Classic Filet Mignon
Juicy and tender filet mignon cooked to perfection with a rich red wine sauce.
10 mins
Prep Time
15 mins
Cook Time
2
Servings
Ingredients
- 2 filet mignon steaks (6-8 oz each)
- 2 tbsp unsalted butter
- 2 tbsp olive oil
- 2 cloves garlic, minced
- 2 sprigs fresh thyme
- 1/2 cup red wine
- 1/2 cup beef broth
- Salt and freshly ground black pepper to taste
Nutrition Facts
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Instructions
Bring the steaks to room temperature: Remove the filet mignons from the fridge 30 minutes before cooking to ensure even cooking.
Season the steaks: Pat the steaks dry with paper towels. Generously season both sides with salt and freshly ground black pepper.
Sear the steaks: Heat olive oil in a cast-iron skillet over medium-high heat. Once hot, add the steaks and sear for 3-4 minutes per side for medium-rare. Adjust time based on desired doneness.
Add butter and aromatics: Reduce heat to medium. Add butter, garlic, and thyme to the skillet. Tilt the pan and spoon the melted butter over the steaks for 1-2 minutes for extra flavor.
Rest the steaks: Transfer the steaks to a plate and let them rest for 5-10 minutes to retain juices.
Make the red wine sauce: In the same skillet, add red wine and beef broth. Scrape up any browned bits and simmer until the sauce reduces by half, about 3-4 minutes. Drizzle over the steaks before serving.
Chef's Tips
- Room Temperature: Always let the steak sit at room temperature before cooking to ensure even cooking.
- Doneness Guide: For medium-rare, aim for an internal temperature of 130-135°F (54-57°C). Use a meat thermometer for accuracy.
- Resting Time: Letting the steak rest after cooking ensures the juices redistribute, making it more tender.
- Sauce Variations: Substitute red wine with balsamic vinegar or mushroom sauce for a different flavor profile.
- Sides: Pair with mashed potatoes, roasted vegetables, or a fresh salad for a complete meal.
