Filet Mignon Red Wine Sauce (Print-Friendly Format)
Tender filet mignon finished with a silky red wine reduction and fresh herbs. Elegant, flavorful, and easy to prepare.
# Ingredients You’ll Need:
→ Filet
01 -
4 beef filet mignon steaks, 2.5 cm thick
02 -
2 tablespoons olive oil
03 -
Salt, to taste
04 -
Black pepper, freshly ground, to taste
→ Red Wine Sauce
05 -
120 ml dry red wine
06 -
15 g unsalted butter
07 -
2 teaspoons shallots, finely minced
08 -
1 teaspoon garlic cloves, minced
09 -
Chopped fresh parsley or chives, as garnish
# How to Make It:
01 -
Preheat the oven to 175°C.
02 -
Heat olive oil over medium-high heat in a large skillet. Season filets on both sides with salt and pepper. Once the oil is hot, sear steaks for 2–3 minutes per side until golden brown.
03 -
Transfer seared steaks to a parchment-lined baking tray. Place in the oven and roast for 4–6 minutes, or until steaks reach desired internal temperature: 63°C for medium rare, 71°C for medium.
04 -
Remove steaks from the oven and let rest for 5 minutes to retain juiciness.
05 -
In the same skillet, add red wine and bring to a boil over high heat, scraping any caramelized bits from the pan. Reduce wine by half, about 3–4 minutes.
06 -
Add butter to the reduced wine, followed by shallots and garlic. Stir continuously until butter melts and aromatics soften, about 1 minute. Taste and adjust seasoning if necessary.
07 -
Plate filet mignon and generously spoon warm red wine sauce over each steak. Garnish with chopped parsley or chives as desired.
# Extra Tips:
01 -
For quicker preparation, slice filets into 1.5 cm medallions, reducing cooking time to 2 minutes per side plus 2 minutes in the oven.
02 -
Allowing steaks to rest after cooking improves juiciness and texture.
03 -
Explore different red wines in the sauce for a variety of flavor profiles.