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Perfect Pan-Seared Filet Mignon Recipe with Rich Red Wine Butter Sauce

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A quick and easy pan-seared filet mignon recipe featuring a rich, velvety red wine butter sauce that delivers steakhouse flavor at home.

Ingredients

Scale
  • 2 filet mignon steaks (6–8 oz / 170–225 g each), center-cut, about 1.5 inches thick
  • Salt and freshly ground black pepper, to taste
  • 1 tablespoon olive oil
  • 3 tablespoons unsalted butter, divided
  • 2 garlic cloves, smashed
  • 2–3 sprigs fresh thyme (optional)
  • ½ cup (120 ml) dry red wine (Cabernet Sauvignon or Merlot recommended)
  • ½ cup (120 ml) beef stock or broth
  • 1 small shallot, finely minced
  • 1 teaspoon fresh lemon juice
  • Salt and pepper, to taste (for finishing sauce)

Instructions

  1. Bring the steaks to room temperature about 30 minutes before cooking. Pat dry with paper towels.
  2. Season both sides generously with salt and freshly ground black pepper.
  3. Preheat a cast iron or heavy-bottomed skillet over medium-high heat and add 1 tablespoon olive oil. Heat until shimmering but not smoking (about 2-3 minutes).
  4. Place the filets in the pan and cook undisturbed for 3-4 minutes for medium-rare. Flip and sear the other side for another 3 minutes.
  5. Reduce heat to medium. Add 2 tablespoons butter, smashed garlic cloves, and thyme sprigs to the skillet. Tilt the pan and spoon melted butter over the steaks repeatedly for 1-2 minutes.
  6. Check doneness with a meat thermometer (130°F / 54°C for medium-rare) or press the steak center with your finger; it should feel soft but springy.
  7. Transfer steaks to a plate, tent loosely with foil, and rest for 5-7 minutes.
  8. Prepare the red wine butter sauce: In a small saucepan over medium heat, melt 1 tablespoon butter. Add minced shallot and sauté until translucent (about 2 minutes).
  9. Pour in ½ cup red wine and ½ cup beef stock, scraping up browned bits. Simmer until reduced by half (8-10 minutes).
  10. Stir in 1 teaspoon fresh lemon juice and season with salt and pepper. Off heat, whisk in remaining 1 tablespoon butter until sauce is silky and smooth.
  11. Serve the rested filet mignon on warm plates and spoon the red wine butter sauce over the top. Garnish with fresh thyme if desired.

Notes

Pat steaks dry before searing to ensure a good crust. Use a mix of butter and olive oil to prevent burning. Rest steaks after cooking to lock in juices. Use a quality dry red wine for best sauce flavor. For dairy-free, substitute butter with plant-based alternatives and use olive oil generously.

Nutrition

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

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