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 oz each)
- 1 tbsp olive oil
- 2 tbsp butter
- 2 cloves garlic, minced
- 1 sprig fresh rosemary
- 1 sprig fresh thyme
- 1/2 cup red wine
- 1/2 cup beef broth
- Salt and black pepper to taste
Nutrition Facts
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Instructions
Remove the filet mignon from the refrigerator and let it sit at room temperature for 30 minutes before cooking. This ensures even cooking.
Season the steaks generously with salt and black pepper on both sides.
Heat olive oil in a cast-iron skillet over medium-high heat. Once hot, add the steaks and sear for 3-4 minutes on each side for medium-rare, or adjust time based on your preferred doneness.
Add butter, garlic, rosemary, and thyme to the skillet. Baste the steaks with the melted butter for extra flavor.
Remove the steaks from the skillet and let them rest on a plate tented with foil for 5 minutes.
In the same skillet, add red wine and beef broth. Scrape the bottom to release any browned bits. Simmer until the sauce reduces by half, about 3-4 minutes.
Serve the filet mignon with the red wine sauce drizzled on top.
Chef's Tips
- Room Temperature: Always let the steak come to room temperature before cooking for even doneness.
- Searing: Make sure the skillet is very hot before adding the steak to get a perfect crust.
- Resting: Let the steak rest after cooking to allow juices to redistribute.
- Sauce Variations: You can substitute red wine with balsamic vinegar for a different flavor profile.
- Sides: Pair with mashed potatoes, roasted vegetables, or a fresh salad for a complete meal.
