If you ask me, a perfectly cooked filet mignon is hard to beat.
This classic steakhouse favorite becomes even better with a rich, red wine sauce that adds just the right touch of elegance to your dinner. The tender beef pairs wonderfully with the smooth, slightly tangy sauce that’s made right in the same pan.
I love how the sauce comes together while the steak rests – it’s all about those tasty brown bits left in the pan mixed with good red wine and a pat of butter. Nothing fancy, just good technique and simple ingredients.
It’s the kind of meal that feels special without being fussy, perfect for date nights or when you want to treat yourself to something nice.
Why You’ll Love This Filet Mignon
- Restaurant-quality results – With just a few simple steps, you can create a steakhouse-worthy filet mignon right in your own kitchen, complete with a rich red wine sauce.
- Simple ingredients – You only need a handful of basic ingredients to make this impressive dish – just good quality meat, wine, butter, and seasonings.
- Perfect for special occasions – This recipe turns any dinner into a celebration, whether it’s date night, anniversaries, or when you want to treat yourself to something special.
- Foolproof method – The straightforward cooking technique helps you achieve the perfect doneness every time, even if you’re new to cooking steaks.
What Kind of Filet Mignon Should I Use?
When shopping for filet mignon, look for cuts that are at least 1 to 2 inches thick with good marbling throughout the meat. The best filets will have a bright red color and feel firm to the touch, though they should still give slightly when pressed. While USDA Prime is the top grade and will give you the most tender result, USDA Choice filets are also excellent and more budget-friendly. If possible, get your filets from a local butcher who can cut them fresh for you – they’ll often be better quality than pre-packaged supermarket options. Just remember to let your steaks come to room temperature before cooking, which helps them cook more evenly.
Options for Substitutions
While some ingredients in this recipe are essential, there’s room for a few smart swaps:
- Filet mignon: Filet mignon is really the star here, but if needed, you could use ribeye or New York strip steak. Just know the texture won’t be quite as tender, and cooking times might need adjusting.
- Red wine: If you don’t have Zinfandel, other full-bodied reds like Cabernet Sauvignon or Merlot work great. For a non-alcoholic option, use beef stock mixed with 1 tablespoon of balsamic vinegar – though the sauce won’t be quite the same.
- Olive oil: Any neutral oil with a high smoke point works here – try grapeseed, avocado, or regular vegetable oil.
- Unsalted butter: If you only have salted butter, that’s fine – just reduce the amount of added salt in your recipe. For dairy-free needs, you could use ghee, though the sauce won’t be quite as rich.
Watch Out for These Mistakes While Cooking
The biggest mistake when cooking filet mignon is not letting your steaks come to room temperature before cooking – take them out of the fridge at least 30 minutes beforehand to ensure even cooking from edge to center. Another common error is moving the steaks too much while cooking; let them develop a nice crust by only flipping once, and resist the urge to constantly check them. When making the red wine sauce, avoid using cooking wine or any wine you wouldn’t drink – a good rule of thumb is to use a wine you’d enjoy in your glass, as the flavors will concentrate during cooking. For the perfect medium-rare, use a meat thermometer and remove the steaks at 125°F, then let them rest for 5-10 minutes under foil – the internal temperature will rise another 5-10 degrees while resting, giving you a perfectly cooked filet.
What to Serve With Filet Mignon?
When you’ve got a beautiful filet mignon with red wine sauce, you’ll want side dishes that complement but don’t overshadow your star protein. Creamy mashed potatoes make an excellent base for soaking up that rich wine sauce, while roasted asparagus or green beans add a nice fresh element to the plate. For something a bit more special, I love serving sautéed mushrooms alongside the steak – they pair perfectly with both the meat and the red wine sauce. If you’re keeping things classic steakhouse-style, a simple wedge salad with blue cheese dressing makes a great starter to round out the meal.
Storage Instructions
Keep Fresh: Got leftover filet mignon? Place it in an airtight container and pop it in the fridge within 2 hours of cooking. Your steak will stay good for up to 3 days. For the wine sauce, store it separately in its own container in the refrigerator for up to 5 days.
Save for Later: If you want to freeze your cooked filet mignon, wrap it tightly in plastic wrap, then place it in a freezer bag with as much air removed as possible. It’ll keep for about 2-3 months, though the texture might change a bit. The wine sauce can also be frozen in an airtight container for up to 1 month.
Warm Up: To enjoy your leftover steak without overcooking it, let it come to room temperature first. Then warm it gently in a pan over low heat with a pat of butter, or wrap it in foil and heat in a 250°F oven until just warm. The sauce can be warmed slowly on the stovetop, stirring occasionally.
| Preparation Time | 30-90 minutes |
| Cooking Time | 15-30 minutes |
| Total Time | 45-120 minutes |
| Level of Difficulty | Medium |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 1500-1800
- Protein: 120-140 g
- Fat: 100-120 g
- Carbohydrates: 20-30 g
Ingredients
- 2 to 4 filet mignon steaks, approximately 1 to 2 inches thick
- Salt
- Extra virgin olive oil or canola oil
- 3 to 4 tablespoons unsalted butter, split into portions
- 2 cups full-bodied red wine (like zinfandel)
- Black pepper, as desired
Step 1: Prepare the Steaks
Begin by ensuring your steaks are trimmed of any tough silver skin or gristly bits.
If your steak includes a chain that you prefer not to serve, you can cut it away and reserve it for another use.
Allow the steaks to sit at room temperature for at least 30 minutes and up to 90 minutes, depending on their thickness.
Just before cooking, pat the steaks dry with paper towels, coat them with oil, and generously salt them.
Step 2: Sear the Steaks
Heat 2 tablespoons of oil in a cast iron pan over high heat for 1 minute, swirling to coat the pan evenly.
Add the steaks to the hot pan and immediately reduce the heat to medium or medium-high (adjust based on your stovetop; medium on a high BTU gas range is roughly medium-high on most electric ranges).
Sear the steaks untouched for at least 3 minutes, or up to 6 minutes for a 2-inch thick steak.
Step 3: Cook the Other Side
Flip the steaks and cook the other side for an additional 2 to 5 minutes, depending on the steak’s thickness and your preferred level of doneness.
Use the finger test or a meat thermometer to check doneness (120°F to 125°F for rare, 130°F to 135°F for medium rare, 140°F to 145°F for medium).
Once done, remove the steaks from the pan, loosely tent with foil, and let them rest while you prepare the sauce.
Step 4: Make the Wine Sauce
With the pan juices, set the heat to high and pour in the wine.
Boil vigorously until the wine is reduced by three-quarters, which should take about 10 minutes.
Add any juices released from the resting steaks back into the pan.
Turn off the heat once the wine stops bubbling.
Gradually add tablespoons of butter, one at a time, swirling each into the sauce until fully incorporated before adding the next.
Season with salt to taste.
Step 5: Serve the Steaks
When ready to serve, drizzle the wine sauce over the steaks.
Finish by sprinkling freshly ground black pepper over the meat to enhance its flavor.
Enjoy your perfectly cooked and sauced steaks!