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: 2 servings
Ingredients: 2 beef filet mignon steaks (6-8 oz each); Salt and black pepper, to taste; 2 tbsp olive oil; 2 sprigs of fresh rosemary; 1 cup red wine (preferably Cabernet Sauvignon); 1/2 cup beef broth; 1 shallot, finely chopped; 2 tbsp unsalted butter; 1 tsp cornstarch (optional, for thickening)

Highlighted under: Comfort Food

I absolutely love preparing this Romantic Filet Mignon with Red Wine Sauce, especially for special occasions. The combination of tender filet mignon topped with a rich, velvety red wine sauce creates an unforgettable dining experience. I’ve found that using high-quality ingredients, such as fresh rosemary and good-quality red wine, really elevates the flavors. This dish not only impresses my guests but also fills the room with wonderful aromas. It’s a perfect way to express love on a dinner date or an anniversary celebration.

Created by

Marley Quinn

Last updated on 2026-01-13T21:16:13.599Z

When I first made this Romantic Filet Mignon with Red Wine Sauce, I was pleasantly surprised by how quickly it came together. The key to perfecting the filet mignon lies in letting it rest after cooking. This ensures the juices redistribute throughout the meat, resulting in a juicy and tender bite. Pairing it with a simple salad and roasted vegetables complements the richness of the sauce beautifully.

I've experimented with different types of red wines for the sauce, but I consistently find that a Cabernet Sauvignon brings out the best flavors. Don't skip on reducing the sauce; it concentrates the flavors, making every bite unforgettable! A rosemary sprig as a garnish not only looks beautiful but also adds an aromatic note that ties the whole dish together.

        Why You Will Love This Recipe
        Exquisite tenderness that melts in your mouth
Rich red wine sauce that adds depth of flavor
Impressive presentation perfect for romantic dinners

      

Choosing the Right Cut

When selecting filet mignon, look for well-marbled cuts with a deep red color. The marbling is essential for achieving that buttery tenderness we all crave in this dish. If you're unsure, ask your butcher for their recommendation or even a specific preparation. It's worth the extra effort, as a premium cut will markedly enhance the final flavor and texture of your steak.

Consider letting the steaks age a day or two in the refrigerator, wrapped in butcher paper, to allow the flavors to deepen. This method can intensify the beefy flavor further, though this step is optional. When you’re ready to cook, allowing them to come to room temperature ensures even cooking, leading to a perfectly seared exterior and juicy interior.

Perfecting the Sauce

The red wine sauce is a critical component that elevates the dish from simply a steak to a gourmet experience. When selecting your red wine, go for a high-quality bottle that you would enjoy drinking. A Cabernet Sauvignon or a Merlot works beautifully; their robust flavors marry well with the richness of the beef. Avoid cooking wines, as they can introduce unwanted saltiness and bitterness to your sauce.

After reducing the wine, be sure to scrape the bottom of the skillet to incorporate the fond—those flavorful caramelized bits from the searing process. It adds depth to your sauce and a touch of elegance. If the sauce turns out too acidic, a small pinch of sugar can balance the flavors and create a rounded taste profile.

Ingredients

For the Filet Mignon

2 beef filet mignon steaks (6-8 oz each)
Salt and black pepper, to taste
2 tbsp olive oil
2 sprigs of fresh rosemary

For the Red Wine Sauce

1 cup red wine (preferably Cabernet Sauvignon)
1/2 cup beef broth
1 shallot, finely chopped
2 tbsp unsalted butter
1 tsp cornstarch (optional, for thickening)

Instructions

Prepare the Filet Mignon

Start by letting the filet mignon steaks rest at room temperature for about 30 minutes. Preheat a cast-iron skillet or a heavy pan over medium-high heat. Season the steaks generously with salt and black pepper.

Sear the Steaks

Add olive oil to the hot skillet. Once the oil shimmers, gently place the steaks in the pan. Sear for about 4-5 minutes on each side for medium-rare, or adjust the time according to your preferred doneness.

Add rosemary sprigs to infuse flavor.

Make the Red Wine Sauce

Remove the steaks from the skillet and let them rest on a plate. In the same skillet, add chopped shallots and sauté until softened. Pour in the red wine, scraping the brown bits from the bottom of the pan, and let it simmer until reduced by half.

Finish the Sauce

Stir in the beef broth and continue to simmer for another 5 minutes. If you like a thicker sauce, mix cornstarch with a little water, stir it in, and let it cook for an additional minute. Finish with butter for a glossy finish.

Serve

Slice the filet mignon and drizzle the red wine sauce over the top. Garnish with fresh rosemary and serve immediately. Pair with your favorite side dishes to complete the meal.

Pro Tips

For an added layer of flavor, consider marinating the filet mignon in olive oil, garlic, and herbs for a few hours before cooking. Also, ensure that your skillet is hot enough before adding the meat to achieve a perfect sear.

Serving Suggestions

For a romantic presentation, slice the filet mignon against the grain to ensure maximum tenderness and arrange it artistically on the plate. Drizzle the red wine sauce over the slices, and garnish with a sprig of fresh rosemary for a pop of color and aroma. Pair your steak with decadent sides like garlic mashed potatoes or roasted asparagus, which complement the rich flavors of the beef and sauce beautifully.

Consider adding a simple arugula salad dressed with lemon vinaigrette to contrast the steak's richness. The pepperiness of the arugula and the brightness of the vinaigrette create a refreshing balance to the meal, making every bite a delightful experience.

Make-Ahead Tips

While this dish is best served fresh, you can certainly prepare elements in advance to streamline your cooking process on a special occasion. The red wine sauce can be made ahead and stored in the refrigerator for up to two days. Just reheat gently before serving, adding a splash of extra wine or beef broth if needed to restore its smooth consistency.

If you want to save time on cooking day, you can also season the filet mignon with salt and pepper and allow it to marinate in the refrigerator for a few hours prior. This not only enhances flavor but also makes the cooking process much faster on the day of the event.

Questions About Recipes

→ What is the best cut of meat for filet mignon?

Filet mignon comes from the tenderloin part of the cow, making it one of the most tender beef cuts available.

→ Can I use a different wine for the sauce?

Yes, while Cabernet Sauvignon is recommended, you can use any full-bodied red wine like Merlot or Shiraz.

→ How can I tell when the filet mignon is done?

A meat thermometer is the best tool; aim for 130°F for medium-rare and 140°F for medium.

→ Can I make the sauce ahead of time?

Yes, the sauce can be made in advance and reheated just before serving. Just be sure to add a bit of water or broth to adjust the consistency if necessary.