After a trip to the prairies, but before a business trip down to California, my Husband and I have a couple of days to spend time together! He cancelled his plans this weekend so we could have a date night, but we couldn’t settle on whether we wanted to go out for a fancy dinner or relax at home.

We compromised with a fancy dinner at home!

Filet Mignon is one of my absolute favourite proteins. It’s lean, tender, and absolutely delicious. Cue – Filet Mignon with a red wine reduction!

Some important notes on this recipe:

  • Let your filet sit on a cutting board at room temperature for about 35-45 minutes before you sear it. This is a critical step, because a steak that is cold in the centre will not cook evenly.
  • Likewise, letting your steak rest after the cooking process is extremely important. Give your filet about 10 minutes on the counter, off the heat, before serving.
  • I love cooking red meat on cast iron! I find it gives an incredible sear, and, for this recipe, works well because it is oven safe.
  • I highly recommend using Maldon Salt for any steak recipe! You can get yours here: Maldon Salt

Filet Mignon & Red Wine Reduction


  • Cast Iron
  • Oven


Filet Mignon

  • 2 6 Oz Filet Mignon
  • Maldon Sea Salt
  • Freshly Cracked Peppercorn
  • 2 Cloves of Garlic Crushed
  • 1 TBSP Butter
  • Olive Oil
  • 2 Thyme Sprigs

Red Wine Reduction

  • 2 Cups Dry Red Wine
  • 2 Cups Beef Broth
  • 1 Shallot Diced
  • 1 Garlic Clove Minced
  • 1 Sprig of Rosemary
  • Optional: Sprinkle of Corn Starch For Thickening


Filet Mignon

  • Let filet mignon rest on the counter for 45 minutes to come to room temperature
  • Preheat oven to 450
  • Heat a cast iron pan over medium-high heat for 4-5 minutes.
  • Sprinkle a generous amount of maldon sea salt and freshly cracked peppercorn on to your filet, rolling the steak in any salt or pepper left over.
  • Drizzle olive oil into your cast iron.
  • Using tongs, place your filet down in the pan. Do not move, and allow to sear for 2-3 minutes. Flip your filet. Drop your butter, garlic, and thyme into the pan.
  • Tilt your plan, and spoon the butter, garlic, and thyme over the steak. Allow to sear for 2-3 minutes.
  • Carefully move your cast iron pan into the oven, and cook for 7-8 minutes for a medium rare steak.
  • Remove from the oven, and move your filet mignon on to a cutting board. Let rest for 10 minutes.

Red Wine Reduction

  • Pour beef drippings into a pan (over medium-high heat). Add diced shallot and minced garlic. Saute until translucent. Pour in wine, and add rosemary sprig. Allow to cook until reduced to about 1/3.
  • Add beef broth, and allow to reduce by about 3/4, stirring often.
  • If you prefer a thicker sauce, thicken with a little corn starch.
  • Season with salt if needed.


  • Once your steak has rested, plate with your desired sides.
  • Drizzle with red wine reduction.
  • Enjoy!

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