Selecting the Perfect Filet Mignon

When choosing filet mignon, look for cuts that are well-marbled and have a bright red color. The marbling ensures tenderness and juiciness, while the red color indicates freshness. Opt for thick cuts for a more impressive presentation and even cooking.

Preparing the Filet Mignon

Before cooking, allow the filet mignon to come to room temperature for about 30 minutes. Season generously with salt and pepper to enhance the natural flavors of the meat. Searing the filet mignon in a hot pan will create a beautiful crust while keeping the inside tender and juicy.

Making the Red Wine Reduction Sauce

To make the red wine reduction sauce, sauté shallots and garlic in butter until fragrant. Add a good quality red wine and simmer until it reduces by half. Finish the sauce with beef broth, fresh herbs, and a knob of butter for a luscious and velvety texture.

Cooking the Filet Mignon to Perfection

Once the filet mignon is seared, transfer it to a preheated oven to finish cooking to your desired level of doneness. Use a meat thermometer to ensure accuracy – 120°F for rare, 130°F for medium-rare, and 140°F for medium.

Plating and Serving

Let the filet mignon rest for a few minutes before slicing it against the grain. Arrange the slices on a plate and drizzle the red wine reduction sauce over the top. Serve with your favorite side dishes and a glass of the same red wine used in the sauce for a truly decadent dining experience.