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Pan-Seared Filet Mignon with Red Wine Reduction
A classic pan-seared Certified Angus Beef® filet mignon finished with a red wine reduction built from the fond in the pan.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Total Time: 45 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Ingredients
Scale
2 Certified Angus Beef® filet mignon 8 oz steaks
3 tbsp unsalted butter
1 shallot, minced
2 cloves garlic
½ cup dry red wine
¼ cup Cento beef stock
fresh thyme
Coarse Sea Salt – Palmer’s Nearly Famous
Black Pepper – Palmer’s Nearly Famous
Instructions
- Season filets generously with salt and pepper. Bring to room temperature 30 minutes before cooking.
- Heat cast iron over high heat until smoking. Sear filets 3 min per side without moving.
- Add 1 tbsp butter, garlic, and thyme. Baste for 60 seconds. Pull at 125°F for medium-rare, or 145°F with a 3-minute rest per USDA guidelines.
- Rest filets on a rack. In same pan over medium heat, sauté shallot in remaining butter until soft.
- Add wine and reduce by half, scraping up fond. Add beef stock and reduce to a glossy sauce.
- Plate with sauce spooned alongside, not over.
Notes
The fond left in the pan after searing is pure flavor — don’t waste it. Use Cento Beef Stock from our pantry section for the reduction. This recipe works equally well with the 6 oz or 10 oz filet.
Nutrition
- Serving Size: 2
Food Safety Notice: Always wash hands and sanitize surfaces before and after handling raw meat, poultry, or seafood. Use separate cutting boards for raw proteins and ready-to-eat foods. USDA recommends whole muscle beef and lamb reach 145°F with a 3-minute rest, fish reach 145°F, and all poultry reach 165°F. Temperatures noted for whole muscle beef, lamb, and fish reflect culinary preference and may differ from federal guidelines. Ground meat of any kind must always reach 160°F. Consuming undercooked meat, poultry, or seafood may increase your risk of foodborne illness.