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 (6 oz each); Salt and black pepper to taste; 2 tablespoons olive oil; 2 cloves garlic, minced; 2 sprigs fresh thyme; 1 cup red wine (preferably Cabernet Sauvignon); 1/2 cup beef broth; 1 tablespoon unsalted butter; 1 tablespoon all-purpose flour

Highlighted under: Comfort Food

I absolutely love preparing this Romantic Filet Mignon with Red Wine Sauce for special occasions. The combination of perfectly seared beef and a rich, velvety sauce makes for an unforgettable dining experience. I enjoy taking my time to create this dish, allowing the ingredients to meld together beautifully. The aroma that fills the kitchen is intoxicating, setting the mood for a romantic evening. Whether it’s an anniversary or a special date night, this recipe never fails to impress and leave a lasting impression.

Created by

Brielle Thompson

Last updated on 2026-01-13T23:28:12.242Z

When I first tried making filet mignon, I was nervous about getting it just right. After several attempts, I discovered that patience is key, especially when searing the meat. A high temperature and minimal handling create that perfect crust while keeping the inside tender and juicy. The addition of red wine not only enhances the flavor but also elevates the experience with its rich aroma.

The first time I served this dish, I paired it with creamy mashed potatoes and a side of roasted asparagus. The combination was a hit! I learned that the balance of flavors is critical; the sweetness of the wine sauce complements the savory quality of the filet so well. It’s important to let the sauce reduce properly for the best taste.

        Why You Will Love This Recipe
        Indulgent flavor with a touch of sophistication
The wine sauce enhances the filet's natural richness
Perfect for romantic dinners or special celebrations

      

Mastering the Sear

The key to achieving a perfectly seared filet mignon lies in the cooking technique. Start with a hot skillet; preheat it over medium-high heat and make sure the olive oil is shimmering before adding the steaks. This high heat creates a beautiful crust, enhancing the flavor and texture. Sear the steaks for about 4-5 minutes on each side, until they reach a rich brown color and develop golden edges. Use tongs to gently press the steaks for even contact with the skillet, ensuring a consistent sear throughout.

One common pitfall is overcrowding the skillet, which can lower the temperature and lead to steaming rather than searing. If cooking multiple servings, consider doing them in batches. Additionally, allow the steaks to come to room temperature for about 30 minutes before cooking; this helps them cook more evenly, reducing the risk of a cold center and overcooked outer layer.

Perfecting the Red Wine Sauce

Creating the red wine sauce enhances not only the flavor of the steak but also adds a gourmet touch to your meal. Using a full-bodied wine, like Cabernet Sauvignon, ensures the sauce has depth and richness that complements the filet mignon. When you pour the wine into the hot skillet, the residual fond (the browned bits) from the steaks enriches the sauce. Scrape these bits up with a wooden spoon as the wine reduces; this process takes about 5 minutes and should leave you with a glossy, aromatic sauce.

Once you add the beef broth and simmer for a further 5 minutes, you can thicken the sauce. Mixing butter and flour creates a roux that not only enriches the sauce but helps it cling beautifully to the steak. Make sure to whisk continuously until the sauce thickens; it should coat the back of a spoon. If the sauce is too thin, simply let it simmer a little longer, and for a richer flavor, a splash of balsamic vinegar can be added at the end of cooking.

Ingredients

For the Filet Mignon

2 filet mignon steaks (6 oz each)
Salt and black pepper to taste
2 tablespoons olive oil
2 cloves garlic, minced
2 sprigs fresh thyme

For the Red Wine Sauce

1 cup red wine (preferably Cabernet Sauvignon)
1/2 cup beef broth
1 tablespoon unsalted butter
1 tablespoon all-purpose flour

Cooking Instructions

Prepare the Filet Mignon

Season the filet mignon steaks generously with salt and pepper on both sides. Heat olive oil in a skillet over high heat. Once the oil is shimmering, add the steaks and sear for 4-5 minutes on each side for medium-rare, or until your desired doneness is reached. In the last minute of cooking, add minced garlic and thyme to the skillet.

Make the Red Wine Sauce

Remove the steaks from the skillet and let them rest. In the same skillet, pour in the red wine, scraping up any bits from the bottom. Cook for 5 minutes to reduce. Add beef broth and let simmer for another 5 minutes. In a small bowl, mix butter and flour to create a paste, then add this to the sauce, whisking until it thickens.

Serve

Plate the steaks and drizzle the red wine sauce over them. Serve immediately with your choice of sides, and enjoy a romantic dinner!

Pro Tips

For a perfect sear, make sure your pan is hot enough before adding the meat. Let the steak rest after cooking to maintain its juices.

Serving Suggestions

When serving your Romantic Filet Mignon with Red Wine Sauce, consider pairing it with sides that complement the rich flavors of the dish. Creamy mashed potatoes or roasted garlic potatoes provide a comforting base, while sautéed asparagus or roasted Brussels sprouts add a fresh, vibrant touch that balances the richness of the steak and sauce. A side salad with a light vinaigrette also works well to cleanse the palate.

For a complete dining experience, enhance the atmosphere with a beautiful table setting and soft lighting. Serving the steak on warm plates will keep it at the ideal temperature longer. For a special touch, you could top the filet with a pat of herb butter or a sprinkle of fresh parsley right before serving.

Make-Ahead Tips

While this romantic dish shines when made fresh, some elements can be prepared in advance to ease the cooking process. You can season the filet mignon with salt and pepper up to an hour before cooking and keep it covered in the refrigerator. This allows the seasoning to penetrate the meat more effectively. Additionally, you can prepare the red wine sauce a day ahead. Just warm it gently before pouring over the seared steaks to retain that fresh flavor.

If you're considering leftovers, note that filet mignon can be enjoyed the next day too, but it’s best stored separately from the sauce. Wrap the cooled steak tightly in plastic wrap or foil and refrigerate. To reheat, do so gently in a skillet over low heat to avoid overcooking; cover with a lid to retain moisture. The sauce can be reheated in a small saucepan until warmed through.

Questions About Recipes

→ What cut of meat is best for a filet mignon?

Filet mignon is the tenderloin cut of beef, known for its tenderness. Look for steaks that are at least 1.5 inches thick.

→ Can I use another type of wine?

Yes, while Cabernet Sauvignon is ideal for its bold flavor, you can use any dry red wine you enjoy.

→ How do I know when the steak is done?

Use a meat thermometer; aim for about 130°F (54°C) for medium-rare. The steak will continue to cook slightly while resting.

→ What should I serve with filet mignon?

Popular sides include mashed potatoes, roasted vegetables, or a fresh salad to balance the richness of the dish.