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
- 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
- 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.