Print

Pan-Seared Filet Mignon with Red Wine Reduction

filet with red wine reduction
Print Recipe

A classic pan-seared Certified Angus Beef® filet mignon finished with a red wine reduction built from the fond in the pan.

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

  1. Season filets generously with salt and pepper. Bring to room temperature 30 minutes before cooking.
  2. Heat cast iron over high heat until smoking. Sear filets 3 min per side without moving.
  3. 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.
  4. Rest filets on a rack. In same pan over medium heat, sauté shallot in remaining butter until soft.
  5. Add wine and reduce by half, scraping up fond. Add beef stock and reduce to a glossy sauce.
  6. 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

Find it online: https://palmersdirecttoyou.com/pan-seared-filet-mignon-with-red-wine-reduction/

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.