...
Go Back
Close-up of seared filet mignon with red wine sauce on white marble.

Pan Seared Filet Mignon with Red Wine Sauce

Indulge in a perfectly pan-seared filet mignon, enhanced by a rich and flavorful red wine sauce. This elegant dish is surprisingly simple to prepare, making it ideal for a special occasion or a sophisticated weeknight meal.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 2 steaks
Course: Main Course
Cuisine: French
Calories: 550
Ingredients Method Notes

Ingredients
  

Filet Mignon
  • 2 filet mignon steaks 6 oz each, about 1.5–2 inches thick
Steak Preparation
  • 1 tablespoon olive oil
  • 1 tablespoon unsalted butter
  • 2 sprigs fresh thyme
  • 2 cloves garlic smashed
  • to season Kosher salt
  • to season Freshly cracked black pepper
Red Wine Sauce
  • 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

Method
 

  1. Season Generously
  2. Sear with Confidence
  3. Butter Baste
  4. Check Doneness
  5. Deglaze the Flavor
  6. Reduce with Intention
  7. Mount with Butter
  8. Slice the rested steak cleanly into medallions and fan across a warm plate.
  9. Spoon the sauce in a controlled swoosh beneath or alongside the meat.
  10. Garnish with microgreens, a pinch of flaked salt, and perhaps a single roasted shallot for drama.

Notes

For a richer sauce, consider adding a splash of heavy cream at the end.