Filet Mignon with Red Wine Reduction and Shallots

August 26, 2010

Sometimes the simple basics are just right, with no need for exotic combinations or experimentation.  A good piece of beef falls into that category.  We don’t eat a lot of steak but when we do it’s likely to be a dietary splurge for a special occasion.  This was no exception as we celebrated our anniversary.

  • Filet Mignon – ask the butcher to cut them about an inch thick.
  • Cabernet Savignon, 1 bottle
  • Butter, 1 stick
  • Shallots, 2 or 3
  • Garlic, 3 or 4 cloves
  • Thyme Sprigs
  • Coarse Ground Salt and Pepper

Pour the entire bottle of wine into a small heavy saucepan along with a thyme sprig or two  and bring it to a low boil.  Continue simmering until it’s reduced to just about a cup.

Slice the shallots and mince the garlic.

Season the beef with salt and pepper.

In a large saute pan set over medium-high, melt half the butter until it begins to bubble and brown.  Add the beef.  Once it’s well browned on the bottom and comes up easily, turn it over.

Add the garlic, shallots and a couple of thyme sprigs and spread it all around and in between the steaks.

Reduce the heat to medium and continue cooking until the beef is done to your liking.  You can turn it once or twice.

Remove the steak to a platter and keep it warm.  Add the wine to the saute pan, scraping up all the stuck goodness from the bottom.  Stir until it’s reduced a little more.

Turn off the heat and add the remaining half stick of butter. Stir it in until it’s melted.

Pour the sauce over the steaks.

Garnish with thyme and serve immediately.  Enjoy!

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{ 13 comments… read them below or add one }

1 Olga @ MangoTomato August 26, 2010 at 12:39 pm

The sauce looks so rich: must be all the butter! I’m sure there was a ton of flavor in this dish!


2 Karen Bove August 26, 2010 at 12:52 pm

Lots of flavor and a virtual heart attack on a plate. But oh so good!


3 JulieD August 26, 2010 at 1:14 pm

Karen, you had me at filet. :) Bookmarking this recipe!


4 Kelly August 26, 2010 at 3:07 pm

I’m unemployed and won’t be making filet mignon any time soon…but I just wanted to make a note that it’s refreshing to see you using red onions all the time. I’m pretty unfamiliar with them because most of the blogs I frequent use yellow or white.


5 Karen Bove August 26, 2010 at 9:10 pm

I love red onions, especially for salads, but these are shallots :)


6 Georgia August 27, 2010 at 4:52 pm

First time visiting your blog but after this two first recepies… I’m coming back! Everything looks delicious!!! Thanks for sharing


7 Karen Bove August 27, 2010 at 6:08 pm

Thanks Georgia! Glad you’re enjoying the blog and hope you stick around :)


8 Daniel September 1, 2010 at 1:49 am

Wow, that looks delicious! I just found your blog, and it’s great for a “what should I make tonight?” Now I can say, “I wonder what Karen is making tonight?” Lol. Great blog!


9 Machete September 29, 2010 at 1:56 pm

Got a dozen Filet Mignons wrapd in bacon i need to cook so i am going to try this out tonight. Great Blog ill post how mine turns out on my blog. Keep up the good work.


10 Angela April 24, 2012 at 9:44 pm

This is the easiest meal I’ve stumbled upon in quite a long time. I cannot tell you how many times I’ve made it for my boyfriend and it never gets old. Love your site and all your creations. Keep up the good work!


11 karenbove April 24, 2012 at 9:55 pm

Thanks! I’m so glad you’ve enjoyed it. Goes to show that simple is often (usually?) the best?


12 Michael Sanchez July 17, 2012 at 2:50 am

Recipe looks fantastic! I really appreciate the photos with your step by step instructions. I will be sure to try this recipe in the very near future. Question: I am a mushroom fan. If you would add mushrooms to this dish, would you add them at the same time as the shallots and garlic?


13 karenbove July 17, 2012 at 7:41 am

I’m not ‘shroom fan so I have never added them but yes, I’d add them along with the garlic and shallots. I hope it turns out well!


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