Rancher’s Filet Mignon with Red Wine Reduction
How to Cook Rancher’s Filet Mignon with Red Wine Reduction:
- Season the Filet Mignon — Generously season both sides of the filet mignon with salt and black pepper, letting the flavors get into that beautiful cut.
- Sear the Steaks — In a skillet over medium-high heat, warm the olive oil until it’s hot. Sear the filets for about 4 minutes on each side for medium-rare, adjusting the time to your desired doneness. Remove the steaks from the skillet and set them aside to rest under foil.
- Prepare the Red Wine Reduction — In the same skillet, add the minced shallot and cook until softened, about 1-2 minutes. Pour in the red wine, scraping up any browned bits from the bottom of the pan (that’s the good stuff). Add the beef broth and let it simmer until the sauce reduces by half.
- Finish the Sauce — Once reduced, turn off the heat and whisk in the butter, one tablespoon at a time, until the sauce is smooth and glossy.
- Serve It Up — Place each filet mignon on a plate and spoon the red wine reduction over the top. Garnish with a sprig of rosemary or thyme for a touch of ranch flavor, if you like. Serve with mashed potatoes or roasted vegetables.
Find Filet Mignon in these Beef Boxes by Lazy T:
ingredients
Rancher’s Filet Mignon with Red Wine Reduction Ingredients:
- 2 filet mignon steaks (~1 lb total, from The Wrangler)
- Salt and black pepper, to taste
- 2 tbsp olive oil
- 1/2 cup red wine (Cabernet or Merlot works well)
- 1/4 cup beef broth
- 1 small shallot, minced
- 2 tbsp butter
- 1 sprig fresh rosemary or thyme (optional, for garnish)
