Filet Steak with Red Wine Butter

Name: Filet Steak with Red Wine Butter
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: Serves 2
Ingredients: 2 filet mignon steaks, about 1.5 inches thick; Salt and pepper, to taste; 1 tablespoon olive oil; 1/2 cup red wine (such as Merlot); 1/2 cup unsalted butter, softened; 1 shallot, finely chopped; 1 teaspoon fresh thyme leaves; Salt, to taste

Highlighted under: Comfort Food

When I first tried my hand at cooking filet steak, I was a bit intimidated. However, the combination of perfectly cooked steak with a luscious red wine butter sauce turned my skepticism into delight. The rich flavors of the wine mixed with the creamy butter elevate the steak to new heights, making it perfect for special occasions or an indulgent dinner at home. I now make this dish whenever I want to impress my guests, and the steps are simpler than you might think!

Created by

Aubrey Whitman

Last updated on 2026-01-10T01:07:27.245Z

During one of my culinary experiments, I decided to pair filet steak with a red wine butter sauce, and the results were nothing short of spectacular. I found that using a full-bodied red wine, like Merlot, brought out the steak's natural flavors beautifully. This sauce is not only a great accompaniment but also adds a touch of elegance to the dish.

One technique I discovered was to finish the steak in the oven after searing it on the stovetop. This method ensures even cooking throughout the steak, keeping it tender and juicy. The sauce can be made while the steak rests, making everything come together seamlessly!

        Why You Will Love This Recipe
        Rich red wine flavor enhances the savory steak.
Buttery sauce adds a luxurious touch.
Perfectly cooked filet ensures a tender and juicy bite.

      

Understanding Filet Mignon

Filet mignon is known for its tenderness and is prized as one of the most luxurious cuts of beef. This quality comes from the fact that it is taken from the tenderloin, an area of the cow that gets little exercise. When preparing filet mignon, it’s important to choose cuts that are well-marbled to ensure flavor and juiciness. Look for steaks that have a bright red color and a good amount of fat on the edges, as the marbling will melt during cooking, enhancing the richness.

Cooking filet mignon requires precision to achieve the perfect doneness without overcooking. Due to its tenderness, high heat and quick cooking methods are best. I often use a meat thermometer to ensure accurate results; for medium-rare, aim for an internal temperature of 130°F. Always allow the steak to rest afterward to ensure the juices remain in the meat, providing a moist and flavorful bite.

The Role of Red Wine in Cooking

Red wine plays a pivotal role in this recipe by adding a depth of flavor that complements the richness of the filet mignon. Wines like Merlot or Cabernet Sauvignon are ideal due to their fruity profiles and low acidity, which result in a sauce that is both bold and balanced. When reducing the wine in the saucepan, ensure it thickens to a syrupy consistency, as this concentrates the flavors. Keep an eye on it, as the reduction can happen quickly.

In addition to flavor, cooking with red wine helps tenderize the meat. The acids in the wine break down tough proteins, enhancing the overall tenderness of the dish. If you prefer a non-alcoholic alternative, consider using grape juice or a beef broth with a splash of vinegar as a substitute to add complexity to the sauce.

Serving Suggestions and Pairings

Serving filet mignon with red wine butter sauce is a great opportunity to enhance your meal with sides that balance and highlight its richness. Consider pairing it with creamy mashed potatoes or roasted garlic potatoes. The smooth texture will complement the buttery sauce. For a fresher touch, steamed asparagus or sautéed green beans with a sprinkle of lemon juice can provide a refreshing contrast.

To elevate the dining experience further, don’t forget about a nice bottle of the red wine you used for the sauce. This will tie in the flavors beautifully and provide a harmonious pairing. For added elegance, garnish the plate with a sprig of fresh thyme or a sprinkle of flaky sea salt just before serving, enhancing both the visual appeal and taste.

Ingredients

Gather the following ingredients to create this delightful dish:

For the Steak

2 filet mignon steaks, about 1.5 inches thick
Salt and pepper, to taste
1 tablespoon olive oil

For the Red Wine Butter Sauce

1/2 cup red wine (such as Merlot)
1/2 cup unsalted butter, softened
1 shallot, finely chopped
1 teaspoon fresh thyme leaves
Salt, to taste

Once you have all your ingredients ready, you can start cooking!

Instructions

Follow these steps for a delicious filet steak with red wine butter:

Prepare the Red Wine Butter Sauce

In a small saucepan over medium heat, add the chopped shallot and sauté until translucent. Pour in the red wine and let it simmer until reduced by half. Remove from heat and stir in the softened butter and fresh thyme until the sauce is well combined. Season with salt to taste.

Sear the Filet Mignon Steaks

Preheat your oven to 400°F (200°C). Season both sides of the filet mignon steaks generously with salt and pepper. In an oven-safe skillet, heat the olive oil over medium-high heat.

Once hot, add the steaks and sear for 2-3 minutes on each side until browned.

Finish Cooking in the Oven

Transfer the skillet to the preheated oven and roast for 6-8 minutes for medium-rare doneness. Adjust cooking time depending on your preferred level of doneness. Use a meat thermometer to check (130°F for medium-rare).

Rest the Steaks

Remove the skillet from the oven and let the steaks rest for about 5 minutes to allow the juices to redistribute.

Serve

Plate the steaks and drizzle with the red wine butter sauce. Enjoy the incredible flavors!

Enjoy your homemade filet steak with a velvety red wine butter sauce!

Pro Tips

For an enhanced flavor, let the red wine reduce further until it reaches a thicker consistency before adding the butter. This will intensify the sauce's taste.

Tips for Perfecting Your Steak

One of the most important steps to ensure perfect steak is the searing process. When you place the seasoned filet mignon in the hot skillet, give it enough time to develop a rich brown crust without moving it around. The key is to wait until golden brown before flipping, which usually takes around 2-3 minutes on each side. This Maillard reaction not only enhances flavor but also influences the visual appeal of the finished dish.

Be aware that every stove can distribute heat differently. If you find that your skillet isn't browning as expected, it may be necessary to increase the heat slightly. If the butter starts to smoke, lower it a notch to prevent burning while still achieving a good sear.

Make-Ahead Opportunities

You can prepare the red wine butter sauce in advance, which not only saves time but also allows the flavors to meld together, resulting in an even richer sauce. Just store it in an airtight container in the refrigerator for up to three days. When ready to serve, simply reheat the sauce gently over low heat, stirring until it reaches the desired temperature.

If you plan to serve this dish at a larger gathering, consider preparing additional steaks using the same method. The recipe scales well; just ensure the skillet is large enough to accommodate multiple steaks without overcrowding, which can lead to steaming rather than searing.

Troubleshooting Common Issues

If your steak comes out tough, it could be that it was cooked at too high of a temperature or for too long. Always allow your meat to rest afterward to help lock in flavors and moisture. Using a probe thermometer can help you avoid overcooking—don’t guess when you can get precise readings!

Another common issue with the sauce can be excess salt. To fix an overly salty sauce, add a small splash of red wine or a bit more butter to balance it out. Remember, a little thyme goes a long way, so taste as you go to adjust the flavors according to your preference.

Questions About Recipes

→ Can I use a different cut of steak?

Yes, while filet mignon is ideal, ribeye or strip steak can also be excellent alternatives.

→ What if I don’t have red wine?

You can substitute with beef broth or a splash of balsamic vinegar, but the flavor will vary.

→ How do I store leftover steak?

Wrap it in foil and refrigerate. It can be reheated in a skillet over low heat.

→ What sides pair well with this dish?

Mashed potatoes, sautéed vegetables, or a fresh salad complement this steak beautifully.