Filet Mignon with Red Wine Pan Sauce
Instructions
- 1
Remove filet mignon from refrigerator 30 minutes before cooking to bring to room temperature. Pat completely dry with paper towels.
- 2
Season generously with salt and black pepper on all sides, pressing the seasoning into the meat.
- 3
Heat a cast iron skillet or heavy-bottomed pan over high heat until smoking. Add olive oil and swirl to coat.
- 4
Gently place filets in the pan and sear for 3-4 minutes without moving them to develop a golden crust.
- 5
Flip steaks and add 2 tablespoons butter, thyme sprigs, and crushed garlic cloves to the pan.
- 6
Tilt pan and baste steaks with the melted butter for 3-4 minutes for medium-rare (internal temp 130°F/54°C).
- 7
Transfer steaks to a cutting board and tent with foil. Let rest for 5-10 minutes.
- 8
Pour off excess fat from pan, leaving about 1 tablespoon. Add minced shallot and sauté for 30 seconds.
- 9
Add red wine to deglaze, scraping up any browned bits. Let reduce by half.
- 10
Add beef stock and simmer until sauce coats the back of a spoon, about 3-4 minutes.
- 11
Remove from heat and swirl in remaining 2 tablespoons butter. Season with salt and pepper.
- 12
Slice filets if desired or serve whole, spooning the red wine sauce over the top.
Chef's Note
"This classic filet mignon transforms any dinner into a special occasion with its foolproof pan-searing technique and luxurious red wine sauce. Don't be intimidated—with good beef and proper timing, you'll create a restaurant-worthy dish that never fails to impress."
