Filet Mignon with Red Wine Reduction

Name: Filet Mignon with Red Wine Reduction
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: Serves 2
Ingredients: 2 filet mignon steaks; Salt and freshly ground black pepper; 2 tablespoons olive oil; 2 cloves garlic, minced; Fresh rosemary sprigs; 1 cup red wine (preferably a dry variety); 1 shallot, finely chopped; 1 tablespoon unsalted butter; Salt and pepper to taste

Highlighted under: Cozy Comfort Food Recipes

When it comes to indulging in luxury dining at home, making a perfectly cooked filet mignon topped with a rich red wine reduction is my go-to. I love how the tender, juicy steak pairs with the deep, complex flavors of the sauce. It’s surprisingly simple to make this restaurant-quality dish right in my kitchen, and the smell that wafts through while it cooks is absolutely irresistible. Whether it’s for a special occasion or just a Friday night treat, this recipe never fails to impress.

Created by

Amelia Roberts

Last updated on 2026-01-08T13:06:38.167Z

As I began crafting this filet mignon with red wine reduction, I was amazed at how each step transforms simple ingredients into something extraordinary. The key is to let the wine reduce slowly, which concentrates its flavor and adds depth to the sauce. Initially, I was hesitant about the timing, but once I witnessed the silky texture it attained, I knew I had found a new favorite dish.

One unexpected joy came from preparing the steak. I used a cast-iron skillet to get that perfect sear, achieving a delicious crust while keeping the inside tender and juicy. Don’t rush this part; patience truly rewards you with a steak that melts in your mouth, and the aroma will have everyone gathered around the kitchen!

        Why You Will Love This Recipe
        Juicy, perfectly cooked filet mignon full of flavor
Rich, velvety red wine reduction that enhances every bite
Impressive enough for special occasions yet easy to prepare

      

Perfecting the Sear

Achieving the perfect sear on filet mignon is essential for developing that rich, savory crust. Preheat your cast-iron skillet on high heat until it screams hot—this usually takes about 5 minutes. The oil should shimmer and dance in the pan before you add the steaks. Searing should take roughly 4-5 minutes per side for a medium-rare finish, but always trust your meat thermometer for precision: aim for an internal temperature of 130°F (54°C).

Don’t move the steaks around in the pan while they are searing; let them do their thing until it's time to flip. This allows for a deeper, more flavorful crust to form. If you notice smoke developing, reduce the heat slightly, but a little smoke is a good sign of a great sear. When you flip the steaks, look for a well-browned surface that has caramelized to a deep golden hue.

Crafting the Sauce

The red wine reduction is the star of this dish and can elevate your filet mignon to gourmet status. After removing the steaks, immediately add the chopped shallots to the hot skillet, as this will help them absorb residual flavors and fats. You want to cook them until they're soft and slightly golden, about 2-3 minutes. This technique enriches the sauce with a sweet, aromatic depth that pairs beautifully with the meat.

When incorporating the red wine, choose a quality dry variety like Cabernet Sauvignon or Merlot, as these will provide complexity to the sauce. As it simmers, ensure you scrape any browned bits from the skillet's bottom; this step, often referred to as deglazing, is crucial for adding profound flavor. Simmering for about 10-15 minutes allows the sauce to thicken impressively while its alcohol content cooks off, leaving rich wine notes to enhance the finished dish.

Serving Suggestions

When serving filet mignon with red wine reduction, consider pairing it with side dishes that complement its richness. Creamy garlic mashed potatoes or decadent truffle risotto elevate this dish further. A side of roasted asparagus or sautéed green beans can also provide a refreshing contrast. For a complete restaurant-quality meal, don't forget a beautiful salad drizzled with a light vinaigrette to cleanse the palate between bites.

If you’re looking to scale up, this recipe can easily be doubled or tripled. Just ensure you have a sufficiently large skillet or sear the steaks in batches to maintain the proper cooking temperature. Leftovers? Store any extra steak in the fridge, tightly wrapped, for up to 3 days. To reheat, gently warm them in a skillet over low heat, adding a splash of beef broth to prevent them from drying out.

Ingredients

Gather these ingredients before you start cooking:

For the Steak

2 filet mignon steaks
Salt and freshly ground black pepper
2 tablespoons olive oil
2 cloves garlic, minced
Fresh rosemary sprigs

For the Red Wine Reduction

1 cup red wine (preferably a dry variety)
1 shallot, finely chopped
1 tablespoon unsalted butter
Salt and pepper to taste

Make sure to have everything ready before starting your cooking process!

Instructions

Follow these steps to create your filet mignon with red wine reduction:

Prepare the Steaks

Season the filet mignon steaks generously with salt and pepper. Allow them to sit at room temperature for about 15 minutes to ensure even cooking.

Sear the Steaks

Heat the olive oil in a cast-iron skillet over high heat. Add the garlic and rosemary, allowing the flavors to infuse the oil. Once the oil is hot, place the steaks in the skillet and sear for 4-5 minutes on each side.

Make the Red Wine Reduction

Remove the steaks from the skillet and let them rest. In the same pan, add the chopped shallot and cook until translucent. Pour in the red wine and bring it to a boil, scraping any brown bits from the bottom of the skillet. Reduce the heat and let it simmer until it thickens slightly.

Finish the Sauce

Stir in the butter until melted and season with salt and pepper to taste. Serve the sauce over the steaks.

Serve immediately and enjoy a beautifully crafted filet mignon!

Pro Tips

For a more robust flavor, let the red wine reduce for a little longer. Pair this dish with a side of mashed potatoes or a fresh salad for a complete meal.

Ingredient Substitutions

If red wine isn't your preference or you need a non-alcoholic option, consider using beef broth combined with a splash of balsamic vinegar to mimic the sauce's deep flavor. You can also use chicken breasts or pork chops instead of filet mignon, but remember they will require adjusted cooking times because of their different textures. Keep an eye on the internal temperatures to ensure doneness.

For a healthier option, choose grass-fed filet mignon, which tends to be leaner and packed with more nutrients than conventional beef. If you’re avoiding garlic, onion can serve as a suitable alternative in both the steak seasoning and the sauce preparation, contributing a slightly different yet enjoyable flavor profile.

Make-Ahead Tips

Preparing the red wine reduction ahead of time can save you precious moments on the day of serving. Make the sauce up to three days in advance, and store it in an airtight container in the refrigerator. When you're ready to serve, gently reheat it on the stove, whisking in a bit of butter to revive its glossy finish. This not only saves time but allows the flavors to meld even further.

For the steaks, marinate them with olive oil, garlic, and rosemary the night before, then let them sit wrapped in the fridge. This technique not only infuses flavor but also helps the meat tenderize. Just remember to bring them to room temperature before searing for the best cooking results.

Questions About Recipes

→ Can I use a different cut of beef?

While filet mignon is the best for tenderness, you can substitute with ribeye or sirloin, adjusting cooking times accordingly.

→ What kind of red wine is best for the sauce?

A dry red wine, such as Cabernet Sauvignon or Merlot, works beautifully for the reduction sauce.

→ Is it necessary to let the steaks rest after cooking?

Yes, resting allows the juices to redistribute within the steak, making it juicier and more flavorful.

→ Can I prepare the red wine reduction ahead of time?

It's best to make the reduction fresh as it can lose its rich flavor when reheated, but you can prepare the shallots and have everything ready to go.