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Filet Mignon Recipe
Sink your teeth into a gourmet-level Filet Mignon Recipe featuring a silky red wine reduction and a tender beef tenderloin that’s elegant, delicious, and surprisingly easy to pull off at home.
I first fell in love with this grilled Filet Mignon Recipe one sunny summer when my kids begged for a fancy backyard dinner. This isn’t just any beef—this is the prime cut of tenderloin, cut thick, seared on a hot cast-iron skillet, and finished with a luscious red wine reduction. It feels like fine dining, but without the stiff napkins or pricey cover charge. Lean and high in protein, it still tastes indulgent, and I often pair it with a crisp kale salad to keep things balanced. You know what? It’s perfect for date night, holiday feasts, or simply a Tuesday when you want to treat yourself.
Why You’ll Love This Recipe
• Restaurant-quality steak at home without stress
• Ready in under an hour (including resting time)
• Lean Filet Mignon cut—rich flavor, minimal fat
• Simple ingredients—mostly pantry staples
• Versatile: grill, pan-sear, or broil to suit your mood
• Gourmet red wine reduction for an elegant finish
• Gluten-free and low-carb friendly
• Perfect for special occasions or an everyday treat
Ingredients
• 4 Filet Mignon steaks (6 oz each), about 1½–2” thick (sub: center-cut beef tenderloin)
• 1 tsp kosher salt per steak (Diamond Crystal or Morton)
• ½ tsp freshly ground black pepper per steak
• 2 tbsp olive oil (extra-virgin)
• 2 tbsp unsalted butter (sub: ghee for a nutty note)
• 2 sprigs fresh thyme (sub: rosemary)
• 2 garlic cloves, lightly crushed
• ½ cup dry red wine (Cabernet Sauvignon or Pinot Noir)
• ½ cup low-sodium beef broth (sub: chicken stock)
• 1 small shallot, finely chopped
• 1 tsp honey or maple syrup (optional, for balance)
• Fresh parsley, chopped (for garnish)
Tips:
– Pat steaks dry with a paper towel for a better sear.
– Let meat rest at room temperature for 20–30 minutes before cooking.
– Choose grass-fed beef for deeper flavor and nutrition.
Directions
1. Season the Filet Mignon steaks generously with kosher salt and pepper on all sides. Let them sit while you heat up the pan—this helps the seasoning stick.
2. Warm a cast-iron skillet or heavy-bottomed pan over medium-high heat until a drop of water sizzles and evaporates immediately.
3. Add olive oil to the hot skillet, swirling to coat the bottom. Carefully place each steak in the pan—don’t crowd them. You want a nice crust, so sear for 3–4 minutes without moving.
4. Flip the steaks with tongs and sear the other side for 3 minutes. For medium-rare, aim for an internal temperature of 125°F before resting (use an instant-read thermometer).
5. Add butter, thyme, and garlic to the pan; tilt the skillet slightly and spoon the melted butter over each steak for 30 seconds—this bastes in extra flavor and keeps the meat juicy.
6. Transfer steaks to a warm plate, cover loosely with foil, and rest for 10–12 minutes. Resting lets the juices redistribute, so you end up with a tender center.
7. Meanwhile, pour off any excess fat, leaving behind brown bits in the skillet. Add shallots and sauté for 1–2 minutes until softened.
8. Pour in red wine and beef broth, scraping up those flavorful fond bits. Stir in honey if you like a hint of sweetness. Let the sauce simmer and reduce by half, about 4–5 minutes.
9. Once the sauce thickens to a glossy sheen, taste and adjust with salt or pepper. Strain if you prefer a super-smooth texture.
10. Plate each filet, spoon the red wine reduction over the top, garnish with parsley, and serve immediately.
Servings & Timing
• Serves: 4
• Prep Time: 15 minutes (plus 20 minutes resting)
• Cook Time: 15 minutes
• Total Time: 50 minutes
Variations
• Peppercorn-Crusted: Press crushed green peppercorns into steaks before searing.
• Herb Compound Butter: Swap red wine sauce for a dollop of rosemary-garlic butter.
• Balsamic Glaze: Use balsamic vinegar instead of red wine for a tangy twist.
• Surf & Turf: Top steaks with sautéed shrimp or scallops for an elegant duo.
• Mushroom Sauce: Replace red wine reduction with cremini mushroom cream sauce.
• Keto-Friendly: Skip honey; use sugar-free broth and a splash of apple cider vinegar.
Storage & Reheating
Store leftover cooked steak in an airtight container in the fridge for up to 3 days. For best texture, reheat gently in a low oven (275°F) for 10–12 minutes or briefly pan-sear with a touch of oil, covering with foil to keep moist. Thaw frozen steaks overnight in the fridge, then bring to room temperature before reheating or searing. You can also prep the red wine reduction ahead and store it separately in the fridge for 3 days.
Notes
Personal tip: I learned the hard way that resting is non-negotiable—skip it and you’ll lose precious juices on the cutting board. If your sauce gets too thin, whisk in a tiny slurry of cornstarch and water. Want deeper flavor? Marinate steaks for 30 minutes in olive oil, minced garlic, and fresh herbs. Always use an instant-read thermometer—errors at this stage are why people end up with overcooked steak.
FAQs
Q: Can I grill instead of pan-searing?
A: Absolutely—preheat your grill to high, sear steaks 4 minutes per side, then move to a cooler zone for finishing.
Q: What’s the best temperature for medium-rare?
A: Remove steaks at 125°F; they’ll rise to about 130–135°F while resting.
Q: Which red wine works best?
A: A Cabernet Sauvignon or Merlot gives rich body; Pinot Noir adds a fruitier note.
Q: Why rest the meat?
A: Resting allows juices to redistribute, keeping the steak tender and succulent.
Q: Can I use frozen filet mignon?
A: Thaw fully in the fridge overnight, then pat dry and bring to room temp before cooking.
Q: How do I fix a bitter sauce?
A: Stir in a pinch of sugar or drizzle of honey to balance acidity.
Q: Is filet mignon healthy?
A: It’s a lean cut, high in protein and lower in fat than many steaks—just watch portion sizes.
Conclusion
This Filet Mignon Recipe turns an everyday dinner into a fine-dining moment, with a tender beef tenderloin and an elegant red wine reduction that’s both simple and sensational. Give it a try, let me know how yours turns out in the comments, and explore my other gourmet recipes like [Pan-Seared Scallops with Lemon Butter Sauce](#) or [Herb-Crusted Rack of Lamb](#) to keep the special-occasion vibes going. Enjoy, and happy cooking!
Filet Mignon Recipe
Ingredients
- 4 Filet Mignon steaks (6 oz each) Filet Mignon steaks about 1½–2” thick (sub: center-cut beef tenderloin)
- 1 tsp kosher salt per steak (Diamond Crystal or Morton)
- ½ tsp freshly ground black pepper per steak
- 2 tbsp olive oil (extra-virgin) olive oil
- 2 tbsp unsalted butter (sub: ghee for a nutty note) unsalted butter
- 2 sprigs fresh thyme (sub: rosemary)
- 2 garlic cloves, lightly crushed garlic cloves
- ½ cup dry red wine (Cabernet Sauvignon or Pinot Noir)
- ½ cup low-sodium beef broth (sub: chicken stock)
- 1 small shallot, finely chopped shallot
- 1 tsp honey or maple syrup (optional, for balance)
- Fresh parsley, chopped (for garnish) Fresh parsley for garnish
Instructions
- Season the Filet Mignon steaks generously with kosher salt and pepper on all sides. Let them sit while you heat up the pan—this helps the seasoning stick.
- Warm a cast-iron skillet or heavy-bottomed pan over medium-high heat until a drop of water sizzles and evaporates immediately.
- Add olive oil to the hot skillet, swirling to coat the bottom. Carefully place each steak in the pan and sear without moving. Flip and sear the other side.
- Add butter, thyme, and garlic to the pan; spoon the melted butter over each steak for extra flavor and juiciness.
- Transfer steaks to a warm plate, cover loosely with foil, and let rest for 10–12 minutes.
- In the same skillet, sauté shallots, then add red wine and beef broth. Stir in honey if desired and let simmer until reduced.
- Plate each filet, spoon the red wine reduction over the top, garnish with chopped parsley, and serve immediately.
