Filet Mignon with Red Wine Sauce

A tender, pan-seared filet mignon finished in the oven and topped with a rich red wine and balsamic reduction. Inspired by the flavors of Florence, Italy.

  • Prep: 15 minutes
  • Cook: 10 minutes
  • Total: 25 minutes
  • Serves: 2

Plan for 30 minutes out of the refrigerator before cooking, 5-10 minutes of resting time, and 10-15 minutes to reduce the sauce.

Ingredients

For the Steak

  • 2 beef tenderloin filets, 8-10 oz each, approximately 2 inches thick
  • 1 tablespoon vegetable or canola oil
  • Salt and pepper, to taste
  • 1 sprig fresh rosemary
  • 1 whole garlic clove
  • Chopped parsley or rosemary for garnish (optional)

For the Red Wine Reduction

  • 1/2 cup dry red wine, such as Chianti
  • 1/2 cup balsamic vinegar
  • 1 tablespoon butter
  • 1 tablespoon packed brown sugar
  • A pinch of salt and pepper

What You'll Need

  • Oven-safe cast-iron skillet
  • Tongs
  • Small saucepan
  • Whisk
  • Plate or cutting board
  • Oven mitts
  • Meat thermometer (recommended)

The Method

Prepare the Steaks

Preheat the oven to 415°F. Remove the steaks from the refrigerator 30 minutes before cooking.

Season all sides generously with salt and pepper.

Heat the Skillet

Add 1 tablespoon of vegetable or canola oil to an oven-safe cast-iron skillet.

Heat on high until the oil just begins to smoke. Swirl the pan to distribute the oil evenly.

Sear the Filets

Place the steaks in the hot skillet.

Sear without moving for 2 minutes. Flip and sear the other side for an additional 2 minutes.

Finish in the Oven

If desired, add the rosemary sprig, garlic clove, and herb butter to the skillet.

Transfer the skillet directly into the 415°F oven. Adjust the cooking time to your preferred doneness.

Steak Doneness Guide

  • Rare: 4 minutes, 120-125°F
  • Medium Rare: 5-6 minutes, 125-130°F
  • Medium: 6-7 minutes, 135-140°F
  • Medium Well: 8-9 minutes, 145-150°F
  • Well Done: 10+ minutes, 160°F and above

Cooking time may vary depending on steak thickness. Check the center with a meat thermometer.

Rest the Steaks

If desired, spoon the seasoned pan drippings over the steaks.

Transfer them to a plate or cutting board and let rest for 5-10 minutes.

The Red Wine Reduction

Combine the Ingredients

In a small saucepan, whisk together the red wine, balsamic vinegar, brown sugar, and a pinch of salt.

Bring the mixture to a boil.

Let the Sauce Reduce

Lower the heat to a simmer. Stir frequently so the mixture does not burn.

Simmer for approximately 10-15 minutes, until reduced by half or until the desired thickness is reached.

The sauce will continue to thicken as it cools.

Serve and Enjoy

Place each filet on a plate and spoon the red wine balsamic reduction over the top.

Garnish with chopped parsley or rosemary, if desired. Serve immediately.

A Few Kitchen Notes

  • High-heat searing creates smoke. Open a kitchen window and turn on the overhead vent.
  • Use a dry red wine such as Chianti.
  • Use a meat thermometer to check your steak's internal temperature.
  • Let the filets rest for 5-10 minutes before serving.