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How to Make Filet Mignon with Red Wine Sauce (Recipe Guide)

How to Make Filet Mignon with Red Wine Sauce (Recipe Guide)

Our full guide on How to Make Filet Mignon one of the most popular dishes in France.

Filet Mignon is a tender and flavorful cut of beef that pairs beautifully with a rich red wine sauce. Here’s a step-by-step recipe guide to help you create this elegant dish, along with some useful tips and calorie information.

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How to Make Filet Mignon

Filet Mignon Recipe Ingredients

How to Make Filet Mignon with Red Wine Sauce (Recipe Guide)

For the Filet Mignon:

4 filet mignon steaks (about 6-8 ounces each)
Salt and freshly ground black pepper
2 tablespoons olive oil
2 tablespoons butter
2 cloves garlic, crushed
2 sprigs fresh thyme or rosemary
For the Red Wine Sauce:

1 cup red wine (preferably a dry variety like Cabernet Sauvignon or Merlot)
1 cup beef stock
1 shallot, finely chopped
2 cloves garlic, minced
1 tablespoon olive oil
2 tablespoons butter
1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried thyme)
1 teaspoon sugar (optional, to balance acidity)
Salt and freshly ground black pepper

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Step By Step How to Make Filet Mignon

How to Make Filet Mignon with Red Wine Sauce (Recipe Guide)

Prepare the Filet Mignon

Remove the steaks from the refrigerator and let them sit at room temperature for about 30 minutes before cooking.
Season both sides of the steaks generously with salt and freshly ground black pepper.

Cook the Filet Mignon

Heat the olive oil in a large skillet over medium-high heat until hot but not smoking. Add the steaks to the skillet and sear for about 3-4 minutes on each side for medium-rare, or longer if you prefer them more well-done.

Add the butter, crushed garlic, and thyme or rosemary sprigs to the skillet. Tilt the pan and spoon the melted butter over the steaks to baste them. Remove the steaks from the skillet and let them rest on a plate, covered loosely with foil, while you prepare the sauce.

How to Make Filet Mignon with Red Wine Sauce (Recipe Guide)

Make the Red Wine Sauce

In the same skillet, add the olive oil and sauté the chopped shallot and minced garlic over medium heat until softened, about 2-3 minutes. Pour in the red wine, scraping up any browned bits from the bottom of the skillet. Bring to a boil and let it reduce by half, about 5 minutes.

Add the beef stock and thyme, and continue to simmer until the sauce is reduced by half again, about 10-15 minutes.
Stir in the butter until melted and the sauce is smooth. Season with salt, freshly ground black pepper, and a teaspoon of sugar if the sauce is too acidic. Strain the sauce through a fine-mesh sieve to remove the shallot and garlic bits for a smoother texture, if desired.

How to Make Filet Mignon with Red Wine Sauce (Recipe Guide)


Slice the filet mignon steaks if desired and arrange them on plates. Spoon the red wine sauce over the steaks.
Serve with your choice of sides, such as roasted vegetables, mashed potatoes, or a fresh salad.

Tips To Make Filet Mignon

How to Make Filet Mignon with Red Wine Sauce (Recipe Guide)

Select high-quality filet mignon from a trusted butcher for the best flavor and tenderness. Filet mignon is best served medium-rare to medium to retain its tenderness and juiciness.

Allow the steaks to rest after cooking to redistribute the juices and keep the meat moist. Use a good quality dry red wine that you enjoy drinking, as the flavor will concentrate in the sauce.

How Many Calories Have Filet Mignon

Filet Mignon (6 ounces): Approximately 300 calories
Olive Oil (1/2 tablespoon per steak): Approximately 60 calories
Butter (1/2 tablespoon per steak): Approximately 50 calories
Red Wine Sauce (1/4 cup per serving): Approximately 50-70 calories (depends on the amount of butter and wine reduced)

Total Calories per Serving: Approximately 460-480 calories

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