Red wine glazed filet mignon
Indulge in the luxurious flavors of our Red Wine Glazed Filet Mignon. This mouthwatering dish features an 8 oz beef fillet seasoned to perfection with black pepper and salt, then seared in olive oil and glazed with a rich blend of balsamic vinegar and red wine. Elevate your dining experience with this elegant, yet simple-to-make recipe that’s perfect for a special occasion or a delightful weeknight treat.
Cook time 15 min
Prep time 5 min
Ingredients:
8 oz beef fillet1/4 cup olive oil
1/2 tsp black pepper
1 tsp salt
1/4 cup vinegar
2 fl oz red wine
Red wine glazed filet mignon is a gourmet dish that combines the rich flavors of fine beef, aromatic herbs, and a deep, tangy glaze made from red wine and balsamic vinegar. This recipe is perfect for a special occasion or any time you want to treat yourself to a restaurant-quality meal at home.
Instructions:
- Remove the beef filet from the refrigerator and let it come to room temperature for about 30 minutes. This ensures even cooking.
- Pat the beef filet dry with paper towels.
- Rub the filet evenly with 1 tbsp of olive oil.
- Sprinkle salt and black pepper all over the filet, ensuring it's evenly coated.
- Preheat your oven to 400°F (200°C).
- In a large oven-safe skillet, heat the remaining olive oil over medium-high heat until it shimmers.
- Sear the beef filet for about 2-3 minutes on each side, until a golden-brown crust forms. Ensure all sides are seared.
- In a small saucepan, combine the balsamic vinegar and red wine.
- Bring the mixture to a simmer over medium heat. Reduce the heat and let it simmer gently until it reduces by half and becomes a thick glaze, approximately 10-12 minutes.
- Transfer the skillet with the seared filet to the preheated oven.
- Roast for about 8-10 minutes for medium-rare, or adjust the time according to your preferred level of doneness (use a meat thermometer if needed: 130°F for medium-rare, 140°F for medium).
- Remove the skillet from the oven and transfer the filet to a cutting board.
- Let the filet rest for 5-10 minutes. This helps the juices redistribute within the meat.
- Drizzle the balsamic red wine glaze over the rested filet.
- Slice the filet into medallions and serve immediately, perhaps alongside mashed potatoes or a fresh green salad for a complete meal.
Tips:
- Ensure the beef fillet is at room temperature before cooking for even cooking.
- Use a meat thermometer to check the internal temperature. Aim for 130°F (54°C) for medium-rare.
- Let the filet mignon rest for at least 5 minutes before slicing to retain its juices.
- When making the glaze, reduce the balsamic vinegar and red wine until it becomes a thick, syrupy consistency for maximum flavor.
- Season the filet mignon generously with salt and pepper to enhance its natural flavors.
- For a more intense herb flavor, consider adding finely chopped fresh herbs like rosemary, thyme, or parsley to the oil before searing the beef.
By following these steps, you will achieve a perfectly cooked, flavorful red wine glazed filet mignon. This dish pairs beautifully with roasted vegetables, mashed potatoes, or a fresh salad, making it an ideal centerpiece for a memorable meal.
Nutrition per serving
2 ServingsCalories 260kcal
Protein 36g
Carbohydrates 1.40g
Fiber 0.13g
Sugar 0.31g
Fat 40g
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