Filet Mignon Dinner Recipes

Name: Filet Mignon Dinner Recipes
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 2 servings
Ingredients: 2 filet mignon steaks (6-8 oz each); Salt and black pepper; 2 tablespoons olive oil; 2 cloves garlic, minced; 2 sprigs fresh rosemary; 1 cup red wine (such as Cabernet Sauvignon); 1 cup beef broth; 1 tablespoon butter; 1 shallot, finely chopped; 1 teaspoon fresh thyme, chopped

Highlighted under: Comfort Food

When it comes to special occasions, I always find myself reaching for filet mignon. It's not just about the tenderness of the meat; it's the elevation of any gathering. I love creating an unforgettable dining experience, and this recipe allows me to showcase the rich flavors and simple elegance that filet mignon offers. With a few carefully chosen ingredients and proper technique, I can transform a good dinner into a memorable feast. Let’s dive into this luxurious dinner option that never fails to impress!

Created by

Amber Walsh

Last updated on 2026-01-20T00:37:10.559Z

My journey with filet mignon began during a celebratory dinner for my best friend's promotion. I remember the chef emphasizing the importance of seasoning and resting the meat, which resulted in a perfectly cooked steak bursting with flavor. Since then, I’ve refined my technique, focusing on high-quality cuts and simple, flavorful toppings that enhance the dish without overpowering it.

Additionally, I've discovered that pairing filet mignon with a rich red wine reduction elevates the entire meal. Using wine not only complements the beef but also adds depth to the sauce. This has become my go-to method for creating a restaurant-quality experience at home.

        Why You'll Love This Recipe
        Tender, melt-in-your-mouth texture that impresses guests
Rich flavors enhanced by a simple, elegant sauce
Versatile dish that pairs wonderfully with a variety of sides

      

Perfecting the Sear

Searing the filet mignon is crucial for achieving that desirable crust while retaining the meat's natural juices. When heating your skillet, aim for medium-high heat until it shimmers but isn't smoking. Adding the steaks too early can lead to sticking, while waiting too long will risk overcooking the outer layers. After 4-5 minutes, look for a nicely browned, golden crust before flipping. This not only enhances the flavor through the Maillard reaction but also locks in moisture.

During the last minute of searing, the addition of garlic and rosemary elevates the dish with aromatic notes. Be careful with the garlic; it can burn quickly if left unattended. I recommend using whole garlic cloves rather than minced if you prefer a less intense flavor, as they provide a milder essence when infused into the oil.

Understanding the Sauce

The red wine reduction is the heart of this dish, tying together the rich flavors of the steak with its acidity. A robust wine such as Cabernet Sauvignon not only complements the meat’s richness but also enhances the sauce's depth. When sautéing the shallots, take care not to rush this step; cook them until translucent to develop their sweetness, enhancing the overall sauce profile.

As the sauce simmers and reduces, keep an eye on it to ensure it doesn’t burn. A good visual cue is to watch for a glossy texture that coats the back of a spoon. Stir in the herbs off the heat to preserve their fresh flavor, as prolonged cooking can dull their brightness. This sauce can also stand on its own and be served with roasted vegetables or over mashed potatoes.

Ingredients

Ingredients for Filet Mignon Dinner

For the Steak

2 filet mignon steaks (6-8 oz each)
Salt and black pepper
2 tablespoons olive oil
2 cloves garlic, minced
2 sprigs fresh rosemary

For the Red Wine Reduction

1 cup red wine (such as Cabernet Sauvignon)
1 cup beef broth
1 tablespoon butter
1 shallot, finely chopped
1 teaspoon fresh thyme, chopped

Tips for Success

Instructions

Preparation Steps

Prepare the Steaks

Remove the filet mignon from the refrigerator and let it sit at room temperature for 20 minutes. Season generously with salt and pepper on both sides.

Sear the Steaks

Heat olive oil in a skillet over medium-high heat. Once hot, add the filet mignon. Sear for about 4-5 minutes on each side. During the last minute, add minced garlic and rosemary to infuse additional flavor.

Let It Rest

Remove the steaks from the skillet and transfer to a plate. Cover loosely with foil and let them rest for 5-10 minutes while preparing the sauce.

Make the Red Wine Reduction

In the same skillet, add chopped shallots and sauté until translucent. Pour in the red wine and beef broth, scraping the bottom of the pan to release any browned bits. Simmer until reduced by half, about 10 minutes.

Stir in butter and fresh thyme for added richness.

Serve

Slice the filet mignon if desired and plate with the red wine reduction drizzled over the top. Enjoy with your favorite sides!

Serving Suggestions

Pro Tips

Ensure your skillet is hot enough before placing the steak in to avoid steaming. Always let your meat rest for the most tender results and to retain the juices during slicing.

Ingredient Substitutions

If you're looking for a leaner cut, consider replacing filet mignon with a sirloin or tenderloin steak. While they won't have the same buttery texture, marinating them beforehand can enhance their flavor and tenderness. For a non-beef option, a thick-cut pork tenderloin can make an excellent alternative when cooked to a juicy medium with the same techniques.

For the red wine reduction, a full-bodied vegetable broth can substitute for beef broth if you're preparing a vegetarian version. Similarly, if red wine is not an option, using a robust grape juice mixed with a splash of vinegar can replicate some of the acidity and richness found in the original sauce.

Storage and Reheating

If you have leftovers, store them in an airtight container in the refrigerator for up to three days. For best texture, it’s advisable to keep the sauce separate from the steak. Reheat gently in a skillet over low heat, adding a splash of beef broth or water to prevent the meat from drying out. Avoid the microwave, as it can lead to uneven heating and toughness.

Freezing filet mignon is not recommended after it’s been cooked, as it can compromise the texture. Instead, if you have uncooked steaks, they may be frozen before cooking. Wrap each steak tightly in plastic wrap or butcher paper and place them in a heavy-duty freezer bag. When ready to use, thaw them overnight in the refrigerator.

Questions About Recipes

→ Can I cook filet mignon on the grill?

Yes, grilling filet mignon is a great option! Preheat your grill and cook for about 4-5 minutes per side, depending on thickness.

→ What sides pair well with filet mignon?

Roasted vegetables, mashed potatoes, or a fresh salad are excellent choices to complement the richness of the filet.

→ How can I tell when the steak is done?

Use a meat thermometer: 125°F for rare, 135°F for medium-rare, and 145°F for medium.

→ Can I prepare the red wine reduction ahead of time?

Yes, you can prepare the sauce in advance and reheat it before serving. It will still retain its flavor well.