Filet Mignon Recipe
8 oz. tender filet with red wine reduction
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Ingredients
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Meat
Red Wine Reduction Sauce
Garnish
Method
Preparing the Filet Mignon
- 1
Season the Filet
Generously season the filet mignon with salt and black pepper on both sides.
- 2
Sear the Filet
In a skillet, heat 1 tablespoon of butter over medium-high heat. Once hot, add the filet mignon and sear for about 4-5 minutes on each side for medium-rare, adjusting cooking time to your desired doneness.
- 3
Rest the Filet
Remove the filet from the skillet and let it rest on a plate for at least 5 minutes.
Making the Red Wine Reduction Sauce
- 4
Sauté the Shallots
In the same skillet used for the filet, add the chopped shallots and sauté for 2-3 minutes until softened.
- 5
- 6
Reduce the Sauce
Reduce the heat to medium and let the sauce simmer for about 15-20 minutes until it has thickened and reduced by half.
- 7
Finish the Sauce
Remove the skillet from heat and swirl in the remaining tablespoon of butter and thyme. Season with salt and black pepper to taste.