Filet Mignon with Red Wine Reduction

Name: Filet Mignon with Red Wine Reduction
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: Serves 2
Ingredients: 2 filet mignon steaks (6 oz each); Salt, to taste; Pepper, to taste; 1 tablespoon olive oil; 2 cloves garlic, minced; 1 sprig fresh rosemary; 1 cup red wine; 1 tablespoon butter

Highlighted under: Traditional Planning

I absolutely love preparing filet mignon with red wine reduction for special occasions. The process feels luxurious, and the end result is always impressive. The succulent steak paired with the rich, tangy reduction elevates the dish to an entirely new level. It’s a fantastic dish to impress guests or to celebrate a personal milestone, making every bite feel like a treat. Trust me, every step of creating this meal is worth it for the unforgettable flavors you’ll enjoy.

Created by

Zara Ellington

Last updated on 2026-01-08T12:53:36.928Z

When I first tried making filet mignon with red wine reduction, I was a bit intimidated. However, I quickly learned that the key is in the marinate, which enhances the meat's natural flavors. I now incorporate a mixture of garlic, rosemary, and a splash of the same red wine I’ll use for the sauce. The result is a beautifully tender steak that bursts with flavor!

One tip that completely changed my approach is to let the steak rest after cooking. This allows the juices to redistribute within the meat, ensuring every forkful is juicy and succulent. Trust me, giving it those extra moments will make all the difference!

        Why You'll Love This Recipe
        Mouthwatering steak with a rich, velvety sauce
Easy to impress your guests with gourmet flair
Perfect pairing with mashed potatoes or a fresh salad

      

The Art of Cooking Filet Mignon

Cooking filet mignon perfectly relies heavily on the quality of your steaks and the temperature at which you sear them. Select high-quality, well-marbled cuts for the best flavor and tenderness. When you sear the steaks, aim for a medium-high heat, allowing the Maillard reaction to occur—this is when you achieve that beautiful crust. The key is to avoid overcrowding the skillet; if you're making multiple steaks, work in batches to maintain the heat.

Resting is a crucial step that shouldn't be overlooked. Once you remove the filet mignon from the pan, let it sit for at least 5 minutes. This allows the juices to redistribute throughout the meat, ensuring every bite is juicy and tender. Skipping this step can lead to dry steak, so be patient!

Understanding the Red Wine Reduction

The reduction sauce is where the magic happens in this recipe. The quality of the red wine you choose will significantly impact the flavor profile of the sauce. Look for a full-bodied red, such as Cabernet Sauvignon or Merlot, which offers depth without being overpowering. As it simmers, the acidity of the wine balances beautifully with the richness of the butter, creating a glossy, flavorful sauce that clings perfectly to the steaks.

When cooking down the wine, watch for the sauce to reduce by half; this usually takes about 10 minutes on medium heat. You'll know it's ready when it coats the back of a spoon and has a syrupy consistency. If your sauce seems too thin, let it simmer a little longer. Conversely, if it's too thick, whisk in a splash of broth or wine to loosen it up.

Ingredients

Before cooking, gather the following ingredients:

Ingredients for Filet Mignon

2 filet mignon steaks (6 oz each)
Salt, to taste
Pepper, to taste
1 tablespoon olive oil
2 cloves garlic, minced
1 sprig fresh rosemary
1 cup red wine
1 tablespoon butter

Make sure to have these ingredients ready to create a perfect dish!

Instructions

Follow these steps to create an amazing Filet Mignon with Red Wine Reduction:

Preparation

Season the filet mignon steaks generously with salt and pepper on both sides. Let them sit at room temperature for about 15 minutes.

Sear the Steaks

In a skillet, heat the olive oil over medium-high heat. Add the steaks and sear for 4-5 minutes on each side for medium-rare. Remove from the pan and let rest.

Make the Reduction

In the same skillet, reduce the heat to medium and add the garlic. Sauté for 1 minute until fragrant. Pour in the red wine, scraping any browned bits from the bottom. Let it simmer for about 10 minutes until reduced by half.

Finish the Sauce

Add the butter and rosemary to the reduction, stirring until the butter has melted and the sauce has thickened slightly. Season to taste with salt and pepper.

Serve

Slice the steaks, pour the reduction over the top, and serve immediately.

Enjoy this delicious dish with sides of your choice!

Pro Tips

Pair this filet mignon with a side of creamy mashed potatoes or a refreshing arugula salad for a complete meal experience.

Serving Suggestions

For a truly gourmet experience, serve your filet mignon alongside creamy mashed potatoes or a fresh garden salad. The richness of the wine reduction pairs wonderfully with buttery sides. Consider adding sautéed green beans or asparagus for a pop of color and added nutrients on the plate, making for a well-rounded meal that looks as good as it tastes.

If you're preparing this dish for a dinner party, consider incorporating different toppings like a dollop of herb-infused butter or a sprinkle of blue cheese crumbles to elevate the flavor profile further. Each addition can bring an exciting twist to the classic dish.

Storage and Reheating Tips

If you have leftover filet mignon, store it in an airtight container in the refrigerator for up to three days. I recommend reheating gently to preserve the tenderness. The best method is to use the oven; preheat to 250°F (121°C), place the steak on a baking sheet, and heat until warmed through, about 15-20 minutes. This helps maintain its optimal texture compared to microwaving, which can easily overcook it.

For the red wine reduction, store it separately in the fridge for up to a week. To reheat, pour it into a saucepan and warm over low heat, adding a splash of water or broth to regain some of its original consistency. This way, you can enjoy the full flavors even days later.

Questions About Recipes

→ Can I use a different cut of meat?

Yes, though filet mignon is recommended for its tenderness, you could also use ribeye or sirloin with adjusted cooking times.

→ What type of red wine should I use?

A good-quality dry red wine like Cabernet Sauvignon or Merlot works best for the reduction.

→ Can I make the sauce ahead of time?

Yes, you can make the red wine reduction ahead of time and reheat it gently before serving.

→ What's the best way to tell if the steak is done?

Using a meat thermometer is the most reliable method; aim for 130°F (54°C) for medium-rare.