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Irresistible Triple Filet Mignon Recipe With Easy Red Wine Sauce

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A quick and elegant recipe featuring three tender filet mignon steaks paired with a rich, silky red wine sauce. Perfect for special occasions or a fancy weeknight meal.

Ingredients

Scale
  • 3 triple filet mignon steaks (about 6 oz / 170 g each, trimmed of excess fat)
  • Kosher salt and freshly ground black pepper, to taste
  • 2 tablespoons olive oil (extra virgin preferred)
  • 3 tablespoons unsalted butter
  • 2 tablespoons shallots, finely minced
  • 2 cloves garlic, minced
  • 1 cup (240 ml) dry red wine (Cabernet Sauvignon, Merlot, or Pinot Noir recommended)
  • 1/2 cup (120 ml) beef stock
  • 1 teaspoon fresh thyme, chopped (optional)
  • 1 tablespoon fresh parsley, chopped (for garnish)

Instructions

  1. About 30 minutes before cooking, take the triple filet mignon steaks out of the fridge to come to room temperature. Pat dry with paper towels.
  2. Season both sides of each steak generously with kosher salt and freshly ground black pepper.
  3. Heat a heavy skillet or cast iron pan over medium-high heat and add 2 tablespoons of olive oil. Heat until shimmering but not smoking (about 2-3 minutes).
  4. Place the steaks in the hot pan, leaving space between each. Cook without moving for 3-4 minutes until a deep brown crust forms. Flip and sear the other side for another 3-4 minutes for medium-rare (internal temp around 130°F/54°C). Adjust time for preferred doneness.
  5. In the last minute of cooking, add 2 tablespoons of butter to the pan and baste the steaks by spooning melted butter over them repeatedly.
  6. Transfer steaks to a plate and loosely cover with foil. Let rest for 5-10 minutes.
  7. Lower heat to medium and add minced shallots to the skillet. Sauté for 1-2 minutes until softened and translucent.
  8. Add garlic and cook for another 30 seconds until fragrant.
  9. Pour in 1 cup (240 ml) red wine, scraping the pan bottom to release browned bits. Let wine reduce by half, about 5-7 minutes.
  10. Stir in 1/2 cup (120 ml) beef stock and 1 teaspoon chopped fresh thyme. Simmer gently for 5 minutes until sauce thickens slightly.
  11. Remove from heat and whisk in remaining 1 tablespoon butter for a glossy finish. Adjust seasoning with salt and pepper if needed.
  12. Serve steaks plated with red wine sauce spooned over the top. Garnish with fresh parsley.

Notes

Do not overcrowd the pan to ensure a good sear. Let steaks rest after cooking to redistribute juices. Use a meat thermometer for perfect doneness (130°F for medium-rare). Sauce can be made ahead and reheated. For dairy-free, substitute butter with vegan margarine or olive oil.

Nutrition

Keywords: filet mignon, steak recipe, red wine sauce, easy steak dinner, special occasion meal, quick steak recipe, elegant dinner

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