Filet Mignon with Red Wine Reduction

Name: Filet Mignon with Red Wine Reduction
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4 servings
Ingredients: 4 filet mignon steaks (6-8 oz each); Salt and black pepper to taste; 2 tablespoons olive oil; 2 tablespoons butter; 2 cloves garlic, crushed; 1 cup red wine (such as Cabernet Sauvignon); 1 cup beef broth; 1 tablespoon fresh thyme leaves; 1 tablespoon sugar; Salt and pepper to taste

Highlighted under: Classic Cooking

I can't resist a perfectly cooked filet mignon, and this recipe has become my go-to for special occasions. Combining the richness of the steak with a velvety red wine reduction elevates the dish far beyond your average dinner. As the steak sears, I love how simple ingredients can create a sauce that enhances the flavors without overwhelming them. It’s my little secret to impress guests or just to indulge myself on a cozy evening at home!

Created by

Willow Harries

Last updated on 2026-01-07T14:05:35.039Z

When I first attempted making filet mignon, I was intimidated. However, I quickly realized that with good quality meat and a little patience, it can be quite simple. I always ensure to let the steak rest after cooking so that the juices redistribute, creating a more flavorful bite. Not only does it taste divine, but the presentation is stunning; drizzled with that deep, rich red wine reduction, it looks gourmet.

This reduction sauce is what truly ties the dish together. I often add a touch of fresh herbs like thyme to the reduction for an aromatic finish. Remember, keep the sauce warm but not boiling to maintain that silky texture. It’s a technique I've perfected over time, and it never fails to impress!

        Why You Will Love This Recipe
        Rich and tender filet mignon cooked to perfection
Savory red wine reduction that adds depth to the dish
Impressive presentation perfect for entertaining

      

Mastering the Perfect Sear

Achieving the perfect sear on filet mignon is crucial for locking in flavor and moisture. When you heat your skillet, look for a shimmer on the surface of the olive oil before adding the steaks. This indicates that the pan is hot enough to create a golden crust. Avoid overcrowding the skillet, as this will lower the temperature and result in steaming rather than searing. If you're cooking multiple steaks, work in batches to maintain that ideal temperature.

To test doneness, use a meat thermometer inserted into the thickest part of the steak; aim for 130-135°F (54-57°C) for medium-rare. If you prefer a different doneness, adjust your cooking time accordingly. Remember, steaks will continue to cook slightly as they rest, so it's best to remove them when they're a few degrees below your target temperature.

The Art of Red Wine Reduction

Creating a successful red wine reduction relies heavily on the quality of your wine. Choose a dry red like Cabernet Sauvignon, which adds rich depth. When you bring the wine to a boil, the goal is to concentrate the flavors and aromas, so scrape the bottom of the pan to incorporate the flavorful fond left from cooking the steaks. This adds layers of intensity to the sauce, ensuring that every bite is packed with flavor.

Monitoring the reduction is key; it should reduce by half, which usually takes about 8-10 minutes on medium heat. You’ll know it's ready when the sauce coats the back of a spoon and looks glossy. Taste before serving—this will allow you to adjust the seasoning if necessary. If the sauce is too tangy, a pinch of sugar can help balance it out.

Ingredients

Gather these fantastic ingredients for a flawless filet mignon experience.

For the Filet Mignon

4 filet mignon steaks (6-8 oz each)
Salt and black pepper to taste
2 tablespoons olive oil
2 tablespoons butter
2 cloves garlic, crushed

For the Red Wine Reduction

1 cup red wine (such as Cabernet Sauvignon)
1 cup beef broth
1 tablespoon fresh thyme leaves
1 tablespoon sugar
Salt and pepper to taste

Make sure to have everything prepped and ready before you start cooking!

Instructions

Follow these simple steps to create your filet mignon masterpiece.

Prepare the steaks

Remove the filet mignon steaks from the refrigerator and let them come to room temperature for about 20 minutes. Season both sides generously with salt and black pepper.

Sear the steaks

In a large skillet over medium-high heat, add olive oil. Once hot, place the steaks in the skillet, cooking for about 4-5 minutes on each side for medium-rare. Add butter and crushed garlic in the last minute of cooking and baste the steaks with the melted butter.

Rest the steaks

Remove the steaks from the skillet and transfer them to a plate. Cover loosely with aluminum foil and let rest while you prepare the sauce.

Make the reduction

In the same skillet, add red wine and bring to a boil, scraping up any brown bits from the bottom. Reduce by half, then add beef broth, sugar, and thyme. Simmer until slightly thickened, about 5-7 minutes. Season with salt and pepper.

Serve

Slice the filet mignon if desired and drizzle the red wine reduction over the top. Enjoy your gourmet meal!

Enjoy this elegant dish with your favorite sides!

Pro Tips

For best results, use high-quality filet mignon and allow it to rest after cooking for added juiciness. Adjust the thickness of the reduction according to your personal preference.

Perfect Pairings

To enhance your dining experience, consider pairing this filet mignon with sides that complement its richness. Creamy mashed potatoes, roasted asparagus, or garlic sautéed spinach are all excellent accompaniments. For a fresh twist, a simple arugula salad with a lemon vinaigrette can brighten the meal and cut through the steak's richness. Don’t forget a glass of the same red wine you used for the sauce to elevate your meal even further.

If you’d like to add more flavors to the dish, consider including sautéed mushrooms or shallots in your reduction. These ingredients will introduce earthy notes that blend beautifully with the wine sauce, enriching the overall taste profile.

Storing and Reheating

If you happen to have leftovers, store the filet mignon in an airtight container in the refrigerator for up to three days. To maintain its tenderness, it's best to reheat in a skillet over low heat; this method prevents it from overcooking and becoming tough. Add a splash of broth or water to the pan to generate steam, which helps preserve moisture during reheating.

As for the red wine reduction, it can be stored separately in the fridge for about a week. Reheat gently in a saucepan, adding a splash of red wine or broth to regain its original consistency. This way, you can enjoy a gourmet meal even on a busy night when time is scarce.

Questions About Recipes

→ Can I use a different cut of meat?

Yes, you can substitute other cuts like ribeye or sirloin, but cooking times may vary.

→ How do I know when the steak is done?

Use a meat thermometer; 130°F (54°C) is ideal for medium-rare.

→ Is the sauce gluten-free?

Yes, the sauce is gluten-free if you use gluten-free beef broth.

→ Can I prepare the sauce ahead of time?

Absolutely! You can prepare the reduction ahead and reheat it just before serving.