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Steak Your Claim

Pan-Seared Filet Mignon with Classic Red Wine and Shallot Reduction

40 minutes
Serves 4
DinnerFrench
Herb's take

This French-inspired dish turns a single filet mignon into a dinner-party centerpiece by pairing it with a silky red wine and shallot sauce. We’ll cover the science of pan searing, resting meat, and reducing wine for flavor-packed results worthy of your finest plates.

Ingredients

Yield
4

Instructions

  1. 01
    Pat the filet mignon dry with paper towels and slice into four equal medallions. Season all sides with 1 tsp kosher salt and 3/4 tsp black pepper.
  2. 02
    Heat a heavy-bottomed skillet (preferably stainless steel or cast iron) over medium-high heat. Add the neutral oil and swirl to coat.
  3. 03
    Sear the filet medallions in the hot pan for 2-2 1/2 minutes per side, turning once, until a deep brown crust forms.
  4. 04
    Add 1 tbsp unsalted butter to the pan and baste the steaks for 1 minute, tilting the pan and spooning melted butter over the tops.
  5. 05
    Transfer steaks to a warm plate and tent loosely with foil to rest.
  6. 06
    Pour off all but 1 tbsp of fat from the pan and return to medium heat. Add shallots and sauté for 2 minutes until softened.
  7. 07
    Add garlic and stir for 30 seconds until fragrant. Do not let it brown.
  8. 08
    Pour in the red wine and scrape up any browned bits from the pan bottom. Simmer for 2 minutes to reduce by half.
  9. 09
    Add beef stock and thyme sprigs. Simmer for 5-7 minutes until the sauce is reduced to about 1/2 cup and coats the back of a spoon.
  10. 10
    Remove thyme sprigs. Whisk in remaining 2 tbsp unsalted butter and Dijon mustard until incorporated and glossy. Taste and add up to 1/4 tsp kosher salt and 1/4 tsp black pepper if needed.
  11. 11
    Return the rested filet medallions and any accumulated juices to the pan, turning to coat with sauce. Warm gently for 1 minute without simmering.
  12. 12
    Plate filet mignon medallions and spoon the red wine-shallot reduction over each. Serve immediately.

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