Entrée: France – Filet Mignon au Vin Rouge (Filet Mignon with Red Wine)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 2

Approximate Time

Prep 30 min

Cook 15 min

Additional 10 min

Total 55 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

2 filet mignon steaks, 8 oz (225 g) each
Salt and freshly ground black pepper, to taste
2 tbsp (30 ml) olive oil
1 tbsp (14 g) unsalted butter
1 shallot, finely chopped
1 / 2 cup (120 ml) red wine (such as Cabernet Sauvignon)
1 / 2 cup (120 ml) beef stock
1 tsp (5 ml) fresh thyme leaves
1 tbsp (14 g) cold unsalted butter, for finishing

Show original ingredient measurements

2 filet mignon steaks, 8 oz / 225 g each
Salt and freshly ground black pepper, to taste
2 tbsp (30 ml) olive oil
1 tbsp (14 g) unsalted butter
1 shallot, finely chopped
1 / 2 cup (120 ml) red wine (such as Cabernet Sauvignon)
1 / 2 cup (120 ml) beef stock
1 tsp fresh thyme leaves
1 tbsp (14 g) cold unsalted butter, for finishing

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. Season the steaks with salt and pepper on both sides and let them sit at room temperature for about 30 minutes.
2. Heat a heavy skillet over medium-high heat. Add olive oil and 1 tablespoon (15 ml) of butter. Once the butter has melted and the pan is hot, add the steaks. Sear them for about 3-4 minutes on each side for medium-rare, or adjust the cooking time to your preferred doneness. Remove steaks and let them rest.
3. In the same skillet, reduce the heat to medium and add the shallot. Sauté until softened.
4. Pour in the red wine, stirring to scrape up the browned bits from the bottom of the skillet. Cook for about 2-3 minutes until reduced by half.
5. Add beef stock and thyme, continuing to cook until the sauce has reduced to a syrupy consistency.
6. Remove the skillet from the heat and whisk in the cold butter until the sauce is smooth and glossy.
7. Serve each filet mignon topped with the red wine sauce, and enjoy.

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1. Season the steaks with salt and pepper on both sides and let them sit at room temperature for about 30 minutes.
2. Heat a heavy skillet over medium-high heat. Add olive oil and 1 tablespoon of butter. Once the butter has melted and the pan is hot, add the steaks. Sear them for about 3-4 minutes on each side for medium-rare, or adjust the cooking time to your preferred doneness. Remove steaks and let them rest.
3. In the same skillet, reduce the heat to medium and add the shallot. Sauté until softened.
4. Pour in the red wine, stirring to scrape up the browned bits from the bottom of the skillet. Cook for about 2-3 minutes until reduced by half.
5. Add beef stock and thyme, continuing to cook until the sauce has reduced to a syrupy consistency.
6. Remove the skillet from the heat and whisk in the cold butter until the sauce is smooth and glossy.
7. Serve each filet mignon topped with the red wine sauce, and enjoy.

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