Savor the richness of a Filet Mignon delight

Are you looking for a special dish to impress your guests? Look no further than this recipe for Filet Mignon with Red Wine Sauce. This meal is impressive, elegant, and sure to be a crowd-pleaser.

Imagine biting into a tender, juicy steak that is perfectly cooked to your preference, all while being coated in a rich and flavorful sauce. This recipe combines the decadence of filet mignon with the depth of flavor from the red wine reduction sauce.

The best part about this recipe is that it looks and tastes like something you would order at a five-star restaurant, but is actually very easy to make at home. Impress your family or guests with your culinary skills without breaking the bank or spending hours in the kitchen.

So, what are you waiting for? Dust off your apron, sharpen your knives, and get ready to make an unforgettable meal that will have everyone reaching for seconds.

Why You’ll Love This Recipe

Filet Mignon with Red Wine Sauce
Filet Mignon with Red Wine Sauce

If you’re looking for an impressive, yet easy-to-make dish that is sure to dazzle your guests or impress your loved ones, then look no further than this filet mignon with red wine sauce recipe. There are many reasons why I believe this recipe will become one of your all-time favorites, but let me highlight just a few.

Firstly, the filet mignon is a cut of meat that has earned the nickname “the king of steaks” due to its tenderness and exceptional flavor. By following the steps in this recipe, you’ll end up with perfectly cooked filet mignon that is juicy, tender, and bursting with rich beef flavor.

And let’s not forget about the star of the show: the red wine sauce! This sauce is made by reducing dry red wine together with shallots, garlic, and thyme until it becomes thick and flavorful. A splash of cognac adds depth and complexity to the sauce, while a few tablespoons of butter give it a silky-smooth finish.

But what makes this recipe truly special is how the wine reduction sauce complements the natural flavors of the filet mignon without overwhelming them. The result is a perfectly balanced dish that will delight your taste buds and leave you feeling satisfied.

Whether you’re in the mood to impress your dinner guests or simply want to treat yourself and your loved ones to a special meal, this filet mignon with red wine sauce recipe is sure to be a big hit. So why not give it a try tonight?

Ingredient List

 Drizzle this rich and flavorful red wine sauce on top of the perfectly cooked filet mignon for a restaurant-quality dish at home.
Drizzle this rich and flavorful red wine sauce on top of the perfectly cooked filet mignon for a restaurant-quality dish at home.

Here are the ingredients you will need to make Filet Mignon with Red Wine Sauce:

For the Steak:

  • 2 (6 oz) filet mignon steaks
  • Salt and black pepper to taste
  • 1 tablespoon olive oil
  • 1 tablespoon unsalted butter
  • 2 cloves minced garlic

For the Red Wine Reduction Sauce:

  • 1 cup dry red wine (use a wine you would drink)
  • 1/4 cup beef stock or low sodium beef broth
  • 1 tablespoon butter, divided in 2
  • 2 teaspoons dried thyme
  • Salt and black pepper to taste

For the Mushroom Sauce (Optional):

  • 4 oz thinly sliced mushrooms
  • 1 thinly sliced shallot
  • 2 tablespoons butter
  • 1/2 cup dry red wine, like a Pinot Noir
  • 1/2 cup beef stock or low sodium beef broth
  • Salt and black pepper to taste

Don’t hesitate to use your creativity by adding some sides such as asparagus or mashed potatoes.

The Recipe How-To

 The combination of beef and red wine is a classic pairing that never disappoints.
The combination of beef and red wine is a classic pairing that never disappoints.

Now that we have a comprehensive list of ingredients, let’s delve into the how-to part of creating this ultimate Filet Mignon with Red Wine Sauce Recipe. As a disclaimer, it is essential to be careful when cooking such an expensive cut of meat like filet mignon. One wrong step can ruin the cut, and so this recipe requires precision.

(4.1) Step 1: Tenderizing the Meat

To ensure tenderness and juiciness, take the filet mignon out of the refrigerator an hour before cooking to bring it to room temperature. With a paper towel, pat dry each side of the steak and season generously with salt and black pepper.

While it is resting, prepare the marinade by mixing 2 cups of low-sodium beef broth, 1 cup of dry red wine, and 1/4 cup of balsamic vinegar in a bowl.

(4.2) Step 2: Pan-Searing

Preheat your oven to 400°F (200°C). Heat up a pan on medium-high heat with olive oil for about two minutes till it thins out in the pan and becomes hot. Place seasoned steaks in pan for 2-3 minutes undisturbed until they form a caramelized crust on one side. Flip steaks over and repeat on other side.

(4.3) Step 3: The Baking Process

Transfer your pan straight into your preheated oven onto the middle rack for about 5-7 minutes or until your desired level of doneness is achieved.

(4.4) Step 4: Making The Wine Reduction Sauce

In a different saucepan, melt 2 tablespoons of unsalted butter on medium heat till it becomes frothy. In goes the garlic followed by minced shallots and fry for another minute till golden brown.

Turn up the heat and pour in 1/2 cup of cognac followed by 1 cup of dry red wine, and let it reduce by half. Pour previously made marinade to the pan incrementally, stirring continuously with 1 tablespoon of dried thyme until it reduces to a syrupy glaze.

(4.5) Step 5: Serving and Enjoying

Once steaks are finished baking, remove from oven and let rest on platter for 5-7 minutes. Drizzle the red wine reduction sauce over each steak and top with thinly sliced shallots or mushrooms. Pair this magnificent dish with mashed potatoes, asparagus or whatever pleases your taste buds.

Substitutions and Variations

 Impress your dinner guests with this elegant and sophisticated meal.
Impress your dinner guests with this elegant and sophisticated meal.

If you want to put a twist on this classic Filet Mignon with Red Wine Sauce recipe or if you need to substitute some of the ingredients, here are some ideas for replacements:

– Beef Tenderloin: If Filet Mignon is not available at your local grocery store or if it’s too expensive, try other cuts of beef tenderloin roast such as Chateaubriand or Porterhouse.

– Wine: For the red wine in the sauce, use a dry red wine that you would enjoy drinking as well. Some good options include Cabernet Sauvignon, Merlot or Pinot Noir. Also, if you don’t have red cooking wine, you may substitute it with balsamic vinegar.

– Mushroom Sauce: Instead of using mushrooms for the sauce, consider other veggies like asparagus. You can also add a cohesive earthy flavor by adding sliced bacon-wrapped Filet Mignon.

– Butter: Replace butter with olive oil or coconut oil for a healthier option. Alternatively, unsalted butter can be substituted for clarified butter or ghee.

These substitutions and variations may bring different flavors and experiences to this meal but it will still be just as delicious!

Serving and Pairing

 Every bite of this tender and juicy filet mignon will be elevated by the indulgent red wine sauce.
Every bite of this tender and juicy filet mignon will be elevated by the indulgent red wine sauce.

Once your filet mignon with red wine sauce is cooked to a perfect medium-rare, it’s time to serve it up! This dish is great on its own or alongside some tasty sides. I recommend serving it with sautéed asparagus, creamy mashed potatoes, or a mixed green salad with a tangy vinaigrette.

Now let’s talk about pairing this delicious meal with the perfect wine. Of course, you’ll want to pair this dish with a red wine since that’s what we’re using in the recipe. A full-bodied red wine will pair nicely with the tender and robust filet mignon. A rich Cabernet Sauvignon or bold Shiraz would be excellent choices.

If you want to get really fancy, try serving this dish with a bottle of Wagyu beef paired alongside a Pinot Noir or Zinfandel for a truly luxurious dining experience.

Remember, when pairing wine with food it’s all about balance. Choose a wine that has similar characteristics to the dish you’re serving. In this case, go for something bold and full-bodied to stand up to the richness of the steak and sauce.

Now that your perfect meal is plated and paired, sit down and enjoy this savory and decadent dish. Your taste buds will thank you!

Make-Ahead, Storing and Reheating

 Let the aromas of the wine, shallots, and thyme fill your kitchen as you prepare this recipe.
Let the aromas of the wine, shallots, and thyme fill your kitchen as you prepare this recipe.

If you want to make this recipe in advance, you can store the red wine sauce in an airtight container and refrigerate it for up to three days. The filet mignon can also be cooked in advance and stored in the refrigerator for up to two days. To reheat the filet mignon, you can either warm it in the oven or in a pan on the stove over medium heat. Cover it with foil while reheating to prevent it from drying out.

If you have some leftover red wine reduction, you can freeze it for later use. Keep it in a freezer-safe container for up to two months. Thaw it overnight in the refrigerator before using.

When storing your filet mignon with red wine sauce, remember to keep them separate until ready to serve. The sauce should be stored separately in an airtight container to prevent it from making the steak soggy.

If you’re planning on serving this dish for guests, you might want to consider preparing all of the components ahead of time and heating them up just before serving. This will allow you to spend less time in the kitchen and more time socializing with your guests.

Overall, this recipe is easy to make ahead of time and store until you’re ready to enjoy it again. Just remember that reheated filet mignon may not be as tender as when it was first cooked, so take care not to overcook it.

Tips for Perfect Results

 The deep red color of the sauce is a testament to the rich flavors it imparts on the dish.
The deep red color of the sauce is a testament to the rich flavors it imparts on the dish.

To ensure the perfect filet mignon with red wine sauce recipe, there are some tips I’d like to share with you. These tips will help you create a tender, juicy steak paired with a delicious wine reduction sauce that will enhance the flavors of your dish.

First and foremost, it’s important to tenderize the meat before cooking. A great way to do this is by using a meat mallet or fork to make small indentations on both sides of the steak. This will help break down the connective tissue and make it easier to chew.

When cooking the steak, make sure you have a hot and oiled pan to sear it on both sides. Searing promotes caramelization leading to a more flavorful crust that locks in all those juicy flavors inside the filet mignon.

To create the perfect red wine sauce, be sure to use a high-quality dry red wine like Pinot Noir or Cabernet Sauvignon. Cooking wine should never be used as its quality is inferior and often contains salt.

Another tip is to not overcook the sauce; under reduced wine could lead to an overly tart taste, while over reducing could lead to it being too thick including intense flavours resulting from unnecessary burning of ingredients.

Lastly, allow your filet mignon to rest when removed from heat. This allows juices inside the steak time to redistribute which will result in a juicy and delicious meal.

By following these simple tips, you can be sure to create a delicious meal for any occasion whether you cook it for yourself (the poor man’s wagyu steak!) or an elegant dinner party.


Now that you know all the details of cooking Filet Mignon with Red Wine Sauce, you might still have some questions lingering in your mind. Don’t worry; I’ve got you covered. Here are the frequently asked questions that I often encounter when it comes to making this dish.

What red wine goes best with filet mignon?

When it comes to pairing a wine with a filet mignon, a pinot noir should be your first option. However, depending on the preparation style, consider choosing a bolder pinot noir to balance the intensity of the dish. In case you prefer variety, you may opt for a malbec, which pairs well with the steak’s texture.

What is poor man’s filet mignon called?

The Shoulder Petite Tender cut of beef is a favorite among those who appreciate beef. Its nickname, butcher’s steak, acknowledges the expertise required to properly extract this cut. Despite not being as expensive as tenderloin, its taste and texture are comparable, earning it another popular nickname, the poor man’s tenderloin. This lean and juicy cut is definitely worth trying.

Does red cooking wine tenderize meat?

Including red wine in your marinade is a clever way to add a unique character to your meat dishes. The acidity of the wine helps break down the toughness of the meat and the intricate flavor profile elevates the taste of the meat to a whole new level.

What makes filet mignon so tender?

When it comes to beef, the most sought-after cut is undoubtedly the Filet Mignon. The reason for its popularity lies in its exceptional tenderness, which can be attributed to the fact that it is cut from a muscle in the cow’s tenderloin that is rarely used. The tenderloin only accounts for a minuscule 1% of the whole carcass, making the Filet Mignon both rare and expensive. However, it is important to note that not all Filet Mignons are created equal, with variations in taste and texture depending on various factors.

Can you use red wine as a marinade?

When there’s some red wine left unconsumed, it’s best not to discard it. Instead, it can be used to elevate the taste of certain dishes. A good Pinot Noir or Burgundy can be used to create rich stews, tasty sauces, and even scrumptious desserts. Not to mention, adding red wine to a recipe can help soften the meat and bring out the flavors. A standard red wine can be used for deglazing a pan, adding depth to a dish, and boosting the flavors.

What is the best red cooking wine for steak?

When it comes to cooking steak, Syrah/Shiraz and Zinfandel are two of the most ideal choices of red wine. These sweet wines can provide a great balance to the inherent earthy flavor found in most steak dishes.

Bottom Line

In conclusion, if you are looking for a dish that is sure to impress your dinner guests, give this Filet Mignon with Red Wine Sauce recipe a try. With its tenderized filet mignon, rich and flavorful wine reduction sauce, and perfectly paired sides like asparagus or mushroom sauce, this dish is sure to take your taste buds on a culinary journey. And with the substitutions and variations we’ve provided, you can make it your own and tailor it to your preferences.

Don’t be intimidated by the fancy name – this dish is easier to make than you might think. And the end result will leave your guests wowed and asking for seconds. So what are you waiting for? Grab your apron, your skillet, and let’s get cooking. Trust us, your taste buds will thank you.

Filet Mignon with Red Wine Sauce

Filet Mignon with Red Wine Sauce Recipe

A wonderful holiday recipe. Filet Mignon makes any meal special. The meat has to marinate overnight for maximum flavour.
No ratings yet
Prep Time 5 mins
Cook Time 1 hr
Course Main Course
Cuisine French
Calories 750.2 kcal


  • 3 cups dry red wine
  • 3 tablespoons cognac
  • 3 shallots, chopped
  • 1 clove garlic, minced
  • 1 teaspoon crumbled dried thyme
  • 6 (6 ounce) filet mignon
  • 4 cups beef stock or 4 cups canned low sodium beef broth
  • 4 tablespoons olive oil
  • 5 tablespoons chilled butter, cut into pieces


  • Whisk first 4 ingredients in a large bowl.
  • Divide steaks between 2 glass baking dishes.
  • Pour marinade over.
  • Cover and refrigerate overnight.
  • Remove steaks from marinade and pat dry.
  • Transfer marinade to a large saucepan.
  • Boil until reduced to 1 cup, about 20 minutes.
  • Add stock and boil until reduced to 1 ¼ cups, about 20-25 minutes longer.
  • Set aside.
  • (can be prepared 4 hours ahead. Cover and refrigerate. Bring steaks to room temperature before continuing) Divide oil between 2 large heavy skillets and place over high heat.
  • Season steaks.
  • Add 3 steaks to each skillet and brown on both sides.
  • Reduce heat to medium-high and cook to desired doneness, about 4 minutes per side for medium-rare.
  • Transfer steaks to warm plates.
  • Tent with foil to keep warm.
  • Add half of sauce to each skillet and bring to boil, scraping up any brown bits.
  • Transfer contents of 1 skillet into the other and bring to slow simmer.
  • Add butter, whisking in one piece until melted before adding the next.
  • Spoon over steaks and serve.

Add Your Own Notes


Serving: 504gCalories: 750.2kcalCarbohydrates: 5.1gProtein: 33.2gFat: 56.1gSaturated Fat: 22.8gCholesterol: 144.5mgSodium: 679.4mgFiber: 0.1gSugar: 0.8g
Keyword < 4 Hours, Brunch, Christmas, Meat, Very Low Carbs
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