Filet Mignon with Red Wine Reduction Sauce
Ahhhh, filet mignon with red wine reduction sauce! It's not just for restaurants, this classic is very easy to make at home. The combination of the reduction sauce, with shallot, garlic, thyme, beef stock and butter, with a perfectly cooked filet is heaven on earth!
Author: Ruth Guerri
Ingredients
- Sauce (Makes enough for 6 filets)
- 1 Tbs of olive oil
- 1 shallot, chopped
- 1 garlic clove, crushed
- 3 fresh thyme sprigs
- ⅛ tsp of salt
- ⅛ tsp of pepper
- 3 Tbs of balsamic vinegar
- 1½ cups of Cabernet Sauvignon
- 1½ cups of beef stock
- 1 Tbs of butter
- Filets
- 2 - 6 filet mignons
- salt & pepper
- 1 Tbs of butter
- 1 Tbs of olive oil
Instructions
- Add the olive oil to a heavy, medium sized saucepan over medium heat, add in the shallot and saute for 2 minutes, add in the garlic, thyme sprigs, and salt & pepper, saute for 2 more minutes.
Add in the balsamic vinegar and let it cook off, about 3-4 minutes.
Add in the red wine and the beef stock, bring to a boil, then reduce the heat and let it simmer for 25 - 30 minutes or until reduced by ⅔. 
Strain the sauce into a clean saucepan and add in the butter, stir to melt.
Taste and add salt if needed. Add the butter and olive oil to a heavy skillet, cast iron if you have one, heat almost to the smoking point, season the filets with a little salt & pepper and cook 3 minutes on each side. Using tongs, brown the edges of the filets also.
To serve, spoon some of the reduction sauce on a serving plate, top with the filet, and another pat of butter if desired.
Notes
If you have leftover sauce, mix it in with ground beef or turkey for an amazing burger!
