Romantic Filet Mignon with Red Wine Sauce

Name: Romantic Filet Mignon with Red Wine Sauce
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 2 servings
Ingredients: 2 filet mignon steaks (6-8 oz each); Salt and pepper, to taste; 2 tablespoons olive oil; 1 tablespoon butter; 1 cup red wine (such as Cabernet Sauvignon); 1/2 cup beef broth; 1 shallot, finely chopped; 1 tablespoon fresh thyme leaves; 1 tablespoon butter (for finishing the sauce)

Highlighted under: Comfort Food

When I think of the perfect romantic dinner, filet mignon topped with a luscious red wine sauce always comes to mind. The tender cut of beef is incredibly juicy and flavorful, making it ideal for special occasions. I love how the rich, velvety sauce pairs beautifully with the meat, enhancing each bite. Whether it’s a date night or an anniversary, this dish creates an unforgettable experience that will impress anyone. Let me share with you how to prepare this sumptuous filet mignon that is both simple and elegant.

Created by

Celeste Morgan

Last updated on 2026-01-13T23:10:20.310Z

When I first made this romantic filet mignon, I was nervous about cooking such a high-quality cut of meat. However, after doing some research, I discovered that the secret to a perfect filet mignon is searing it well to create a flavorful crust and then finishing it in the oven to ensure it’s perfectly pink in the center. The addition of a rich red wine sauce elevates the dish, making it feel luxurious without being overly complicated.

During my last cooking attempt, I took the time to let the filet rest after cooking, which made a world of difference in tenderness. I paired it with buttery mashed potatoes and green beans for a complete meal. Trust me, taking these small steps will impress anyone at your dinner table—it's about using quality ingredients and careful technique!

        Why You'll Love This Recipe
        The perfect blend of savory and sweet flavors from the red wine sauce
Melt-in-your-mouth tenderness that makes each bite irresistible
An elegant dish that's surprisingly easy to prepare at home

      

Understanding Filet Mignon

Filet mignon is a prized cut of beef known for its exceptional tenderness and mild flavor. Sourced from the tenderloin, it’s typically lean with very little fat, making it crucial to cook it to the proper doneness to maintain its juiciness. Aim for a medium-rare finish to achieve that melt-in-your-mouth experience, which is around 130°F. An instant-read meat thermometer is your best friend here, as overcooking can quickly lead to a dry steak.

When preparing filet mignon, the thickness of the steaks can greatly influence cooking time. The recommended measurements of 6-8 ounces are ideal; however, if your cuts are thicker or thinner, adjust the searing and oven roasting times accordingly. A thicker steak will require additional time in the oven, while a thinner one may need only a minute or two less. Visual cues are also important—look for a nice golden crust to form during searing.

The Role of Red Wine Sauce

The red wine sauce elevates the filet mignon by providing a rich, deep flavor that complements the meat's natural umami. Using a quality red wine, like Cabernet Sauvignon, is crucial as it directly impacts the sauce's taste. Opt for a wine that you would enjoy drinking; this will enhance the overall flavor profile of the dish. The acidity from the wine helps to break down the meat’s protein fibers, adding depth to both the sauce and the steak.

To achieve the perfect sauce texture, ensure that the wine has reduced by half before adding the beef broth. This reduction concentrates the flavors and creates a robust sauce. When incorporating the butter at the end, whisk it in to create a glossy texture. If your sauce seems too thin, simmer it longer to evaporate excess liquid. Conversely, if it’s too thick, add a splash of broth or wine to reach your desired consistency.

Ingredients

For the Filet Mignon

2 filet mignon steaks (6-8 oz each)
Salt and pepper, to taste
2 tablespoons olive oil
1 tablespoon butter

For the Red Wine Sauce

1 cup red wine (such as Cabernet Sauvignon)
1/2 cup beef broth
1 shallot, finely chopped
1 tablespoon fresh thyme leaves
1 tablespoon butter (for finishing the sauce)

Instructions

Prepare the Fillets

Take the filet mignon out of the refrigerator 30 minutes before cooking to bring it to room temperature. Season both sides with salt and pepper.

Sear the Steak

In a large skillet over medium-high heat, add olive oil. Once hot, add the filet mignon and sear for about 4-5 minutes on each side until a golden crust forms.

Finish in the Oven

Preheat your oven to 400°F (200°C). After searing, transfer the skillet to the oven and cook for an additional 6-8 minutes for medium-rare. Use a meat thermometer to check the internal temperature (130°F).

Make the Red Wine Sauce

In the same skillet you used for the steak, add the chopped shallot and cook until translucent. Pour in the red wine, scraping any bits from the bottom, and let it simmer until reduced by half. Add the beef broth and thyme, simmer for another 5-7 minutes.

Finish the Sauce

Once reduced, stir in the butter to finish the sauce. Adjust seasoning with salt and pepper if needed.

Serve

Let the filet mignon rest for 5 minutes, then slice and serve it drizzled with the red wine sauce.

Pro Tips

For best results, use high-quality filet mignon and a good red wine. Allow the steak to rest after cooking to retain its juices for a more tender bite.

Storage and Make-Ahead Tips

If you're planning to prepare this dish in advance, consider cooking the filet mignon to your desired doneness and then letting it cool before storing in an airtight container in the fridge for up to 3 days. When you're ready to serve, gently reheat in a 300°F oven wrapped in foil to prevent drying. This way, you can enjoy a hassle-free romantic dinner without the stress of last-minute cooking.

As for the red wine sauce, it can be made a day ahead and stored in the refrigerator. Rewarm it gently on the stovetop over low heat, whisking to combine, before serving. If you find that the sauce thickens too much after refrigeration, simply add a bit of water or broth to revive its original consistency.

Serving Suggestions

Pairing your filet mignon with sides can elevate the dining experience; consider creamy mashed potatoes, roasted asparagus, or a simple arugula salad with a lemon vinaigrette. These side dishes not only provide a beautiful balance but also enhance the overall flavors of the meal—especially the savory elements of the beef and the richness of the sauce.

For a finishing touch, I recommend garnishing the plate with a sprig of fresh thyme or a sprinkle of flaky sea salt. These small details can create an inviting presentation and will impress your dining companions. Serving with a glass of the same red wine used in the sauce also makes for a seamless culinary experience.

Questions About Recipes

→ Can I substitute the red wine with something non-alcoholic?

Yes, you can use unsweetened grape juice or broth, but the flavor may differ.

→ How do I ensure my filet mignon is cooked to the right doneness?

Using a meat thermometer is the most accurate way to check. For medium-rare, aim for 130°F (54°C).

→ Can I make the sauce ahead of time?

Yes, the sauce can be made a day in advance and reheated before serving.

→ What sides pair well with filet mignon?

Classic sides include creamy mashed potatoes, roasted vegetables, or a fresh garden salad.