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Filet Mignon with Red Wine Reduction Sauce

Filet mignon – or tenderloin – is the most tender cut of beef that you’ll find. However, it also has zero marbling. Fat is what gives meat its flavor.

Filet Mignon with Red Wine Reduction Sauce - Real Plans

Filet mignon – or tenderloin – is the most tender cut of beef that you’ll find. However, it also has zero marbling. Fat is what gives meat its flavor. It’s also what protects meat from drying out while cooking.

To ensure that you don’t end up with a dry tenderloin, you want to aim for a cook that’s pink from edge to edge, with a hard sear on the outside. Because wet meat won’t brown – only steam – be sure to salt your tenderloin before cooking and if possible, let it rest.

Serve filet mignon with Classic Mashed Potatoes . With equal parts potato to butter and cream, your lean cut of meat will be in good company.

Filet Mignon with Red Wine Reduction Sauce

  • 35m
  • 55m

Ingredients

For mignon:

  • 4 filet mignon
  • sea salt, to taste
  • ground black pepper, to taste
  • 1 tbsp. olive oil, or fat of choice

For reduction sauce:

  • 3 tbsp. butter
  • 1/4 c red wine
  • 1 c beef broth
  • sea salt, to taste
  • ground black pepper, to taste

Instructions

For mignon:

  1. Remove the filet mignon to come to room temperature on the countertop for approximately 20 minutes.
  2. Preheat your oven to 425F. Season the filet mignon generously with salt and pepper on both sides.
  3. Heat a large oven-safe sauté pan over medium-high heat. Add the fat and let it get hot.
  4. Add the steaks to the hot pan and let them cook undisturbed for 4 minutes. Use a timer and don’t move the filets around in the pan during this time. After 4 minutes, flip the filets. Then immediately transfer the sauté pan to your pre-heated oven and set your timer. Cook in the oven for 5-7 minutes, depending on your preferred level of doneness: 5 minutes for rare, 6 minutes for medium-rare or 7 minutes for medium. Remove the pan from the oven and transfer the filets to a clean plate. Tent with
  5. While the meat cooks in the oven, prepare the reduction sauce.

For reduction sauce:

  1. Melt the butter in saute pan. Remove the pan from the heat; add wine to deglaze the pan while scraping any bits from the meat.
  2. Place the pan back on medium high stove heat allowing the wine to reduce to anywhere between down to half or to an essence.
  3. Once the wine is reduced down to the desired level, add the broth. Reduce the broth by at least half or more if you want the sauce thicker (approx. 25-30 mins).
  4. Pour some reduction sauce in the bottom of each plate and place a single filet on top. Serve immediately.
  5. Season with salt and pepper to taste

Nutrition

  • 4
  • 1
  • 588
  • 32g
  • 43g
  • 20g
  • 141mg
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