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Perfect Pan-Seared Filet Mignon Recipe with Easy Rich Red Wine Reduction

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A quick and easy pan-seared filet mignon paired with a luscious red wine reduction sauce, perfect for special occasions or a gourmet dinner at home.

Ingredients

Scale
  • 2 filet mignon steaks (about 6 ounces / 170 grams each), USDA Choice
  • Salt and freshly ground black pepper, to taste
  • 2 tablespoons olive oil (extra virgin preferred)
  • 3 tablespoons unsalted butter, divided
  • 2 small shallots, finely minced
  • 2 cloves garlic, minced
  • 1 cup dry red wine (Pinot Noir or Merlot recommended)
  • 1/2 cup beef broth (homemade or low-sodium store-bought)
  • 1 teaspoon fresh thyme, chopped (optional)
  • A few black peppercorns, lightly crushed

Instructions

  1. Bring steaks to room temperature (about 20-30 minutes). Pat dry with paper towels.
  2. Season both sides of the filet mignon generously with salt and freshly ground black pepper.
  3. Heat skillet over medium-high heat and add 1 tablespoon olive oil and 1 tablespoon butter. Wait until butter foams and pan is hot but not smoking.
  4. Place steaks gently in the pan and sear for 3-4 minutes without moving.
  5. Flip steaks using tongs and sear the second side for 3 minutes. Add remaining 1 tablespoon butter and baste steaks by spooning melted butter over them.
  6. Check doneness with a meat thermometer (130°F / 54°C for medium-rare) or use finger test. Cook additional 1-2 minutes per side if needed.
  7. Remove steaks from pan and tent loosely with foil to rest.
  8. In the same pan, add minced shallots and garlic; sauté over medium heat until softened, about 2 minutes. Scrape up browned bits from the pan.
  9. Pour in red wine and beef broth, stir to combine. Add fresh thyme and cracked peppercorns.
  10. Simmer sauce over medium heat until reduced by half and thickened, about 10-12 minutes, stirring occasionally.
  11. Turn off heat and whisk in remaining 1 tablespoon butter until sauce is glossy and smooth.
  12. Serve filet mignon topped with the rich red wine reduction immediately.

Notes

Pat steaks dry for a good sear. Rest steaks after cooking to keep them juicy. Use good quality dry red wine for the sauce. Simmer sauce gently to avoid bitterness. Butter basting adds flavor and moisture. For dairy-free, substitute butter with vegan margarine or olive oil. For gluten-free, ensure beef broth is gluten-free.

Nutrition

Keywords: filet mignon, pan-seared steak, red wine reduction, easy steak recipe, date night dinner, special occasion meal

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