Filet Mignon Recipe

Season the Filet Mignon

Sprinkle salt and black pepper generously on both sides of the filet mignon to season it.

Heat the Pan

In a large skillet, heat the olive oil over medium-high heat until shimmering.

Sear the Filet Mignon

Add the filet mignon to the hot skillet. Sear for about 4-5 minutes on each side for medium-rare, or until it reaches your desired level of doneness.

Rest the Steak

Remove the steak from the skillet and let it rest on a plate for 5 minutes before slicing.

Sauté the Shallots

In the same skillet, add the minced shallots and sauté for 2-3 minutes until softened.

Add the Red Wine

Pour in the red wine, scraping up any browned bits from the bottom of the skillet. Bring to a simmer.

Add the Beef Broth

Add the beef broth to the skillet and continue to simmer for about 10-15 minutes, or until the liquid is reduced by half.

Finish the Sauce

Stir in the butter and fresh thyme, allowing the sauce to thicken slightly. Season with additional salt and pepper to taste.

Plate the Steak

Slice the filet mignon against the grain and arrange it on a serving plate.

Drizzle with Sauce

Spoon the red wine reduction over the sliced steak for added flavor and garnish with additional thyme if desired.