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Filet Mignon with Red Wine Sauce
Filet Mignon with Red Wine Sauce
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Prep Time:
10 minutes
Cook Time:
20 minutes
Total Time:
30 minutes
Tender filet mignon steak seared to perfection, topped with a luscious red wine butter sauce.
Ingredients:
  • 2-4 filet mignon steaks, 1 to 2 inches thick (see recipe note)
  • Salt
  • Extra virgin olive oil or canola oil
  • 3-4 Tbsp unsalted butter, divided
  • 2 cups full bodied red wine (we used a favorite Zinfandel)
  • Black pepper to taste
Instructions:
  • Prepare the steaks: Trim off any tough silver skin and gristly bits. Remove the chain if desired and set aside for another use.
  • Bring steaks to room temperature: Let the steaks rest at room temperature for 30-90 minutes, depending on their thickness. Before cooking, pat dry the steaks with paper towels, then coat with oil and generously season with salt.
  • Heat 2 tablespoons of oil in a hot cast iron pan for 1 minute. Place the steaks in the pan, lower the heat to medium (or medium-high), and sear without moving them for 3-6 minutes for a 2-inch thick steak.
  • Flip the steaks and cook for an additional 2-5 minutes until desired doneness is achieved, adjusting the cooking time based on steak thickness and your preference. Use the finger test or a meat thermometer to check doneness: 120°F to 125°F for rare, 130°F to 135°F for medium rare, and 140°F to 145°F for medium. Remove from heat, tent with foil, and let it rest.
  • Prepare the wine sauce: Pour the wine into the pan over high heat and boil until reduced by 3/4, about 10 minutes. Stir in the steak juices, then remove from heat. Add butter one tablespoon at a time, swirling until fully incorporated. Season with salt and serve with the steak. Sprinkle with freshly ground black pepper before serving. A special thanks to Mike Carroll from Corti Brothers market for the tenderloin cutting tip.

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