A gourmet recipe for tender oven-baked filet mignon drizzled with a rich red wine reduction, perfect for special occasions.
Author:Lorenzo Bonucci
Prep Time:10 minutes
Cook Time:25 minutes
Total Time:35 minutes
Yield:Serves 2
Category:Main Course
Method:Oven-Baked
Cuisine:American
Diet:Gluten Free
Ingredients
Scale
2 (6-ounce) filet mignon steaks
2 tablespoons olive oil
Salt and freshly ground black pepper, to taste
1 cup red wine (such as Cabernet Sauvignon)
1 tablespoon balsamic vinegar
1 tablespoon unsalted butter
1 teaspoon fresh thyme leaves (or ½ teaspoon dried thyme)
Instructions
Preheat your oven to 400°F (200°C).
Pat the filet mignon steaks dry with paper towels. Season both sides generously with salt and black pepper.
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 browned.
Transfer the skillet to the preheated oven and bake for 8-10 minutes for medium-rare, or until your desired doneness is reached. Use a meat thermometer for accuracy (130°F for medium-rare).
While the steaks are baking, prepare the red wine reduction. In a small saucepan, combine the red wine and balsamic vinegar. Bring to a boil over medium heat, then reduce to a simmer. Cook for about 15-20 minutes, or until the mixture has reduced by half.
Remove the saucepan from heat and whisk in the butter and thyme until smooth. Season with salt and pepper to taste.
Once the steaks are done, remove them from the oven and let them rest for 5 minutes before serving.
Slice the steaks and drizzle the red wine reduction over the top before serving.
Notes
For added flavor, marinate the steaks in olive oil, garlic, and herbs for 1-2 hours before cooking.
Serve with roasted vegetables or a side salad for a complete meal.