Romantic Filet Mignon with Red Wine Sauce

Name: Romantic Filet Mignon with Red Wine Sauce
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 2 servings
Ingredients: 2 filet mignon steaks (6 oz each); Salt and freshly ground black pepper; 2 tablespoons olive oil; 1 tablespoon butter; 1 cup red wine (preferably Merlot or Cabernet Sauvignon); 1/2 cup beef broth; 1 small shallot, finely chopped; 1 teaspoon fresh thyme leaves; Salt and pepper to taste

Highlighted under: Hearty Home Delights

I absolutely adore cooking a beautiful filet mignon for special occasions, especially those intimate dinners. There’s something incredibly satisfying about searing the steak to perfection and preparing a rich red wine sauce that elevates the dish to another level. The flavors meld together wonderfully, creating a luxurious meal that feels restaurant-worthy right at home. Pairing it with easy-to-make sides completes the experience, making every bite memorable and indulgent. This recipe truly makes any meal feel like a celebration.

Created by

Rowena Clarke

Last updated on 2026-01-13T23:31:16.653Z

When I first attempted this Romantic Filet Mignon with Red Wine Sauce, I was anxious about how the flavors would blend. I remember choosing a bold red wine that complemented both the steak and the sauce beautifully. The way the wine reduces and thickens, infusing the dish with deep, rich flavors, was a revelation! It’s simple yet elegant, and perfect for impressing someone special.

One tip I learned along the way is to let the filet rest after cooking. This not only helps the juices redistribute, making each bite tender, but also allows you to finalize your sauce during that time. I promise, this dish will make any evening unforgettable!

Why You'll Love This Recipe
A perfect combination of succulent beef and rich red wine sauce
Impressively elegant yet surprisingly simple to prepare
Great for a romantic dinner or special celebration

Preparing the Perfect Filet Mignon

Achieving the perfect filet mignon starts with selecting high-quality meat. Look for steaks that have good marbling, which indicates tenderness and flavor. Bringing the steaks to room temperature before cooking is essential, as this ensures even cooking throughout. Take about 30 minutes to let them rest outside the fridge while you prep other ingredients; this little step can make a noticeable difference in the final texture.

When seasoning, don’t be shy with salt and pepper. The seasoning not only enhances the beef's natural flavors but also helps to form that coveted crust during searing. A good ratio is about 1/2 teaspoon of salt and a quarter teaspoon of pepper per steak. Remember to pat the steaks dry with a paper towel before seasoning to promote a better sear.

Mastering the Red Wine Sauce

The red wine sauce is what transforms this dish from simple to sublime. Choosing the right wine is crucial—opt for a dry red like Merlot or Cabernet Sauvignon, as these will reduce down nicely and enrich the sauce's flavor. Amino acids from the beef and the acidity in the wine create a complex taste that complements the filet mignon. A good rule of thumb is to use a wine that’s good enough to drink, as its flavor will shine in the sauce.

When preparing the sauce, aim to sauté the shallots until they're just translucent; this takes about 2-3 minutes over medium heat. Be sure to scrape up the fond from the skillet, as this caramelized bit adds depth to your sauce. Simmer for about 10 minutes — you want it to reduce by half, resulting in a sauce that's thick enough to coat the back of a spoon. If it’s too thin, continue simmering; if too thick, you can whisk in a splash of beef broth.

Ingredients

For the Steak

2 filet mignon steaks (6 oz each)
Salt and freshly ground black pepper
2 tablespoons olive oil
1 tablespoon butter

For the Red Wine Sauce

1 cup red wine (preferably Merlot or Cabernet Sauvignon)
1/2 cup beef broth
1 small shallot, finely chopped
1 teaspoon fresh thyme leaves
Salt and pepper to taste

Instructions

Prepare the Steaks

Take the filet mignon steaks out of the refrigerator and let them come to room temperature (about 30 minutes). Season generously with salt and pepper on both sides.

Sear the Steaks

In a large skillet, heat olive oil over medium-high heat. Once the oil is hot, add the steaks and sear for about 4-5 minutes per side for medium-rare. Add butter during the last minute of cooking for extra flavor.

Make the Red Wine Sauce

Remove the steaks from the skillet and let them rest under aluminum foil. In the same skillet, add shallots and sauté until translucent. Pour in the red wine and scrape the bottom to deglaze. Add beef broth and thyme, simmer for 10 minutes until reduced.

Finish the Sauce

Strain the sauce to remove the shallots, return to the skillet, and season with salt and pepper to taste. Allow the sauce to thicken to your desired consistency.

Serve

Plate the filet mignon, drizzle with the red wine sauce, and serve immediately with your favorite side dishes.

Pro Tips

For the best results, let the meat rest after cooking to ensure a juicy steak. Additionally, using high-quality wine will enhance the flavor of the sauce.

Serving Suggestions

When planning your sides to accompany this romantic meal, consider options that are simple yet sophisticated. Garlic mashed potatoes or creamy polenta are excellent pairings, as their smooth textures balance the steak's richness. A side of sautéed asparagus or steamed green beans adds a wonderful color contrast and a light, refreshing crunch. Just make sure to time your vegetable cooking so they finish around the same time as the steaks.

For an extra touch of elegance, consider garnishing the plated steak with fresh herbs like parsley or chives. Not only do they add a pop of color, but they also bring a fresh flavor that enhances the richness of the dish. A sprinkle of finishing salt can elevate the dish and enhance its overall taste.

Make-Ahead Tips

While filet mignon is best enjoyed fresh, you can prepare the red wine sauce ahead of time. Once cooked, let it cool completely and store it in an airtight container in the refrigerator for up to three days. Reheat gently on the stove, adding a splash of beef broth as necessary to reach your desired consistency. This can save you valuable time if you're accommodating a romantic dinner event.

If you're planning to cook for a larger group, simply increase the amount of steaks and sauce proportionally. For every extra two steaks, use an additional cup of wine and a half cup of beef broth. Just be mindful of the skillet size; you may need to cook the steaks in batches to achieve a good sear without overcrowding.

Questions About Recipes

→ Can I use a different cut of beef?

Yes, you can use other cuts like ribeye or sirloin, but adjust the cooking times accordingly.

→ What side dishes pair well with this recipe?

Garlic mashed potatoes and roasted asparagus make excellent sides.

→ How can I store leftovers?

Store any leftover steak and sauce in airtight containers in the refrigerator for up to 3 days.

→ Can I make the sauce ahead of time?

Yes, you can prepare the sauce in advance and reheat it before serving. Just make sure to stir well.