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Steak / BBQ

Pan-Seared Filet Mignon with Red Wine Reduction

An elegant and tender steak dish featuring a rich, velvety red wine pan sauce, perfect for a romantic dinner.

Pan-Seared Filet Mignon with Red Wine Reduction — Steak / BBQ — ChefSnap
5 minutesPrep
15 minutesCook
2Serves
MediumDifficulty
450 kcal per serving38g protein 2g carbs 28g fat
Watch it made — Pan-Seared Filet Mignon with Red Wine ReductionWatch it madeCertified Angus Beef ® · 4:45

Ingredients

Method

  1. Season the filets liberally with salt and fresh cracked pepper.
  2. Heat oil in a cast-iron skillet over high heat until smoking.
  3. Sear the steaks for 3-4 minutes per side until a brown crust forms.
  4. Add butter, garlic, and thyme to the pan and baste the steaks for the last minute.
  5. Remove steaks to rest. In the same pan, add red wine and simmer until reduced by half.
  6. Stir in a knob of cold butter to the sauce and pour over the plated steaks.

Common questions

Can I substitute a different steak for filet mignon in this recipe?

Yes. Ribeye, strip steak, or sirloin work well, but they need different cooking times because they’re thicker or fattier than filet. Aim for the same crust, then cook to your preferred internal temperature with a thermometer.

How long should I cook filet mignon for medium-rare?

For a 1.5 to 2-inch filet, sear about 3 to 4 minutes per side over high heat, then baste 1 minute. Target 125 to 130°F internal for medium-rare, then rest 5 to 10 minutes.

What are the most common mistakes when making pan-seared filet mignon?

The biggest mistakes are using a skillet that isn’t hot enough, moving the steaks too soon, and overcooking a lean cut. Also avoid wet steaks; pat them dry first so they sear instead of steam.

How do I store and reheat leftovers without ruining the steak?

Store steak and sauce separately in airtight containers for up to 3 days. Reheat gently in a low oven or in a covered skillet over low heat. Warm the sauce separately and add it just before serving.

What should I serve with filet mignon and red wine reduction?

Serve it with mashed potatoes, roasted asparagus, green beans, or a simple salad. Creamy sides balance the rich sauce, while something bright or crisp helps cut through the butter and wine reduction.