Description
A tender filet mignon paired with a rich red wine sauce, perfect for special occasions and romantic dinners.
Ingredients
Scale
- 2 filet mignon
- Salt, to taste
- Black pepper, to taste
- 2 tablespoons olive oil
- 2 tablespoons butter
- 2 shallots, chopped
- 1 cup red wine
- 1 cup beef broth
- 1 teaspoon thyme, fresh
Instructions
- Preheat the oven to 400°F (200°C).
- Season the filet mignon liberally with salt and black pepper.
- Heat olive oil in an oven-safe skillet over medium-high heat.
- Sear the filet on both sides until browned (3-4 minutes per side).
- Transfer the skillet to the oven and roast until desired doneness (about 6-10 minutes for medium-rare).
- Remove the filet from the skillet and let it rest for at least 5 minutes.
- Add butter and chopped shallots to the same skillet and sauté until softened.
- Pour in red wine and beef broth, scraping up browned bits, and let it reduce by half.
- Stir in thyme and season to taste.
- Serve the filet with the red wine sauce drizzled on top.
Notes
Leftovers can be stored in an airtight container in the fridge for up to 3 days. To reheat, gently warm the filet to avoid overcooking.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Searing and Roasting
- Cuisine: French
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 1g
- Sodium: 600mg
- Fat: 26g
- Saturated Fat: 10g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 0g
- Protein: 36g
- Cholesterol: 85mg