.
  7. Remove steaks from pan and tent loosely with foil. Rest for 5-10 minutes.
  8. In the same skillet, remove garlic and thyme, then add chopped shallots and sauté over medium heat until translucent, about 2 minutes.
  9. Pour in red wine and scrape up browned bits with a wooden spoon. Simmer until reduced by half, about 5-7 minutes.
  10. Add beef or chicken stock and simmer until sauce thickens slightly, about 5 minutes.
  11. Remove from heat and whisk in cold butter cubes one at a time to create a glossy finish.
  12. Slice filet mignon if desired, spoon red wine reduction over the top, and garnish with fresh parsley.

Notes

If pan smokes too much, reduce heat slightly. For thicker steaks, finish cooking in a 400°F (200°C) oven for 5-7 minutes. Use a meat thermometer for best doneness results. Rest steaks before slicing to retain juices. For dairy-free, substitute butter with vegan butter or extra olive oil. Use gluten-free stock for gluten-free option.

Nutrition

Keywords: filet mignon, pan-seared steak, red wine reduction, easy steak recipe, dinner, date night, quick steak

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