Romantic Filet Mignon with Red Wine Sauce

Name: Romantic Filet Mignon with Red Wine Sauce
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 2.0
Ingredients: 2 filet mignon steaks; Salt and pepper to taste; 2 tablespoons olive oil; 2 cloves garlic, minced; Fresh thyme sprigs; 1 cup red wine (preferably Cabernet Sauvignon); 1 tablespoon butter; 1 shallot, finely chopped; 1 teaspoon fresh rosemary, chopped; 1/2 cup beef broth

Highlighted under: Comfort Food

I created the perfect dish for a special evening, and it’s none other than this Romantic Filet Mignon with Red Wine Sauce. The first time I made this meal, I was surprised at how easily the tender steaks came together with the rich sauce. The deep flavors of the red wine combined with the beef create a wonderful aroma that's sure to impress. Whether it's for a romantic date or a cozy dinner at home, this recipe delivers a luscious experience that elevates any ordinary night.

Created by

Rowan Tate

Last updated on 2026-01-13T20:46:15.718Z

When I first attempted making filet mignon, I was nervous about cooking such a premium cut of meat. However, I learned that the key is to let the steak come to room temperature before cooking, ensuring it cooks evenly. This significantly elevates the texture and juiciness of the meat. The red wine sauce adds an elegant touch that transforms the meal into a fine dining experience.

What really made this dish stand out was the addition of fresh herbs like thyme and rosemary to the sauce. Their aromatic flavors took the dish to another level, elevating the whole dining experience. I often serve this with garlic mashed potatoes, which pair perfectly with the rich sauce.

        Why You'll Love This Recipe
        Succulent filet mignon cooked to perfection
Rich, velvety red wine sauce that brings depth
Impressive yet simple enough for a weeknight dinner

      

Choosing the Right Cut

Filet mignon is known for its tenderness and subtle flavor, making it an ideal choice for a romantic dinner. When selecting your steaks, seek cuts that have a bright red color and a good amount of marbling. This intramuscular fat ensures the fillet remains juicy as it cooks. Aim for steaks that are around 1.5 to 2 inches thick, which will help achieve that perfect medium-rare center without overcooking the exterior.

Always allow your filet mignon to rest at room temperature before cooking. This not only helps in achieving a more even cooking but also prevents the steak from seizing up when it hits the heat. I recommend about 20-30 minutes of rest time. During this time, season generously with salt and pepper, enhancing the natural flavors of the beef throughout the cooking process.

Perfecting the Red Wine Sauce

The key to an exceptional red wine sauce lies in the quality of the wine. Choose a full-bodied red wine, such as a Cabernet Sauvignon, as its robust flavors complement the richness of the beef. When cooking the sauce, be patient and allow the wine to reduce properly; it should decrease by half to intensify the flavor. If you're short on time, using a store-bought beef broth can speed up the sauce preparation without sacrificing taste.

To achieve that glossy finish in your red wine sauce, don’t rush the final step. Mixing in a pat of butter at the end not only adds richness but also enhances the sauce's texture, making it silky. If you fancy a touch of sweetness, a teaspoon of honey or balsamic vinegar can be whisked in right before serving, balancing the acidity of the wine.

Serving Suggestions

When it comes to pairing your filet mignon with sides, consider something that complements the richness of the meat and sauce. Creamy mashed potatoes or sautéed asparagus are excellent choices that balance flavors without overpowering the dish. For a bit of brightness, you can also serve a simple arugula salad dressed in lemon and olive oil, cutting through the richness with fresh acidity.

For a romantic presentation, slice the filet mignon into medallions and fan them out on the plate. Drizzle the red wine sauce elegantly over the top, and sprinkle some fresh herbs like thyme or rosemary for an aromatic touch. I love adding a side of roasted vegetables, which not only brings color to the dish but also contributes a tasty contrast in texture and flavor.

Ingredients

For the Filet Mignon

2 filet mignon steaks
Salt and pepper to taste
2 tablespoons olive oil
2 cloves garlic, minced
Fresh thyme sprigs

For the Red Wine Sauce

1 cup red wine (preferably Cabernet Sauvignon)
1 tablespoon butter
1 shallot, finely chopped
1 teaspoon fresh rosemary, chopped
1/2 cup beef broth

Instructions

Prepare the Filet Mignon

Take the filet mignon steaks out of the refrigerator and let them sit at room temperature for about 20 minutes. Season both sides generously with salt and pepper. Heat olive oil in a skillet over medium-high heat and add the minced garlic and thyme sprigs.

Once the oil is shimmering, add the steaks and sear for 4-5 minutes on each side for medium-rare.

Make the Red Wine Sauce

In the same skillet, remove the steaks and set them aside to rest. In the residual juices, add the chopped shallot and cook until translucent. Pour in the red wine and scrape up any browned bits.

Allow the wine to reduce by half before adding the beef broth and chopped rosemary. Simmer for about 5 minutes until thickened, and finish with a pat of butter.

Serve

Slice the filet mignon and drizzle the rich red wine sauce over the top. Garnish with additional fresh herbs if desired, and serve with your favorite sides.

Pro Tips

For the best flavor, use a good quality red wine that you would enjoy drinking. This will enhance the sauce significantly.

Make-Ahead Storage

If you're planning a special dinner, you can prepare the red wine sauce ahead of time. Allow it to cool, then refrigerate it in an airtight container for up to 3 days. When ready to serve, gently reheat it in a saucepan over low heat, adding a splash of beef broth if it’s too thick. This saves you time on the day of your dinner and allows the flavors to meld even more.

The filet mignon, however, is best cooked fresh. Freezing is not recommended for cooked steak due to its delicate texture. If you find yourself with leftovers, store them in an airtight container in the fridge for up to 2 days. When reheating, do so gently in a skillet over low heat, covering it to retain moisture, ensuring it stays tender.

Scaling the Recipe

This recipe is easily scalable to serve a larger group. If you're cooking for four, simply double the amount of filet mignon and all sauce ingredients. Ensure your skillet is large enough to hold the steaks without overcrowding, which can cause steaming rather than searing. Cooking the steaks in batches may be necessary to achieve that perfect crust on each piece.

For larger gatherings, consider preparing individual servings with smaller steak portions. Reducing cooking time will be critical, especially if you aim for medium-rare. Use a meat thermometer to check for desired doneness, aiming for 130°F (54°C) for medium-rare, allowing a couple of minutes for resting before serving to ensure a juicy bite.

Questions About Recipes

→ What is the best way to cook filet mignon?

The best way is to sear it in a hot skillet and then finish it in the oven for even cooking.

→ Can I use a different cut of meat?

Yes, but filet mignon is preferred for its tenderness. Ribeye or sirloin can also work.

→ How do I know when my steak is done?

Use a meat thermometer; medium-rare is about 130°F (54°C).

→ What side dishes go well with filet mignon?

Garlic mashed potatoes and steamed green beans pair beautifully with filet mignon.