Filet Mignon Recipe
Tender filet mignon grilled and served with a red wine reduction.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
For the Filet Mignon
For the Red Wine Reduction
Method
Preparing the Filet Mignon
- 1
- 2
Preheat the Grill
Preheat your grill to high heat (around 450°F to 500°F).
- 3
Grill the Steaks
Once the grill is hot, place the steaks on it and grill for 4-5 minutes per side for medium-rare, or until desired doneness is achieved. Use a meat thermometer for accuracy (130°F for medium-rare).
- 4
Rest the Steaks
Remove the steaks from the grill and let them rest for about 5 minutes before serving.
Making the Red Wine Reduction
- 5
Sauté the Shallots
In a saucepan over medium heat, melt 1 tablespoon of butter. Add the finely chopped shallots and sauté until translucent, about 2-3 minutes.
- 6
Add Wine and Broth
Pour in the red wine and beef broth. Stir to combine and increase the heat to bring it to a boil.
- 7
Simmer the Sauce
Reduce the heat to medium-low and let the mixture simmer until it has reduced by half, about 10-15 minutes.
- 8
Finish the Sauce
Remove from heat and whisk in the remaining tablespoon of butter and fresh thyme. Season with salt and black pepper to taste.