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Pan-Seared Filet Mignon with Red Wine Reduction
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Pan-Seared Filet Mignon with Red Wine Reduction
Indulge in a tender and juicy filet mignon, seared to perfection and served with a rich red wine reduction. This dish is perfect for special occasions and is sure to impress your dinner guests. The filet mignon is cooked to a perfect medium-rare, with a nice char on the outside and a pink center. The red wine reduction adds a depth of flavor and a touch of sweetness to the dish. Serve with roasted vegetables and a side of garlic mashed potatoes for a complete meal.
Time Cook
30
Level
Intermediate
Calories
520
Allergens
Gluten
Ingredients
4 6 oz
Filet Mignon
120 Calories
1 cup
Red Wine
125 Calories
2 tbsp
Butter
140 Calories
1 sprig
Fresh Thyme
0 Calories
1 sprig
Fresh Rosemary
0 Calories
2 cloves
Garlic
10 Calories
1 tsp
Salt
0 Calories
1 tsp
Pepper
0 Calories
Step-by-Step Instructions
1
Season the filet mignon with salt and pepper on both sides, and heat a skillet over high heat. Add the butter and let it melt, then add the filet mignon and sear for 2-3 minutes on each side. Remove the filet mignon from the skillet and set it aside to rest.
2
Reduce the heat to medium and add the garlic to the skillet. Cook for 1-2 minutes, until fragrant, then add the red wine to the skillet. Bring the wine to a simmer and cook for 5-7 minutes, until it has reduced by half.
3
Add the fresh thyme and rosemary to the skillet and stir to combine. Cook for an additional 1-2 minutes, until the sauce has thickened slightly.
4
Slice the filet mignon against the grain and serve with the red wine reduction sauce spooned over the top. Garnish with additional thyme and rosemary if desired.
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Where cooking meets life and technology.
© 2025 Cooklaif