Filet Mignon with Red Wine Reduction is a tender, mouthwatering recipe, perfect for any special occasion, yet easy enough for a week night!
If you’ve tried our recipe for Filet Mignon, then you know how easily this Beef Recipe comes together. This steak just takes a little extra time to prepare the red wine sauce, but other than that it’s just as simple.
Sabrina’s Filet Mignon with Red Wine Reduction Recipe
This Filet Mignon makes flavorful, melt-in-your-mouth meat that is sure to be a new favorite and go-to for dinner parties, holidays, and other occasions. The red wine sauce adds some sweetness and acidity to the dish that makes it even more irresistible.
Recipe Card
Ingredients
Red Wine Sauce:
- 4 tablespoons unsalted butter , divided
- 1/2 yellow onion , diced
- 1 clove garlic , minced
- 1/2 teaspoon kosher salt
- 1/2 teaspoon dried oregano
- 1/4 teaspoon coarse ground black pepper
- 2 tablespoons tomato paste
- 1 cup dry red wine
- 1/2 cup beef broth
Filet Mignon:
- 2 tablespoons unsalted butter
- 4 beef tenderloin , filet mignon steaks (about 8 ounces each)
- 1 teaspoon kosher salt
- 1/2 teaspoon coarse ground black pepper
Instructions
- Preheat oven to 450 degrees.
- In a large skillet add 2 tablespoons unsalted butter, onion, and garlic on medium heat.
- Cook for 5-6 minutes, stirring occasionally, until translucent.
- Whisk in salt, oregano, black pepper, and tomato paste and cook for 30 seconds.
- Add in wine and beef broth and bring to a boil, then reduce heat to medium-low and simmer for 20 minutes until the sauce is reduced by half.
- Turn off heat, strain the sauce in a fine-mesh strainer and add it back to a clean saucepan.
- Add in remaining 2 tablespoons butter and whisk until smooth (cover to keep warm, but do not cook on high heat or sauce will over-reduce).
- Add remaining 2 tablespoons unsalted butter to a now cleaned skillet (just bigger than your steaks) on high heat.
- Season steaks all over with salt and pepper.
- Sear the steaks on each side for 3 minutes until browned.
- Place in the oven for 4 minutes (for rare, 5-6 for medium or more for well done).
- Let rest for 10 minutes, covered with a sheet of foil, before serving with red wine sauce.
Nutrition
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Table of Contents
About This Recipe
Filet Mignon is a classic French dish that uses a thick cut piece of meat from the bottom of the tenderloin. This cut of beef is especially tender, and buttery so it turns out juicy and flavorful every time without a lot of effort on your part.
Chef’s Note
Although Filet Mignon is a dish often found in high-end restaurants and steakhouses it’s surprisingly easy to make at home. Just sear the meat, then all you have to do is pop the filets in the oven for a few minutes. If you like this Filet Mignon recipe be sure to try other variations like Blue Cheese Crusted Filet Mignon next.
Tips and Tricks: Choosing Wine
When it comes to making the red wine sauce, there’s no need to rush out and buy the most expensive bottle of wine. Most dry red wines will do nicely. A cabernet or merlot are especially good options.
What to Pair With
This filet Mignon pair so well with many different side dishes. One of my favorites is Garlic Butter Smashed Potatoes. If you are wanting something a little lighter, try it with Roasted Green Beans or Easy Roasted Broccoli.
How to Store
- Serve: Don’t leave the filets at room temperature for more than 2 hours.
- Store: Once the beef tenderloins, have cooled you can store them tightly wrapped or in an airtight container in the fridge for 3-4 days. Store the sauce separately, and it will keep well for 3-4 days too.
- Freeze: You can also freeze Filet Mignon for up to 3 months. Keep the sauce in a separate container, and let them both thaw in the fridge before reheating them.
Variations
- Mushroom Sauce: To make a creamy wine and mushroom sauce add in ½ cup of heavy whipping cream and 16 ounces of baby bella mushrooms to the wine reduction. Cut the mushrooms thickly and add them to the pan along with the onions and garlic. Pour the cream in with the broth and wine.
- Wine Replacements: If you don’t want to cook with wine or just don’t have any on-hand there are plenty of replacements you can use. You can either use extra beef broth or use red wine vinegar, balsamic vinegar, or red grape juice to replace it.
- Add-ins: There are lots of different seasonings and add-ins you can try to experiment with the flavors of your filet. Try adding peppercorn, shallots, fresh thyme, or a sprig of rosemary to the dish.
- Bacon-Wrapped: To add a crispy, salty outer layer to your tenderloin, wrap each filet in bacon before cooking. If you make Bacon-Wrapped Filet Mignon, you may want to serve the red wine sauce on the side so you can dip the steak in rather than the sauce just sliding off the bacon when you pour it over.
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This sauce sounds great. Could it be made a day ahead and then reheated?
Yes, if it becomes too thick, thin with a bit of beef broth while very gently reheating.