Final Recipe Research + Content Collection

Filet Mignon with Red Wine Sauce

My recipe page will focus on an elevated steak dinner with a red wine and balsamic reduction. I want the final design to feel homey and sophisticated, while still making the recipe easy to follow.

Recipe Content

This recipe combines pan-seared filet mignon with a rich red wine and balsamic sauce. The steak is first seared for a browned exterior, finished in the oven, and served with a reduced sauce that adds sweetness and acidity.

Serves: 2 people

Planning Time: About 1 hour

Oven Temperature: 415°F

Source: Kitchen Swagger by Shawn Williams

The original recipe lists the total time as about 25 minutes, but it also says to let the steaks sit out for 30 minutes before cooking. Because of this, I would plan for closer to one hour from start to finish.

Ingredients

For the Steak

  • 2 filet mignon steaks, about 8–10 oz each
  • 1 tablespoon vegetable or canola oil
  • Salt and black pepper
  • 1 sprig fresh rosemary
  • 1 whole garlic clove
  • Optional chopped parsley or rosemary for garnish

For the Sauce

  • 1/2 cup dry red wine
  • 1/2 cup balsamic vinegar
  • 1 tablespoon butter
  • 1 tablespoon packed brown sugar
  • Pinch of salt and black pepper

Instructions

  1. Take the steaks out of the refrigerator about 30 minutes before cooking. Pat them dry and season with salt and pepper.
  2. Preheat the oven to 415°F.
  3. Heat a light coating of oil in an oven-safe skillet over high heat. Sear the steaks for about 2 minutes on each side.
  4. Add the rosemary and garlic, then transfer the skillet to the oven. Cook until the steaks reach the desired internal temperature.
  5. Remove the steaks from the oven and let them rest for 5–10 minutes.
  6. For the sauce, combine the red wine, balsamic vinegar, brown sugar, salt, and pepper in a small saucepan.
  7. Bring the sauce to a boil, then reduce to a simmer until it reduces by about half and thickens.
  8. Remove the sauce from the heat and stir in the butter. Spoon the sauce over the steaks before serving.

Planning Information

Equipment Needed

Before Cooking

If Dinner Is at 7:00 PM

I would start around 6:00 PM. This gives enough time for the steaks to sit out, the oven to preheat, the steak and sauce to cook, and the steak to rest before serving.

Serving 8 People

The original recipe serves 2 people. To serve 8 people, the recipe would need to be multiplied by four.

Because eight steaks would not fit in one skillet, they would probably need to be cooked in batches or in multiple pans.

Dietary Information

This recipe contains beef, butter, and red wine. It is not vegetarian, vegan, dairy-free, or alcohol-free. Someone with specific dietary restrictions would need to check the exact ingredients being used.

Serving and Leftovers

The steak should be served warm after resting. Leftovers should be refrigerated in a covered container and used within about 3–4 days.

Sample Imagery

I am interested in combining food photography with hand-drawn or illustrated elements. These references show how ingredients, typography, and recipe information can become part of the overall composition instead of feeling like separate pieces.

Illustrated chicken ramen recipe

I like how the ingredients move through the page and become part of the design.

Illustrated ramen recipe

I like the limited color palette, loose illustration style, and numbered steps.

Food Photography References

Finished filet mignon with sauce

Finished dish and plating reference.

Seasoned filet mignon

Reference for the preparation and seasoning step.

Seared filet mignon

Reference for what the steak should look like after searing.

Recipe Website References

Smitten Kitchen

I like the approachable food photography and how much useful information is included without making the page feel overwhelming.

Half Baked Harvest

I like the large food photography and how the recipe information is separated into clear sections.

Bon Appétit

I like the editorial feeling, bold typography, and clear hierarchy between titles, images, and recipe information.

Non-Recipe Website References

Aesop

I like the neutral colors, typography, and large amounts of white space. I want my recipe page to feel similarly clean and sophisticated.

Kinfolk

I like the calm editorial layouts and emphasis on photography.

Oatly

I like the personality of the typography and hand-drawn illustrations. I want to use some small illustrated elements in my own recipe design.

Peer Evaluation

Deciding

Christine said that the description made the recipe sound appealing, but the images were not displaying. She also noticed that the listed cooking time did not include the 30 minutes that the steaks need to sit out before cooking.

Based on this feedback, I added working image references, clarified the total planning time, and included more dietary information.

Planning

Emily said that it was mostly possible to understand what equipment was needed, but it would be helpful to make the equipment clearer. She also pointed out that serving eight people would require eight steaks.

I added an equipment list, preparation notes, and a section explaining how to scale the recipe for eight people.

Preparing

Sean thought the instructions were easy to follow, but the imagery was not displaying. He also was not sure about serving temperature or how leftovers should be stored.

I added more preparation imagery and information about serving and storing leftovers.

View My Research Evaluation Google Doc

What I Still Need to Collect

Sources