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Close-up of a perfectly cooked filet mignon with a glossy red wine sauce on a light grey plate.

Pan Seared Filet Mignon with Red Wine Sauce

A luxurious and flavorful dish featuring perfectly seared filet mignon paired with a rich red wine reduction sauce.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 2 servings
Course: Main Course
Cuisine: French
Calories: 650
Ingredients Method Notes

Ingredients
  

Meat
  • 2 pieces filet mignon steaks, 6 oz each, about 1.5–2 inches thick
  • 1 tablespoon olive oil
  • 1 tablespoon unsalted butter
  • 2 sprigs fresh thyme
  • 2 cloves garlic, smashed
  • to taste Kosher salt for seasoning
  • to taste Freshly cracked black pepper for seasoning
  • 1 small shallot, finely minced
  • 0.5 cup red grape juice (Cabernet Sauvignon or Pinot Noir recommended)
  • 0.5 cup beef stock, low sodium
  • 1 teaspoon balsamic vinegar
  • 1 tablespoon cold unsalted butter, for mounting
  • to taste Salt and pepper for seasoning

Method
 

  1. Let the steaks sit at room temperature for 30 minutes.
  2. Season steaks generously with salt and pepper.
  3. Sear steaks in olive oil and butter with garlic and thyme until desired doneness.
  4. Remove steaks and let rest. Deglaze pan with shallot and red grape juice, then add beef stock and balsamic vinegar; reduce until thickened.
  5. Mount sauce with cold butter, season with salt and pepper, then serve sliced steak with sauce.

Notes

Ensure the steaks are rested before slicing for the best texture.