Filet Steak with Red Wine Butter

Name: Filet Steak with Red Wine Butter
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 2 servings
Ingredients: 2 filet mignon steaks; Salt and freshly ground black pepper; 2 tablespoons olive oil; 1/2 cup red wine; 1/2 cup unsalted butter, softened; 2 cloves garlic, minced; 1 tablespoon fresh thyme, chopped

Highlighted under: Comfort Food

When I think of a truly indulgent meal, Filet Steak with Red Wine Butter immediately comes to mind. I love how the richness of the tender filet pairs beautifully with the buttery, aromatic sauce. After experimenting with different wines, I found that a full-bodied red enhances the flavor, making every bite a luxurious experience. The butter not only adds a velvety texture but also infuses amazing depth to the steak. It's a dish that brings a touch of elegance to any dinner, whether it's a special occasion or simply a treat for myself.

Created by

Madeline Archer

Last updated on 2026-01-10T01:18:00.219Z

Creating the perfect filet steak is an art, and I've learned a few techniques to master it. My method starts with bringing the steak to room temperature before cooking, which ensures even doneness. I also recommend using a cast-iron skillet for a beautiful crust that seals in the juices. The combination of searing and finishing in the oven gives the steak that coveted tenderness.

Once the steak is cooked to your liking, the red wine butter is a game changer. I like to deglaze the pan with a good splash of wine, scraping up any bits for added flavor. Then I whisk in the butter, creating a glossy sauce that elevates the dish to restaurant-quality. Trust me, this is a recipe you’ll want to showcase!

        Why You Will Love This Recipe
        Succulent filet steak cooked to perfection
A rich red wine butter sauce that elevates the dish
Perfectly balanced flavors that impress at any dinner party

      

Choosing the Perfect Steak

Selecting the right cut of filet mignon is crucial for achieving a tender and flavorful result. Look for steaks that are bright red with marbling, which enhances the taste and adds richness. A thickness of about 1.5 to 2 inches is ideal for a perfect sear while ensuring a juicy interior. I recommend choosing USDA Prime or Choice graded steaks for the best quality.

Another tip is to ensure your steaks are properly aged. Dry-aged filet mignon offers enhanced flavor due to moisture loss and deeper beefy notes. Always check for freshness at your local butcher and don’t hesitate to ask about the source of the meat, as high-quality, grass-fed beef can positively influence the flavor profile.

Enhancing the Red Wine Butter

The choice of red wine significantly impacts the flavor of the butter sauce. Opt for a full-bodied wine like Cabernet Sauvignon or Merlot, which complements the richness of the butter and steak. When reducing the wine, simmer it gently to avoid burning. You want to reach a glossy consistency that coats the back of a spoon; this indicates it has reduced sufficiently to concentrate the flavors.

To add an extra layer of complexity to the red wine butter, you can experiment with different herbs. Rosemary adds an aromatic depth, while a hint of crushed red pepper flakes can introduce a pleasing heat without overpowering the dish. Feel free to adjust garlic levels based on your preference, as it lends a delicious fragrance and balances the richness.

Ingredients

Ingredients for Filet Steak with Red Wine Butter

For the Steak

2 filet mignon steaks
Salt and freshly ground black pepper
2 tablespoons olive oil

For the Red Wine Butter

1/2 cup red wine
1/2 cup unsalted butter, softened
2 cloves garlic, minced
1 tablespoon fresh thyme, chopped

Instructions

Cooking Steps

Prepare the Steaks

Remove steaks from the refrigerator and let them come to room temperature for about 30 minutes. Preheat your oven to 400°F (200°C). Season both sides of the steaks generously with salt and black pepper.

Sear the Steaks

Heat olive oil in a cast-iron skillet over medium-high heat. Once hot, sear the steaks for 4-5 minutes on each side until a nice crust forms. Transfer the skillet to the preheated oven and roast for an additional 5-7 minutes for medium-rare.

Make the Red Wine Butter

In another pan, combine red wine and minced garlic. Bring to a simmer and reduce by half. Remove from heat and whisk in softened butter and thyme until creamy and combined.

Rest and Serve

Once the steaks are done, let them rest for 5 minutes before slicing. Pour the red wine butter over the steaks just before serving.

Pro Tips

For even richer flavor, try using a Cabernet Sauvignon or Merlot for the red wine. Let the steaks rest before slicing to ensure they remain juicy.

Cooking Techniques

When searing the filet mignon, it’s essential to use a cast-iron skillet because it retains heat well, ensuring a perfect crust. Preheating the skillet until it's almost smoking helps to achieve a golden-brown exterior. Avoid moving the steak too much during the initial sear to allow for proper browning—when it releases easily from the pan, you know it’s ready to flip.

After transferring the skillet to the oven, use a meat thermometer to ensure perfect doneness. For medium-rare steaks, aim for an internal temperature of 130°F (54°C). Remember that the steak will continue to cook slightly as it rests, so pulling it from the oven a few degrees early can prevent overcooking.

Storage and Reheating

If you have leftover filet steak, allow it to cool completely before wrapping it tightly in plastic wrap or storing it in an airtight container. It can be refrigerated for up to three days. For the red wine butter, store it in a separate container in the fridge for about a week, or freeze portions for up to three months.

To reheat the steak, place it in a preheated oven at 250°F (121°C) for about 20-25 minutes, or until warmed through. This gentle method helps retain moisture. Reheat the red wine butter over low heat on the stove, whisking constantly until it softens and becomes glossy again, ensuring a fresh taste when served.

Questions About Recipes

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

Use a meat thermometer; 130°F (54°C) is medium-rare, while 140°F (60°C) is medium.

→ Can I make the red wine butter in advance?

Yes, you can make it ahead of time and keep it refrigerated. Let it soften before using.

→ What sides go well with filet steak?

Mashed potatoes, roasted vegetables, or a fresh salad are great choices.

→ Is it necessary to use a cast-iron skillet?

While it's highly recommended for the perfect sear, you can use any heavy skillet.