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Perfect Pan-Seared Filet Mignon Recipe with Easy Red Wine Reduction

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A simple and elegant pan-seared filet mignon recipe paired with a silky red wine reduction sauce, perfect for special occasions or a comforting dinner at home.

Ingredients

Scale
  • 2 filet mignon steaks, about 6 oz (170 g) each, 1.5 to 2 inches thick
  • Salt and freshly ground black pepper, to taste
  • 2 tablespoons unsalted butter, softened
  • 1 tablespoon olive oil
  • 2 garlic cloves, smashed
  • A few sprigs fresh thyme or rosemary (optional)
  • 1 cup (240 ml) dry red wine (e.g., Cabernet Sauvignon or Merlot)
  • 1 small shallot, finely chopped
  • ½ cup (120 ml) beef broth or stock, preferably low sodium
  • 1 teaspoon honey or brown sugar

Instructions

  1. Remove filets from the fridge 30 minutes before cooking to bring them to room temperature. Pat dry with paper towels and season generously on all sides with salt and black pepper.
  2. Place a cast iron or heavy-bottomed skillet over medium-high heat and add olive oil. Heat until shimmering but not smoking, about 2 minutes.
  3. Carefully place the steaks in the pan without overcrowding. Sear each side for about 3-4 minutes until a deep golden-brown crust forms. Use tongs to hold the steaks and sear the edges for 30 seconds each.
  4. Lower the heat to medium, add butter, smashed garlic, and fresh thyme or rosemary. Tilt the pan slightly and spoon the melted butter over the steaks repeatedly (basting) for about 2 minutes.
  5. Use a meat thermometer to check internal temperature: 120°F (49°C) for rare, 130°F (54°C) for medium-rare, 140°F (60°C) for medium. Adjust cooking time if needed.
  6. Transfer steaks to a warm plate and tent loosely with foil. Let rest 5-10 minutes to allow juices to redistribute.
  7. Meanwhile, in a small saucepan over medium heat, melt 1 tablespoon butter and sauté finely chopped shallots until translucent, about 2-3 minutes.
  8. Add red wine, beef broth, and honey or brown sugar. Bring to a simmer and reduce by half, about 10-12 minutes, stirring occasionally until sauce thickens slightly.
  9. Spoon the red wine reduction over the rested filets and serve immediately.

Notes

Do not overcrowd the pan to ensure proper searing. Use a meat thermometer for best doneness results. Let steaks rest after cooking to keep them juicy. Basting with butter and herbs adds flavor and moisture. If pan smoke is intense, lower heat slightly. For dairy-free option, substitute butter with neutral oil or vegan butter. For gluten-free, verify broth choice.

Nutrition

Keywords: filet mignon, pan-seared steak, red wine reduction, easy steak recipe, special occasion dinner, steak sauce

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