Romantic Filet Mignon with Red Wine Sauce

Name: Romantic Filet Mignon with Red Wine Sauce
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 2 servings
Ingredients: 2 filet mignon steaks; Salt, to taste; Black pepper, to taste; 2 tablespoons olive oil; 2 tablespoons butter; 1 sprig fresh rosemary; 1 sprig fresh thyme; 1 cup red wine (preferably Cabernet Sauvignon); 1/2 cup beef broth; 1 shallot, minced; 2 tablespoons unsalted butter; Salt and pepper, to taste

Highlighted under: Comfort Food

When it comes to special occasions, I can't resist a beautifully cooked filet mignon smothered in a rich red wine sauce. This dish has become my go-to for date nights, bringing warmth and sophistication to the table. The process may seem intricate, but trust me, every step is manageable and oh-so-rewarding. The combination of ooey-gooey buttery steak with the lush, velvety sauce is simply irresistible. Join me on this culinary adventure, and let's make a meal that will impress anyone!

Created by

Skylar Jennings

Last updated on 2026-01-13T19:58:21.472Z

Preparing this Romantic Filet Mignon has become one of my favorite rituals. The marinade of herbs and spices is what elevates the flavors, combining rosemary and thyme that harmonize beautifully with the meat. I found that allowing the steak to rest after cooking is key; it retains its juices, making every bite melt in your mouth.

The red wine sauce is the star of this dish and it’s truly simple to make. I recommend using a good quality wine, as it enhances the flavor and adds depth. A little patience during the reduction of the sauce pays off with incredible richness and aroma that will have your guests asking for seconds!

        Why You'll Love This Recipe
        Tender, juicy steak perfectly cooked to your preference
Rich red wine sauce that adds depth and character
Impressive presentation that wows at any romantic dinner

      

Choosing the Right Cut

When selecting your filet mignon, look for cuts that are a deep red color with a good amount of marbling. The marbling, or the small flecks of fat within the muscle, is crucial as it renders down during cooking, keeping the steak juicy and buttery. For the best results, aim for steaks that are at least 1.5-2 inches thick; thinner slices can dry out quickly and will require adjustments in cooking time.

Consider asking your butcher for a specific cut that has not been vacuum-sealed, as this allows the meat to breathe and can enhance its flavor. If you're purchasing from the grocery store, try to choose organic or grass-fed options for a superior taste and texture. These typically have a richer flavor, which complements the red wine sauce beautifully.

Perfecting the Red Wine Sauce

The red wine sauce is the star of this dish, bringing a luxurious, complex flavor that pairs perfectly with the steak. It's essential to use a quality red wine like Cabernet Sauvignon, which has robust characteristics that stand up to the richness of the meat. Avoid cooking wines that are salty or overly acidic; instead, select a wine you'd enjoy drinking. Remember, when the sauce simmers, its flavors concentrate, so selecting the right wine makes all the difference.

To achieve a glossy sauce, ensure that it reduces to about half its original volume. This not only thickens the sauce but intensifies its flavor. As it reduces, keep scraping the skillet to lift all the flavorful brown bits left from searing the steak—these bits add depth to your sauce. If the sauce is too thick, simply whisk in a little beef broth until you reach your desired consistency.

Ingredients

For the Filet Mignon

2 filet mignon steaks
Salt, to taste
Black pepper, to taste
2 tablespoons olive oil
2 tablespoons butter
1 sprig fresh rosemary
1 sprig fresh thyme

For the Red Wine Sauce

1 cup red wine (preferably Cabernet Sauvignon)
1/2 cup beef broth
1 shallot, minced
2 tablespoons unsalted butter
Salt and pepper, to taste

Instructions

Prepare the Steaks

Remove the filet mignon steaks from the refrigerator and let them sit at room temperature for about 30 minutes. Season both sides generously with salt and black pepper.

Sear the Steak

In a skillet over medium-high heat, add olive oil. Once it's hot, carefully place the steaks in the skillet. Sear for about 4-5 minutes on each side for medium-rare, adding butter, rosemary, and thyme in the last two minutes.

Make the Red Wine Sauce

In the same skillet, reduce heat to medium. Add minced shallots and sauté for about 2 minutes. Pour in red wine and beef broth, scraping up any brown bits from the bottom of the pan.

Let it simmer until reduced by half.

Finish the Sauce

Stir in butter until melted and smooth, season with salt and pepper to taste. Remove from heat.

Serve

Plate the filet mignon and drizzle generously with the red wine sauce. Enjoy with your favorite sides!

Pro Tips

For the best results, choose a high-quality cut of steak and a good bottle of red wine. Allow the sauce to reduce for a deeper flavor, and never skip the resting time for your steak to ensure it stays juicy.

Make-Ahead Tips

If you're planning a romantic dinner, you can prepare the red wine sauce in advance. Simply make the sauce, let it cool, and then store it in an airtight container in the refrigerator for up to three days. When ready to serve, gently reheat it over low heat, whisking in a touch of water or broth to revive its silky texture. This allows you to focus on cooking the steak at the last minute, making the meal feel effortless.

In addition, seasoned filet mignon can be refrigerated for up to 24 hours before cooking. This extra time allows the flavors to penetrate the meat more deeply. Just be sure to bring the steaks back to room temperature for about 30 minutes before searing, as this promotes even cooking.

Storing Leftovers

If you happen to have any leftover filet mignon, store it in an airtight container in the fridge. Properly stored, it can last for up to three days. To reheat, gently warm it in a skillet over low heat, paired with a splash of broth to ensure it remains moist. Avoid using the microwave, as it can overcook the steak and toughen it.

The red wine sauce can also be stored for a few days in the refrigerator. When reheating, do so slowly over low heat while stirring, as this will keep the sauce from separating. You can also use leftover sauce for other dishes; it works wonderfully as a drizzle over roasted vegetables or in a braise.

Questions About Recipes

→ Can I use a different cut of beef?

Yes, you can use ribeye or sirloin steaks, although the cooking time may vary slightly.

→ What if I don't have red wine?

You can substitute with beef broth or omit it altogether, but the flavor will be different.

→ How do I know when the steak is cooked to my liking?

Use a meat thermometer; for medium-rare, aim for an internal temperature of about 135°F (57°C).

→ What sides pair well with filet mignon?

Mashed potatoes, sautéed green beans, or a fresh salad are excellent choices.