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Perfect Pan-Seared Filet Mignon Recipe for Two with Easy Red Wine Reduction

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A quick and easy pan-seared filet mignon recipe for two, featuring a tender steak with a silky red wine reduction sauce. Perfect for date nights or special dinners with simple ingredients and impressive flavor.

Ingredients

Scale
  • 2 filet mignon steaks, about 6 oz (170 g) each, preferably 1.5 inches thick
  • Salt and freshly ground black pepper, to taste
  • 2 tbsp olive oil (30 ml), preferably extra virgin
  • 2 tbsp unsalted butter (30 g), softened
  • 2 garlic cloves, smashed
  • 2 sprigs fresh thyme or rosemary (optional)
  • 1 small shallot, finely minced
  • ½ cup dry red wine (120 ml), such as Cabernet Sauvignon or Merlot
  • ½ cup beef stock (120 ml)
  • 1 tsp honey or maple syrup (5 ml), optional
  • Fresh parsley, finely chopped, for garnish (optional)

Instructions

  1. Bring steaks to room temperature for 10-15 minutes and pat dry with paper towels.
  2. Season both sides of the steaks generously with salt and freshly ground black pepper.
  3. Preheat a heavy-bottomed skillet or cast iron pan over medium-high heat. Add olive oil and heat until shimmering but not smoking (about 2-3 minutes).
  4. Place steaks in the pan and sear without moving for 3-4 minutes until a deep golden crust forms. Flip and sear the other side for 3-4 minutes. Add smashed garlic and herb sprigs during the second side.
  5. Lower heat to medium and add softened butter. Tilt the pan and baste the steaks repeatedly with melted butter for 1-2 minutes.
  6. Check doneness with a meat thermometer: 120°F (49°C) for rare, 130°F (54°C) for medium-rare, 140°F (60°C) for medium. Remember the steak will continue cooking after resting.
  7. Remove steaks from pan and rest on a warm plate or cutting board, tented loosely with foil, for 5-10 minutes.
  8. While steaks rest, wipe out skillet if needed. Add a touch of olive oil and sauté minced shallot over medium heat for 2 minutes until translucent.
  9. Pour in red wine and beef stock, scraping the pan to loosen browned bits. Simmer gently until reduced by half (about 8-10 minutes). Stir in honey or maple syrup if using. Finish with a pat of butter for shine and richness.
  10. Slice filet mignon if desired, spoon red wine reduction over the top, garnish with fresh parsley, and serve immediately.

Notes

For gluten-free, ensure beef stock is free of additives. For dairy-free, substitute butter with plant-based alternative. Use a meat thermometer for perfect doneness. Rest steaks to keep them juicy. Avoid overcrowding the pan to maintain heat and crust. The red wine reduction can be made ahead and reheated gently.

Nutrition

Keywords: filet mignon, pan-seared steak, red wine reduction, easy steak recipe, dinner for two, romantic dinner, quick steak recipe

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