Romantic Filet Mignon with Red Wine Sauce
Highlighted under: Comfort Food
I always enjoy preparing a special dish for an intimate evening, and nothing sets the mood like this Romantic Filet Mignon with Red Wine Sauce. Each time I make it, I am reminded of the tender, juicy meat perfectly complemented by the rich, glossy sauce that brings a touch of elegance to our dinner table. It takes just a little time and effort, but the rewards are truly worth it, creating a moment that feels both luxurious and heartfelt.
When I first tried making a filet mignon at home, I was nervous about cooking it to perfection. However, I discovered that a simple sear followed by a low oven roast is the best method for achieving a beautiful medium-rare. This way, the meat stays juicy while developing a delightful crust. I was astonished at how easily it elevated our dinner from ordinary to extraordinary!
The red wine sauce is my secret weapon. Reducing the wine with shallots and a bit of beef stock creates depth and richness. I learned the importance of allowing the sauce to simmer, which intensifies the flavors. Pairing it with roasted vegetables adds color and balance to the plate, making this dish a visual feast!
Why You'll Love This Recipe
- Juicy, tender filet mignon cooked to perfection
- Decadent red wine sauce that enhances the meat's flavor
- Ideal for creating a romantic dining experience at home
Mastering Filet Mignon Cooking Techniques
Cooking filet mignon to the perfect doneness is crucial for optimal tenderness and flavor. For medium-rare, aim for an internal temperature of 130°F (54°C). A meat thermometer is your best friend here; insert it into the side of the steak to check the temp. Remember, the steaks will continue to cook slightly while resting, so pulling them off at 125°F (52°C) is ideal for achieving that perfect pink center.
Searing the filet mignon develops a delicious crust that locks in juices. Use a heavy, oven-safe skillet for this step, as it retains heat well. Make sure your oil is shimmering before adding the steaks to achieve a golden brown crust. Avoid moving the steaks too much during the sear; let them cook undisturbed for those 3-4 minutes to develop proper caramelization.
Enhancing the Red Wine Sauce
The flavor of your red wine sauce will greatly depend on the quality of the wine used. Choose a wine you enjoy drinking, as its characteristics will shine through in the sauce. Merlot or Cabernet Sauvignon work wonderfully, but if you prefer a lighter flavor profile, Pinot Noir can add a nice touch. Avoid cooking wines as they often contain additives that can alter the final taste.
When cooking down the sauce, allow it to simmer until it reduces by half; this concentrates the flavors and enriches the sauce's mouthfeel. If you find the sauce is too tangy, a touch of sugar can balance it out seamlessly. For added depth, consider tossing in a sprig of rosemary or bay leaf during reduction, then remove before serving.
Ingredients
Ingredients
For the Filet Mignon
- 2 filet mignon steaks (6-8 oz each)
- Salt and pepper to taste
- 2 tablespoons olive oil
- 2 tablespoons butter
For the Red Wine Sauce
- 1 cup red wine (preferably Merlot or Cabernet Sauvignon)
- 1 small shallot, finely chopped
- 1 cup beef stock
- 1 teaspoon fresh thyme leaves
- 1 tablespoon cornstarch (optional, for thickening)
- Salt and pepper to taste
Instructions
Instructions
Prepare the Filet Mignon
Preheat your oven to 400°F (200°C). Season the filet mignon steaks generously with salt and pepper. In a large oven-safe skillet, heat the olive oil over medium-high heat until hot.
Finish Cooking in the Oven
Transfer the skillet to the preheated oven and cook for an additional 5-8 minutes for medium-rare, depending on the thickness of the steaks. Remove from the oven, and add the butter to the skillet, basting the steaks with the melted butter. Let them rest for 5 minutes.
Make the Red Wine Sauce
In the same skillet used for the steaks, add the chopped shallot and sauté over medium heat until softened, about 2 minutes. Pour in the red wine and scrape any browned bits from the skillet. Simmer for about 5 minutes, then add the beef stock and thyme.
Serve
Slice the filet mignon and spoon the red wine sauce over the top. Serve with your favorite roasted vegetables or a side salad for a complete meal.
Pro Tips
- For an extra layer of flavor, try marinating the filet mignon in olive oil, garlic, and herbs for a few hours before cooking.
Perfect Pairings
Serving the filet mignon with a side of roasted vegetables enhances the meal's overall presentation and flavor. Colorful vegetables like asparagus or Brussels sprouts not only offer a vibrant contrast on the plate but also complement the rich flavors of the steak. Toss them with olive oil and season with salt and pepper before roasting at 425°F (220°C) for 20-25 minutes until tender and slightly charred.
For a luxurious touch, consider a creamy mashed potato as a side. The creaminess balances the richness of the filet mignon and sauce perfectly. To make the mash, boil Yukon Gold potatoes until fork-tender, mash them with butter and cream, and season with salt and pepper to taste. This classic combination will impress your guests and elevate your dining experience.
Storing and Reheating Tips
If you have leftovers, store the cooked filet mignon in an airtight container in the refrigerator for up to 3 days. To maintain the tender texture, gently reheat the steak in a low oven set at 250°F (120°C) for about 20 minutes or until warmed through. This method prevents the steak from becoming overcooked and dry while allowing you to enjoy it again without sacrificing quality.
The red wine sauce can also be made ahead of time and stored in the refrigerator for up to a week. Reheat it over low heat, adding a splash of water or beef stock if it’s too thick. This is a great way to save time on busy evenings. When planning for a romantic dinner, doubling the sauce recipe gives you extra for future meals, enhancing your culinary capabilities with ease.
Questions About Recipes
→ What is the best way to cook filet mignon?
Searing the steak and then finishing it in the oven allows for even cooking and a great crust.
→ Can I use a different wine for the sauce?
Yes, a dry red wine like Pinot Noir or Shiraz can also work well.
→ How can I tell when the filet mignon is done?
Using a meat thermometer is the best way; aim for 130°F (54°C) for medium-rare.
→ What side dishes go well with filet mignon?
Roasted vegetables, mashed potatoes, or a fresh salad make excellent accompaniments.
Romantic Filet Mignon with Red Wine Sauce
I always enjoy preparing a special dish for an intimate evening, and nothing sets the mood like this Romantic Filet Mignon with Red Wine Sauce. Each time I make it, I am reminded of the tender, juicy meat perfectly complemented by the rich, glossy sauce that brings a touch of elegance to our dinner table. It takes just a little time and effort, but the rewards are truly worth it, creating a moment that feels both luxurious and heartfelt.
Created by: Callie Morgan
Recipe Type: Comfort Food
Skill Level: Intermediate
Final Quantity: 2 servings
What You'll Need
For the Filet Mignon
- 2 filet mignon steaks (6-8 oz each)
- Salt and pepper to taste
- 2 tablespoons olive oil
- 2 tablespoons butter
For the Red Wine Sauce
- 1 cup red wine (preferably Merlot or Cabernet Sauvignon)
- 1 small shallot, finely chopped
- 1 cup beef stock
- 1 teaspoon fresh thyme leaves
- 1 tablespoon cornstarch (optional, for thickening)
- Salt and pepper to taste
How-To Steps
Preheat your oven to 400°F (200°C). Season the filet mignon steaks generously with salt and pepper. In a large oven-safe skillet, heat the olive oil over medium-high heat until hot. Add the steaks and sear for about 3-4 minutes on each side until browned.
Transfer the skillet to the preheated oven and cook for an additional 5-8 minutes for medium-rare, depending on the thickness of the steaks. Remove from the oven, and add the butter to the skillet, basting the steaks with the melted butter. Let them rest for 5 minutes.
In the same skillet used for the steaks, add the chopped shallot and sauté over medium heat until softened, about 2 minutes. Pour in the red wine and scrape any browned bits from the skillet. Simmer for about 5 minutes, then add the beef stock and thyme. Let it reduce by half, about 10 minutes. If desired, mix the cornstarch with a bit of water and add to the sauce for thickening.
Slice the filet mignon and spoon the red wine sauce over the top. Serve with your favorite roasted vegetables or a side salad for a complete meal.
Extra Tips
- For an extra layer of flavor, try marinating the filet mignon in olive oil, garlic, and herbs for a few hours before cooking.
Nutritional Breakdown (Per Serving)
- Calories: 520 kcal
- Total Fat: 36g
- Saturated Fat: 14g
- Cholesterol: 140mg
- Sodium: 320mg
- Total Carbohydrates: 8g
- Dietary Fiber: 0g
- Sugars: 1g
- Protein: 40g