Romantic Filet Mignon with Red Wine Sauce

Name: Romantic Filet Mignon with Red Wine Sauce
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 2 servings
Ingredients: 2 filet mignon steaks, about 6 oz each; Salt and freshly ground black pepper; 2 tablespoons olive oil; 1 tablespoon butter; 1 cup red wine (preferably Cabernet Sauvignon); 1 shallot, finely chopped; 1 cup beef broth; 1 teaspoon fresh thyme leaves; 1 tablespoon balsamic vinegar

Highlighted under: Comfort Food

I absolutely love preparing filet mignon for special occasions, especially with this rich red wine sauce. The perfect sear on the steak combined with the depth of flavor from the wine creates an experience that feels truly gourmet. This dish is not only elegant but also surprisingly simple to make, making it ideal for impressing someone special. Whether it’s a date night or an anniversary celebration, I guarantee this filet mignon will leave you both delightfully satisfied and reminiscing about the moments shared over dinner.

Created by

Callista Green

Last updated on 2026-01-12T03:04:14.188Z

In my experience, the key to a perfect filet mignon is starting with a great cut of meat and treating it with the care it deserves. I remember my first attempt at this dish, and by resting the meat and allowing it to come to room temperature before searing, I achieved such a beautifully tender result! I also learned that the red wine sauce should be reduced slowly to really enhance those complex flavors.

Pairing this meal with a simple side salad and maybe some roasted asparagus elevates it even more. One tip I can offer is to deglaze your pan properly after cooking the steak; it captures all those delicious bits left behind and adds depth to your sauce. I can’t wait for you to try it!

        Why You'll Love This Recipe
        Succulent, tender meat cooked to perfection
Rich, velvety red wine reduction adds sophistication
Perfect for romantic dinners or special celebrations

      

Getting the Perfect Sear

Achieving the perfect sear on your filet mignon is essential for developing flavor. Preheat your skillet over medium-high heat until it’s hot; you should see a bit of smoke. Adding filet mignon that is too cold can prevent a good sear, so letting it sit at room temperature beforehand is crucial. When searing, avoid moving the steak around too much. Let it cook undisturbed for about 4-5 minutes on each side to develop that golden crust that enhances the flavor of the meat.

If you desire a particular doneness, investing in an instant-read thermometer can be a game changer. For medium-rare, aim for an internal temperature of about 130°F (54°C). Remember that your steak will continue to cook slightly while resting, so consider removing it from the heat when it's around 5°F (3°C) below your target temperature. This technique ensures you get juicy, tender meat without overcooking.

The Science Behind the Red Wine Sauce

The red wine reduction is what takes this dish to a gourmet level. Choose a quality red wine, such as Cabernet Sauvignon, which will lend a rich depth to the sauce. It’s important to deglaze the skillet after removing the steaks; this process helps incorporate those delicious browned bits stuck at the bottom, which are packed with flavor. Use a wooden spoon to scrape the pan as the wine simmers; you’ll know it's ready when the liquid has reduced by about half and is glossy.

Incorporating fresh thyme and balsamic vinegar in the sauce is not just for flavor but also for balancing the acidity of the wine. If you don’t have thyme, feel free to substitute with rosemary or even oregano, depending on your preference. And don’t skip the butter at the end - it enriches the sauce further and adds a luxurious mouthfeel that complements the filet mignon beautifully.

Ingredients

For the Filet Mignon

2 filet mignon steaks, about 6 oz each
Salt and freshly ground black pepper
2 tablespoons olive oil
1 tablespoon butter

For the Red Wine Sauce

1 cup red wine (preferably Cabernet Sauvignon)
1 shallot, finely chopped
1 cup beef broth
1 teaspoon fresh thyme leaves
1 tablespoon balsamic vinegar

Instructions

Prepare the Steak

Remove the filet mignon from the refrigerator and let it sit at room temperature for about 15 minutes. Season both sides generously with salt and black pepper.

Sear the Steaks

Heat olive oil in a skillet over medium-high heat. When the oil is shimmering, add the filet mignon. Sear for about 4-5 minutes on each side until a crust forms and the steak reaches your desired doneness.

Make the Red Wine Sauce

Remove the steaks from the skillet and let them rest. In the same skillet, add the chopped shallot and cook until translucent. Pour in the red wine, scraping the bottom of the pan to deglaze, then simmer for 5 minutes.

Finish the Sauce

Add the beef broth, thyme, and balsamic vinegar to the skillet. Simmer until the sauce thickens, about another 5-7 minutes. Swirl in the butter until combined.

Serve

Slice the filet mignon and drizzle the red wine sauce over the steaks before serving. Enjoy!

Pro Tips

For an extra touch, consider serving the filet mignon with a side of garlic mashed potatoes or a fresh salad. Make sure your red wine is of good quality, as this will significantly enhance the flavor of your sauce.

Serving Suggestions

To elevate the presentation of your filet mignon, consider serving it on a bed of creamy mashed potatoes or alongside roasted seasonal vegetables. These sides not only complement the rich flavors of the steak but also add a beautiful visual contrast to the plate. A sprinkle of flaky sea salt before serving can enhance the flavors even further, giving a delightful crunch.

For a touch of luxury, you might also want to pair this dish with a side of sautéed mushrooms or asparagus. The earthiness of the mushrooms can marry well with the flavor of the red wine sauce, creating a harmonious dish. A fresh green salad with a light vinaigrette can balance the rich flavors as well.

Storage and Reheating Tips

If you have leftover filet mignon, store it in an airtight container in the refrigerator for up to 3 days. To maintain the best texture, the best way to reheat it is in a skillet over low heat, allowing it to warm gradually without becoming tough. Cover the skillet to prevent it from drying out, and add a splash of beef broth or water to create steam, which will help rehydrate the meat.

While the red wine sauce can also be stored, it may thicken upon refrigeration. To adjust its consistency, simply heat it gently over medium-low heat, adding a bit of water or broth if necessary. Always taste and adjust the seasoning if needed, as reheating can sometimes dull flavors.

Questions About Recipes

→ Can I make the red wine sauce ahead of time?

Yes, you can make the sauce ahead of time and reheat it gently before serving.

→ What is the best way to check for doneness?

Use a meat thermometer. For medium-rare, aim for an internal temperature of 135°F (57°C).

→ Can I substitute the filet mignon?

Definitely! You can use sirloin or ribeye steaks, but adjust the cooking time accordingly.

→ What type of red wine should I use?

A dry red wine like Cabernet Sauvignon or Merlot works best for the sauce, adding rich flavors.