Pan Seared Filet Mignon in Red Wine Reduction
Easy pan-seared filet mignon in balsamic-red wine reduction is a restaurant-worthy dish you can feel good about serving guests. This is best made for an intimate dinner party of four to six people. It’s simple, elegant, and delicious!
Tender beef filets are pan seared for a delicious crust and then finished in a rich red wine and balsamic glaze. Serve it on a bed of risotto, riced cauliflower, mashed potatoes, or polenta for a restaurant quality dinner party menu at home.
The recipe is quick and easy to prepare on the stovetop and it’s ready in about 20 minutes. I do think it’s most manageable when you’re making 4 to 6 filets since you use one large skillet for cooking.
Ingredient Notes
- Beef Filet Mignon. The thickness of the filet steak affects the cooking time. I used 4-ounce filets for this recipe, which were about 1½ inches thick. If your steaks are thicker or thinner, you’ll need to adjust the cooking time accordingly. For example, we’ve used filets that were closer to an inch thick and the cooking time was cut by about 2 minutes.
- Shallots. These have a more delicate flavor than onions, but if you need to substitute, I would opt for sweet onions rather than yellow or white onions.
- Dry red wine. Use a good dry red wine such as Cabernet, or Bordeaux. The rule of thumb is to cook with wine that you would want to drink.
Helpful Tips
Take the beef out of the fridge for about an hour and let it come to room temperature before cooking. This will ensure that it cooks evenly and stays juicy. Pat the filets dry using a paper towel, before seasoning with salt and pepper.
You really should use a cast iron skillet for this. It’s the best pan for giving the steak a crust on the outside when you sear it.
You may want to allow the pan to cool down for a couple of minutes before adding the oil and shallots so they don’t burn.
After you remove the seared beef from the pan, it will rest while you make the sauce. The resting period will ensure that the juices redistribute and the meat stays tender.
Note that the glaze does not need to get too thick. Allowing it to cook at a steady simmer as noted in the recipe card, should result in a sauce that’s thin without being too runny.
What to Serve with Steak
Steak, baked or roasted potatoes, and green salad are a classic combination, but here are some other suggestions for a complete meal.
Start with a spinach and arugula salad with tomatoes, serve the filets on a bed of mashed potatoes, and mini roasted carrots on the side. Add a basket of gluten free cheddar biscuits to the middle of the table.
Prepare a 4-course dinner with a surf-and-turf mix. Start with crab and avocado stacks as a make-ahead appetizer, lobster macaroni and cheese as a pasta course, beef filets with roasted beets & goat cheese, and slow cooker brownie dessert.
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Pan Seared Filet Mignon with Red Wine Sauce
Easy pan seared filet mignon in a rich balsamic and red wine reduction makes an elegant entrée for entertaining. The glaze is a sweet and savory sauce that's mouthwatering and delicious!
Ingredients
- 4 (4 oz.) filet steaks (filet mignon, tenderloin) that are 1 to 1½-inches thick
- 2 tablespoons olive oil or avocado oil
- 1 teaspoon salt
- ½ teaspoon freshly ground black pepper
Glaze
- 1 tablespoon olive oil
- 2 shallots, chopped
- ¼ cup balsamic vinegar
- ¼ cup dry red wine
Instructions
- Allow steaks to sit at room temperature for 30 minutes to an hour to take the chill off. Pat the filets dry with a paper towel, and sprinkle with salt and ground pepper over both sides of each steak, to taste.
- Heat oil in a cast iron skillet over medium-high heat. Place steaks in hot pan, and cook for 1 minute on each side, or until browned and a crust has formed. Reduce heat to medium-low and cook for 3-5 minutes on each side, depending on steak thickness. Remove from pan onto a platter to let rest.
- Meanwhile, add the olive oil and shallots to the pan and cook until softened, about 5-7 minutes. You may need to let the pan cool slightly before adding the shallots so they don't overcook.
- Add balsamic vinegar and red wine; scrape pan to loosen flavor bits from bottom. Increase heat as needed to bring the sauce to a low simmer so it can thicken slightly; about 3-5 minutes.
- Add filets back into the pan with the sauce just to warm up, and use a spoon to baste with the sauce.
- Remove steaks to prepared plates and spoon glaze with shallots over each. Serve immediately.
Notes
Refer to these internal temperatures for doneness:
Rare - 125°F
Medium Rare - 135°F
Medium - 145°F
That is my all time favorite steak!
Such a beautiful meal. My whole family would love this!
Ooooh, this entire meal looks absolutely delicious. I’m anxious to try it out!
This looks and sounds so amazing! Filet Mignon is a favorite of mine. Thanks for sharing!