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: Serves 2
Ingredients: 2 filet mignon steaks; Salt and black pepper, to taste; 2 tablespoons olive oil; 2 tablespoons unsalted butter; 1 cup red wine (preferably a full-bodied variety); 1 shallot, finely chopped; 1 teaspoon fresh thyme leaves; 1 tablespoon brown sugar

Highlighted under: Inspired Meals

I absolutely love cooking filet mignon, and this recipe with red wine reduction is one of my absolute favorites. The succulent beef paired with the rich, flavorful sauce creates a dining experience that feels like a five-star meal right at home. The process is surprisingly straightforward, and I found that allowing the sauce to reduce slowly brings out the deep, complex flavors of the wine, which perfectly complements the natural taste of the filet. Trust me, this dish will impress anyone around your dinner table.

Created by

Xenia Radcliffe

Last updated on 2026-01-07T11:13:35.049Z

Cooking filet mignon has always been a special occasion treat for me, and every time I make it, I love experimenting with different sauces. The red wine reduction I've perfected over the years truly elevates the dish, bringing out the robust flavors of the meat. I've learned that using a quality wine makes all the difference, so I always select one that I enjoy drinking.

One detail that stands out in this recipe is the importance of letting the meat rest before slicing. This little step keeps the filet tender and juicy, ensuring that every bite melts in your mouth. Pairing it with a side of garlic mashed potatoes creates a comforting yet elegant meal that I can't resist.

        Why You'll Love This Recipe
        Tender filet mignon infused with a rich red wine sauce
Perfectly balanced flavors that showcase the beef's natural taste
Ideal for romantic dinners or special celebrations

      

Choosing the Right Filet Mignon

When selecting filet mignon, look for cuts with a bright, vibrant red color and a good amount of marbling, which indicates tenderness and flavor. The best filets are often around 1.5 to 2 inches thick; this thickness helps achieve that perfect sear while maintaining a juicy center. If you're unsure about the freshness, ask your butcher for recommendations or try to pick a cut from a reputable source known for high-quality meats.

For an elevated flavor profile, consider bringing the steaks to room temperature before cooking. This can take about 30 minutes, allowing for a more even cook. It’s also a great time to enhance the seasoning; adding a sprinkle of garlic powder or a dash of smoked paprika can introduce additional depth without overpowering the steak’s natural flavor.

Perfecting Your Red Wine Reduction

The choice of red wine can drastically impact the flavor of your sauce, so opt for something you enjoy drinking. A full-bodied wine like Cabernet Sauvignon or Merlot will add rich flavors and a hint of oakiness to the reduction. Avoid cooking wines, as they usually contain added salts and preservatives that alter the sauce's taste. When simmering, aim for a gentle boil; too high of heat can cause the wine to separate, leading to an undesirable grainy texture in your final sauce.

Don't rush the reduction process; letting the sauce simmer for 10-15 minutes allows the flavors to concentrate. Keep an eye on it to ensure it thickens without burning. You’ll know it’s ready when the sauce coats the back of a spoon and has a glossy appearance. If it reduces too much, you can whisk in a little beef stock or more wine to adjust the consistency without sacrificing flavor.

Ingredients

For the Filet Mignon

2 filet mignon steaks
Salt and black pepper, to taste
2 tablespoons olive oil
2 tablespoons unsalted butter

For the Red Wine Reduction

1 cup red wine (preferably a full-bodied variety)
1 shallot, finely chopped
1 teaspoon fresh thyme leaves
1 tablespoon brown sugar

Instructions

Prepare the Filets

Season the filet mignon steaks generously with salt and black pepper. Heat olive oil in a skillet over medium-high heat.

Sear the Steaks

Add the filets to the skillet and sear for about 4-5 minutes on each side for medium-rare. Remove the steaks from the skillet and let them rest.

Make the Red Wine Reduction

In the same skillet, add shallots and cook until translucent. Pour in the red wine, add thyme, and brown sugar. Let the mixture simmer for about 10-15 minutes until it thickens.

Finish the Dish

Stir in the butter until melted and smooth. Serve the filet mignon topped with the red wine reduction.

Pro Tips

For an added touch, serve the filet mignon with a side of roasted vegetables or mashed potatoes to create a complete meal.

Serving Suggestions

Filet mignon with red wine reduction pairs beautifully with creamy mashed potatoes or a luxurious risotto, adding a richness that complements the beef. For a lighter option, consider serving it alongside sautéed asparagus or a fresh arugula salad, which can help balance the meal’s richness. A sprinkle of fresh herbs like parsley over the top can also enhance the dish’s presentation and flavor.

If you're feeling adventurous, toppings like crumbled blue cheese or sautéed mushrooms can offer additional dimensions to your filet. These additions not only enhance the flavor but also make for an aesthetically pleasing plate, perfect for impressing dinner guests.

Make-Ahead Tips

While filet mignon is best served fresh, you can prepare the red wine reduction ahead of time. Store it in an airtight container in the refrigerator for up to three days. Reheat gently on the stove, adding a splash of wine or stock to loosen it back up. This makes for an efficient cooking process on your dinner night, allowing you to focus on perfectly searing the steaks while your sauce is already prepped.

If you have leftover steak, slice it thinly and use it in salads or sandwiches the next day. Keep any remaining red wine reduction stored and you can drizzle it over the slices for added flavor, making for a delightful second meal that feels just as special.

Questions About Recipes

→ What red wine is best for the reduction?

A full-bodied red wine like Cabernet Sauvignon or Merlot works beautifully.

→ How do I know when the filet mignon is done?

Use a meat thermometer; medium-rare should read 130-135°F (54-57°C).

→ Can I prepare this recipe in advance?

The steaks are best cooked fresh, but you can prepare the red wine sauce ahead of time and reheat before serving.

→ What sides pair well with this dish?

Garlic mashed potatoes and roasted asparagus are excellent choices.