Tender Filet Mignon with Red Wine Reduction

Enjoy the pleasure of Tender Filet Mignon with Red Wine Reduction tonight. The ideal combination of tastes for a memorable evening.

Ingredients:

– 4 filet mignon steaks (each about 6 ounces)

– Salt and freshly ground black pepper to taste

– 2 tablespoons olive oil

– 2 cloves garlic, minced

– 1 shallot, finely chopped

– 1 cup red wine

– 1 cup beef broth

– 2 tablespoons unsalted butter

– Fresh thyme leaves for garnish

Directions:

Season each filet mignon steak with salt and pepper on both sides.

Heat the olive oil in a large pan over medium-high heat. When heated, add the steaks and cook for 4-5 minutes each side for medium-rare, or until desired doneness. Remove the steaks from the pan and put them aside.

In the same pan, cook the garlic and shallot for 1-2 minutes, or until aromatic and softened.

Pour in the red wine, scraping up any browned pieces from the bottom of the skillet. Allow the wine to simmer and decrease by half for 3-4 minutes.

Stir in the beef stock and boil for 5 minutes, or until the sauce has reduced and thickened somewhat.

Remove from the heat and add the butter, whisking until smooth and glossy.

To serve, pour the red wine reduction sauce over the steaks and garnish with fresh thyme leaves.

Recipe Card

Tender Filet Mignon with Red Wine Reduction

Enjoy the pleasure of Tender Filet Mignon with Red Wine Reduction tonight. The ideal combination of tastes for a memorable evening.

  • – 4 filet mignon steaks (each about 6 ounces)
  • – Salt and freshly ground black pepper to taste
  • – 2 tablespoons olive oil
  • – 2 cloves garlic (minced)
  • – 1 shallot (finely chopped)
  • – 1 cup red wine
  • – 1 cup beef broth
  • – 2 tablespoons unsalted butter
  • – Fresh thyme leaves for garnish
  1. Season each filet mignon steak with salt and pepper on both sides.
  2. Heat the olive oil in a large pan over medium-high heat. When heated, add the steaks and cook for 4-5 minutes each side for medium-rare, or until desired doneness. Remove the steaks from the pan and put them aside.
  3. In the same pan, cook the garlic and shallot for 1-2 minutes, or until aromatic and softened.
  4. Pour in the red wine, scraping up any browned pieces from the bottom of the skillet. Allow the wine to simmer and decrease by half for 3-4 minutes.
  5. Stir in the beef stock and boil for 5 minutes, or until the sauce has reduced and thickened somewhat.
  6. Remove from the heat and add the butter, whisking until smooth and glossy.
  7. To serve, pour the red wine reduction sauce over the steaks and garnish with fresh thyme leaves.
Main Course
American
Tender Filet Mignon with Red Wine Reduction

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