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

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A quick and easy pan-seared filet mignon recipe featuring a rich, buttery crust and a silky, tangy red wine reduction. Perfect for special occasions or cozy dinners, this recipe delivers restaurant-quality steak with minimal fuss.

Ingredients

Scale
  • 2 filet mignon steaks (about 6 oz / 170 g each, 1.5 to 2 inches thick; USDA Choice or Prime recommended)
  • Kosher salt, to season generously
  • Freshly ground black pepper, to season generously
  • 2 tablespoons extra virgin olive oil
  • 3 tablespoons unsalted butter, softened
  • 2 garlic cloves, smashed
  • 2–3 sprigs fresh thyme (or rosemary as substitute)
  • 1 cup (240 ml) dry red wine (Cabernet Sauvignon or Merlot recommended)
  • 1/2 cup (120 ml) low sodium beef stock or broth
  • 1 small shallot, finely minced (optional but recommended)
  • 1 teaspoon honey or brown sugar

Instructions

  1. About 30 minutes before cooking, remove filet mignon from fridge and pat dry with paper towels. Season both sides generously with salt and freshly ground black pepper. Let come to room temperature.
  2. Heat a cast iron skillet over medium-high heat and add 2 tablespoons olive oil. Heat until shimmering but not smoking (about 375°F / 190°C).
  3. Place steaks in the pan and cook undisturbed for 3-4 minutes until a deep golden-brown crust forms. Flip and sear the other side for 3 minutes.
  4. Reduce heat to medium. Add 3 tablespoons softened butter, smashed garlic cloves, and thyme sprigs to the pan. Tilt pan and baste steaks continuously with melted butter and aromatics for 1-2 minutes.
  5. Check doneness with a meat thermometer aiming for 130°F (54°C) for medium-rare. If needed, sear an additional minute per side while basting.
  6. Transfer steaks to a warm plate, loosely cover with foil, and rest for 5-10 minutes to redistribute juices.
  7. Pour off excess fat from skillet, leaving about 1 tablespoon. Add minced shallot and sauté over medium heat for 1-2 minutes until softened.
  8. Add red wine and beef stock to skillet. Stir in honey or brown sugar to balance acidity.
  9. Simmer gently, stirring occasionally, until sauce thickens by half and coats the back of a spoon, about 8-10 minutes. Adjust seasoning with salt and pepper.
  10. Serve filet mignon topped with red wine reduction and garnish with fresh thyme if desired.

Notes

Use room temperature steaks for even cooking. Rest steaks after cooking to keep them juicy. Basting with butter and herbs adds flavor and moisture. Simmer red wine reduction gently to avoid bitterness. If no meat thermometer, use finger test but thermometer is recommended for accuracy. For dairy-free, substitute butter with plant-based spread. Red wine can be replaced with grape juice and balsamic vinegar for non-alcoholic version.

Nutrition

Keywords: filet mignon, pan-seared steak, red wine reduction, easy steak recipe, special occasion dinner, quick steak, buttery crust, medium-rare steak

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