A delicious and tender filet mignon steak served with a rich and bold red wine sauce, perfect for a special occasion.
Author:Lorenzo Bonucci
Prep Time:15 minutes
Cook Time:20 minutes
Total Time:35 minutes
Yield:2 servings 1x
Category:Main Course
Method:Oven and Stovetop
Cuisine:American
Diet:Gluten Free
Ingredients
Scale
2 (6-ounce) filet mignon steaks
Salt and freshly ground black pepper, to taste
2 tablespoons olive oil
2 tablespoons unsalted butter
2 cloves garlic, minced
1 cup red wine (such as Cabernet Sauvignon)
1 cup beef broth
1 teaspoon fresh thyme leaves (or ½ teaspoon dried thyme)
1 tablespoon cornstarch mixed with 1 tablespoon water (optional, for thickening)
Instructions
Preheat your oven to 400°F. Season the filet mignon steaks generously with salt and pepper on both sides.
In an oven-safe skillet, heat the olive oil over medium-high heat. Once hot, add the steaks and sear for about 3-4 minutes on each side until a golden-brown crust forms.
Add the butter and minced garlic to the skillet, basting the steaks with the melted butter for an additional minute.
Transfer the skillet to the preheated oven and roast the steaks for 6-8 minutes for medium-rare, or until they reach your desired doneness. Use a meat thermometer for accuracy (130°F for medium-rare).
Remove the skillet from the oven and transfer the steaks to a plate to rest. Cover loosely with foil.
In the same skillet, add the red wine, beef broth, and thyme. Bring to a simmer over medium heat, scraping up any browned bits from the bottom of the skillet.
Let the sauce reduce for about 10-15 minutes, or until it thickens slightly. If you prefer a thicker sauce, stir in the cornstarch mixture and cook for an additional 2-3 minutes until thickened.
Slice the filet mignon and serve drizzled with the bold red wine sauce.
Notes
For a richer flavor, consider marinating the steaks in olive oil, garlic, and herbs for a few hours before cooking.
You can also substitute the red wine with a robust balsamic vinegar for a different twist on the sauce.