Filet Mignon with Red Wine Sauce

Elevate your dinner table with this luxurious Filet Mignon with Red Wine Sauce, a true showstopper perfect for date nights or special occasions. Tender and juicy filet mignon steaks are perfectly seared to form a golden-brown crust, then topped with a rich, velvety red wine sauce featuring shallots, fresh thyme, and a touch of sweetness. This elegant dish combines gourmet flavors with surprisingly simple steps, taking just 30 minutes to prepare. Pair it with creamy mashed potatoes or roasted vegetables for a restaurant-quality meal at home. Perfectly balanced and utterly indulgent, this recipe is a celebration of fine dining in your kitchen.

Nutriscore Rating: 66/100

Prep Time:10 mins

Cook Time:20 mins

Total Time:30 mins

Servings: 2

Ingredients

• 2 pieces (6-8 oz each) filet mignon steaks
• 1 teaspoon salt
• 1 teaspoon black pepper
• 2 tablespoons olive oil
• 2 tablespoons unsalted butter
• 2 medium (minced) shallots
• 1 cup dry red wine
• 1 cup beef stock
• 2 sprigs fresh thyme
• 1 teaspoon granulated sugar

Directions

Step 1

Remove the filet mignon from the refrigerator 30 minutes before cooking to allow it to come to room temperature. Pat the steaks dry with paper towels.

Step 2

Season both sides of the filet mignon steaks generously with salt and black pepper.

Step 3

Heat a large skillet over medium-high heat and add the olive oil. Once the oil is hot and shimmering, carefully place the steaks in the skillet.

Step 4

Sear the steaks for 3-4 minutes on each side, ensuring a deep, golden-brown crust. Use tongs to sear the edges of the steaks for an additional minute. Adjust cooking time depending on your desired doneness (e.g., 3 minutes per side for medium-rare).

Step 5

Remove the steaks from the skillet and place them on a plate. Cover loosely with aluminum foil and allow them to rest while you make the sauce.

Step 6

Lower the heat to medium and add the butter to the same skillet. Once melted, stir in the minced shallots and cook until softened and translucent, approximately 2-3 minutes.

Step 7

Deglaze the pan by pouring in the red wine. Use a wooden spoon to scrape up any browned bits from the bottom of the pan. Let the wine simmer for 1-2 minutes.

Step 8

Add the beef stock, thyme sprigs, and sugar to the skillet. Bring the mixture to a gentle boil, then reduce the heat to low and let it simmer for 8-10 minutes, or until the sauce is reduced by half and thickened slightly.

Step 9

Remove the thyme sprigs from the sauce and taste for seasoning. Add a pinch of salt or pepper if needed.

Step 10

Place the rested filet mignon steaks on serving plates and spoon the red wine sauce over the top. Serve immediately with your choice of sides, such as mashed potatoes or roasted vegetables.

Nutrition Facts

Serving size	1080.7 grams (1080.7g)

Amount per serving	% Daily Value*
Calories	1739

Total Fat 95.40g	122%
Saturated Fat 34.70g	174%
Polyunsaturated Fat 2.70g
Cholesterol 462mg	154%
Sodium 3574mg	155%
Total Carbohydrate 26.00g	9%
Dietary Fiber 3.30g	12%
Total Sugars 12.10g
Protein 144.10g	288%

Vitamin D 0IU	0%
Calcium 111mg	9%
Iron 17mg	92%
Potassium 2495mg	53%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 55.8%

Protein: 37.5%

Carbs: 6.8%