Filet Mignon with Red Wine Reduction
Indulge in a quintessential steak dinner with our Filet Mignon in a Red Wine Reduction. This dish offers a luscious, tender filet mignon paired with a rich and flavorful red wine sauce that elevates the meal to a fine dining experience at home. Perfect for a romantic evening or special occasion.
Prep time: 10 minutesCook time: 11 minutesServes: 2
Ingredients
2 (8 oz each) filet mignon steaks
2 tbsp olive oil
Salt and freshly ground black pepper, to taste
1 cup red wine (such as Cabernet Sauvignon)
1/2 cup beef stock
2 tbsp unsalted butter
2 cloves garlic, minced
1 tsp fresh thyme leaves
Instructions
1. Preheat your oven to 400°F.
2. Season the filet mignon steaks with salt and pepper on both sides.
3. Heat olive oil in an oven-safe skillet over medium-high heat.
4. Sear the steaks for 3 minutes on each side until a brown crust forms.
5. Transfer the skillet to the oven and cook for 6-8 minutes for medium-rare doneness.
6. Remove the steaks from the skillet and let rest.
7. In the same skillet, add minced garlic and saute for 1 minute.
8. Pour in red wine, scraping up any browned bits from the bottom of the pan.
9. Add beef stock and bring to a simmer.
10. Reduce the liquid by half, stirring occasionally.
11. Whisk in butter and thyme leaves, then season with salt and pepper.
12. Serve the filet mignon topped with red wine reduction.
Storage
Store any leftover steak in an airtight container in the refrigerator for up to 3 days.
Reheating
To reheat, gently warm the steak in a skillet over medium heat or in the oven at 250°F until heated through.
Scan for cooking tips & leave a review!
itsonly.recipes/view/filet-mignon-with-red-wine-reduction
This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.
