Reverse-Seared Filet Mignon with Red Wine Reduction

Reverse-Seared Filet Mignon with Red Wine Reduction ingredients

• 2 6-7 oz, 1.5-2 inches thi filet mignon steaks
• 1 tsp kosher salt
• 0.5 tsp freshly ground black pepper
• 1 tbsp olive oil
• 1 tbsp unsalted butter
• 1 small, finely minced shallot
• 0.75 cup dry red wine (e.g., Cabernet Sauvignon)
• 0.5 cup beef broth (low sodium)
• 1 fresh thyme sprig
• 1 tbsp, cubed cold unsalted butter

How to make Reverse-Seared Filet Mignon with Red Wine Reduction

1. Preheat your oven to 250°F (120°C). Place an oven-safe wire rack on a baking sheet. Pat the 2 (6-7 oz) filet mignon steaks completely dry with paper towels.
2. Season the filets generously on all sides with 1 tsp kosher salt and 0.5 tsp freshly ground black pepper. Place the seasoned filets on the wire rack, ensuring good air circulation around them.
3. Bake the filets in the preheated oven for 45-60 minutes, or until an instant-read thermometer inserted into the thickest part reads 115-120°F (46-49°C) for medium-rare. The exact time will depend on steak thickness and oven calibration.
4. Remove the filets from the oven and transfer them, still on the wire rack, to a cutting board. Let them rest uncovered for 10-15 minutes. This resting period is crucial for the reverse-sear method.
5. While the filets rest, prepare the red wine reduction. In a small saucepan, melt 1 tbsp unsalted butter over medium heat. Add the 1 finely minced shallot and sauté for 2-3 minutes until softened and translucent.
6. Pour in 0.75 cup dry red wine and bring to a simmer. Cook until the wine has reduced by about half, which should take 5-7 minutes. Add 0.5 cup beef broth and 1 fresh thyme sprig.
7. Continue to simmer until the sauce has reduced further and is thick enough to lightly coat the back of a spoon, about another 5-8 minutes. Remove the thyme sprig.
8. Whisk in 1 tbsp cold unsalted butter, one cube at a time, until the sauce is glossy and emulsified. Season the red wine reduction with salt and pepper to taste. Keep warm over very low heat.
9. After the filets have rested, heat 1 tbsp olive oil in a heavy-bottomed cast iron or stainless steel skillet over high heat until it's smoking hot.
10. Carefully place the rested filets in the screaming hot skillet. Sear for 60-90 seconds per side, until a deep, dark, and beautiful crust forms. If desired, use tongs to sear the edges for 30 seconds each.
11. Remove the filets from the skillet and transfer to serving plates. Spoon the warm red wine reduction generously over each filet. Serve immediately.

More recipes you might like

Browse related collections

Cook smarter with Recipe Genius

Generate recipes, build meal plans, and create shopping lists with Recipe Genius.