recipe filet mignon steak
- The Best recipe filet mignon steak
- Perfect Pan-Seared Filet Mignon with Red Wine Reduction
- 🥘Ingredients
- 👨🍳Directions
- 🔧Equipment
- 📊Nutrition Facts (per serving)
- 📝Notes
- Watch Video Of How Perfect Pan-Seared Filet Mignon with Red Wine Reduction Works
- ❓ Frequently Asked Questions About Pan-Seared Filet Mignon with Red Wine Reduction
The Best recipe filet mignon steak
What I love most about this recipe is how simple it is to get right. You don’t need a fancy setup or a long list of ingredients to make it taste amazing. A good sear, a little seasoning, and a few minutes in the oven (or on the grill, if you’re feeling fancy) is all it takes. Plus, filet mignon is leaner than a lot of other steaks, so it’s a great option if you’re watching your fat intake but still want something rich and satisfying. It’s packed with protein and iron, which keeps my family full and energized, especially on busy nights when we need something quick but still nutritious.
I usually serve it with roasted vegetables or a simple salad, and it always feels like a complete meal. It’s versatile enough for a date night at home or a casual family dinner, and honestly, it’s hard to mess up. If you’ve never tried making filet mignon at home, I’d say go for it—it’s easier than you think and so worth the effort.
Perfect Pan-Seared Filet Mignon with Red Wine Reduction
A luxurious and tender filet mignon steak cooked to perfection with a rich red wine reduction. This elegant dish is perfect for special occasions or a gourmet weeknight dinner.
🥘Ingredients
- 4 filet mignon steaks (6-8 oz each, 1.5 inches thick)
- 2 tbsp olive oil
- 2 tbsp unsalted butter
- 4 garlic cloves, lightly crushed
- 2 sprigs fresh thyme
- 2 sprigs fresh rosemary
- 1 tsp kosher salt
- 1 tsp freshly ground black pepper
- 1 cup dry red wine (Cabernet Sauvignon or Merlot)
- 1 cup beef stock
- 1 tbsp unsalted butter
- 1 shallot, finely minced
- 1 tsp fresh thyme leaves
- 1 tsp Dijon mustard
- Salt and pepper to taste
- Mashed potatoes or roasted vegetables
- Fresh parsley, chopped
👨🍳Directions
-
1
Remove the filet mignon steaks from the refrigerator 30-60 minutes before cooking to bring them to room temperature. Pat them dry with paper towels and season generously with salt and pepper on all sides. -
2
Heat a large cast-iron skillet over high heat until very hot (about 3-4 minutes). Add the olive oil and swirl to coat the pan. -
3
Place the steaks in the skillet and sear for 2-3 minutes on each side, or until a deep brown crust forms. For medium-rare, aim for an internal temperature of 130°F (54°C). -
4
Reduce the heat to medium, add the butter, garlic, thyme, and rosemary to the skillet. Tilt the pan slightly and spoon the melted butter over the steaks for 1-2 minutes to baste them. -
5
Transfer the steaks to a plate, tent loosely with foil, and let them rest for 5-10 minutes while you prepare the red wine reduction. -
6
In a small saucepan, melt 1 tbsp butter over medium heat. Add the minced shallot and cook for 2-3 minutes until softened. -
7
Pour in the red wine and bring to a simmer. Let it reduce by half (about 5 minutes). Add the beef stock, thyme leaves, and Dijon mustard. Simmer for another 5-7 minutes until the sauce thickens slightly. -
8
Taste the sauce and season with salt and pepper as needed. Strain the sauce through a fine-mesh sieve if you prefer a smoother texture. -
9
Serve the filet mignon steaks drizzled with the red wine reduction. Garnish with fresh parsley and pair with mashed potatoes or roasted vegetables.
🔧Equipment
- Large cast-iron skillet or heavy-bottomed pan
- Tongs
- Meat thermometer
- Small saucepan
- Whisk
- Cutting board
- Chef’s knife
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Perfect Pan-Seared Filet Mignon with Red Wine Reduction Works
❓ Frequently Asked Questions About Pan-Seared Filet Mignon with Red Wine Reduction
1. What is the best way to cook filet mignon to ensure it’s tender and juicy?
The best way to cook filet mignon is to sear it in a hot cast-iron skillet with butter, garlic, and herbs, then finish it in the oven for even cooking. For medium-rare (the ideal doneness for filet mignon), aim for an internal temperature of 130–135°F (54–57°C). Let the steak rest for 5–10 minutes before slicing to retain its juices.
2. How thick should a filet mignon steak be for the best results?
A filet mignon should ideally be 1.5 to 2 inches thick. Thicker cuts allow for a better sear on the outside while keeping the inside tender and juicy. If your steak is thinner, reduce the cooking time to avoid overcooking.
3. Do I need to marinate filet mignon before cooking?
Filet mignon is naturally tender and flavorful, so marinating isn’t necessary. However, you can enhance its flavor with a simple dry rub (salt, pepper, garlic powder) or a quick soak in olive oil, herbs, and Worcestershire sauce for 30 minutes to an hour before cooking.
4. What’s the best side dish to serve with filet mignon?
Classic pairings include creamy mashed potatoes, roasted asparagus, grilled mushrooms, or a fresh arugula salad. For a richer meal, try truffle mac and cheese or a red wine reduction sauce.
5. How can I tell when my filet mignon is done without cutting into it?
Use a meat thermometer for accuracy:
– Rare: 120–125°F (49–52°C)
– Medium-rare: 130–135°F (54–57°C)
– Medium: 140–145°F (60–63°C)
Alternatively, use the finger test—press the steak gently; it should feel soft for rare, slightly firm for medium-rare, and firm for well-done.
