Restaurant Style Filet Mignon

Name: Restaurant Style Filet Mignon
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 2 servings
Ingredients: 2 filet mignon steaks (about 6 oz each); Salt and pepper to taste; 2 tablespoons olive oil; 1 tablespoon butter; 1/2 cup red wine; 1 shallot, finely chopped; 1 cup beef broth; 1 tablespoon fresh thyme, minced; Salt and pepper to taste

Highlighted under: Comfort Delights

I absolutely love preparing filet mignon at home because it feels like a special restaurant experience just waiting to happen. The tenderness and flavor of a well-cooked filet is truly unmatched, and with the right techniques, it's surprisingly easy to achieve. My secret is to let the steak come to room temperature before cooking, ensuring an even cook throughout. Paired with a rich sauce, this dish is perfect for impressing guests or for an intimate dinner at home.

Created by

Gwendolyn Reed

Last updated on 2026-01-20T03:22:19.028Z

When I first attempted making filet mignon at home, I was nervous but excited. I chose to cook it in a cast-iron skillet, as it retains high heat effectively, providing that beautiful sear we all love. After searing both sides, I transferred it to the oven to finish cooking, which resulted in a perfectly tender steak. The key is to use a meat thermometer to ensure it's cooked to your desired doneness.

Since then, I have experimented with various marinades and sauces. One of my favorites combines red wine and shallots, offering a rich complement to the beef's natural flavors. This sauce elevates the dish and makes it feel truly indulgent without being overly complicated.

Why You'll Love This Recipe
Juicy, tender steak cooked to perfection
Rich, flavorful sauce that enhances the dish
Impressive presentation for any occasion

Understanding Filet Mignon

Filet mignon is renowned for its tenderness, attributed to its location on the cow, specifically from the muscle that doesn't bear much weight. This results in a buttery texture, making it one of the most coveted cuts. When purchasing filet mignon, look for rich marbling, which enhances flavor during cooking. Opt for USDA Prime or Choice cuts for the best results, as these ensure a juicy and flavorful steak.

Cooking filet mignon requires attention to detail, especially during the searing process. A hot skillet is crucial; if the oil isn’t shimmering, the steak will stick to the surface, preventing that perfect crust. I recommend using a cast-iron skillet because it retains heat exceptionally well. Preheat your skillet for about 5 minutes before adding oil. This ensures an immediate sear, locking in juices and flavor.

Crafting the Perfect Sauce

The red wine sauce is a standout feature of this dish, elevating the flavors of the filet mignon. Using a good-quality red wine, such as Cabernet Sauvignon or Merlot, is important; it provides depth and balances the richness of the butter. When simmering, aim to reduce the sauce until it coats the back of a spoon—this indicates a good concentration of flavor and a velvety texture.

Thyme adds an aromatic quality that complements the steak beautifully. If fresh thyme isn't available, dried thyme can be used as a substitute; however, you'll need significantly less—about one-third of the amount—since dried herbs are more concentrated in flavor. Be careful not to over-season with salt until the end of cooking, as the broth and wine will contributed sodium, which can lead to an overly salty sauce.

Ingredients

For the Filet Mignon

2 filet mignon steaks (about 6 oz each)
Salt and pepper to taste
2 tablespoons olive oil
1 tablespoon butter

For the Red Wine Sauce

1/2 cup red wine
1 shallot, finely chopped
1 cup beef broth
1 tablespoon fresh thyme, minced
Salt and pepper to taste

Ensure all ingredients are at room temperature before starting for the best results.

Instructions

Cooking Instructions

Prepare the Steaks

Remove the filet mignon from the refrigerator and let it sit at room temperature for about 30 minutes. Season both sides generously with salt and pepper.

Sear the Filets

Heat olive oil in a cast-iron skillet over medium-high heat. Once the oil is hot, add the steaks and sear for about 3-4 minutes on each side until a crust forms.

Finish in the Oven

Add butter to the skillet and transfer the pan to a preheated oven at 400°F (200°C). Cook for an additional 6-8 minutes for medium-rare. Use a meat thermometer to check the internal temperature.

Make the Sauce

In the same skillet, remove excess fat and add chopped shallots. Sauté for 2 minutes, then pour in the red wine, scraping up any browned bits from the bottom. Add beef broth and thyme, simmer until reduced by half. Season with salt and pepper.

Serve

Plate the steaks, drizzle with sauce, and garnish with fresh herbs, if desired. Enjoy your restaurant-style filet mignon!

Allow the steaks to rest for a few minutes before slicing to retain the juices.

Pro Tips

Always use a meat thermometer to ensure perfect doneness. For extra flavor, try marinating the steaks the night before.

Perfect Pairings

When serving filet mignon with red wine sauce, consider pairing it with classic sides like creamy mashed potatoes or roasted vegetables. These options absorb the sauce wonderfully and provide a hearty counterpart to the tender steak. For a lighter touch, a fresh arugula salad with a lemon vinaigrette can contrast the richness beautifully.

For a special touch, you can add sautéed mushrooms or asparagus on top of the steak before serving. Not only do these add flavor, but they also enhance the visual appeal of the dish. Grated Parmesan over the vegetables can further elevate the flavor profile, creating an elegant restaurant-style presentation right at home.

Storage and Reheating

If you have leftovers, store your filet mignon in an airtight container in the refrigerator for up to three days. To reheat, avoid using a microwave as it can dry out the meat; instead, place the steak in a skillet over low heat with a splash of beef broth, covering it with a lid. This method preserves moisture and keeps the filet tender.

As for the red wine sauce, it can be refrigerated for about a week. To reheat, gently warm it in a saucepan over low heat, stirring occasionally to maintain a smooth consistency. If the sauce thickens too much, add a bit of beef broth or water to loosen it up, ensuring that once served, it still glistens and is ready to accompany your reheated steak.

Questions About Recipes

→ What is the best cooking temperature for filet mignon?

For medium-rare, aim for an internal temperature of about 130°F (54°C).

→ Can I use a different cut of meat?

While filet mignon is preferred for its tenderness, you can use ribeye or sirloin with proper adjustments in cooking time.

→ How can I achieve a perfect sear?

Make sure your skillet is hot enough and don't overcrowd the pan to ensure even cooking.

→ What should I serve with filet mignon?

It pairs wonderfully with mashed potatoes, roasted vegetables, or a side salad.