Filet mignon is already one of the most luxurious cuts of beef, but when you add a rich red wine reduction with a touch of dark chocolate, it transforms into something truly extraordinary. The balance of savory, smoky, and slightly sweet flavors makes this dish a showstopper. It may sound fancy, but trust me—it’s easier than you think! Let’s dive in.
Method
Prep the Filet Mignon
Before you start cooking, it’s essential to prepare the filet mignon properly to ensure the best flavor and texture. Take the steak out of the refrigerator and let it sit at room temperature for about 10 minutes. This helps the meat cook evenly, preventing a cold center while ensuring a perfect sear. While waiting, pat the filet mignon dry with a paper towel. Removing excess moisture is crucial because a dry surface allows for a beautiful, golden-brown crust. Once the steak is dry, generously season it with sea salt on all sides. Salt not only enhances the flavor but also draws out a little moisture, which helps in the caramelization process during searing.
Sear the Steak
For the best results, use a cast iron skillet or a heavy-bottomed pan, as they retain heat well and help in achieving an even sear. Place the pan over medium-high heat and allow it to get hot before adding the cooking fat. Beef tallow works wonderfully for this, as it adds extra richness, but butter can also be used if preferred. Once the fat is shimmering, carefully place the filet mignon into the hot pan. You should hear an immediate sizzle—this is a sign that the pan is at the perfect temperature.
Let the steak cook undisturbed for 3-4 minutes on one side. This allows a beautiful crust to form, sealing in the juices. Avoid pressing down on the steak or moving it too soon, as this can interfere with the browning process. After a deep golden crust has formed, use tongs to carefully flip the steak and sear the other side for another 3-4 minutes. For a perfectly cooked medium-rare steak, aim for an internal temperature of 130°F (54°C). If you prefer a different doneness, adjust the cooking time accordingly, but keep in mind that filet mignon is best enjoyed on the tender side.
Once the steak has reached the desired temperature, remove it from the pan and place it on a plate or cutting board. Let it rest for at least 5 minutes before slicing. Resting is crucial because it allows the juices to redistribute, preventing the steak from drying out when cut.
Make the Red Wine Reduction
While the filet mignon is resting, it’s time to prepare the rich red wine reduction. In a small saucepan, pour in 1 cup of red wine and 1 cup of beef stock. Red wine adds depth and acidity to balance the richness of the steak, while beef stock enhances the savory notes.
Next, add a bay leaf, 1 teaspoon of Ceylon cinnamon, 1 teaspoon of chipotle chili powder, and 1 tablespoon of garlic paste. Each of these ingredients plays an important role: the bay leaf infuses subtle earthy flavors, cinnamon adds warmth, chipotle chili powder brings a gentle smokiness, and garlic enhances the umami taste.
Bring the mixture to a gentle simmer over medium heat and allow it to reduce by half, which typically takes around 8-10 minutes. This reduction intensifies the flavors and creates a thicker, more concentrated sauce. Stir occasionally to prevent anything from sticking to the bottom of the pan.
Once the liquid has reduced, add 3 tablespoons of dark chocolate (preferably a high-quality brand like Hu Kitchen). Stir continuously as the chocolate melts, ensuring it fully incorporates into the sauce. This unexpected ingredient deepens the flavor, adding slight bitterness and a velvety texture. If the sauce appears too thick, add a splash of water or beef stock to loosen it. Conversely, if it’s too thin, let it simmer a little longer or mix in a small amount of cornstarch slurry (1 teaspoon cornstarch dissolved in 1 tablespoon water).
Before serving, remove the bay leaf and discard it. This step is important as bay leaves add flavor during cooking but aren’t meant to be eaten.
Plate & Serve
Now that both the filet mignon and red wine reduction are ready, it’s time to bring everything together. Using a sharp knife, slice the filet mignon into thick medallions or serve it whole, depending on your preference. Arrange the steak beautifully on a serving plate, ensuring the presentation is as elegant as the flavors.
Take a spoonful of the rich red wine reduction and drizzle it generously over the filet mignon, letting it cascade down the sides. The sauce should be smooth, glossy, and thick enough to coat the steak without overwhelming it.To finish, garnish with fresh herbs such as microgreens or chopped parsley from Companion Farms for a burst of freshness and color. The contrast between the deep red sauce, the golden-brown crust of the filet, and the vibrant greens makes for a visually stunning dish that tastes just as good as it looks.
Necessary Tools
- Cast iron skillet or heavy-bottomed pan
- Small saucepan
- Tongs
- Spoon for stirring
- Sharp knife
- Meat thermometer (optional, but highly recommended)
Filet Mignon with Red Wine Reduction
Ingredients
- For the Steak:
- 8 oz filet mignon 1 piece or two smaller ones
- 2 tsp sea salt for seasoning all sides
- 1 tbsp beef tallow or butter
- For the Red Wine Reduction:
- 1 cup red wine I recommend Earl Stevens Selections or any dry red
- 1 cup beef stock
- 1 bay leaf
- 1 tsp Ceylon cinnamon
- 1 tsp chipotle chili powder
- 1 tbsp garlic paste
- 3 tbsp dark chocolate Hu Kitchen recommended
- Water to thin, if necessary or cornstarch (to thicken, if needed)
- For Garnish:
- Fresh herbs I used Companion Farms greens
Instructions
- Step 1: Prep the Filet Mignon
- Take the filet mignon out of the fridge and let it rest for about 10 minutes. This helps it cook more evenly.
- Pat it dry with a paper towel, then season generously with sea salt on all sides.
- Step 2: Sear the Steak
- Heat a cast iron skillet over medium-high heat. Add the beef tallow.
- Once hot, place the filet mignon in the skillet and sear for 3-4 minutes per side until a deep brown crust forms.
- Flip and sear the other side. If you like it medium-rare, aim for an internal temp of 130°F (54°C).
- Once done, remove from heat and let it rest on a plate.
- Step 3: Make the Red Wine Reduction
- In a small saucepan, pour in the red wine and beef stock.
- Add the bay leaf, cinnamon, chipotle chili powder, and garlic paste.
- Let it simmer over medium heat until reduced by half, about 8-10 minutes.
- Stir in the dark chocolate until melted and smooth. The sauce should be rich and slightly thick.
- If it’s too thin, let it simmer a little longer or stir in a cornstarch slurry (1 tsp cornstarch + 1 tbsp water).
- Remove the bay leaf and set aside.
- Step 4: Plate & Serve
- Slice the filet mignon and place it on a plate.
- Spoon the red wine reduction over the top.
- Garnish with fresh herbs from Companion Farms for an elegant touch.
Video
Notes
- Resting the steak is crucial—cutting too soon will make the juices run out, leaving the meat dry. Give it at least 5 minutes.
- Don’t over-reduce the sauce. It should coat the back of a spoon but not be too thick. If it gets too sticky, add a splash of beef stock.
- Use high-quality dark chocolate. Cheap chocolate can make the sauce overly sweet and grai
Serving Suggestions
This dish pairs beautifully with:
- Creamy mashed potatoes
- Roasted asparagus or Brussels sprouts
- Garlic butter mushrooms
- A side of warm, crusty bread to soak up the sauce
For drinks, a glass of the same red wine used in the sauce is a perfect match.
Fun Fact
Did you know that filet mignon means “dainty fillet” in French? It’s one of the most tender cuts of beef because it comes from a muscle that barely gets used! That’s why it’s buttery-soft with almost no fat.
Conclusion
This filet mignon with red wine reduction is an elegant yet surprisingly simple dish that takes your steak dinner to the next level. The richness of the sauce, combined with the tenderness of the meat, is a combination you won’t forget. Try this recipe, and let me know how it turned out!