Filet Mignon with Red Wine Pan Sauce

Thick filet mignon steaks seared in a hot skillet, finished in the oven and served with a glossy red wine, shallot and butter pan sauce. An elegant dinner for 4.

• Prep 10 min
• Cook 20 min
• Rest 5 min
• Total 35 min
• Yield 4 servings

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Filet mignon is the most tender steak there is, cut from the tenderloin. Because it is so lean and thick, the best way to cook it is to sear the outside in a hot pan, then slide the pan into the oven so the center cooks gently and evenly.

While the steaks rest, the browned bits in the skillet become a quick red wine pan sauce with shallot, broth and a touch of Dijon, finished with cold butter. It adds the richness a lean filet benefits from.

Ingredients

Instructions

1. Heat the oven. Preheat the oven to 400°F (200°C). Pat the steaks dry and season all over with the salt and pepper. If you like, tie each one around the middle with kitchen twine so it keeps a neat round shape.
2. Sear. Heat the oil in a large ovenproof skillet over medium-high heat until it shimmers. Sear the steaks for 3 to 4 minutes per side, until deeply browned.
3. Roast. Move the skillet to the oven and roast for 5 to 8 minutes, until the center reads 125°F for medium-rare or 135°F for medium.
4. Rest. Move the steaks to a plate, tent loosely with foil and rest for 5 minutes. Use an oven mitt on the skillet handle; it stays very hot.
5. Start the sauce. Pour off all but about 1 teaspoon of fat. Set the skillet over medium heat, add the shallot and cook for 1 minute.
6. Reduce. Add the wine and boil, scraping up the browned bits, until reduced by about half. Add the broth, mustard and thyme and boil until reduced to about 1/2 cup, 4 to 5 minutes.
7. Finish and serve. Remove from the heat and whisk in the cold butter a piece at a time until glossy. Add any juices from the resting plate, taste for salt, and spoon the sauce over the steaks.

Tips

• Use a wine you would drink; cooking concentrates its flavor.
• Bring the steaks out of the refrigerator 30 minutes before cooking so the thick centers cook more evenly.
• Filet is best rare to medium. Past medium it becomes dry.

Questions about this recipe

How long do you cook filet mignon?

For 1 1/2 to 2-inch filets, sear 3 to 4 minutes per side, then roast at 400°F for 5 to 8 minutes, until 125°F for medium-rare.

Why finish filet mignon in the oven?

Filets are thick. Searing alone would burn the outside before the center cooks; the oven finishes the inside gently and evenly.

Can I make the pan sauce without wine?

Yes. Use all beef broth and add 1 teaspoon of balsamic vinegar for acidity.

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Cooking a different size or thickness? See steak cooking times by thickness.

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