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Oven-Roasted Filet with Red Wine Pan Sauce

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A restaurant-quality filet mignon with a glossy red wine pan sauce, perfect for celebrations or a weekday splurge.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 2 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 500
Ingredients Method Nutrition Notes

Ingredients
  

Steaks
  • 2 pieces 6-ounce filet mignon steaks Tender cuts of steak.
  • to taste Salt and freshly ground black pepper For seasoning.
Cooking Ingredients
  • 2 tablespoons olive oil Use a high-smoke-point oil.
  • 2 tablespoons unsalted butter For basting.
  • 2 cloves garlic, minced Can substitute with 1 tsp garlic paste.
Sauce Ingredients
  • 1 cup red wine (Cabernet Sauvignon or another dry red) Choose a drinkable wine.
  • 1 cup beef broth Low-sodium is preferable.
  • 1 teaspoon fresh thyme leaves Can substitute with ½ teaspoon dried thyme.
  • 1 tablespoon cornstarch mixed with 1 tablespoon water Optional, for thickening sauce.

Method
 

Preparation
  1. Preheat the oven to 400°F (200°C). Pat steaks dry with paper towels and season both sides generously with salt and pepper.
  2. Heat an oven-safe skillet over medium-high heat and add the olive oil until shimmering.
  3. Place the filets in the skillet and sear without moving for 3–4 minutes to form a golden-brown crust, then flip and sear the other side for another 3–4 minutes.
  4. Add the butter and minced garlic, tilting the pan to spoon melted butter over the steaks for about 1 minute.
Cooking
  1. Transfer the skillet to the preheated oven and roast for 6–8 minutes for medium-rare, using an instant-read thermometer to check (130°F for medium-rare). Adjust time for thicker steaks.
  2. Remove the skillet from the oven and transfer the steaks to a plate, tenting loosely with foil to rest for 5–10 minutes.
  3. Return the skillet to medium heat on the stovetop, pour in the red wine, and scrape up the browned bits with a wooden spoon.
  4. Add beef broth and thyme, bring to a simmer, and reduce the sauce for 10–15 minutes until slightly thickened. If desired, whisk in the cornstarch mixture and simmer for an additional 2–3 minutes until glossy.
Serving
  1. Slice the filets against the grain and spoon the red wine sauce over the steak to serve.

Nutrition

Serving: 1gCalories: 500kcalCarbohydrates: 6gProtein: 33gFat: 40gSaturated Fat: 15gSodium: 600mgSugar: 1g

Notes

For wine pairing, a medium- to full-bodied red like Cabernet Sauvignon, Merlot, or Malbec complements the sauce's richness. Store leftovers in an airtight container for up to 3 days.
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