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Perfect Pan-Seared Filet Mignon Recipe with Rich Red Wine Reduction

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A quick and easy pan-seared filet mignon recipe with a rich, silky red wine reduction sauce that delivers restaurant-quality flavor at home.

Ingredients

Scale
  • 2 center-cut filet mignon steaks (about 6 oz / 170 g each), trimmed of excess fat
  • Salt and freshly ground black pepper, to taste
  • 2 tbsp olive oil (extra virgin preferred)
  • 2 tbsp unsalted butter
  • 1 small shallot, finely minced
  • 2 cloves garlic, minced
  • 3/4 cup dry red wine (Cabernet Sauvignon or Merlot recommended)
  • 1/2 cup beef broth
  • 2 sprigs fresh thyme
  • 1 sprig fresh rosemary (optional)
  • 1 tbsp salted butter

Instructions

  1. Bring steaks to room temperature for 15-20 minutes to ensure even cooking.
  2. Pat steaks dry with paper towels and season all sides generously with salt and freshly ground black pepper.
  3. Heat a heavy-bottomed skillet or cast iron pan over medium-high heat and add olive oil. Heat until it just begins to smoke slightly.
  4. Place steaks in the pan and sear without moving for 3-4 minutes per side until a golden crust forms. Aim for an internal temperature of 130°F (54°C) for medium-rare.
  5. In the last minute of searing, add unsalted butter, crushed garlic cloves, fresh thyme, and rosemary (if using). Spoon melted butter over the steaks repeatedly to baste.
  6. Transfer steaks to a plate and tent loosely with foil. Rest for 5-10 minutes to allow juices to redistribute.
  7. Using the same skillet, reduce heat to medium and add minced shallots and garlic. Sauté until fragrant and translucent, about 1-2 minutes.
  8. Pour in red wine, scraping up browned bits from the pan. Add beef broth and fresh thyme sprigs.
  9. Simmer the sauce until it thickens and reduces by half, about 8-10 minutes, until it coats the back of a spoon.
  10. Remove thyme sprigs and whisk in salted butter until the sauce is glossy and smooth. Adjust seasoning with salt and pepper if needed.
  11. Serve the rested filet mignon steaks topped generously with the red wine reduction sauce.

Notes

Pat steaks dry thoroughly for a good sear. Do not crowd the pan to avoid steaming. Baste steaks with butter and herbs for juiciness. Rest steaks before serving to keep them tender. Reduce sauce on medium heat to avoid bitterness. Sauce can be made ahead and reheated gently.

Nutrition

Keywords: filet mignon, pan-seared steak, red wine reduction, easy steak recipe, dinner, special occasion, steak sauce

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