Filet Steak with Red Wine Butter
Highlighted under: Comfort Food
When I decided to make Filet Steak with Red Wine Butter, I had no idea how much of a game changer it would be for my dinner parties. The combination of the tender beef and the rich, velvety sauce elevated the dish to something truly special. I love how simple yet elegant it is, making it perfect for both casual evenings and extravagant celebrations. This recipe has quickly become a favorite among my friends, and I can’t wait for you to try it yourself.
Making Filet Steak with Red Wine Butter was a delightful experience that showed me how powerful quality ingredients can be. I chose a beautiful cut of filet mignon from my local butcher, which was key to achieving that melt-in-your-mouth tenderness. The red wine reduction adds a depth of flavor that truly transforms the simple steak into something rich and sumptuous.
One tip I found invaluable was letting the steak rest after cooking; this allows the juices to redistribute and results in a more juicy, flavorful bite. Pairing the steak with a side of garlic mashed potatoes made for a comforting meal that I know I’ll be making again and again.
Why You'll Love This Recipe
- Rich red wine sauce that complements the steak perfectly
- Tender filet mignon melts in your mouth
- Elegant enough for special occasions, yet easy to prepare
Understanding Filet Mignon
Filet mignon is known for its exceptional tenderness, largely attributed to its location in the cow, far away from the muscle that gets the most exercise. This cut benefits from minimal seasoning, allowing the natural flavors to shine through. When cooking filet mignon, achieving the right temperature is crucial; an internal temperature of 130°F (54°C) yields a perfect medium-rare. Invest in a reliable meat thermometer to take the guesswork out of cooking and ensure that every bite is succulent and juicy.
One of the best ways to enhance the flavors of filet mignon is by using a high-quality steak rather than lower-grade options. Look for steaks that are well-marbled, as this fat melts during cooking, infusing the meat with flavor and moisture. If you're in a pinch, you can substitute filet mignon with a ribeye or sirloin, but be mindful that they will have a different texture and flavor profile.
Creating the Perfect Red Wine Butter
The red wine butter is not just an accompaniment; it’s the soul of the dish. Reducing the wine with shallots concentrates the flavor, resulting in a sauce that has depth and complexity. A full-bodied wine, like Cabernet Sauvignon, adds richness that balances beautifully with the buttery texture. When simmering the wine and shallots, keep an eye on it to prevent over-reduction—when it transforms into a thick syrup, it's ready to be combined with the butter, but if it becomes too thick, it can lose its intended flavor.
For a twist, you can customize the red wine butter by incorporating different herbs like rosemary or parsley, or even adding a touch of garlic. If you prefer a dairy-free option, consider vegan butter, though it may slightly alter the flavor. When storing, wrap the red wine butter in parchment paper and place it in an airtight container in the refrigerator for up to a week, or freeze for longer storage.
Ingredients
For the Steak
- 4 filet mignon steaks (6 oz each)
- Salt and freshly ground black pepper to taste
- 2 tablespoons olive oil
For the Red Wine Butter
- 1 cup red wine (such as Cabernet Sauvignon)
- 1 shallot, finely chopped
- 1/2 cup unsalted butter, at room temperature
- 2 teaspoons fresh thyme leaves
- Salt to taste
Make sure to use high-quality ingredients for the best flavor.
Instructions
Prepare the Red Wine Butter
In a small saucepan, combine the red wine and shallot. Bring to a simmer over medium heat and reduce until about 1/4 cup of liquid remains. Remove from heat, and let cool slightly.
Cook the Steaks
Season the filets generously with salt and pepper. In a skillet over high heat, add olive oil. When the oil is shimmering, carefully add the steaks.
Serve
Remove the steaks from the skillet and let them rest for 5 minutes. Top each steak with a generous dollop of the red wine butter before serving. Enjoy with your favorite sides!
Resting the steak is essential for juicy results.
Pro Tips
- Always let the steak rest before cutting into it to keep the juices locked in.
Cooking Techniques and Tips
When it's time to cook the steaks, ensure your skillet is hot enough before adding the oil; a quick test is to flick some water into the pan—if it sizzles away immediately, you’re set. High heat is key to searing the meat to develop a crust while keeping the inside tender. Avoid overcrowding the pan to maintain that high heat; if cooking more than two steaks, do so in batches, allowing them ample space to achieve the perfect golden-brown sear.
Letting the steaks rest after cooking is just as important as the cooking itself. The resting period allows the juices to redistribute throughout the meat, ensuring each bite is juicy rather than dry. If you're short on time, even a 2-3 minute rest can make a difference, but I recommend a full five minutes for maximum flavor and tenderness.
Serving Suggestions
Filet steak with red wine butter pairs beautifully with side dishes that complement its rich flavors. Roasted vegetables, such as Brussels sprouts or carrots, provide a contrasting texture and a slight sweetness that enhances the dish. For something heartier, consider serving it with garlic mashed potatoes or creamy polenta, which absorb the luscious red wine sauce wonderfully.
If you're looking to elevate your presentation, drizzle a bit of the red wine sauce around the plate and sprinkle fresh thyme leaves on top of the steaks before serving. This not only adds an elegant touch but also hints at the flavors within the dish. Additionally, a fresh green salad with a light vinaigrette can balance the richness of the steak, making for a well-rounded meal.
Questions About Recipes
→ Can I use a different type of steak?
Yes, you can substitute filet mignon with ribeye or sirloin, but cooking times may vary.
→ What wine should I use for the sauce?
A dry red wine like Cabernet Sauvignon or Merlot works best for a balanced flavor.
→ Can I make the red wine butter ahead of time?
Absolutely! You can prepare it a day in advance and store it in the refrigerator.
→ What should I serve with filet steak?
This steak pairs wonderfully with garlic mashed potatoes, roasted vegetables, or a fresh salad.
Filet Steak with Red Wine Butter
When I decided to make Filet Steak with Red Wine Butter, I had no idea how much of a game changer it would be for my dinner parties. The combination of the tender beef and the rich, velvety sauce elevated the dish to something truly special. I love how simple yet elegant it is, making it perfect for both casual evenings and extravagant celebrations. This recipe has quickly become a favorite among my friends, and I can’t wait for you to try it yourself.
Created by: Aubrey Collins
Recipe Type: Comfort Food
Skill Level: Intermediate
Final Quantity: 4 servings
What You'll Need
For the Steak
- 4 filet mignon steaks (6 oz each)
- Salt and freshly ground black pepper to taste
- 2 tablespoons olive oil
For the Red Wine Butter
- 1 cup red wine (such as Cabernet Sauvignon)
- 1 shallot, finely chopped
- 1/2 cup unsalted butter, at room temperature
- 2 teaspoons fresh thyme leaves
- Salt to taste
How-To Steps
In a small saucepan, combine the red wine and shallot. Bring to a simmer over medium heat and reduce until about 1/4 cup of liquid remains. Remove from heat, and let cool slightly. In a bowl, mix this reduction with butter and thyme. Season with salt to taste and place it in the refrigerator to firm up.
Season the filets generously with salt and pepper. In a skillet over high heat, add olive oil. When the oil is shimmering, carefully add the steaks. Cook for about 4-5 minutes on each side for medium-rare, or until your desired doneness.
Remove the steaks from the skillet and let them rest for 5 minutes. Top each steak with a generous dollop of the red wine butter before serving. Enjoy with your favorite sides!
Extra Tips
- Always let the steak rest before cutting into it to keep the juices locked in.
Nutritional Breakdown (Per Serving)
- Calories: 540 kcal
- Total Fat: 36g
- Saturated Fat: 20g
- Cholesterol: 175mg
- Sodium: 210mg
- Total Carbohydrates: 8g
- Dietary Fiber: 0g
- Sugars: 1g
- Protein: 46g