Romantic Filet Mignon with Red Wine Sauce

Name: Romantic Filet Mignon with Red Wine Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 2 servings
Ingredients: 2 filet mignon steaks (6-8 oz each); Salt and pepper to taste; 2 tablespoons olive oil; 2 tablespoons unsalted butter; 2 cloves garlic, crushed; Fresh thyme sprigs; 1 cup red wine (preferably a dry variety); 1/2 cup beef broth; 1 small shallot, finely chopped; 1 tablespoon fresh thyme, chopped; 1 tablespoon unsalted butter (for finishing)

Highlighted under: Comfort Food

I adore making this Romantic Filet Mignon with Red Wine Sauce for special evenings. The combination of perfectly seared filet mignon and the deep, luscious flavors of red wine creates an unforgettable meal. I love how the rich sauce enhances the savory steak, making it a true indulgence. When I serve this dish, the aroma that fills the kitchen is simply irresistible, setting the mood for a romantic dinner. This recipe is perfect for a date night or a special occasion, and it's surprisingly easy to prepare, making it a favorite in our home.

Created by

Heidi Lawson

Last updated on 2026-01-13T21:34:14.554Z

Every time I prepare this Romantic Filet Mignon with Red Wine Sauce, I am reminded of the first time I made it. The filet mignon turns out perfectly tender, and I savor each bite! I’ve found that allowing the steak to rest after cooking is key. It lets the juices redistribute, resulting in a juicier steak. Every mouthful of this dish is rich in flavor, and it always impresses.

While experimenting with the red wine reduction, I discovered that fresh herbs elevate the sauce significantly. I like to use fresh thyme and rosemary to bring an aromatic quality to the dish. This little addition transforms the sauce from good to extraordinary! It’s a simple trick that enhances the experience of this romantic meal.

        Why You Will Love This Recipe
        An exquisite blend of savory steak and aromatic red wine sauce
Perfectly tender filet mignon for melt-in-your-mouth enjoyment
Impressive enough for special occasions yet easy to make at home

      

The Importance of Temperature

Temperature plays a crucial role in achieving the perfect filet mignon. Allow the steaks to rest at room temperature for about 30 minutes before cooking. This step ensures the meat cooks evenly, preventing the outer layers from overcooking while the center remains underdone. When searing, aim for an internal temperature of about 130°F (54°C) for medium-rare. Using a probe thermometer allows for accuracy, ensuring your steaks achieve that tender, juicy texture you desire.

To ace the searing process, make sure your skillet is adequately heated. A medium-high temperature will create a beautiful crust on the steaks without overcooking the inside. When you add the filet to the pan, you should hear a satisfying sizzle. If you don't, the pan isn't hot enough, and you'll risk steaming the meat instead of searing it. Once you achieve that golden-brown crust, don’t forget to baste it with the melted butter and aromatics for an extra layer of flavor.

Mastering the Red Wine Sauce

Creating a rich red wine sauce elevates this dish from ordinary to extraordinary. When you sauté the shallots, aim for them to become translucent and fragrant, which usually takes about 2 minutes. This step is key because it builds a flavorful base. After deglazing the pan with red wine and beef broth, scraping up any browned bits, let it simmer until the sauce thickens slightly, about 10 minutes. You'll know it's ready when it coats the back of a spoon.

For the best flavor, choose a dry red wine that you enjoy drinking. This will enhance the richness of the sauce. While a cabernet or merlot works beautifully, feel free to experiment with other red varieties. Just remember, never cook with a wine you wouldn’t drink! If you prefer a bit of sweetness, consider adding a touch of balsamic vinegar or a sprinkle of brown sugar to balance the acidity in the sauce at the end.

Ingredients

For the Filet Mignon

2 filet mignon steaks (6-8 oz each)
Salt and pepper to taste
2 tablespoons olive oil
2 tablespoons unsalted butter
2 cloves garlic, crushed
Fresh thyme sprigs

For the Red Wine Sauce

1 cup red wine (preferably a dry variety)
1/2 cup beef broth
1 small shallot, finely chopped
1 tablespoon fresh thyme, chopped
1 tablespoon unsalted butter (for finishing)

Instructions

Prepare the Filet Mignon

Remove the filet mignon from the refrigerator and allow it to come to room temperature for about 30 minutes. Season both sides generously with salt and pepper.

Sear the Steaks

Heat olive oil in a large skillet over medium-high heat. When hot, add the steaks and sear for about 4-5 minutes on each side for medium-rare. In the last minute of cooking, add butter, garlic, and thyme to the pan and baste the steaks with the melted butter.

Rest the Steaks

Remove the steaks from the skillet and let them rest on a plate loosely covered with foil for 5-10 minutes.

Make the Red Wine Sauce

In the same skillet, remove any burnt bits. Add chopped shallots and sauté for about 2 minutes. Pour in the red wine and beef broth, stir, and reduce the sauce for about 10 minutes until slightly thickened.

Stir in fresh thyme and finish with a tablespoon of butter.

Serve

Slice each filet mignon, arrange on plates, and drizzle with red wine sauce. Garnish with additional herbs if desired.

Pro Tips

For an extra touch, serve with a side of garlic mashed potatoes or roasted asparagus to complete the meal.

Recipe Variations

To switch things up, try adding a splash of port or sherry to the red wine sauce for a unique twist. This can add a layer of complexity that pairs beautifully with the richness of the filet mignon. You can experiment with different herbs in the sauce as well, like rosemary or sage, to further enhance its flavor profile. I often incorporate whatever fresh herbs I have on hand, which adds an exciting variation each time I make this dish.

If you're looking for a heartier meal, consider serving the filet mignon with a side of creamy mashed potatoes or a wild mushroom risotto. Both pair perfectly with the red wine sauce and elevate the overall experience. You could also add seasonal vegetables like asparagus or Brussels sprouts, roasted until caramelized for a touch of sweetness.

Storage and Reheating Tips

If you have any leftover filet mignon, it’s best to let the steaks cool to room temperature before wrapping them tightly in plastic wrap and storing them in the refrigerator. They can last for up to 3 days. For the red wine sauce, transfer it to an airtight container once cooled. The sauce can also be refrigerated for about a week and even improves in flavor over time as the ingredients meld together.

When reheating, place the filet mignon in a preheated oven at 250°F (120°C) until warmed through, which typically takes about 15-20 minutes. To avoid overcooking, keep a close eye on the internal temperature, aiming to reach around 125°F (52°C) for medium-rare. Reheat the red wine sauce in a saucepan over low heat, stirring occasionally until warmed; you might need to add a splash of broth or water to prevent it from thickening too much.

Questions About Recipes

→ Can I use another cut of steak?

Yes, you can substitute ribeye or sirloin, but adjust cooking times as needed.

→ What type of red wine is best?

A dry red wine such as Cabernet Sauvignon or Merlot pairs well with beef.

→ Can I prepare the sauce in advance?

You can prepare the sauce beforehand, then gently reheat it just before serving.

→ What should I serve with filet mignon?

Popular sides include roasted vegetables, garlic bread, or a fresh salad.