Classic Filet Mignon with Red Wine Reduction
Back to Filet Mignon & Tenderloin
Last updated
- Prep
- 15 min
- Cook
- 5 hours
- Total
- 5 hr 25 min
- Yield
- 2 servings
Main Coursefilet mignonred winesteakhousedate night
Ingredients
- 2 thawed, intact, untenderized, uninjected filet mignon steaks that meet the recommendation conditions
- 2 tsp kosher salt
- 1 tsp freshly ground black pepper
- 4 sprigs fresh thyme, divided
- 2 cloves garlic, smashed
- 2 tbsp avocado or grapeseed oil
- 3 tbsp unsalted butter, divided
- 1 cup Cabernet Sauvignon or another full-bodied dry red wine
- 1 cup unsalted beef stock
- 1 shallot, finely minced
- 1 tsp Dijon mustard
- 1 tbsp chopped fresh parsley
- Flaky salt, for serving
Method
Prepare
- Confirm that each filet is thawed, refrigerator-cold, intact, untenderized, uninjected, and within the recommendation dimensions shown above.
- Season the filets with the kosher salt and black pepper.
- Seal each filet in its own food-safe pouch with one thyme sprig and one smashed garlic clove. Do not fold, stack, or let the steaks touch.
Cook
- Set the water bath to 131°F.
- Cook for 5 hours for more than 1 1/8 inches and up to 1 1/2 inches thick.
- Melt 1 tablespoon of the butter in a saucepan and soften the shallot over medium heat.
- Add the red wine and beef stock, then simmer until reduced by about two-thirds. Whisk in the Dijon and keep the reduction warm over low heat.
Finish
- Use clean utensils to remove the filets, keep them away from raw-beef contact surfaces, and pat them completely dry.
- Heat a heavy skillet until smoking, add the oil, and brown the filets for 45 to 60 sec per side.
- Add the remaining butter and thyme, then baste the filets briefly before transferring them to a clean rack.
Serve
- Spoon the warm red-wine reduction over the filets, garnish with parsley and flaky salt, and serve immediately.
Want another texture or thickness?
The complete guide has all reviewed settings, safety context, and finishing options.