Steakhouse Filet Mignon with Red Wine Reduction
There is nothing better than an incredibly juicy, perfectly cooked steak at your favorite steakhouse. Well, I lied. There is something better. Making your own incredibly juicy, perfectly cooked steak at home! This Steakhouse Filet Mignon with Red Wine Reduction is that steak. It’s the kind of meal that will make you ask, “Why go out?”.
We love steak around my house. So many ways to prepare so many different cuts and we love them all! During the summer, we enjoy a tri-tip on the grill but during the rainy months, we love steaks cooked indoors just as much. The secret to these steaks is a super hot cast iron pan to start them on the stove top and then finishing them in the oven. They will turn out perfect every time! Hitting them with a little pat of butter will add an additional layer of flavor and give them that restaurant sheen. Do you love Ruth’s Chris and always wondered how they do it? I think this technique will get you pretty darn close, but you be the judge.
If you want to get a little fancy with it and elevate your steaks to another level, add the mushroom red wine reduction step. This is not difficult and only takes a few extra minutes which you can complete while your perfectly cooked steaks are resting. The biggest crime in cooking steaks is cutting into them immediately after they finish cooking. They must rest in order to redistribute all the juices so they stay in the steak, rather than running all over your plate or cutting board. They will stay hot, I promise. Trust me on this one, it is the difference between great results and just so-so. Simply remove the steaks to a cutting board and loosely tent with foil. Fight the urge to cut in right away, you will be glad you did. Tomorrow is my husband’s birthday and I after asking him repeatedly where he wanted to go out to dinner, he said “I want steaks at home”. Enjoy!
Prep Time
15 minutes
Cook Time
20 minutes
Total Time
35 minutes
Course
Entree
Cuisine
American
Servings
4 servings
Ingredients
2 Tablespoons EVOO
1/2 teaspoon Kosher Salt
1/4 teaspoon Black Pepper
4 Filet Mignon Steaks
5 Tablespoons Butter 1 TBS. for the sauce at the end
8 oz. Mushrooms quartered
2 Fresh Rosemary Sprigs
1 Shallot diced
2 cloves garlic minced
1 cup Red Wine
Instructions
Preheat oven to 400F. Place cast iron pan into oven to heat up. Bring steaks to room temp for 20-30 minutes. Pat steaks completely dry and add a generous amount of salt and pepper.
Bring cast iron to stove top over medium high heat, add 2 Tablespoons of EVOO. Heat pan until just below smoking.
Meanwhile, prep other ingredients. Chop the shallots, garlic and quarter the mushrooms.
Add the steak to the cast iron just before it starts to smoke and sear for 5 minutes, undisturbed.
Flip steaks and sear 3 additional minutes. Add a pat of butter to each steak, add mushrooms to the pan and 2 sprigs fresh rosemary. Drizzle a little EVOO over the mushrooms.
Cook steaks on top rack for 10-12 minutes, depending upon how you like them. We like them medium rare, so it took about 10 minutes and the temp is 125F. Remove steaks to a platter and loosely tent with foil. Keep Rosemary sprigs and mushrooms in the pan.
Bring cast iron pan back to stovetop over medium high heat. Add shallots, garlic and cook 1-2 minutes. Add wine, scrape brown bits from the bottom with a wooden spoon, raise temp and bring to a boil. Taste sauce for seasoning, might not need any or possibly only a little pepper. Cook over a simmer for about 10 minutes to reduce by half, add a final pat of butter and stir.
Remove the Rosemary or use as a garnish. Serve the steaks with a spoonful of the Mushroom Red Wine Reduction sauce… amazing!
