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–+ servings
Filet Mignon with Red Wine Reduction

Filet Mignon with Red Wine Reduction

Indulge in a Filet Mignon with Red Wine Reduction that's tender, flavorful, and perfect for any special occasion. Elevate your cooking game today!
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Prep Time 10 minutes
Cook Time 15 minutes
Resting Time 5 minutes
Total Time 30 minutes
Servings: 4 people
Calories: 380
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 4 steaks Filet Mignon steaks about 6 ounces each
  • Salt to taste
  • Black pepper freshly ground, to taste
  • 2 tablespoons Olive oil
  • 2 tablespoons Unsalted butter
  • 3 cloves Garlic smashed
  • 2 sprigs Fresh thyme
  • 1 cup Dry red wine Cabernet Sauvignon works great
  • 1/2 cup Beef broth
  • 1 tablespoon Dijon mustard

Equipment

  • Cast iron skillet or heavy-bottomed pan
  • Tongs
  • Meat thermometer
  • Large skillet
  • Wooden spoon

Method
 

  1. Pat the Filet Mignon dry with paper towels and season both sides with salt and pepper.
  2. Let the steaks sit at room temperature for 20 minutes to ensure even doneness.
  3. Heat olive oil in a skillet over medium-high heat until shimmering.
  4. Add the steaks and sear for 3-4 minutes on each side until a golden crust forms.
  5. Remove the steaks from the skillet and set them aside to rest.
  6. In the same skillet, add butter, garlic, and thyme, stirring until fragrant.
  7. Pour in the red wine, scraping up any brown bits from the pan.
  8. Add the beef broth and simmer the sauce until it reduces by half.
  9. Stir in the Dijon mustard and return the steaks to the pan, spooning the sauce over them.
  10. Allow the steaks to warm through for a couple of minutes before serving.

Nutrition

Calories: 380kcalCarbohydrates: 5gProtein: 34gFat: 26gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 14gCholesterol: 120mgSodium: 350mgPotassium: 500mgVitamin A: 300IUCalcium: 25mgIron: 3mg

Notes

For an extra flavor boost, deglaze the pan with a splash of brandy before adding the wine. Leftovers can be stored in an airtight container in the fridge for up to three days. Reheat gently in a skillet with a splash of broth for best results. Don't microwave leftovers, as it can dry out the steak. For freezing, wrap each steak individually and they will last up to three months. Thaw in the fridge overnight before reheating.
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