Whole 30 Pan-Seared Filet Mignon with Red Wine Reduction
Total time40 min
Prep time10 min
Cook time25 min
4.9(8)
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Learn more →Ingredients
2 servings
For the steaks
- 2 filet mignon steaks (6–8 oz each, about 1 ½ inches thick)
- 1 tsp kosher salt
- ½ tsp black pepper, freshly ground
- 1 tbsp neutral oil (such as canola or grapeseed)
Chef's tipAvocado oil is neutral and handles high heat, making it a good all-purpose swap. - 2 tbsp unsalted butter, divided
Chef's tipUse a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one. - 2 sprigs fresh thyme
- 1 sprig fresh rosemary
- 2 garlic cloves, lightly crushed
For the red wine reduction
- 1 small shallot, finely minced
- ¾ cup dry red wine (such as cabernet sauvignon or merlot)
- ½ cup beef broth, low-sodium
- 1 tsp dijon mustard
- 1 tbsp unsalted butter, coldChef's tipUse a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one.
- salt and pepper, to taste
For serving
- fresh thyme leaves, for serving (optional)
Instructions
- 1
Remove the steaks from the refrigerator 30 minutes before cooking and pat them completely dry with paper towels. Season all sides generously with the kosher salt and freshly ground black pepper.
- 2
Preheat the oven to 400°F (205°C). Heat a 10- or 12-inch cast iron skillet over high heat until it begins to smoke lightly, about 2–3 minutes.
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