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Filet Mignon with Red Wine Pan Sauce

Prep Time15 minutes
Cook Time20 minutes
Course: Main Course

Equipment

  • Cast Iron Skillet

Ingredients

  • 2-4 Filet Mignon Steaks
  • 1 tsp kosher salt
  • 1/2 tsp freshly ground black pepper
  • 1 tbsp canola oil
  • 2 tbsp shallot minced
  • 2/3 cup low sodium chicken broth
  • 1/2 cup red wine
  • 2 tsp brown sugar
  • 3 tbsp unsalted butter chilled
  • t tsp fresh thyme minced

Instructions

  • Preheat oven to 400°. Oven should be hot before proceeding with next steps.
  • Pat steaks dry with paper towels and season with salt and pepper.
  • Heat canola oil in cast iron skillet over high heat until almost smoking. Add steaks to skillet and cook until well browned on first side, 3-4 minutes. Flip and cook an additional 2 minutes on second side. Transfer to oven.
  • Cook until steaks are just medium rare, about 2-3 minutes. Transfer to plate and tent with foil. Move skillet to stove top.
  • Saute shallots over medium heat until soft and golden, 2-3 minutes. Add chicken broth, wine, and brown sugar. Raise heat to high and bring to boil. Cook at high heat until liquid is reduced by half, about 5 minutes.
  • Remove from heat and whisk in butter one tablespoon at a time. Whisk in thyme. Taste and adjust with additional salt and pepper as necessary.
  • Plate steaks and spoon sauce over top. Enjoy!