Tender filet mignon seared to perfection and served with a rich red wine reduction sauce. This elegant steak dinner is perfect for Valentine’s Day, anniversaries, or special occasions.
Remove steaks from the fridge 30 minutes before cooking.
Pat dry and season generously with salt and pepper.
Heat olive oil in a heavy skillet over medium-high heat.
Add steaks and sear for 3–4 minutes per side until a deep golden crust forms.
Add butter, garlic, and herbs. Baste the steaks for 1–2 minutes.
Transfer to a plate and let rest, loosely covered, for 5 minutes.
In the same pan, discard excess fat but keep the browned bits.
Add shallot and sauté for 2 minutes until soft.
Pour in red wine and simmer for 8–10 minutes until reduced by half.
Add beef stock and balsamic vinegar. Simmer another 8–10 minutes until thick and glossy.
Whisk in cold butter and adjust seasoning.
Slice steaks or serve whole. Spoon red wine reduction over the filet mignon.
Serve immediately.
Wine
Cabernet Sauvignon
Merlot
Pinot Noir
Sides
Truffle mashed potatoes
Roasted asparagus or green beans
Gratin dauphinois
Starters
Let steaks rest before slicing to keep them juicy
Use a hot pan for a proper crust
Cook with a wine you’d actually drink
]Cold butter gives the sauce its glossy finish
Ideal centerpiece for a Valentine’s Day dinner
2 servings