Romantic Filet Mignon with Red Wine Sauce

Name: Romantic Filet Mignon with Red Wine Sauce
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: Serves 2
Ingredients: 2 filet mignon steaks (about 6 oz each); Salt and black pepper, to taste; 2 tablespoons olive oil; 2 tablespoons unsalted butter; 1 cup red wine (such as Cabernet Sauvignon); 1 cup beef broth; 1 shallot, finely minced; 1 tablespoon fresh thyme leaves; 1 tablespoon cornstarch mixed with 1 tablespoon water (optional for thickening)

Highlighted under: Comfort Food

I absolutely adore making romantic dinners at home, and this Romantic Filet Mignon with Red Wine Sauce has become my go-to dish for special occasions. The perfectly cooked filet mignon, combined with the rich flavors of the red wine sauce, makes for an unforgettable meal that truly feels like a fine dining experience. I love how the simplicity of the recipe allows the quality of the ingredients to shine, ensuring that every bite is packed with flavor. It’s an impressive dish that’s surprisingly easy to prepare, perfect for setting a romantic mood.

Created by

Charity Bowen

Last updated on 2026-01-13T20:58:20.570Z

When I first attempted this dish, I was amazed at how the red wine sauce elevated the tender filet mignon, creating a restaurant-quality meal right in my own kitchen. I made sure to select a good quality red wine, as it truly makes a difference in the flavor. The key is to allow the sauce to reduce properly, which enhances the richness and gives it a velvety texture.

As I served this dish to my partner, the aroma that filled the kitchen made the whole experience more romantic. I also discovered that letting the steaks rest for a few minutes after cooking results in juicier meat. It's these little tips that took my steak cooking from good to exceptional!

        Why You'll Love This Recipe
        Succulent filet mignon that melts in your mouth
Rich, deep flavors from a homemade red wine sauce
Perfectly paired with a side of mashed potatoes or seasonal veggies

      

Understanding Filet Mignon

Filet mignon is renowned for its tenderness, thanks to the fact that this cut comes from a muscle that does little work, making it incredibly soft and juicy. Choosing high-quality steaks is essential; look for a deep red color with fine marbling, which indicates fat distributed throughout the meat. This fat renders during cooking, enriching the flavor and ensuring a moist, delightful steak. I always opt for grass-fed beef when available, as it has a richer taste and better texture than grain-fed options.

When cooking filet mignon, achieving the desired doneness is key. A meat thermometer is your best friend here. Aim for an internal temperature of about 130°F for medium-rare. Insert the thermometer into the thickest part of the steak for the most accurate reading. Each steak ideally should rest after cooking to allow the juices to redistribute; I suggest letting it rest for about 5-10 minutes under a loose foil tent.

Elevating the Red Wine Sauce

The red wine sauce complements the buttery flavors of the filet mignon superbly, and using a quality wine is crucial. A Cabernet Sauvignon offers bold tannins that pair well with rich beef. Avoid cooking wines, as they often contain added salt and preservatives that can affect the sauce's flavor. Instead, invest in a bottle that you would enjoy drinking, ensuring your sauce is delicious and complex.

One key to a successful sauce is patience. Allow it to simmer gently to reduce and concentrate flavors without burning. You’ll know it’s ready when it thickens slightly and coats the back of a spoon. If you find the sauce is too acidic, adding a pinch of sugar can balance the flavors beautifully. I also like to finish it with a small pat of butter for added silkiness, especially right before serving.

Ingredients

Ingredients for Romantic Filet Mignon with Red Wine Sauce

For the Steak

2 filet mignon steaks (about 6 oz each)
Salt and black pepper, to taste
2 tablespoons olive oil
2 tablespoons unsalted butter

For the Red Wine Sauce

1 cup red wine (such as Cabernet Sauvignon)
1 cup beef broth
1 shallot, finely minced
1 tablespoon fresh thyme leaves
1 tablespoon cornstarch mixed with 1 tablespoon water (optional for thickening)

Instructions

Prepare the Steaks

Season the filet mignon steaks with salt and black pepper. Let them sit at room temperature for about 15 minutes before cooking.

Sear the Steak

In a skillet, heat the olive oil over medium-high heat. Once hot, add the steaks and sear for about 4-5 minutes on each side for medium-rare. Add the butter in the last minute and baste the steak with the melted butter.

Remove from the skillet and let them rest.

Make the Red Wine Sauce

In the same skillet, add the minced shallot and sauté for 2-3 minutes. Pour in the red wine and beef broth, scraping up any brown bits from the bottom. Add thyme and let it simmer for about 10 minutes until slightly reduced.

If desired, stir in the cornstarch mixture to thicken.

Serve

Slice the filet mignon and drizzle the red wine sauce on top. Serve with your favorite sides for a cozy romantic dinner.

Pro Tips

For the best flavor, choose a dry red wine that you enjoy drinking. Additionally, letting the steak rest after cooking ensures it stays juicy and flavorful.

Serving Suggestions

Filet mignon pairs wonderfully with creamy mashed potatoes or roasted seasonal vegetables like asparagus or Brussels sprouts. For a memorable presentation, consider serving the steak on a bed of sautéed greens, which adds color and flavor. I often garnish my dish with fresh thyme leaves to echo the flavors in the sauce and enhance the visual appeal of the plate.

For an enhanced dining experience, consider plating the dish with a red wine reduction drizzled on the side instead of directly pouring it over the steak. This technique adds elegance and allows diners to control the amount of sauce with each bite, ensuring they savor every aspect of the meal.

Storage and Reheating Tips

If you have any leftovers, store the filet mignon and red wine sauce separately in airtight containers. The steak can be kept in the refrigerator for up to 3 days, while the sauce lasts about a week. When reheating, do so gently in a skillet over low heat to avoid overcooking your steak further. You can add a splash of red wine to the sauce while reheating to bring back its rich flavors.

For longer storage, consider freezing the cooked steak and sauce. Wrap the steak tightly in plastic wrap, then foil, or place it in a vacuum-sealed bag to prevent freezer burn. The sauce can also be frozen, but be sure to cool it fully before freezing to maintain its texture. Thaw both in the refrigerator overnight for the best results.

Questions About Recipes

→ Can I use a different cut of steak?

Yes, you can use other cuts like sirloin or ribeye, but adjust the cooking time based on the thickness.

→ What wine should I use for the sauce?

Choose a dry red wine, such as Cabernet Sauvignon, Merlot, or Pinot Noir, which all work well in this sauce.

→ How do I know if the steak is cooked to my liking?

Using a meat thermometer can help; 130°F is for medium-rare, while 140°F is medium.

→ Can I make the sauce ahead of time?

Yes, you can make the sauce in advance and reheat it gently before serving.