Ingredients:
- 2 filet mignon steaks (1.5-2 inches thick)
- Salt and freshly ground black pepper
- 1 tbsp olive oil (or your preferred cooking oil)
- ½ cup red wine (choose a good dry red wine, like Cabernet Sauvignon)
- ½ cup beef broth
Instructions:
-
Season the Filets
Pat the filet mignons dry with paper towels. Season both sides generously with salt and freshly ground black pepper. -
Sear the Steaks
Heat a heavy skillet over medium-high heat and add the olive oil. Once hot, add the filets and sear for 2-3 minutes per side to develop a golden-brown crust. -
Finish Cooking the Filets
Once seared, reduce the heat to medium. Continue to cook the steaks to your desired doneness, about 4-6 minutesfor medium-rare (internal temperature of 130°F). You can also transfer the skillet to a preheated 400°F oven for 5-7 minutes for medium-rare, depending on thickness. -
Rest the Steaks
Once cooked to your liking, remove the filets from the pan and let them rest on a cutting board for about 5-10 minutes. -
Make the Red Wine Reduction
While the steaks rest, return the skillet to the heat. Add the red wine, scraping up any browned bits from the bottom of the pan with a wooden spoon. Stir in the beef broth and bring to a simmer. Let the sauce reduce by half, about 5-7 minutes, until it thickens slightly. -
Serve
Spoon the red wine reduction over the rested filets and serve immediately. Pair with roasted rosemary baby potatoes and glazed carrots for a rich, elegant meal.