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Perfect Pan-Seared Filet Mignon Recipe with Easy Red Wine Reduction

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A quick and elegant pan-seared filet mignon paired with a rich, silky red wine reduction sauce. Perfect for special occasions or cozy dinners, this recipe delivers tender, juicy steak with a flavorful sauce in under 30 minutes.

Ingredients

Scale
  • 2 filet mignon steaks, about 6 oz (170 g) each, trimmed of excess fat
  • Salt and freshly ground black pepper, to taste
  • 2 tablespoons extra virgin olive oil
  • 2 tablespoons unsalted butter, divided
  • 2 garlic cloves, smashed
  • 2 fresh thyme sprigs
  • 1 cup (240 ml) dry red wine (Cabernet Sauvignon, Merlot, or Pinot Noir)
  • 1/2 cup (120 ml) beef stock (low-sodium recommended)
  • 1 small shallot, finely minced
  • 1 teaspoon Dijon mustard (optional)

Instructions

  1. Remove the filet mignons from the fridge about 30 minutes before cooking to bring to room temperature. Pat dry with paper towels.
  2. Season both sides of each filet mignon generously with salt and freshly ground black pepper.
  3. Heat a heavy-bottomed skillet or cast-iron pan over medium-high heat. Add olive oil and heat until just smoking.
  4. Place the filets in the pan, leaving space between them. Sear for 3-4 minutes per side for medium-rare (130°F / 54°C internal temperature). Use tongs to flip; add 1 tablespoon butter, smashed garlic cloves, and thyme sprigs to the pan when flipping.
  5. Tilt the pan and spoon melted butter over the steaks repeatedly for 1-2 minutes to baste.
  6. Remove the steaks from the pan and transfer to a warm plate. Tent loosely with foil and let rest for 5-7 minutes.
  7. Remove garlic and thyme from the pan. Add minced shallot and sauté over medium heat until translucent, about 2 minutes.
  8. Pour in red wine and beef stock, scraping browned bits from the pan with a wooden spoon.
  9. Simmer gently until the liquid is reduced by half and slightly thickened, about 8-10 minutes. Stir occasionally. Whisk in Dijon mustard if using.
  10. Remove from heat and whisk in the remaining 1 tablespoon butter until sauce is glossy. Season with salt and pepper to taste.
  11. Serve the filet mignons immediately, spooning the red wine reduction over the top.

Notes

Bring steaks to room temperature before cooking for even doneness. Pat steaks dry to ensure a good sear. Use high heat but avoid overcrowding the pan. Butter basting with garlic and thyme adds flavor and richness. Rest steaks after cooking to retain juices. For oven finish, sear 2 minutes per side then bake at 400°F (200°C) for 5-7 minutes. Sauce can be made ahead and reheated gently.

Nutrition

Keywords: filet mignon, pan-seared steak, red wine reduction, easy steak recipe, special occasion dinner, quick steak recipe

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