Description
A recipe for pan-seared Filet Mignon served with a rich, glossy red wine reduction sauce.
Ingredients
Scale
- 2 (6-ounce) filet mignon steaks, about 1.5 inches thick
- 1 tablespoon olive oil
- 1 tablespoon unsalted butter
- Salt and freshly ground black pepper to taste
- 2 shallots, finely minced
- 1 cup dry red wine (like Cabernet Sauvignon or Merlot)
- 1/2 cup beef stock (low sodium)
- 1 teaspoon fresh thyme leaves
- 1 teaspoon cold unsalted butter, cut into small pieces
Instructions
- Season the steaks generously on all sides with salt and pepper.
- Heat the olive oil in a heavy, oven-safe skillet (cast iron works well) over medium-high heat until shimmering.
- Carefully place the steaks in the hot skillet. Sear for 3 to 4 minutes per side until a deep brown crust forms.
- Add the 1 tablespoon of butter to the skillet. Tilt the pan and continuously spoon the melted butter over the tops of the steaks for 1 minute.
- Transfer the skillet to a preheated oven at 400 degrees Fahrenheit. Cook until the internal temperature reaches your desired doneness (125F for rare, 130-135F for medium-rare). This usually takes 4 to 7 minutes depending on thickness.
- Remove the steaks from the skillet and place them on a cutting board. Tent loosely with foil and let them rest for at least 10 minutes.
- While the steaks rest, make the sauce. Place the skillet back on the stovetop over medium heat. Add the minced shallots and cook, stirring, until softened, about 2 minutes.
- Pour the red wine into the skillet. Bring to a simmer and scrape up any browned bits from the bottom of the pan. Let the wine reduce by half, about 5 minutes.
- Add the beef stock and thyme. Continue to simmer until the sauce has thickened enough to coat the back of a spoon, about 5 to 7 minutes.
- Remove the skillet from the heat. Whisk in the 1 teaspoon of cold butter pieces, one piece at a time, until the sauce is glossy and emulsified. Do not boil after adding the cold butter.
- Taste the sauce and add salt or pepper if needed.
- Slice the rested steaks, if desired, or serve whole. Spoon the red wine reduction generously over the top of each filet mignon.
Notes
- For best searing results, make sure your steaks are completely dry before seasoning and cooking.
- Use a meat thermometer inserted into the thickest part of the steak to accurately gauge doneness.
- If you do not have an oven-safe skillet, sear the steaks on the stovetop and then transfer them to a baking dish before placing them in the oven.
- Prep Time: 10 min
- Cook Time: 25 min
- Category: Dinner
- Method: Pan-Searing and Baking
- Cuisine: American
Nutrition
- Serving Size: 1 steak with sauce
- Calories: 450
- Sugar: 3
- Sodium: 350
- Fat: 25
- Saturated Fat: 12
- Unsaturated Fat: 13
- Trans Fat: 0
- Carbohydrates: 5
- Fiber: 1
- Protein: 48
- Cholesterol: 150