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Savoring Filet Mignon with a Velvety Red Wine Reduction

Filet Mignon with Red Wine Reduction made approachable with clear cues, pantry staples, and flexible swaps.
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Ingredients Method

Ingredients
  

  • 2 filet mignon steaks 6-8 oz each
  • Salt and pepper to taste
  • 1 tablespoon olive oil
  • 1 cup red wine preferably Cabernet Sauvignon
  • 1 shallot finely chopped
  • 1 tablespoon unsalted butter
  • Fresh herbs such as rosemary or thyme for garnish

Method
 

  1. Prepare the steaks by seasoning them with salt and pepper.
  2. Heat olive oil in a skillet over high heat until shimmering.
  3. Sear the steaks for about 3-4 minutes on each side for medium-rare.
  4. Remove the steaks from the skillet and let them rest for 5-10 minutes.
  5. In the same skillet, add chopped shallots and sauté until soft, about 2 minutes.
  6. Pour in the red wine, scrape the bottom of the skillet, and bring to a simmer.
  7. Continue to simmer the sauce until it reduces by half, about 10 minutes.
  8. Finish the sauce by whisking in the butter until melted and smooth.
  9. Slice the filet mignon and serve it drizzled with the red wine reduction and garnished with fresh herbs.