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Perfect Filet Mignon with Red Wine Reduction Sauce for an Easy Special Dinner

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This restaurant-worthy filet mignon is pan-seared, finished in the oven, and served with a rich, glossy red wine reduction sauce. It’s an easy, elegant dish perfect for special occasions or a cozy date night at home.

Ingredients

Scale
  • 2 filet mignon steaks, 6-8 oz each, about 1.5–2 inches thick
  • Kosher salt, to taste
  • Freshly ground black pepper, to taste
  • 1 tablespoon olive oil (or avocado oil)
  • 1 tablespoon unsalted butter
  • 2 sprigs fresh thyme (or 1/2 teaspoon dried thyme)
  • 1 garlic clove, smashed (optional)
  • 1/2 cup dry red wine (Cabernet Sauvignon, Pinot Noir, or Merlot)
  • 1/2 cup low-sodium beef broth
  • 2 tablespoons unsalted butter, cold and cubed
  • 1 small shallot, minced (or 1/4 small red onion)
  • 1 teaspoon balsamic vinegar
  • Salt and pepper, to taste

Instructions

  1. Remove filet mignon from the fridge and let sit uncovered for 20-30 minutes to come to room temperature. Pat steaks dry with paper towels.
  2. Preheat oven to 400°F (200°C). Place a rack in the middle position.
  3. Generously season both sides of the filet with kosher salt and black pepper.
  4. Heat a cast iron skillet over medium-high heat. Add olive oil and let it shimmer. Add steaks and sear undisturbed for 2-3 minutes until a deep brown crust forms.
  5. Flip steaks and add 1 tablespoon butter, thyme sprigs, and smashed garlic. Tilt the pan and spoon melted butter over the steaks.
  6. Transfer skillet to the oven. Roast 4-5 minutes for medium-rare, or up to 7 minutes for medium, depending on thickness. Use an instant-read thermometer: 130°F for medium-rare, 140°F for medium.
  7. Move filets to a cutting board and tent loosely with foil. Rest for at least 5 minutes.
  8. Pour out most of the fat from the skillet, leaving brown bits. Place back on medium heat. Add minced shallot and sauté 1-2 minutes until soft.
  9. Pour in red wine and beef broth, scraping up browned bits. Add balsamic vinegar. Simmer for 5-7 minutes, stirring occasionally, until reduced by half (about 1/2 cup).
  10. Remove from heat and whisk in cold butter cubes until sauce is glossy. Season with salt and pepper to taste.
  11. Place filet mignon on warm plates. Spoon red wine reduction sauce generously over each steak. Garnish with extra thyme if desired.

Notes

Let steaks come to room temperature for even cooking. Pat steaks dry for a better crust. Use a meat thermometer for perfect doneness. Deglaze the pan well for maximum flavor in the sauce. Butter should be added off the heat for a glossy finish. For dairy-free, use plant-based butter. Recipe is naturally gluten-free if using gluten-free broth.

Nutrition

Keywords: filet mignon, steak, red wine sauce, special dinner, easy steak recipe, pan-seared steak, oven-finished steak, gluten-free, date night, anniversary dinner

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