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Cast Iron Filet Mignon with Red Wine Reduction
Way better than anything you could order at a fancy steakhouse, this filet mignon is truly to die for. If you want to know the way to my heart, it’s this.
I fear you will never step foot in a steakhouse again after making this recipe. About once a month I will make this exact dinner for Corey and I and it always feels super fancy and elevated but it’s truly the easiest thing to make (don’t tell my husband that). The component that really takes it over the edge is the red wine reduction which is too easy to make and doubles as a way to clean your pan of any stuck bits from cooking the steak. It’s a win win!
This pairs perfectly with a simple arugula salad tossed with my secret weapon dressing, Crispy Shallot Vinaigrette, and a perfect baked potato. Add a Chocolate Lava Cake for dessert and you have yourself the perfect date night meal.
Watch Me Make Filet Mignon
Table of Contents
Ingredients and Substitutions
How to Make Filet Mignon
Tips
Kitchen Favorites
Storing and Reheating
Filet Mignon Recipe
Ingredients and Substitutions
Filet Mignon
Filet mignon is a premium, boneless cut of steak taken from part of the tenderloin. It’s one of the most tender, lean, and delicate cuts of beef and has a delicious buttery texture. You can make this recipe with any cut of beef, but the cooking times will vary based on thickness, so keep using that meat thermometer!
Red Wine
Red wine and steak were simply made for each other. You can use almost any red wine in your reduction, but I recommend something rich and jammy like a Cabernet. Just avoid anything too sweet.
Beef Broth
Matching the broth to the meat you’re cooking is important because you don’t want to muddy the flavors. Beef broth carries the rich umami flavor of beef throughout the sauce. You can use stock or bone broth, but you may need to dilute it or reduce it for a shorter amount of time.
Butter
I splurged on a nice French butter because it really makes a difference when you’re basting a good steak with it. I also recommend using salted butter because it seasons the entire dish from start to finish compared to unsalted butter.
Balsamic Vinegar
You already get a little acidity in your sauce from the wine, but balsamic vinegar gives it an even richer, tangier flavor while brightening it up and cutting through the richness. I don’t add much because a little goes a long way. If you don’t have balsamic, you could use lemon juice or red wine vinegar instead.
Garlic and Rosemary
These aromatics infuse in the pan with the butter and steak as you baste. Even though you remove them before making the sauce, their essence is left in the pan and helps flavor the sauce without being overpowering. A few fresh springs of thyme or oregano would also work instead of rosemary.
Shallot
Shallots add some bite to an otherwise very rich sauce. If you don’t have shallot, just skip it or use a teaspoon of finely minced red or sweet onion.
How to Make Filet Mignon with Red Wine Reduction
Step 1
Let your steak sit out at room temperature for 30-45 minutes before cooking. Right before you’re ready to cook the steak, dab it dry with a paper towel and season generously with kosher salt and pepper on all sides.
Step 2
Heat a cast iron pan or grill over medium-high heat. Add a drizzle of avocado or any neutral cooking oil to coat your pan. Once the pan is hot, add the steak and cook undisturbed for 2-3 minutes, flip, then cook for another 2 minutes.
Step 3
Reduce the heat to medium then add butter, garlic, and rosemary. Tilt the pan slightly and use a spoon to baste the steaks with the melted butter until it is cooked to your desired temperature. Remove from the pan and let it rest on a cutting board. Discard the rosemary and garlic cloves.
Step 4
In the same pan, add the shallot and cook over medium heat until fragrant, about 2 minutes. Add the red wine.
Step 5
Stir the sauce occasionally until reduced by half, about 3 minutes. Once reduced, add the broth and vinegar and continue to stir occasionally until reduced by half again, about 3 minutes. Once reduced, turn off the heat and stir in the butter until melted.
Step 6
Slice your rested steak against the grain into thin slices and serve with a sprinkle of flaky salt if desired and a generous pour of sauce.
Tips
- Your meat thermometer is your best friend. As long as you’re checking it regularly, you’ll make a perfectly-cooked steak every time. The best internal temperature for medium rare is 130 degrees F and 140 degrees for medium.
- It’s important to let your meat come to room temperature and pat it completely dry with some paper towels before seasoning and searing in the pan. A dry steak makes for the best browning, and that’s where the flavor comes from!
- Let your meat rest! It prevents the juices from seeping out so you get to enjoy them instead of losing them to your cutting board.
Kitchen Favorites
In order to get the perfect steakhouse vibe at home, you don’t need to spend a fortune on fancy equipment. We are talking less than a $40 investment.
Like I said, your meat thermometer is your best friend for making the perfect steak (or pork or chicken). If you’re someone who regularly cooks meat, or is intimated by it, a good meat thermometer saves you some much stress.
I also swear by my cast iron pan. I use it for pretty much every meal of the day, multiple times a week. Keeping it well-oiled is a labor of love, but I couldn’t live without it. Consider it a kitchen must-have!
Storing and Reheating Filet Mignon
This filet mignon recipe serves two, so I recommend only cooking the amount of steak you anticipate eating that night for dinner. Leftover steak just really isn’t the same. But, if you do have leftover steak, you can store it in an airtight container in the fridge with its juices for up to 3 days.
I love using leftover steak in a skillet, like this Cheesesteak Skillet or a simple breakfast of steak and eggs. Reheat the steak in a pan just until warmed through so you don’t overcook it.
Steak for dummies!! Thank you Broc. Fool proof and now my husband thinks I’m a goddess. So good!