Filet Mignon with Red Wine Shallot Sauce

A steakhouse classic featuring tender filet mignon finished with a rich red wine shallot sauce.

Ingredients

• 2 Filet Mignon Steaks (6oz)
• 1 tablespoon olive oil
• 1 tablespoon butter
• 1 teaspoon salt & 1/2 teaspoon black pepper

For red wine shallot sauce

• 1 tablespoon butter
• 1 large shallot, finely chopped
• 1/2 cup red wine
• 1/2 cup beef broth
• 1 teaspoon fresh thyme leaves, optional
• 1 teaspoon fresh rosemary leaves, optional
• Salt and black pepper, to taste

Steps

1. Preheat your oven to 400°F. Remove the filet mignon from the refrigerator about 20 to 30 minutes before cooking. Pat dry with paper towels.
2. Season both sides of the steaks generously with salt and black pepper.
3. Heat olive oil in an oven-safe skillet over medium-high heat until very hot. Sear the steaks for 2 to 3 minutes per side until a dark crust forms. Transfer the skillet to the preheated oven and cook for an additional 4 to 6 minutes until internal temperature reaches 120–125°F for medium-rare.
4. Add 1 tablespoon butter to the pan during the last minute of oven cooking and spoon the melted butter over the steaks.
5. Transfer the steaks to a plate and let them rest for 5 minutes.
6. In the same skillet, reduce heat to medium and add 1 tablespoon butter and the chopped shallot. Cook for 1 to 2 minutes until softened.
7. Pour in the red wine and beef broth. Stir well, scraping up any browned bits from the pan.
8. Add thyme & rosemary if using, then simmer for 5 to 7 minutes until the sauce is slightly reduced.
9. Taste and season with salt and pepper as needed.
10. Spoon the red wine shallot sauce over the filet mignon and serve.