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Filet Mignon with Red Wine Reduction2

Filet Mignon with Red Wine Reduction

Dmitri Magi
Want to impress someone special (or just yourself)? Filet Mignon with Red Wine Reduction is the ultimate date night dish, and it's easier than you think to make at home. This classic combination of melt-in-your-mouth tender filet mignon and a rich, flavorful red wine sauce is pure culinary romance. Forget the fancy steakhouse – you can create a restaurant-quality meal in your own kitchen. We'll walk you through every step, from searing the perfect steak to crafting the luscious red wine reduction. Get ready to elevate your cooking game and create a truly unforgettable dining experience. Let's get started!
Calories: 600 | Protein: 45g | Fat: 35g | Carbs: 12g
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Main Course
Servings 2
Calories 600 kcal

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.

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