Filet Mignon with Red Wine Reduction

Name: Filet Mignon with Red Wine Reduction
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 2 servings
Ingredients: 2 filet mignon steaks (about 6 oz each); Salt and pepper to taste; 1 tablespoon olive oil; 1 cup red wine (preferably Cabernet Sauvignon); 1 cup beef stock; 1 tablespoon unsalted butter; 1 shallot, minced; Fresh thyme (optional, for garnish)

Highlighted under: Family Planning

I absolutely adore making Filet Mignon with Red Wine Reduction at home. The combination of tender, juicy steak and the rich, velvety sauce never fails to impress. It’s a dish that feels luxurious, yet it’s surprisingly simple to make. I love to serve it on special occasions or for a romantic dinner, where I can showcase my culinary skills. Pairing the filet with classic sides enhances the experience, making it a memorable meal every time. Trust me, you won't want to skip this indulgence!

Created by

Francesca Holt

Last updated on 2026-01-07T13:01:34.507Z

When making Filet Mignon with Red Wine Reduction, I love the moment when I smell the beef sizzling in the pan. I often use a cast-iron skillet for even cooking and an amazing sear. The key is to let the steak rest after cooking so it retains its juices. The reduction is equally important, as the wine enhances the meat's flavor, bringing a gourmet touch to the dish.

I've experimented with different red wines, and I find that a full-bodied Cabernet Sauvignon works best. After deglazing the pan with the wine, I allow it to simmer to thicken, intensifying the flavors. It's all about patience and building layers of taste, ensuring every bite is divine. This method has become a hallmark at dinner parties!

Why You Will Love This Recipe
Rich flavors from the deep red wine reduction
Tender, juicy steak that melts in your mouth
Perfect for impressing guests or celebrating special occasions

Mastering the Perfect Sear

Achieving the perfect sear on your filet mignon is crucial for developing rich flavors and a delightful crust. Start by ensuring your skillet is hot enough; heating it for 5 to 7 minutes over medium-high heat will create a beautiful golden-brown exterior. When you add the steaks, avoid overcrowding the pan, which can lower the temperature and prevent proper browning. Use a cast-iron skillet for optimal heat retention, and don't move the steaks too soon—let them sear undisturbed for the full 4-5 minutes each side.

For precise doneness, use a meat thermometer: 125°F for medium-rare, remove from heat immediately, as the internal temperature will rise while resting. If it’s not at your desired temperature, return it to the skillet for a minute more on each side. Remember, carryover cooking is your friend, so cut into the steak too soon, and you risk losing those wonderful juices.

Enhancing the Red Wine Reduction

The red wine reduction is the star of the dish, providing depth and richness that complements the filet mignon beautifully. Select a high-quality wine, as the flavor directly impacts the final sauce. Cabernet Sauvignon is ideal, but if you want to experiment, a Merlot or Pinot Noir can also work well—just remember that the sauce's flavor will change based on your choice. Bring the wine to a boil to allow the alcohol to cook off, and then simmer it down to intensify those bold flavors. You want it to reduce by half, which generally takes about 10 minutes.

To create a beautifully textured sauce, consider straining the reduction through a fine mesh sieve before adding the butter. This removes the shallot bits and results in a silky-smooth sauce that clings beautifully to the steak. If the sauce becomes too thick, simply whisk in a touch more beef stock or wine until you reach the desired consistency.

Serving and Pairing Suggestions

When serving filet mignon with red wine reduction, presentation matters! Slice the steak at a slight diagonal for visual appeal and arrange it neatly on the plate. Drizzling the reduction over the top not only adds flavor but serves as a beautiful garnish. Pair it with classic sides such as creamy mashed potatoes or roasted asparagus, which will complement the richness of the dish while adding color on the plate.

If you're looking to elevate your meal further, consider adding a side of sautéed mushrooms or a fresh herb salad for contrast. A good choice in wine to serve alongside would be a glass of the same red wine used in the reduction to enhance the dining experience.

Ingredients

Gather the following ingredients for a delightful meal.

For the Steak

2 filet mignon steaks (about 6 oz each)
Salt and pepper to taste
1 tablespoon olive oil

For the Red Wine Reduction

1 cup red wine (preferably Cabernet Sauvignon)
1 cup beef stock
1 tablespoon unsalted butter
1 shallot, minced
Fresh thyme (optional, for garnish)

Ensure you have everything ready before cooking for a smooth process.

Instructions

Follow these steps to prepare your filet mignon perfectly.

Prepare and Sear the Steaks

Season the filet mignon steaks generously with salt and pepper. In a cast-iron skillet, heat the olive oil over medium-high heat until shimmering. Carefully add the steaks and sear for about 4-5 minutes on each side for medium-rare, adjusting the time based on your preference.

Make the Red Wine Reduction

Remove the steaks from the skillet and let them rest on a plate. In the same skillet, add the minced shallot and sauté for 1-2 minutes until softened. Pour in the red wine and scrape the bottom of the skillet to lift the brown bits. Bring the wine to a boil and let it reduce by half.

Finish the Sauce

Add the beef stock to the reduced wine, continuing to simmer until thickened, about 8-10 minutes. Once the sauce has reached your desired consistency, whisk in the butter for richness. Adjust seasoning with salt and pepper.

Serve

Slice the filet mignon and plate it. Drizzle the red wine reduction over the steak and garnish with fresh thyme if desired. Serve immediately with your favorite sides.

Enjoy your beautifully cooked filet mignon with a decadent sauce!

Pro Tips

For an extra touch, serve with roasted vegetables or creamy mashed potatoes to complement the flavors of the dish.

Ingredient Substitutions

If you're short on red wine, you can substitute it with a high-quality red cooking wine or even balsamic vinegar. While the flavors will differ slightly, these options still provide acidity and depth. For those avoiding alcohol entirely, consider using a mixture of grape juice and broth for a similar effect, ensuring you reduce it down to concentrate the flavors.

For a leaner protein, you can use filet mignon’s lighter cousin, the sirloin steak, which still delivers a great taste and texture. Just keep in mind the cooking time may require a slight adjustment due to differences in thickness and fat content.

Make-Ahead Tips

While filets are best cooked freshly, you can prepare the red wine reduction in advance. Store the cooled sauce in an airtight container for up to three days in the fridge. Simply reheat it gently in a saucepan before drizzling it over the freshly cooked steaks. This time-saving technique will allow you to enjoy the flavors without lengthy preparation during your main cooking time.

Another great make-ahead option is to marinate your steaks. Season them with salt and pepper and let them sit in your refrigerator for a few hours or overnight. This not only enhances the flavor profile but also tenderizes the meat, allowing for a quicker and more flavorful cooking process on the day you plan to enjoy the meal.

Troubleshooting Common Issues

If your red wine reduction isn’t thickening as expected, ensure that you’re simmering it gently to avoid rapid evaporation. If necessary, increase the heat slightly, but watch it closely to prevent burning. Alternatively, you can mix a small amount of cornstarch with cold water and whisk it into the sauce to thicken it quickly without affecting the flavor.

Overcooked steak is one of the most common issues. If you accidentally over-sear your filet, you can introduce moisture back into the meat by covering it with a lid after cooking, allowing it to steam for a minute or two. This trick won’t bring it back to perfect doneness but can help mitigate dryness.

Questions About Recipes

→ Can I use a different type of wine?

Yes, while Cabernet Sauvignon is recommended for its bold flavor, you can use any good quality red wine that you enjoy drinking.

→ How do I know when the steak is cooked to my liking?

Using an instant-read thermometer is the best way. For medium-rare, aim for an internal temperature of 130-135°F.

→ What side dishes pair well with this steak?

Classic sides like garlic mashed potatoes, asparagus, or a fresh garden salad work beautifully with filet mignon.

→ Can I make the red wine reduction ahead of time?

Yes, you can make the reduction in advance and reheat it gently before serving. Just be sure to adjust the consistency with a bit of beef stock if it thickens too much.