Tender Filet Mignon with Red Wine


  • 4 filet mignon steaks (about 6 ounces each)
  • Salt and freshly ground black pepper (to taste)
  •  2 tablespoons olive oil
  •  2 cloves garlic, minced
  •  1 shallot, minced
  •  1 cup red wine
  •  1 cup beef broth
  •  2 tablespoons unsalted butter
  • Fresh thyme leaves for garnish


    1. Season both sides of the filet mignon steak with salt and pepper.
    2. Heat olive oil in a large skillet over medium heat. Once hot, add the steak and sear for 4 to 5 minutes on each side until medium-rare or desired doneness. Remove steak from pan and set aside.

    3. Add the garlic and shallots to the same skillet and saute until fragrant and softened, 1 to 2 minutes.
    4. Pour in the red wine and scrape up any brown bits from the bottom of the pot. Boil the wine for about 3-4 minutes and reduce by half.
    5. Add the beef broth and continue to simmer until the sauce reduces and thickens slightly, about 5 minutes.
    6. Remove from the heat and stir in the butter until the sauce is smooth and glossy.
    7. Spoon red wine reduction sauce over the steak and garnish with fresh thyme leaves.
    Prep time: 10 minutes |Cook time: 20 minutes |Total time: 30 minutes
    kcal: 410 kcal |Servings:

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