Description
Pan Seared Filet Mignon with Red Wine Sauce is a luxurious, steakhouse-style dish made at home. Tender filet mignon is seared to perfection and finished with a rich, silky red wine reduction for an elegant, flavorful meal.
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
Instructions
- Bring steaks to room temperature for 30 minutes. Pat dry and season generously with salt and pepper.
- Heat a cast iron skillet over high heat. Add oil and sear steaks 3–4 minutes per side for a golden crust.
- In the last minute, add butter, crushed garlic, and rosemary or thyme. Baste steaks with melted butter.
- Remove steaks and let rest under foil for 5 minutes.
- Reduce heat. Add shallots and minced garlic to the same pan and sauté until soft.
- Pour in red wine and beef broth. Scrape pan and simmer until reduced by half.
- Whisk in cold butter to finish the sauce. Season to taste and strain if desired.
- Serve steaks topped with red wine sauce.
Notes
- Add mushrooms or pearl onions to the sauce for extra texture.
- Finish the sauce with cream for a richer taste.
- Top the filet with blue cheese or garlic herb butter instead of sauce.
- Use a thermometer to check doneness: 125°F (rare), 135°F (medium-rare), 145°F (medium).
- Reheat filet gently in the oven; reheat sauce separately on low heat.
Nutrition
- Serving Size: 1 filet with sauce
- Calories: 450
- Sugar: 2g
- Sodium: 350mg
- Fat: 32g
- Saturated Fat: 14g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 0g
- Protein: 35g
- Cholesterol: 120mg
