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Perfect Filet Mignon Recipe with Red Wine Sauce and Easy Garlic Mash

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This restaurant-quality filet mignon is pan-seared and finished in the oven, served with a silky red wine reduction and creamy garlic mashed potatoes. It’s a comforting, elegant dish perfect for special occasions or cozy nights in.

Ingredients

Scale
  • 2 filet mignon steaks (6–8 oz each, 1.5–2 inches thick)
  • Kosher salt (for seasoning)
  • Freshly ground black pepper
  • 2 tbsp unsalted butter (divided)
  • 1 tbsp olive oil
  • 2 sprigs fresh thyme (or 1/2 tsp dried thyme)
  • 2 sprigs fresh rosemary (optional)
  • 2 cloves garlic, smashed
  • 1 cup dry red wine (Cabernet Sauvignon or Merlot)
  • 1 cup beef broth (low sodium preferred)
  • 1 small shallot, finely chopped (or 1/4 small onion)
  • 1 tbsp unsalted butter (for finishing sauce)
  • 1 tsp flour (optional, for thickening)
  • 1/2 tsp sugar
  • 1 sprig fresh thyme or parsley (for garnish)
  • 1 1/2 lbs Yukon Gold potatoes, peeled and cubed
  • 4–5 cloves garlic, peeled
  • 3 tbsp unsalted butter (plus more for serving)
  • 1/2 cup heavy cream (or whole milk, or dairy-free cream)
  • 1/4 cup sour cream (optional)
  • Kosher salt and black pepper (to taste)
  • Chives or parsley, chopped (for garnish)

Instructions

  1. Pat the filet mignon steaks dry with paper towels. Season generously with kosher salt and black pepper on all sides. Let them sit at room temperature for 20–30 minutes.
  2. Place peeled and cubed potatoes in a large pot. Add garlic cloves and cover with cold water (about 1 inch above). Sprinkle in 1 tsp salt. Bring to a boil over high heat, then reduce to a gentle simmer. Cook for 15–18 minutes, until potatoes are fork-tender.
  3. While potatoes cook, heat a medium saucepan over medium heat. Add 1 tbsp butter and the chopped shallot. Sauté for 2–3 minutes until soft. Pour in the red wine and beef broth, add sugar, thyme, and a pinch of salt. Bring to a gentle boil, then reduce heat and simmer uncovered for 12–15 minutes until reduced by half.
  4. Preheat oven to 400°F (200°C). Heat a cast iron skillet over medium-high and add olive oil. When the oil shimmers, add steaks. Sear for 2–3 minutes per side until a deep brown crust forms. Add 1 tbsp butter, garlic, rosemary, and thyme to the pan. Tilt the pan and spoon melted butter over the steaks for 1 minute.
  5. Transfer the skillet to the oven. Roast for 4–6 minutes for medium-rare (internal temp 130°F/54°C). For medium, add 1–2 more minutes. Use an instant-read thermometer for accuracy.
  6. Move steaks to a cutting board. Tent loosely with foil and let rest for 5–10 minutes.
  7. Drain potatoes and garlic; return to pot. Add butter, cream, and sour cream (if using). Mash until smooth and creamy. Season with salt and pepper. Stir in chopped chives or parsley.
  8. Remove thyme sprig from sauce. If thicker sauce is desired, whisk flour into 1 tbsp butter and stir into sauce. Simmer for another 2 minutes. Strain for extra smoothness, or leave as is for rustic style. Taste and adjust salt.
  9. Spoon creamy garlic mash onto plates. Slice filet mignon if desired and arrange on top. Drizzle with red wine reduction. Sprinkle with fresh herbs and a pinch of flaky salt. Serve immediately.

Notes

Let steaks rest before and after cooking for best texture. Use a dry red wine you enjoy drinking for the sauce. Mash potatoes while hot for a creamy texture. Sauce can be made ahead for deeper flavor. Adapt for gluten-free or dairy-free diets by swapping flour and dairy products.

Nutrition

Keywords: filet mignon, steak, red wine sauce, garlic mash, mashed potatoes, special occasion, date night, comfort food, gluten-free option, dairy-free option

Find it online: https://chrisfeasts.com/perfect-filet-mignon-recipe-with-red-wine-sauce-and-easy-garlic-mash/