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 (6-8 oz each); Salt and pepper to taste; 1 tablespoon olive oil; 1/2 cup red wine; 2 tablespoons unsalted butter, softened; 1 tablespoon fresh thyme, chopped; 1 clove garlic, minced

Highlighted under: Comfort Food

I absolutely love cooking filet steak with red wine butter because it transforms a classic dish into a fine dining experience right in my own kitchen. The combination of the tender steak with a sumptuous red wine reduction is nothing short of revitalizing. Plus, the process of making the butter adds a rich, velvety finish that takes it all to another level. When I serve this dish, it's always a hit, and I love seeing the smiles on my friends’ faces as they savor each bite of this luxurious meal.

Created by

Rebecca Mills

Last updated on 2026-01-07T13:25:11.385Z

When I first tried making filet steak with red wine butter, I was a bit intimidated by the process, but the results were nothing short of spectacular. The key is to let the steak rest before serving, which enhances its tenderness and flavor. This was a game-changer for me, as I found that resting allowed the juices to redistribute, making every bite incredibly juicy.

I also learned that using a high-quality red wine not only elevates the sauce but also infuses the steak with depth. A full-bodied wine complements the richness of the meat, and combining it with butter creates a luxurious finish. Trust me, it's worth the effort!

        Why You'll Love This Recipe
        A deliciously rich red wine sauce enhances the steak's flavor
The filet's tenderness pairs perfectly with the velvety butter
Impressive enough for special occasions yet easy to prepare

      

Understanding Filet Mignon Quality

When selecting filet mignon, look for cuts that are bright red with minimal visible fat. A good filet should be firm to the touch and carry a slight sheen, indicating freshness. The marbling, though subtle, contributes to the tenderness and flavor, so don’t shy away from a bit of intramuscular fat. Additionally, it's beneficial to ask your butcher for advice and to see if they have dry-aged varieties, which can add even more depth to the flavor.

Before cooking, let your steaks come to room temperature for about 30 minutes. This step ensures more even cooking, as cold meat can lead to a seared exterior while leaving the interior undercooked. I recommend using a meat thermometer to check for doneness, aiming for about 130°F (54°C) for medium-rare. Remember, steaks will continue to cook slightly even as they rest, so pull them from the heat just before they reach your desired temperature.

Perfecting the Red Wine Sauce

The key to a great red wine reduction lies in simmering it slowly to develop complexity. Use a wine that you enjoy drinking, as the flavor will concentrate in the reduction. Aim for a full-bodied red, such as a Cabernet Sauvignon or Merlot. As the wine reduces, it should thicken slightly and take on a glossy appearance. This stage typically takes around 5-7 minutes; if it reduces too quickly or starts to burn, simply lower the heat and add a splash of water to rescue it.

Deglazing the skillet after searing the steaks is crucial. The fond, or browned bits left in the skillet, adds immense flavor to the sauce. Ensure you scrape these bits while adding the wine, using a wooden spatula. For a hint of sweetness, consider adding a teaspoon of sugar or a splash of balsamic vinegar before finishing with the butter. This balances the acidity from the wine and enriches the sauce's layers.

Serving Suggestions and Storage

For an elegant presentation, slice the filet mignon against the grain after resting. This technique enhances tenderness and allows the rich red wine butter to seep into each slice. Consider serving the steak alongside roasted vegetables, creamy mashed potatoes, or a vibrant green salad to contrast the rich flavors of the dish. A side of sautéed mushrooms or asparagus can add a gourmet touch and complement the wine's earthiness.

If you have leftovers, store the steak in an airtight container in the fridge for up to three days. When reheating, gently warm it in a skillet over low heat to prevent drying out, adding a splash of broth for moisture. The red wine butter can also be made in advance and stored in the fridge for up to a week, making this dish perfect for preparing elements ahead of time.

Ingredients

Gather these ingredients before you start cooking.

Ingredients for Steak

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

Ingredients for Red Wine Butter

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

Make sure to have everything prepped before cooking to make the process smooth.

Instructions

Follow these steps to create a perfect filet steak with red wine butter.

Sear the Steak

Season the filet mignon steaks generously with salt and pepper. Heat the olive oil in a skillet over medium-high heat until it's shimmering. Add the steaks and sear for about 4-5 minutes on each side for medium-rare, adjusting for desired doneness.

Remove from skillet and let rest on a plate.

Prepare the Red Wine Sauce

In the same skillet, add the red wine and bring to a boil, scraping the bottom of the skillet to deglaze. Reduce the heat and simmer for about 5 minutes until the wine reduces by half. Stir in the minced garlic and cook for an additional minute.

Finish the Butter

Remove the skillet from heat and stir in the softened butter and chopped thyme until melted and combined. Spoon the red wine butter over the rested filet steaks.

Serve the steak immediately for the best flavor and presentation!

Pro Tips

For an added depth of flavor, consider adding a splash of balsamic vinegar to the sauce while simmering. It balances the richness of the butter and enhances the overall taste.

Troubleshooting Common Issues

One common issue is overcooking the steak, leading to a dry texture. To prevent this, closely monitor the cooking time and use a meat thermometer to avoid guesswork. If you find that your filet is overcooked, you can serve it sliced with a generous spoonful of the red wine butter to help mask the dryness. The butter will enhance flavor and add moisture to the steak's surface.

If your red wine reduction doesn't thicken as expected, boost its richness by whisking in a bit more butter, or simply continue simmering it a bit longer. If it’s too salty, balance it by stirring in a small amount of unsweetened cream or a dash of sugar. Adjusting flavors as you go is part of cooking, so don't hesitate to experiment until it meets your taste!

Dietary Modifications

For a gluten-free option, ensure your additives, like any broth or sauces you may wish to serve alongside, are certified gluten-free. The recipe itself is naturally gluten-free, focusing on fresh ingredients that showcase the filet's natural flavors. If you need a dairy-free alternative for the butter, consider using a vegan butter substitute; however, be aware that this may alter the finished flavor profile slightly.

If you're looking to cut down on calories, you can use less butter in the red wine sauce or substitute with a healthy oil like avocado oil. This will still provide a lovely finish to the dish without compromising on taste. To enhance the flavors without the added fat, consider a splash of citrus, such as a squeeze of lemon or orange zest, which can brighten the dish.

Questions About Recipes

→ Can I use a different cut of steak?

Yes, while filet mignon is a great choice, you can also use ribeye or sirloin for a different flavor and texture.

→ What type of red wine should I use?

A full-bodied red wine such as Cabernet Sauvignon or Merlot works best for this sauce.

→ How do I know when the steak is done?

Use a meat thermometer; medium-rare is around 135°F. Adjust the cooking time based on your preference.

→ Can leftovers be stored?

Yes, you can store leftovers in an airtight container in the fridge for up to 2 days. Reheat gently on the stove.