Filet Mignon Dinner Recipes
Highlighted under: Comfort Food
When I think of special occasions, filet mignon is always at the top of my list. I love how this tender cut of meat transforms a simple meal into an extraordinary dining experience. It’s a dish that feels elegant yet is surprisingly easy to prepare. The great thing about filet mignon is that it pairs beautifully with a variety of sides, elevating the whole dinner. Whether it's a cozy night in or a celebration, I always look forward to cooking and sharing filet mignon with loved ones.
Preparing filet mignon has become one of my favorite kitchen rituals. It’s not just about the cooking; it’s about creating a memorable experience. I remember the first time I made it for a dinner party. I followed a simple yet effective searing technique that kept the juices locked in, resulting in a beautifully pink center. Everyone was impressed!
One of the standout moments was when I paired it with a rich red wine reduction. The flavors complemented each other perfectly. I learned that timing is key to achieving that perfect crust while ensuring the inside remains tender. It’s a dish that requires attention but rewards you with such satisfaction!
Why You Will Love This Recipe
- Juicy and tender filet mignon cooked to perfection
- Elegant presentation that impresses guests
- Versatile pairing options with sides and sauces
Choosing the Right Filet Mignon
When selecting filet mignon steaks, look for cuts that are bright red with a marbled appearance. The marbling is crucial as it provides the tenderness and flavor you desire. I recommend choosing steaks around 1.5 inches thick to ensure even cooking. If the steak looks pale or has excessive connective tissue, steer clear, as these indicators can affect both taste and texture.
If you're ever in a pinch for a substitute, consider ribeye or sirloin; however, they lack the melt-in-your-mouth quality that filet mignon offers. Rather than typical grocery chains, visit your local butcher for the freshest cuts, as they often have a better selection and can provide recommendations based on your desired cooking method.
Mastering the Searing Technique
Searing filet mignon is essential for developing a delicious crust while keeping the inside juicy. When preheating your skillet, ensure it reaches medium-high heat before adding the oil; the oil should shimmer but not smoke. Carefully lay the steaks in the pan, making sure not to overcrowd—this ensures a consistent sear. Turn them only once to avoid losing those flavorful juices.
I find that inserting an instant-read thermometer can help achieve the perfect doneness. Aim for 130°F for medium-rare; this will require about 4-5 minutes per side. Once cooked, let the steaks rest for 5-10 minutes before serving to allow the juices to redistribute, ensuring a tender final product.
Enhancing the Red Wine Reduction
The red wine reduction not only complements the filet mignon but also elevates the dish with its rich depth of flavor. Use a robust, dry red wine like Cabernet Sauvignon or Merlot for the best results; sweeter wines can alter the taste profile unfavorably. When the wine mixture is simmering, it should reduce by about half—watch for a slight thickening that will coat the back of a spoon.
If you prefer a different flavor profile, balsamic vinegar can be swapped for a splash of Worcestershire sauce or even a touch of low-sodium soy sauce. For a touch of sweetness, consider stirring in a teaspoon of brown sugar just before finishing the sauce. This can balance out acidity and create a smoother mouthfeel in the reduction.
Ingredients
Ingredients for Filet Mignon
Filet Mignon
- 4 filet mignon steaks (6 oz each)
- Salt and pepper to taste
- 2 tablespoons olive oil
- 4 cloves garlic, crushed
- Fresh rosemary sprigs
Red Wine Reduction
- 1 cup red wine
- 1 tablespoon balsamic vinegar
- 1 tablespoon butter
- Salt and pepper to taste
These ingredients combine to create a sumptuous meal that’s sure to delight your taste buds and impress your guests!
Instructions
Instructions for Cooking Filet Mignon
Prepare the Steaks
Remove the filet mignon from the refrigerator and season generously with salt and pepper. Let them sit at room temperature for about 30 minutes before cooking.
Sear the Filets
Heat olive oil in a large skillet over medium-high heat. Once hot, add the steaks and sear for 4-5 minutes on each side for medium-rare. Add crushed garlic and rosemary to the pan for extra flavor.
Make the Red Wine Reduction
In the same skillet after removing steaks, add red wine and balsamic vinegar. Bring to a boil and reduce to a simmer until it thickens slightly, about 5-7 minutes. Stir in butter and season with salt and pepper.
Serve the Filet
Plate the filet mignon, drizzle the red wine reduction over each steak, and garnish with additional rosemary if desired.
Enjoy this beautifully plated filet mignon with your favorite sides for an unforgettable dinner!
Pro Tips
- Always let the steaks rest for 5 minutes after cooking to allow the juices to redistribute. This ensures maximum tenderness.
Serving Suggestions
When plating filet mignon, presentation is key. Use a large plate to give each steak room to shine, and don't forget to drizzle that beautiful red wine reduction generously over the top. Complement the dish with sides like garlic mashed potatoes or roasted asparagus, ensuring the flavors harmonize without overpowering the steak’s natural richness.
For a restaurant-style touch, garnish with fresh rosemary or a sprig of thyme. This not only adds visual appeal but also hints at the delightful flavors used in both the steak and the sauce. Keeping side dishes simple yet elegant allows the filet mignon to remain the star of the meal.
Storing and Reheating
If you have leftover filet mignon, store it in an airtight container in the refrigerator for up to three days. When reheating, avoid using the microwave, as it can make the steak tough. Instead, place it in a preheated skillet over low heat until warmed through, or wrap it in foil and reheat in a 300°F oven until just heated.
To preserve the quality of your red wine reduction, store it separately in a container in the refrigerator for up to one week. Reheat gently on the stove, adding a splash of water or broth if it thickens too much. With proper storage and reheating methods, you can enjoy that exquisite filet mignon experience even on a second day.
Making it for a Crowd
If you’re considering serving filet mignon for a larger gathering, choose to sear the steaks in batches to maintain heat and ensure each one receives the ideal crust. As an alternative to individual servings, consider preparing family-style plates, allowing everyone to enjoy a slice of perfectly cooked filet mignon together. A larger cut can be roasted and sliced just before serving for an impressive presentation.
For a festive touch, pair your filet mignon with seasonal vegetables or a colorful salad, enhancing both visuals and flavors on the table. This not only expands your menu but also offers guests variety without compromising the elegance that filet mignon brings to any dining occasion.
Questions About Recipes
→ What is the best way to cook filet mignon?
Searing in a hot skillet followed by finishing in the oven is one of the best methods for cooking filet mignon to maintain its tenderness.
→ How do I know when filet mignon is done?
Using a meat thermometer, cook to an internal temperature of 130°F (54°C) for medium-rare.
→ Can I cook filet mignon on the grill?
Yes! Preheat the grill and cook over high heat, searing each side briefly before moving to a cooler part of the grill to finish cooking.
→ What sides go well with filet mignon?
Mashed potatoes, asparagus, and a fresh salad pair beautifully with filet mignon.
Filet Mignon Dinner Recipes
When I think of special occasions, filet mignon is always at the top of my list. I love how this tender cut of meat transforms a simple meal into an extraordinary dining experience. It’s a dish that feels elegant yet is surprisingly easy to prepare. The great thing about filet mignon is that it pairs beautifully with a variety of sides, elevating the whole dinner. Whether it's a cozy night in or a celebration, I always look forward to cooking and sharing filet mignon with loved ones.
Created by: Maisie Clarke
Recipe Type: Comfort Food
Skill Level: Intermediate
Final Quantity: 4 servings
What You'll Need
Filet Mignon
- 4 filet mignon steaks (6 oz each)
- Salt and pepper to taste
- 2 tablespoons olive oil
- 4 cloves garlic, crushed
- Fresh rosemary sprigs
Red Wine Reduction
- 1 cup red wine
- 1 tablespoon balsamic vinegar
- 1 tablespoon butter
- Salt and pepper to taste
How-To Steps
Remove the filet mignon from the refrigerator and season generously with salt and pepper. Let them sit at room temperature for about 30 minutes before cooking.
Heat olive oil in a large skillet over medium-high heat. Once hot, add the steaks and sear for 4-5 minutes on each side for medium-rare. Add crushed garlic and rosemary to the pan for extra flavor.
In the same skillet after removing steaks, add red wine and balsamic vinegar. Bring to a boil and reduce to a simmer until it thickens slightly, about 5-7 minutes. Stir in butter and season with salt and pepper.
Plate the filet mignon, drizzle the red wine reduction over each steak, and garnish with additional rosemary if desired.
Extra Tips
- Always let the steaks rest for 5 minutes after cooking to allow the juices to redistribute. This ensures maximum tenderness.
Nutritional Breakdown (Per Serving)
- Calories: 350 kcal
- Total Fat: 20g
- Saturated Fat: 9g
- Cholesterol: 110mg
- Sodium: 70mg
- Total Carbohydrates: 8g
- Dietary Fiber: 0g
- Sugars: 1g
- Protein: 30g