Perfectly Pan-Seared Filet Mignon with Bordeaux Reduction
Indulge in this luxurious Pan-Seared Filet Mignon, a classic steak dish that brings the flavors of gourmet dining right to your kitchen. This recipe focuses on achieving perfectly cooked, tender fillets using a cast iron skillet for optimal heat retention and searing capability. The addition of aromatic garlic, fresh thyme, and a rich Bordeaux wine reduction elevates this dish, imbuing it with both flavor and sophistication. Perfect for a special occasion or a romantic dinner, this filet mignon promises to impress and delight your guests. Pair with your favorite sides for a complete, delicious meal.
N/A
Servings
525
Calories
9
Ingredients
Ingredients
Filet Mignon
2 (8 oz each)
Kosher Salt
to taste
Ground Pepper
to taste
Garlic Powder
to taste
Fresh Thyme Sprig
1 (for basting)
Salted Butter
1/4 cup
Extra Virgin Olive Oil
4 tablespoons
Minced Garlic
2 tablespoons
Bordeaux Wine
1/3 cup
Instructions
1
Start by generously seasoning both sides of the filet mignon with kosher salt, freshly ground pepper, and a sprinkle of garlic powder. Place the seasoned steaks in the refrigerator for at least 30 minutes to help enhance their flavors.
2
Remove the filets from the refrigerator and let them sit at room temperature for about 30 minutes before cooking. This step ensures even cooking and a tender result.
3
Heat a cast iron skillet over high heat and add enough extra virgin olive oil (EVOO) to coat the bottom of the pan. Allow the oil to heat until shimmering.
4
Carefully place the filet mignon in the hot oil, searing each side for about 2 minutes until a rich, brown crust forms. Avoid moving the steaks around to ensure a proper sear.
5
Once seared, lower the heat and add 2 tablespoons of salted butter, the minced garlic, and the fresh thyme sprig to the skillet. Baste the steaks with the melted butter mixture to enhance flavor.
6
Transfer the skillet to a preheated oven set to 450°F (232°C). Cook for an additional 3 minutes for rare to medium-rare doneness (130°F – 140°F). Use a meat thermometer for best results.
7
Carefully remove the skillet from the oven and return it to the stovetop over medium heat. Add more butter, some thyme, minced garlic, and pour in enough Bordeaux wine to create a rich sauce. Allow it to simmer for just a minute, basting the steaks again.
8
Transfer the cooked filets to a serving plate and let them rest for 5 minutes before slicing. This resting period allows the juices to redistribute, resulting in a more flavorful bite.
Nutrition Information
41g
Fat
1.5g
Carbs
34.5g
Protein
Frequently Asked Questions
Frequently Asked Questions
What cut of meat is used in this recipe?
This recipe uses two 8 oz portions of Filet Mignon.
How should I season the filet mignon?
Season both sides generously with kosher salt, freshly ground pepper, and a sprinkle of garlic powder.
Why do the steaks need to be refrigerated after seasoning?
Placing the seasoned steaks in the refrigerator for at least 30 minutes helps to enhance their flavors.
Why is it important to let the steaks sit at room temperature before cooking?
Letting them sit for 30 minutes at room temperature ensures even cooking and a tender result.
What type of pan is best for searing the steak?
A cast iron skillet is recommended for its optimal heat retention and searing capability.
What kind of oil should I use for searing?
The recipe calls for extra virgin olive oil (EVOO).
How do I know when the oil is ready for the steaks?
The oil should be heated over high heat until it is shimmering.
How long should I sear each side of the filet mignon?
Sear each side for about 2 minutes until a rich, brown crust forms.
Should I move the steaks around while they are searing?
No, avoid moving the steaks around to ensure a proper and consistent sear.
What ingredients are used for basting the steak?
Baste the steaks with 2 tablespoons of salted butter, minced garlic, and a fresh thyme sprig.
What temperature should the oven be set to?
The oven should be preheated to 450°F (232°C).
How long do the steaks cook in the oven?
Cook them in the oven for an additional 3 minutes for rare to medium-rare doneness.
What is the target internal temperature for rare to medium-rare steak?
The target temperature is between 130°F and 140°F.
How should I check the doneness of the meat?
Use a meat thermometer for the most accurate results.
What wine is used for the reduction sauce?
Bordeaux wine is used to create the rich reduction sauce.
How much Bordeaux wine is required?
The recipe uses 1/3 cup of Bordeaux wine.
How long does the sauce need to simmer?
Allow the wine, butter, and aromatics to simmer for just one minute.
Is it necessary to rest the steaks after cooking?
Yes, resting the filets for 5 minutes allows the juices to redistribute for a more flavorful bite.
What is the total fat content per serving?
There are 41g of fat in this dish.
How many calories are in this filet mignon dish?
This dish contains 525 calories.
What is the protein content of this recipe?
The recipe provides 34.5g of protein.
How many grams of carbohydrates does this recipe contain?
This recipe is very low in carbs, containing only 1.5g.
How much butter is used in total for the recipe?
The recipe requires 1/4 cup of salted butter.
How much minced garlic is needed?
You will need 2 tablespoons of minced garlic.
What type of salt should I use?
Kosher salt is recommended for seasoning the steak.
What kind of occasion is this dish suitable for?
It is perfect for special occasions, romantic dinners, or any gourmet dining experience at home.
How many ingredients are in this recipe?
There are a total of 9 ingredients used in this recipe.
Can I use dried thyme instead of fresh?
The recipe specifies a fresh thyme sprig for basting to achieve the best aromatic flavor.
What is the primary flavor profile of the reduction?
The reduction is rich and sophisticated, featuring Bordeaux wine, garlic, and butter.
Should I slice the steak immediately after it comes out of the pan?
No, you should transfer it to a plate and let it rest for 5 minutes before slicing.