Filet Mignon Recipe
Sink your teeth into a gourmet-level Filet Mignon Recipe featuring a silky red wine reduction and tender beef tenderloin that's elegant, delicious, and surprisingly easy to pull off at home.
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.
Notes
Pat steaks dry for better sear; let meat rest before cooking for juiciness; choose grass-fed beef for deeper flavor and nutrition.
Love this recipe?Follow us at @Recipecs for more