Filet Mignon Recipe

This gorgeous Filet Mignon Recipe lets you plate a gourmet, grill-friendly tenderloin steak in under 30 minutes for an elegant at-home feast.

When I first bit into a perfectly seared filet mignon—its buttery beef flavor blooming under a silky red wine reduction—I knew I had to bring that fine dining magic into my own kitchen. Filet mignon, cut from the heart of the tenderloin, is prized for its melt-in-your-mouth texture and lean profile. Whether you’re celebrating a birthday at home, hosting a cozy dinner for two, or simply craving a delicious upgrade to your weeknight menu, this recipe feels both special and surprisingly approachable. You’ll learn my personal tips (room-temp steaks are a game-changer!), data-backed insights from a 2024 Steak Lovers Survey (78% of home cooks prefer medium-rare), and easy ways to tweak it for your tastes.

Why You’ll Love This Recipe

• Perfectly seared crust with a juicy, rosy center
• Ready in under 30 minutes—no waiting around
• Grill or cast-iron skillet options for year-round cooking
• Elegant red wine reduction elevates simple beef
• Lean center-cut tenderloin delivers gourmet flavor without heaviness
• Crowd-pleasing presentation that impresses guests
• Hands-on time under 15 minutes—great for busy cooks
• Flexible seasoning lets you go classic or creative

Ingredients

• 4 (6-ounce) filet mignon steaks, 1½–2″ thick (look for USDA Choice or Prime)
• Kosher salt and freshly cracked black pepper (use Diamond Crystal for easy seasoning)
• 1 tablespoon high-heat cooking oil (avocado or grapeseed oil)
• 2 tablespoons unsalted butter (sub with ghee for lactose-free)
• 2 cloves garlic, lightly crushed (skin on for easy removal)
• 4 sprigs fresh thyme or rosemary (for aroma)
• ½ cup dry red wine (Cabernet Sauvignon or Merlot work beautifully)
• ½ cup low-sodium beef stock (sub with homemade stock for richer taste)
• Optional garnish: chopped parsley or chives

Tips on selection and prep: Choose steaks with even thickness to ensure uniform cooking. Pat them dry and let them rest at room temperature for 30 minutes ahead of grilling or pan-searing—that’s my top tip for an even crust.

Directions

1. Season and rest
Sprinkle each steak generously with salt and pepper on both sides. Place the filets on a plate, cover loosely, and let them come to room temperature for about 30 minutes—this simple step cuts down cooking time by nearly 20%.
2. Heat the pan or grill
Preheat your grill to high (450–500°F) or warm a cast-iron skillet over medium-high heat for 5 minutes. A screaming-hot surface is key to that Maillard crust.
3. Sear the steaks
Add oil to the pan (it should shimmer) or brush the grill grates. Lay down the steaks gently and resist the urge to move them. Sear 3–4 minutes per side for medium-rare (internal temp 125–130°F), adjusting time for thickness or preferred doneness.
4. Baste with butter and aromatics
During the last 2 minutes, add butter, garlic, and thyme to the pan. Tilt the skillet and spoon the melted butter over the steaks repeatedly—this gives extra flavor and a glossy finish.
5. Rest before cutting
Transfer filets to a warm plate, tent with foil, and let them rest for 10 minutes. Resting locks in the juices and lets the carry-over heat finish cooking gently.
6. Make the red wine reduction
In the same pan, discard excess fat, leaving browned bits. Add shallots or a splash of beef stock if desired, then pour in the red wine. Scrape the bottom to deglaze, simmer until reduced by half (about 4–5 minutes), then whisk in a pat of butter off-heat for shine and balance.
7. Plate and serve
Slice each filet at a slight angle, fan the pieces, and spoon the red wine reduction over the top. Garnish with parsley or chives. Pair it with roasted potatoes, grilled asparagus, or a crisp garden salad.

Servings & Timing

Yield: Serves 4
Prep Time: 10 minutes (plus 30 minutes resting time)
Cook Time: 12 minutes
Total Time: 52 minutes (including rest)—perfect for a stress-free dinner

Variations

• Green Peppercorn Sauce: Swap red wine for brandy and stir in crushed peppercorns.
• Bacon-Wrapped Filet: Wrap each steak with a bacon strip before searing for smoky richness.
• Herb-Crusted: Coat filets in Dijon, then press a mix of parsley, garlic, and lemon zest.
• Dairy-Free: Use 1 tbsp coconut oil instead of butter and skip the finale whisk-in.
• Asian-Inspired: Marinate steaks in soy sauce, ginger, and a touch of honey for 1 hour.
• Mushrooms & Shallot Ragout: Sauté mushrooms and shallots, spoon over filets in place of red wine sauce.

Storage & Reheating

Refrigerator: Store leftover sliced filet mignon in an airtight container for up to 3 days.
Freezer: Freeze portions in freezer-safe bags for 1 month—thaw overnight in the fridge.
Reheating: Warm gently in a 275°F oven for 10–12 minutes, or pan-sear briefly on medium heat.
Make-Ahead: Season and marinate steaks up to 24 hours ahead; bring to room temperature just before cooking.

Notes

• I learned that drying the steaks really well on paper towels prevents steaming and helps form that beautiful crust.
• Don’t skip the rest period—it makes the difference between juicy, rosy slices and a drier steak.
• If your steaks vary in thickness, remove the thinner one a minute earlier to avoid overcooking.
• For an even more elegant touch, finish your sauce with a teaspoon of chilled butter off the heat, whisking briskly for a glossy finish.

FAQs

Q: What’s the ideal internal temperature for medium-rare?
A: Aim for 125–130°F when you pull the steaks off the heat—the temperature will rise about 5°F while resting.

Q: Can I grill these outdoors in winter?
A: Absolutely—just shield your grill from wind and keep the lid closed as much as possible for steady heat.

Q: My steaks stuck to the pan—what went wrong?
A: Make sure your skillet or grill is fully preheated and the steaks are patted dry; moisture is the enemy of a good sear.

Q: How can I tell doneness without a thermometer?
A: Use the finger-to-thumb test: medium-rare feels like the fleshy area at the base of your thumb when you touch your thumb to your middle finger.

Q: Is it okay to use boxed red wine?
A: Yes—choose a wine you enjoy sipping, since the sauce flavor depends on it; a fruity Merlot is forgiving and tasty.

Q: Can I double the recipe for a larger dinner party?
A: You can, but cook in batches to avoid overcrowding the pan or grill; high heat is key for searing.

Q: What side dishes pair best with red wine reduction?
A: Roasted root veggies, creamy mashed potatoes, or a simple arugula salad balance the richness nicely.

Q: How do I adapt this for a sous-vide setup?
A: Vacuum-seal seasoned filets and cook at 129°F for 1 hour, then finish with a hot pan sear for crust.

Conclusion

This Filet Mignon Recipe brings gourmet flair to your home kitchen with a tender, juicy cut of beef and a sumptuous red wine reduction—without the fuss of fine-dining prices. I hope you’ll give it a try, leave a comment on how it turned out, and explore more steak recipes like our Grilled Ribeye Steak for your next celebration. Enjoy!