Filet Mignon Recipe

Time45m

Serves4

Tender beef filet with a red wine reduction.

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Ingredients

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1
Season the Filet
Generously season each filet mignon with salt and black pepper on both sides.
2
Heat the Pan
In a large skillet or frying pan, heat the olive oil over medium-high heat until shimmering.
3
Sear the Filet
Add the seasoned filets to the pan and sear for 4-5 minutes on each side for medium-rare, or until desired doneness.
4
Rest the Filets
Remove the filets from the pan and let them rest on a plate covered with foil for about 5 minutes.

5
Sauté the Shallots
In the same pan used for the filets, add the chopped shallots and cook over medium heat until softened, about 2-3 minutes.
6
Deglaze the Pan
Pour in the red wine, scraping the bottom of the pan to release any browned bits. Bring to a boil and reduce by half.
7
Add Beef Stock
Once the wine has reduced, add the beef stock and fresh thyme. Simmer until the sauce thickens, about 5-7 minutes.
8
Finish the Sauce
Remove from heat and whisk in the butter until melted and smooth. Season to taste with salt and pepper.

9
Plate the Filets
Place each filet mignon on a plate.
10
Drizzle the Sauce
Spoon the red wine reduction over the filets and serve immediately.