Name: Pan Seared Filet Mignon with Red Wine Sauce
Prep time: 10 min
Cook time: 18 min
Total time: 30 min
Cuisine: French
Ingredients: 2 filet mignon steaks (1.5 to 2 inches thick); Salt and freshly ground black pepper; 1 tbsp olive oil or vegetable oil; 2 tbsp butter; 2 garlic cloves, crushed; 2 sprigs fresh rosemary or thyme; 1/2 cup dry red wine (Cabernet Sauvignon, Merlot, or Pinot Noir); 1/2 cup beef broth or stock; 1 shallot, finely chopped; 1 garlic clove, minced; 1 tbsp cold butter (for finishing the sauce); Salt and pepper to taste

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Pan Seared Filet Mignon with Red Wine Sauce is the kind of meal I turn to when I want something elegant, rich, and deeply satisfying. The filet mignon is buttery-tender with a beautiful sear, and the silky red wine sauce adds just the right balance of depth and luxury. It’s a classic steakhouse-style dish I love recreating at home.

Why You’ll Love This Recipe

I love this recipe because it’s surprisingly simple to prepare but delivers restaurant-quality results. The filet is tender and juicy, with a perfect crust, and the red wine sauce enhances it without overpowering. It’s perfect for a romantic dinner, a special celebration, or any time I want to treat myself to something truly special. Pan Seared Filet Mignon with Red Wine Sauce

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the filet mignon:

Filet mignon steaks (1.5 to 2 inches thick)
Salt
Freshly ground black pepper
Olive oil or vegetable oil
Butter
Garlic cloves (crushed)
Fresh rosemary or thyme sprigs

For the red wine sauce:

Red wine (dry, such as Cabernet Sauvignon or Merlot)
Beef broth or stock
Shallots (finely chopped)
Garlic (minced)
Butter (cold, for finishing the sauce)
Salt and pepper to taste

Directions

I take the steaks out of the fridge 30 minutes before cooking to bring them to room temperature, then pat them dry and season generously with salt and pepper.
I heat a cast iron skillet over high heat and add a splash of oil.
Once the pan is very hot, I sear the steaks for about 3–4 minutes on each side, depending on thickness, until a deep golden crust forms.
During the last minute of cooking, I add butter, crushed garlic, and rosemary or thyme to the pan and baste the steaks with the melted butter.
I remove the steaks from the pan and let them rest under foil.
In the same pan, I reduce the heat and add the shallots and garlic, sautéing until soft.
I pour in the red wine and beef broth, scraping up the browned bits, and let it simmer until reduced by half.
I whisk in cold butter to finish the sauce, season it to taste, and strain if I want a smoother finish.
I serve the steaks with a generous spoonful of red wine sauce over the top.

Servings and timing

This recipe serves 2 people.
Prep time: 10 minutes
Cook time: 15–18 minutes
Resting time: 5 minutes
Total time: Around 30 minutes

Variations

Sometimes I add mushrooms or pearl onions to the red wine sauce for a more rustic feel. I’ve also finished the sauce with a touch of cream for a richer texture. If I don’t have shallots, I use finely minced onion. For extra indulgence, I top the filet with blue cheese or a garlic herb butter instead of the sauce.

storage/reheating

I store any leftovers in an airtight container in the fridge for up to 2 days. To reheat, I warm the filet gently in a 275°F (135°C) oven until just heated through, then finish it quickly in a hot pan if I want to refresh the sear. I reheat the sauce separately on low heat and whisk in a splash of broth if needed.

FAQs

What’s the best wine to use for the sauce?

I use a dry red wine like Cabernet, Merlot, or Pinot Noir. I avoid sweet wines—they can overpower the dish.

How do I know when the steak is done?

I use a meat thermometer: 125°F for rare, 135°F for medium-rare, and 145°F for medium. I rest the steak after cooking to let the juices redistribute.

Can I make the sauce ahead of time?

Yes. I prepare the red wine sauce ahead and reheat it gently when ready to serve. I finish with butter just before serving for a glossy texture.

Can I cook this in the oven?

Yes. After searing, I transfer the pan to a 400°F (200°C) oven and roast for 5–7 minutes depending on thickness and desired doneness.

Do I need to marinate the filet?

No. Filet mignon is naturally tender and flavorful. I season simply with salt and pepper to let the meat shine.

Conclusion

Pan Seared Filet Mignon with Red Wine Sauce is one of my favorite ways to bring steakhouse elegance to my own kitchen. It’s simple, luxurious, and every bite melts in my mouth. Whether I’m cooking for someone special or just treating myself, this dish never fails to impress with its flavor and finesse.