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Filet Mignon Recipe

Pan Roasted Filet Mignon With Red Wine Reduction Sauce

Serves 4

An aromatic French rub adds incredible flavor to this Pan Roasted Filet Mignon with a Red Wine Reduction Sauce. Make this elegant recipe for a special dinner for two. 


4 (6oz) Certified Angus Beef ® filet mignon steaks

1 1/2 teaspoons coarse kosher salt

1 teaspoon fresh cracked Kampot Whole Black Peppercorns (similarly substitute other fresh cracked black pepper) 

2 teaspoons canola oil

5 tablespoons butter, divided 

2 tablespoons minced shallot 

1 teaspoon chopped garlic 

1 cup red wine 

3/4 cup unsalted beef stock 

2 bay leaves 

1/2 teaspoon dried tarragon 


Pre-heat oven to 325ºF

To begin, heat oil in a heavy stainless-steel skillet over medium-high heat. While skillet is heating, season steaks all over with salt and pepper. Once heated, place the filet mignon steaks in the skillet and sear for 2-3 minutes on the top and bottom of each steak. Sear sides of steaks another 2 minutes.

Place steaks on a sheet pan and in oven for 5 to 10 minutes for medium-rare or until steaks reach an internal temperature of 125°F. Then cover and keep warm while making sauce.

Reduce pan’s heat to medium, then add 1 tablespoon butter along with the shallot and garlic; stir and sear 1 minute. Pour in wine, bring to a boil, then simmer and reduce for 5 minutes. Once reduced, stir in beef stock, bay leaves and tarragon. Bring to a simmer then reduce for 10 minutes.

Turn off heat and gradually add butter, 1-tablespoon at a time (waiting until each has melted before
adding more) while constantly whisking to emulsify butter into sauce. Strain through a fine mesh strainer then serve red wine reduction sauce with warm steaks.

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