There’s something truly indulgent about a perfectly cooked filet mignon. This oven-baked filet delivers buttery, tender, and juicy beef that melts in your mouth every time. With a silky red wine sauce that complements the richness of the steak, this dish feels like a five-star restaurant experience from the comfort of your own kitchen.
What makes this recipe so special is how simple the technique is — no grilling or fancy equipment is needed. Just a cast iron skillet, quality ingredients, and a bit of patience. Whether it’s a special date night or a weekend treat, this filet will impress every time.
- Butter-soft, melt-in-your-mouth filet with a beautifully seared crust.
- Rich and flavorful red wine sauce made from scratch using pan drippings.
- Simple oven finish cooks steaks to perfect medium-rare without guesswork.
Ingredients
- Beef Filet Mignon (2 pieces, 6–8 oz each): Choose well-marbled, high-quality beef for optimal tenderness and flavor.
- Salt and Pepper: Coarse salt and freshly ground pepper to season the meat generously and enhance flavor.
- Olive Oil (1 tablespoon): Used for searing to create a caramelized golden crust on the steaks.
- Unsalted Butter (1 tablespoon + 2 tablespoons): Adds richness and moisture both during cooking and when finishing the sauce.
- Fresh Rosemary: Provides aromatic earthy notes that infuse into the filet while baking.
- Fresh Thyme: Complements rosemary with subtle herbal undertones for deeper flavor.
- Dry Red Wine (1 cup): Select a Cabernet Sauvignon or Merlot to create a robust, balanced pan sauce.
- Beef Broth (1 cup): Enhances the red wine sauce with a rich, savory base.
- Shallot (1 small, finely diced): Adds a mild, sweet onion flavor to the sauce.
- Flour (1 tablespoon): Used to thicken the red wine sauce to a luscious consistency.
Instructions
- Bring Filets to Room Temperature
Remove the beef filets from the refrigerator 30 minutes before cooking. This step ensures even cooking from edge to center, preventing cold spots inside the meat and allowing a perfect medium-rare finish.
- Season the Steaks
Pat the filets dry with paper towels to remove excess moisture, then season all sides generously with salt and freshly ground black pepper. This enhances crust development and boosts flavor in every bite.
- Preheat Skillet and Sear Filets
Heat a cast iron skillet over medium-high heat until very hot, then add 1 tablespoon of olive oil. When the oil shimmers, carefully place the filets in the pan. Sear each steak for 2 minutes per side, creating a rich golden crust that locks in juices.
- Add Butter and Herbs, then Transfer to Oven
Add 1 tablespoon of butter along with a sprig each of fresh rosemary and thyme to the skillet. This will infuse the steaks with herbal aromatics. Immediately transfer the skillet to a 400°F (200°C) preheated oven to finish cooking for 8-10 minutes, aiming for medium-rare at 135°F (57°C) internal temperature.
- Rest the Filets
Remove the skillet from the oven and transfer the steaks to a plate. Tent loosely with foil and rest for 5 minutes. Resting allows the meat fibers to relax and reabsorb juices, resulting in a juicier, more tender bite.
- Sauté Shallots for Sauce
Using the same skillet (which contains flavorful browned bits), add the finely diced shallot over medium heat. Sauté for 2 minutes until softened and translucent, building the flavorful base for the red wine sauce.
- Deglaze with Red Wine and Broth
Pour in the dry red wine and beef broth, scraping the skillet bottom with a wooden spoon to lift all those delicious caramelized bits. Simmer the liquid mixture for 5 minutes to reduce slightly and concentrate the sauce flavors.
- Thicken Sauce and Finish
Whisk in 1 tablespoon of flour to thicken the sauce gradually, then incorporate 2 tablespoons of butter to add silkiness and extra richness. Cook until the sauce thickens to a velvety consistency, about 3 minutes.
- Serve
Plate the rested filets and generously drizzle the red wine sauce on top. Enjoy this elegant dish immediately to savor the perfect combination of tender beef and savory sauce.
- Let the steaks rest for 5 minutes after cooking to keep them juicy.
- Use a meat thermometer to ensure perfect doneness every time.
- Scraping browned bits while making sauce adds essential deep flavor.
- Choose a dry red wine that you love to drink for the best sauce taste.
Storage Tips
Store leftover filet and sauce separately in airtight containers in the fridge for up to 2 days. Reheat gently on low heat to avoid overcooking the beef.
Serving Suggestions
This filet pairs beautifully with creamy mashed potatoes, roasted seasonal vegetables, or a fresh green salad for a balanced meal. A glass of the same dry red wine used in the sauce will elevate the dining experience.
- Patting the steaks dry before seasoning promotes better searing and crust development.
- Using fresh herbs during baking infuses delicate, aromatic flavors.
- Resting meat post-oven is crucial for juicy, tender results.
- Deglazing the pan immediately captures all the delicious flavors for the sauce base.
FAQs
- What is the best cut of beef for this recipe?
Filet mignon, known for its tenderness and mild flavor, is ideal for this recipe, delivering an elegant cut perfect for oven-baking.
- Can I use a different type of wine for the sauce?
Yes, any dry red wine like Merlot, Pinot Noir, or Shiraz works well. Avoid sweet wines as they can alter the sauce’s flavor balance.
- How do I know when the filet is done?
Use a meat thermometer to check the internal temperature; 135°F (57°C) for medium-rare is recommended for tender, juicy meat.
- Can I prepare this recipe without an oven?
You can finish cooking the filets on the stovetop at lower heat, but the even heat from the oven ensures perfect doneness without overcooking.
- How do I thicken the sauce if it’s too thin?
Add a small amount of flour or cornstarch mixed with cold water, then simmer until your desired thickness is achieved.
- Can I double this recipe for more servings?
Absolutely! Use a larger skillet or cook in batches, adjusting baking time accordingly to maintain perfect cooking.
Oven-Baked Filet with Red Wine Sauce
Equipment
- 1 cast iron skillet preheated for searing and oven baking
- 1 oven set at 400°F for baking filets
- 1 meat thermometer to check internal temperature
Ingredients
- 2 beef filet mignon 6–8 ounces each
- Salt and pepper
- 1 tablespoon olive oil
- 1 tablespoon unsalted butter
- Fresh rosemary sprig
- Fresh thyme sprig
- 1 cup dry red wine e.g., Cabernet Sauvignon or Merlot
- 1 cup beef broth
- 1 small shallot finely diced
- 2 tablespoons butter
- 1 tablespoon flour
Instructions
- Remove filets from fridge 30 minutes before cooking to reach room temperature; pat dry and season generously with salt and pepper.
- Preheat cast iron skillet over medium-high heat and add olive oil; when shimmering, sear filets 2 minutes per side until golden crust forms.
- Add butter, rosemary, and thyme to skillet; transfer skillet to 400°F oven and bake for 8-10 minutes for medium-rare (135°F internal temperature).
- Remove filets from skillet and rest on a plate tented with foil for 5 minutes to retain juiciness.
- Using the same skillet, sauté diced shallot for 2 minutes until softened.
- Add red wine and beef broth; scrape browned bits from skillet and simmer for 5 minutes.
- Whisk in flour and butter; cook until sauce thickens, about 3 minutes.
- Serve filets topped with the red wine sauce.
Notes
- Let filets rest 5 minutes after cooking to lock in juices.
- Use a meat thermometer for ideal doneness.
- Scrape browned bits from skillet for richer sauce flavor.
- Choose dry red wine you enjoy drinking for optimal taste.
