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Savory Filet Mignon with a Luscious Red Wine Reduction

Filet Mignon with Red Wine Reduction made approachable with clear cues, pantry staples, and flexible swaps.
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Ingredients Method

Ingredients
  

  • 2 filet mignon steaks 6-8 oz each
  • Salt and black pepper to taste
  • 2 tablespoons olive oil
  • 1 shallot finely chopped
  • 1 cup red wine like Cabernet Sauvignon or Merlot
  • 1/2 cup beef stock
  • 1 tablespoon unsalted butter
  • Fresh thyme or rosemary for garnish optional

Method
 

  1. Season the filet mignon steaks generously with salt and black pepper on both sides.
  2. Heat the olive oil in a heavy skillet over medium-high heat.
  3. Sear the steaks for about 3-4 minutes on each side for medium-rare.
  4. Remove the steaks from the pan and let them rest on a plate, tented with foil.
  5. In the same skillet, add the chopped shallots and sauté over medium heat until translucent.
  6. Deglaze the pan with the red wine, scraping up any brown bits.
  7. Add the beef stock and simmer until the sauce reduces by half.
  8. Finish the sauce by whisking in the unsalted butter until melted and creamy.
  9. Serve the filet mignon topped with red wine reduction, garnished with herbs if desired.