A classic and elegant filet mignon recipe featuring perfectly seared steaks finished with a rich and flavorful red wine reduction sauce infused with shallots and fresh thyme.
Total Time:30 minutes
Yield:2 servings
Ingredients
Steaks
2 filet mignon steaks (6-8 oz each)
Salt and pepper, to taste
2 tablespoons olive oil
Red Wine Reduction Sauce
1 shallot, finely chopped
1 cup red wine (such as Cabernet Sauvignon)
1 tablespoon fresh thyme leaves
2 tablespoons unsalted butter
Instructions
Prepare the Steaks: Season the filet mignon steaks generously with salt and pepper on both sides to enhance their natural flavor.
Sear the Steaks: Heat the olive oil in a skillet over medium-high heat. Add the steaks and sear for 5 minutes on each side for medium-rare or until desired doneness is reached. Remove the steaks from the skillet and let them rest to retain their juices.
Make the Reduction: Using the same skillet, add the finely chopped shallot and sauté for 3 minutes until softened and fragrant. Pour in the red wine and add fresh thyme leaves. Bring the mixture to a boil then reduce heat to a simmer and cook until the sauce is reduced by half, approximately 10 minutes.
Finish the Sauce: Remove the skillet from heat and whisk in the unsalted butter until melted and the sauce becomes glossy, giving it a rich texture and shine.
Serve: Place the rested filet mignon steaks on plates and drizzle generously with the prepared red wine reduction sauce. Serve immediately with your favorite side dishes.
Notes
Allow the steaks to rest after searing to keep them juicy and tender.
Use a dry red wine like Cabernet Sauvignon for the best flavor in the reduction sauce.
For thicker sauce, continue simmering the wine reduction a few minutes longer until desired consistency is achieved.
Fresh herbs like thyme elevate the flavor, but dried thyme can be substituted at half the quantity.
Make sure the skillet is hot enough before searing steaks to get a perfect crust.
